Introduction
There’s something magical about sugar cookies. Whether it’s the buttery texture, the sweet vanilla aroma, or the joy of decorating them for special occasions, they are a classic treat. But for those who follow a gluten-free diet, finding a sugar cookie that’s soft, chewy, and delicious can be a challenge. I’ve tested and perfected this gluten free sugar cookie recipe so that it delivers the same melt-in-your-mouth goodness as traditional ones. No more gritty textures or dry results—just pure cookie bliss! Whether you’re making them for a holiday, birthday, or just because, these cookies will become your new go-to gluten-free treat.
Why You Will Love This Recipe
- Soft & Chewy – These cookies have the perfect balance of tenderness and chewiness without being crumbly.
- Easy to Make – The dough comes together quickly with simple ingredients.
- Gluten-Free But Just as Tasty – No one will guess they’re gluten-free!
- Versatile for Any Occasion – Decorate them for holidays, gift them to friends, or enjoy them with a cup of tea.
- Dairy-Free Option Available – Simple substitutions make this recipe dairy-free, too!
Equipment Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Rolling pin
- Cookie cutters (optional)
- Parchment paper
- Baking sheets
- Wire cooling rack
Ingredients
- 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (or dairy-free butter substitute), softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk (or dairy-free alternative)
Ingredient Notes:
- Flour Blend: Choose a high-quality gluten-free all-purpose flour that includes xanthan gum for better texture.
- Butter Substitute: If making this dairy-free, use plant-based butter.
- Milk Alternative: Almond milk or oat milk works well as a substitute.
Instructions
1. Prepare the Dough
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
3. Add Wet Ingredients
Mix in the egg and vanilla extract, followed by the milk. Beat until smooth and fully incorporated.
4. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft but should not be sticky.
5. Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps make it easier to roll out and improves the texture.
6. Roll and Cut
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about ¼ inch thick. Use cookie cutters to cut out shapes or roll into small balls and flatten slightly.
7. Bake
Place cookies on the baking sheet, leaving space between each. Bake for 8-10 minutes or until edges are set but not browned.
8. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Gluten Free Sugar Cookies
- Chill the Dough – This prevents spreading and helps the cookies hold their shape.
- Use Parchment Paper – Makes baking and cleanup easier.
- Don’t Overbake – The cookies should look slightly underdone in the center; they will firm up as they cool.
- Store Properly – Keep in an airtight container to maintain freshness.
Variations
- Lemon Sugar Cookies – Add 1 teaspoon lemon zest to the dough for a citrusy twist.
- Cinnamon Spice – Mix in ½ teaspoon cinnamon for a warm, spiced flavor.
- Chocolate Drizzle – Drizzle melted dairy-free chocolate over the cookies for added richness.
Serving Ideas
- Classic Frosting – Decorate with a simple powdered sugar glaze or buttercream.
- Holiday Theme – Use colored sprinkles and festive cookie cutters.
- Pairing Suggestion – Serve with a glass of almond milk or a cup of chamomile tea.
FAQs
Can I Make These Dairy-Free?
Yes! Substitute butter with plant-based butter and use dairy-free milk.
Can I Freeze the Dough?
Yes, wrap the dough tightly and freeze for up to 3 months. Thaw in the fridge before rolling out.
How Long Do These Cookies Last?
Stored in an airtight container, they stay fresh for up to 5 days.
Can I Use Almond Flour?
Almond flour alone won’t work, but you can mix it with a gluten-free flour blend for a softer texture.
Nutritional Information (Per Cookie)
- Calories: 120
- Carbs: 18g
- Fat: 5g
- Protein: 1g
- Sugar: 8g
Concluding Thoughts
Making gluten free sugar cookies that taste just as good as traditional ones is totally possible! These cookies are soft, chewy, and easy to customize, making them perfect for any occasion. Whether you’re gluten-free by necessity or by choice, this recipe ensures you never miss out on the joy of a homemade sugar cookie. Give this recipe a try and let me know how it turns out by leaving a comment below. Happy baking!
The Best Gluten Free Sugar Cookie Recipe – Soft, Chewy & Easy to Make!
Description
These gluten free sugar cookies are irresistibly soft, chewy, and packed with classic vanilla flavor. They hold their shape beautifully, making them ideal for rolling, cutting, and decorating. Whether for festive occasions or a simple afternoon treat, these cookies are a must-try for anyone craving a gluten-free twist on a timeless favorite!
Ingredients
Instructions
-
Prepare the Dough
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside
-
Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
-
Add Wet Ingredients
Mix in the egg and vanilla extract, followed by the milk. Beat until smooth and fully incorporated.
-
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft but should not be sticky.
-
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps make it easier to roll out and improves the texture.
-
Roll and Cut
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about ¼ inch thick. Use cookie cutters to cut out shapes or roll into small balls and flatten slightly.
-
Bake
Place cookies on the baking sheet, leaving space between each. Bake for 8-10 minutes or until edges are set but not browned.
-
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings: 24 ServingCalories:120kcalTotal Fat:5gSaturated Fat: 3gCholesterol:15mgSodium:45mgPotassium:15mgTotal Carbohydrate:18gDietary Fiber: 0.5gSugars: 8gProtein:1g
Note
- Flour Blend: Choose a high-quality gluten-free all-purpose flour that includes xanthan gum for better texture.
- Butter Substitute: If making this dairy-free, use plant-based butter.
- Milk Alternative: Almond milk or oat milk works well as a substitute.
