GF Sugar Cookie Recipe

Overhead view of decorated gluten-free sugar cookies

4.11 from 38 ratings

Gluten-free sugar cookies that are just as good, if not better, than regular sugar cookies! As a baker who has been gluten free since 2006, I test and perfect each recipe until it’s share-worthy, and this gf sugar cookie recipe is a winner!

Prep Time15

Cook Time10

Chilling Time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: cut out sugar cookie recipe, gluten-free cookies, holiday cookies

Servings: cookies

Author: Beth

Equipment

Ingredients

Cookies

2 ¼ cups (270g) gluten free all purpose flour 270 grams, I recommend King Arthur’s Gluten Free Measure for Measure Flour
1 tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter softened
1 cup (198g) granulated sugar 198 grams
1 large egg
1 tsp vanilla extract
½ tsp almond extract

Buttercream Frosting

1 ½ cups (339g) unsalted butter softened
3-4 cups (340-454g) powdered sugar
1 tsp vanilla extract
1 tsp almond extract
1 Tbsp milk or heavy cream works great too
Gel food coloring

Or Royal Icing

2 cups (227g) powdered sugar sifted after measuring
2 Tbsp milk or warm water
1 Tbsp corn syrup
½ tsp vanilla or almond extract
Gel food coloring

Instructions

Cookies

Readers who are having trouble with this recipe are not measuring the flour correctly.
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
In a large bowl, combine the gluten free flour, baking powder and salt. Mix with a spoon or fork. Set aside. Be sure to measure the flour using the spoon and level method or measuring by grams.
2 ¼ cups (270g) gluten free all purpose flour, 1 tsp baking powder, ¼ tsp salt
In a mixing bowl, combine the room temperature butter and sugar, beat with an electric mixer for 90 seconds. Add in the egg, vanilla & almond extracts and beat for 1 minute. Add the flour in thirds, mixing just until the flour is incorporated. The dough will initially look crumbly almost sandy. But continue to mix until the mixture is thick and sticks together. Use your hands to gently knead the dough together at the very end of the mixing process – knead for only 20-30 seconds. This dough is very thick!
1/2 cup (113g) unsalted butter, 1 cup (198g) granulated sugar, 1 large egg, 1 tsp vanilla extract, ½ tsp almond extract
Divide the dough into 2 flat discs, cover each with plastic wrap and place in the fridge for at least 1 hour to chill. The dough can be left in the fridge to chill for up to 2 days.
After chilling, remove one disc and allow it to sit on the counter for 5-10 minutes before rolling. Preheat the oven to 350ºF.
On a very lightly floured surface (and I mean minimal) use a rolling pin to roll the dough to 1/4 inch thick. Frequently I will roll my dough on a silicone baking mat to eliminate the need to use flour. Use cookie cutters to cut out your desired shapes. Remove the dough scraps and use a spatula to transfer the shapes to a baking sheet lined with a silicone baking mat. Bake for 9-10 minutes. If your oven has a hot spot, rotate the cookie sheet half way through. The cookies will be pale in color – but will continue baking slightly once removed from the oven. Allow the cookies to cool on the baking sheet for at least 10 minutes. Then move to a cooling rack. Repeat the process with the remaining dough. If your dough is out of the fridge for too long, wrap it and chill it in the fridge for 15 minutes. Allow the cookies to cool completely before frosting them.

Buttercream Frosting

Place the softened butter in a mixing bowl, beat using an electric mixer for 90 seconds.
1 ½ cups (339g) unsalted butter
Gradually add the powdered sugar, I usually do 2 cups at a time, and add the vanilla and almond extracts, beat again. Taste the frosting to see if you want it sweeter. I liked the way mine turned out with 4 cups of powdered sugar. If the frosting is too thick add 1 tbsp of milk or heavy cream, beat until creamy.
3-4 cups (340-454g) powdered sugar, 1 tsp vanilla extract, 1 tsp almond extract, 1 Tbsp milk
Decide how many colors you want and divide the frosting into bowls accordingly. Add a small amount of gel food coloring to each bowl, using a spoon or spatula to mix until the color is even.
Gel food coloring
Use piping bags fit with small round tips to pipe the frosting on or use spreaders to spread on the frosting. Add sprinkles if desired. Allow the frosting to harden for several hours or overnight. I usually place my cookies on baking sheets and cover with lids or tent with tin foil.

Royal Icing

In a medium to small sized mixing bowl, combine all of the ingredients (minus the gel food coloring) and mix with a spatula or mixer until smooth. Add more milk or water, 1 tsp at a time, if the frosting is too thick. Divide into bowls and add gel food coloring. Transfer to piping bags or squeeze bottles to easily decorate the cookies.
2 cups (227g) powdered sugar, 2 Tbsp milk or warm water, 1 Tbsp corn syrup, ½ tsp vanilla or almond extract, Gel food coloring

Video

Notes

How to make no chill cut out sugar cookies:

You will need to use COLD butter instead of softened butter. Using cold butter and working fast, the dough will still be cold enough to maintain its shape when baking right away. I do recommend that you chill the dough in the fridge between baking the batches – either in a disc or pre-cut shapes.

Nutrition