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Freshly baked gluten-free sugar cookies on a plate with tea

The Best Gluten-Free Sugar Cookie Recipe – Soft, Sweet & Easy to Make

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These Gluten-Free Sugar Cookie Recipe are soft, chewy, and packed with buttery flavor. After countless trials, I have perfected this recipe to make cookies that are easy to roll, hold their shape, and have a delightful texture without gluten. Follow this detailed step-by-step guide for the best results.

Dry Ingredients

  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional, enhances flavor)
  • 2 tablespoons granulated sugar (for coating before baking)

Step 1: Preparing the Dough

Mixing gluten-free sugar cookie dough with a hand mixer

1. Mix the Dry Ingredients

  • In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
  • This ensures the baking powder is evenly distributed, preventing uneven rising.

2. Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer.
  • Beat for 2-3 minutes on medium speed until the mixture is light and fluffy.
  • Properly creaming the butter and sugar creates a soft and tender texture.

3. Add the Egg and Flavorings

  • Crack the egg into the butter mixture and beat until fully combined.
  • Add the vanilla extract and almond extract and mix for another 30 seconds.
  • Almond extract is optional, but it enhances the flavor with a subtle nutty sweetness.

4. Combine Wet and Dry Ingredients

  • Slowly add the dry flour mixture into the wet ingredients, mixing on low speed.
  • The dough should come together into a smooth and soft consistency.
  • If the dough feels too sticky, add one tablespoon of gluten-free flour at a time until it firms up slightly.

Step 2: Chilling the Dough (Essential for Gluten-Free Baking)

Why Chill the Dough?

Chilling prevents the cookies from spreading too much while baking and enhances the flavor.

How to Chill

  • Shape the dough into a ball and wrap it in plastic wrap.
  • Refrigerate for at least 30 minutes or up to 24 hours.
  • If short on time, place the dough in the freezer for 10-15 minutes.
Gluten-free sugar cookie dough balls on a baking sheet, ready to bake

1. Preheat the Oven

  • Set the oven to 350°F (175°C).
  • Line a baking sheet with parchment paper to prevent sticking.

2. Roll and Shape the Dough

  • Scoop out about 1 tablespoon of dough and roll it into a ball.
  • If desired, roll each ball in granulated sugar for a light crunch on the outside.
  • Place the dough balls 2 inches apart on the baking sheet.

3. Flatten Slightly

  • Lightly press down each ball with your palm or a flat-bottomed glass to create an even shape.
  • If you prefer thicker, chewier cookies, leave them round and skip this step.

4. Bake to Perfection

  • Bake for 9-11 minutes, until the edges turn light golden brown but the center remains soft.
  • Avoid overbaking, as gluten-free cookies firm up after cooling.

5. Cool Properly

  • Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • This prevents them from crumbling while warm.
Drizzling icing over freshly baked Gluten-Free Sugar Cookie Recipe

1. Icing Glaze

  • Mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract.
  • Drizzle over the cooled cookies for a simple, elegant finish.

2. Sprinkles or Colored Sugar

  • Press sprinkles or colored sugar onto the dough before baking for a festive look.

3. Chocolate Drizzle

  • Melt ½ cup white or dark chocolate chips and drizzle over the cookies.

Step 5: Storing and Freezing Gluten-Free Sugar Cookies

How to Store

  • Store in an airtight container at room temperature for up to 5 days.
  • For softer cookies, add a small piece of bread to the container.

How to Freeze

  • Place baked cookies in a freezer-safe bag and freeze for up to 3 months.
  • Thaw at room temperature for 15-20 minutes before eating.
  • Shape dough into balls, place them on a parchment-lined tray, and freeze for 30 minutes.
  • Transfer to a freezer-safe bag and store for up to 3 months.
  • Bake directly from frozen, adding 1-2 extra minutes to the baking time.

1. Can I Use Almond Flour Instead of Gluten-Free All-Purpose Flour?

No, almond flour has a completely different texture and will make the cookies too soft and crumbly. Use a 1:1 gluten-free flour blend.

2. Why Did My Cookies Spread Too Much?

  • The dough was not chilled long enough.
  • The butter was too soft when mixing.
  • Too much moisture in the flour blend—try adding an extra tablespoon of flour.

3. Can I Make These Cookies Dairy-Free?

Yes. Use vegan butter or coconut oil instead of regular butter.

4. What’s the Best Gluten-Free Flour for Sugar Cookies?

A 1:1 gluten-free baking blend with xanthan gum works best, like Bob’s Red Mill or King Arthur’s Gluten-Free Measure for Measure Flour.

5. Can I Freeze the Dough Instead of Baking Right Away?

Yes. Shape the dough into balls, place them on a baking sheet, freeze for 30 minutes, then store them in a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

These Gluten-Free Sugar Cookie Recipe are soft, chewy, and full of flavor—perfect for any occasion. Whether you enjoy them plain or decorate them with icing, they are sure to be a hit.

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