Gluten Free Sugar Cookies used to be, in my mind, kinda… bland. Maybe a little dry? You know how it goes when you’ve got that cookie craving but everyone else at the table can just eat “normal” cookies (ugh, so unfair). For ages, I just accepted defeat. Gluten free stuff always seemed to come out wonky. Thing is, it’s totally possible to bake the fluffiest, most deliciously soft gluten free sugar cookies you’ll ever eat. And I mean like, five-star restaurant level. Happened in my own cluttered kitchen, so I promise it can happen in yours. 
Why You’ll LOVE this Recipe
Honestly, these gluten free sugar cookies aren’t just “good for gluten free” – they’re genuinely awesome. You bite in, and I swear, it’s that soft, melt-in-your-mouth sugar cookie magic. Not gritty. Not weird. Here’s why I’m obsessed:
First up, they taste like the ones you remember from childhood. (No sad cardboard flavor, thank you very much.) Plus, the dough rolls easy—it’s not sticky and you don’t need to chill it for ages. Honestly, these gluten free sugar cookies are perfect for last-minute cookie emergencies. Decorate ‘em or eat plain… either way, you’re golden.
“Honestly, I was skeptical but these are the best gluten free sugar cookies I’ve made. Nobody knew they were gluten free!” – Jess, from my book club
How to Make Gluten-Free Sugar Cookies
Making these gluten free sugar cookies isn’t rocket science. (But don’t tell anyone; let them be amazed.) Start by mixing softened butter and sugar until it’s light and kinda fluffy. Toss in an egg, some vanilla, and then stir in your dry stuff—gluten free flour blend, baking powder, pinch of salt. That’s it.
If your dough feels sticky, sprinkle in a tiny bit more flour. Don’t panic, it all comes together. Roll it out between parchment, cut out your favorite shapes. Bake for barely 8–9 minutes, just until the BOTTOMS are a touch golden. If you overbake, you lose that dreamy softness (please don’t). Let ‘em cool. Now breathe deep. You did it.
Gluten-Free Sugar Cookie Frosting
Let’s talk frosting. You want that classic creamy frosting, right? Nothin’ fancy—just butter, a splash of milk, and powdered sugar. Mix together until it’s smooth. Toss in some vanilla and, heck, add food coloring if it’s a birthday or you’re feeling artistic.
Swipe it onto cooled gluten free sugar cookies. If you want to go crazy, pop on sprinkles fast before the frosting dries up. It’s kinda fun to let kids (or, uh, adults) do their own “artwork” with these. Also: cookies dry to a soft touch, so stacking isn’t a disaster waiting to happen.
Expert Tips
You want the best gluten free sugar cookies? A little kitchen know-how goes a LONG way. Use room-temperature butter, always. It makes the dough mix up smoother. If your flour blend doesn’t have xanthan gum, stir in a half teaspoon yourself. That’s your “chewiness insurance.”
Cut shapes a bit thick for extra softness. Trust me. And don’t overmix the dough; it’s like pancake batter, just enough. For extra flavor, use real vanilla. Artificial stuff? Just don’t. The better the vanilla, the fancier your cookies taste (it’s science, sort of).
Ingredient Substitutions
Outta something? Here’s what you can swap. If you’re dairy-free, try a plant-based butter—it works, just use the stick kind not the tub. Can’t do eggs? One tablespoon ground flax plus three tablespoons water, mixed and left to sit for a bit, gives you a chewy, surprisingly awesome egg substitute.
Not a fan of sugar? Use coconut sugar, but cookies’ll be a little darker in color (not a big deal honestly). And for the flour blend, your favorite 1-to-1 gluten free flour should work. Avoid anything grainy. If it tastes chalky raw, it’ll taste chalky baked.
Serving Suggestions
How do YOU eat cookies? Here’s how we roll in our house:
- Sandwich two cookies with frosting in the middle for a DIY cookie sandwich.
- Crumble them over ice cream for dramatic dessert flair.
- Dunk them in cold milk or hot chocolate (classic, don’t skip).
- For a fancy vibe, stack on a platter and dust with powdered sugar.
Common Questions
Q: Do these cookies freeze well?
A: Yup, absolutely. Just layer with parchment and stick in a container. Thaw and eat—still soft.
Q: Can I make these ahead?
A: Yes! Make the dough and freeze it. Just let it thaw a bit before rolling out.
Q: Is store-bought gluten free flour really okay?
A: That’s what I use almost every time (cuz, easy). Just check for xanthan gum or add some if it’s missing.
Q: Why do my cookies spread too much?
A: Butter probably too soft, or oven too warm. Chill the dough a smidge or use parchment for better cookies.
Q: Do I need fancy tools?
A: Nope. A glass for stamping circles, a fork for patterns—whatever works.
Go Bake Some Joy
So there you have it: everything you need for gluten free sugar cookies that actually taste great. No more dry, disappointing cookies—just soft, sweet, simple joy. Bookmark this, show it off, and see what you think. Oh, and if you’re like me and want to nerd out on more recipes, check out these stellar Gluten-Free Sugar Cookies (The One True Recipe!) – Meaningful Eats and No Fail Gluten-Free Sugar Cookies (Cut Out) – Easy Recipe for extra inspiration. Seriously, you’ve got this. Get messy, bake happy, and snack with zero regrets.
Gluten Free Sugar Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, sift together the gluten free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough is workable. If the dough is sticky, sprinkle in a bit more flour.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thick.
- Cut out cookie shapes and place them on a baking sheet.
- Bake in the preheated oven for 8-9 minutes, until the bottoms are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- In a bowl, mix together the powdered sugar, softened butter, and milk until smooth.
- Add vanilla extract and mix again, adjusting milk for desired consistency.
- Frost the cooled cookies and add sprinkles if desired.
