Desserts
Gluten-Free Sugar Cookies
Gluten-free sugar cookies for cutting into shapes.
- Prep
- 25 min
- Cook
- 10 min
- Rest
- 30 min
- Total
- 1 hr 5 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Baking sheets
- Parchment paper or silicone mats
- Medium bowl
- Large bowl
- Electric mixer
- Rolling pin
- Cookie cutters
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and reduce cross-contamination risk.
Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This helps create a tender cookie.
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. The mixture will look creamy and smooth.
Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing just until combined. If the dough feels too dry or crumbly, add milk one tablespoon at a time until the dough holds together but isn’t sticky.
Roll and Cut
Lightly flour your work surface with gluten-free flour. Roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets.
Bake
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Don’t overbake — the cookies will firm up as they cool.
Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating with the sprinkles, or with a gluten-free icing of your choice (icing is not included in this recipe).
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
This is a base-cookie formula. Icing and decorations require a separate recipe and quantities. Let cookies cool fully before decorating. Cookie size, cutter shape and batch count affect yield and time.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cooled cookies airtight at room temperature for 2 to 3 days, or freeze undecorated cookies for up to 3 months.
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