Gluten-Free Sugar Cookies

Gluten-Free Sugar Cookies have a way of turning an ordinary afternoon into a celebration. Soft, buttery, and easy to decorate, they’re the kind of cookie that gathers people around the table — rolling dough, cutting festive shapes, and laughing while the kitchen fills with sweet aromas.

Growing up in Italy, I watched my nonna make simple sugar cookies every December, her wooden rolling pin dusted with flour, her hands moving with ease. Years later, when I learned I needed to live gluten free, I refused to let go of that tradition.

This recipe is part of my Holiday Gluten-Free Cookies collection — a place where classics are reborn without gluten but with all the comfort intact. Whether you’re baking for Christmas, a birthday, or simply because your heart wants a little sweetness, these sugar cookies are a safe, joyful treat for every season.

What Are Gluten-Free Sugar Cookies?

At their heart, gluten-free sugar cookies are the same joyful treat you’ve always known: soft, buttery cookies that can be rolled, cut, and decorated with icing or sprinkles. The difference lies in the flour — instead of wheat, we use a blend that’s safe for those of us living gluten free. The result? Cookies with tender edges, a delicate crumb, and the perfect canvas for holiday creativity.

When I first recreated my nonna’s recipe without wheat, I feared they’d crumble or taste flat. But after many tests (and a few messy kitchen counters), I discovered that with the right flour blend and technique, these cookies bake up just as golden, fragrant, and delicious as the originals.

Who It’s For

These cookies are for anyone who wants to enjoy tradition without worry:

• Families baking with children who love using cookie cutters.
• Friends gathering for holiday exchanges.
• People with celiac disease or gluten sensitivity who refuse to miss out on the fun.
• Even those who just love a softer, more delicate sugar cookie — no one will guess they’re gluten free.

When to Bake Them

While sugar cookies are welcome any day, they shine brightest when tied to a celebration:

• Holidays → Christmas, Hanukkah, Easter, or any festive table.
• Birthdays → decorate them with colorful frosting instead of cake.
• Cookie decorating parties → a tradition in my home where everyone brings their creativity (and leaves with sticky fingers).
• Everyday comfort → because sometimes you don’t need an occasion to roll out a little sweetness.

How to Make Gluten-Free Sugar Cookies Recipe That Works Every Time

Making gluten-free sugar cookies recipe can feel intimidating the first time. Will it roll? Will it hold its shape? The answer is yes — if you follow a few simple steps. The dough comes together quickly, chills beautifully, and cuts into shapes that bake up golden and soft. Here’s how I do it in my own kitchen.

Ingredients

• 2 ½ cups gluten-free flour blend (with xanthan gum)
• ½ cup almond flour (for a tender crumb)
• 1 tsp baking powder
• ½ tsp fine sea salt
• ¾ cup unsalted butter, softened
• 1 cup cane sugar (or sugar substitute, see below)
• 1 large egg
• 2 tsp pure vanilla extract
• 2–3 tbsp milk (dairy or dairy-free), as needed

Directions

1. Whisk dry ingredients – In a medium bowl, combine gluten-free flour, almond flour, baking powder, and salt.
2. Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
3. Add egg and vanilla – Mix until smooth.
4. Combine – Slowly add dry ingredients, alternating with milk, until a dough forms.
5. Chill – Wrap dough in plastic and refrigerate for at least 1 hour (overnight is even better).
6. Roll and cut – Roll between parchment paper to ¼-inch thickness. Cut with cookie cutters.
7. Bake – Place on a parchment-lined tray and bake at 350°F (175°C) for 8–10 minutes. Edges should be set but not browned.
8. Cool & decorate – Let cookies cool completely before icing.

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Tools You’ll Need

• Mixing bowls & whisk
• Hand or stand mixer
• Rolling pin
• Parchment paper
• Cookie cutters
• Baking sheets

(Trust me, rolling between two sheets of parchment is the secret to smooth edges and less mess.)

For People with Diabetes: Sugar Substitutes

You can make gluten-free sugar free cookies recipe by replacing cane sugar with:

• Stevia blends
• Monk fruit + erythritol mix
• Allulose (for softer cookies)

Avoid honey or maple syrup here — they change the dough’s texture too much.

At this point, you’ve got dough ready to chill and roll, just like traditional sugar cookies.

Why You’ll Love This Gluten Free Sugar Cookies Recipe

Every recipe has its little secrets, and these gluten-free sugar cookies are no exception. After years of testing, I can promise you they deliver everything you want in a classic cut-out cookie — but with the reassurance that comes from being safely gluten free.

Here’s why they’ll become a favorite in your kitchen:

• Soft and buttery texture → the cookies melt in your mouth, but still hold their shape for decorating.
• Perfect for rolling and cutting → the dough is forgiving, which means kids can help without crumbling disasters.
• Beautiful edges → they bake evenly and don’t spread, giving you crisp stars, trees, and hearts every time.
• Holiday-ready → add royal icing, sprinkles, or even a drizzle of melted chocolate for festive flair.

Almond Flour Adds Magic

One of the best variations I’ve discovered is using almond flour along with a gluten-free blend. It adds a tender crumb, a subtle nutty flavor, and helps mimic the richness of traditional wheat cookies. If you’ve tried cut-out cookies before and found them dry, the almond flour is the key that makes these taste buttery and satisfying.

A Cookie That Brings People Together

These cookies aren’t just about sweetness — they’re about connection. I’ve seen them bring neighbors together during a holiday cookie exchange, or light up a child’s face at a decorating party. They remind me of afternoons in my nonna’s kitchen, where flour dusted the air and every cookie carried a little piece of love.

For more classics with the same warm, nostalgic feel, try my Gluten-Free Chocolate Chip Cookies — another family favorite that pairs perfectly with a glass of milk.

Can You Make Gluten-Free Sugar Free Cookies Too?

Yes, absolutely! If you’re looking to cut back on sugar, these cookies adapt beautifully. The key is choosing the right sweetener so you keep the soft, buttery texture without any strange aftertaste.

Best Sugar Substitutes for Cookies

• Monk fruit + erythritol blend → my go-to for taste and structure.
• Allulose → makes cookies softer and chewier.
• Stevia blends → can work, but use sparingly as the flavor is more intense.

Note: Avoid liquid sweeteners like honey or maple syrup. They add too much moisture and make the dough sticky.

How They Turn Out

When baked, sugar-free cookies may be slightly paler than their sugar-filled cousins, but they’re every bit as delicious. They hold their shape, cut cleanly, and decorate just as well — perfect for anyone watching carbs, managing diabetes, or simply wanting a lighter treat.

Serving Ideas

• Pair with unsweetened almond milk for a low-carb dessert.
• Frost with a sugar-free royal icing (made with powdered erythritol).
• Gift them in a festive tin — no one will guess they’re sugar free.

If you’re exploring more gluten free classics with a healthy twist, try my Gluten-Free Peanut Butter Cookies or Gluten-Free Oatmeal Cookies. Both are simple, wholesome, and proof that gluten free baking doesn’t mean giving up comfort.

How Do You Handle Gluten-Free Sugar Cookies Dough?

Working with gluten-free sugar cookies dough can feel tricky at first. Without gluten’s elasticity, the dough is more fragile — but with a few techniques, you’ll roll, cut, and freeze it just like traditional cookies.

Chill Time: Why It Matters

Gluten free dough needs time to relax and firm up. Chilling for at least 1 hour prevents sticky rolling and helps cookies keep their shape in the oven. I often prepare the dough the night before — it makes baking day so much smoother.

Rolling & Cutting Without Breaking

• Roll between two sheets of parchment paper.
• Keep thickness around ¼ inch for sturdy cookies.
• Dip cookie cutters in flour before each cut to prevent sticking.
• If dough softens as you work, pop it back in the fridge for 10 minutes.

Freezing Dough & Baked Cookies

Freezing is your best friend when it comes to holiday prep:

• Freeze the dough → Shape into a disk, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before rolling.
• Freeze cut-out dough → Arrange shapes on a tray, freeze solid, then store in a bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
• Freeze baked cookies → Cool completely, stack with parchment between layers, and freeze up to 1 month. Decorate after thawing for best results.

A Trick from My Nonna

When my nonna taught me to bake, she always tucked scraps of dough into the freezer for “emergencies.” I still do this today. On a rainy afternoon, pulling out a little package of cookie dough feels like unwrapping a piece of comfort.

For more festive doughs that love the freezer, check out my Gluten-Free Christmas Cookies or Gluten-Free Gingerbread Cookies. Both are freezer-friendly and perfect for planning ahead.

Expert Tips & Tricks

Every kitchen has its little shortcuts and secrets, and over the years I’ve gathered a few that guarantee success with gluten-free sugar cookies. These tips are simple but make all the difference when you want cookies that look as good as they taste.

Bake Like a Pro at Home

• Use room temperature butter → cold butter won’t cream properly and your dough will be dense.
• Roll between parchment → no sticking, no cracked edges, and less flour mess.
• Weigh your almond flour → a kitchen scale avoids the “too crumbly” problem.
• Cool completely before icing → warm cookies melt frosting and blur decorations.
• Don’t overbake → remove cookies when edges are set but still pale; they’ll finish cooking as they cool.

My Favorite Decorating Hack

When baking with kids, I prep bowls of pastel royal icing and small spoons instead of piping bags. It’s less precise, but the result is joyful, imperfect, and full of charm — just like cookies should be.

For another cookie that balances tradition with a touch of spice, try my Gluten-Free Snickerdoodle Cookies. They share the same soft texture but bring a cozy cinnamon swirl to the party.

How to Store & Freeze Gluten-Free Sugar Cookies

One of the best things about gluten-free sugar cookies is how well they keep their freshness — making them ideal for holiday prep or gifting. With a little care, you can enjoy soft, buttery cookies days or even weeks after baking.

Storing Fresh Cookies

• Keep cookies in an airtight container at room temperature for 3–4 days.
• Layer with parchment paper to protect delicate icing or sprinkles.
• For decorated cookies, let icing fully set before stacking to avoid smudges.

Freezing the Dough

• Freeze unbaked dough disks → wrap tightly in plastic, then foil, and freeze up to 2 months.
• Thaw overnight in the fridge before rolling and cutting.

Freezing Baked Cookies

• Cool cookies completely before freezing.
• Stack with parchment between layers in a freezer-safe container.
• Freeze up to 1 month. To enjoy, thaw at room temperature for 30 minutes.

Pro Tip: Bake Ahead for Holidays

I often bake plain cookies in November, freeze them, and decorate in December. It spreads out the work and makes holiday baking less stressful — plus, the cookies taste just as good once frosted fresh.

If you love planning ahead, my Gluten-Free Molasses Cookies are another freezer-friendly classic with a cozy, spiced twist.

Variations

The beauty of gluten-free sugar cookies recipe is how adaptable they are. Once you master the base recipe, you can twist it into different versions that suit your taste, dietary needs, or the season you’re baking for.

Gluten-Free Sugar Cookies Almond Flour

Swap part of your gluten-free flour blend for almond flour. It adds a nutty flavor and a delicate crumb that makes each bite taste richer. I often choose this version when baking for adults, since the flavor feels a little more sophisticated.

Sugar-Free Option

Replace the cane sugar with a monk fruit + erythritol blend or allulose. These alternatives keep the texture soft and give you cookies that taste indulgent without the sugar rush. Perfect for anyone who wants gluten-free sugar free cookies.

Dairy-Free Swap

Use vegan butter or coconut oil in place of butter. The cookies will still hold their shape and taste buttery, though coconut oil lends a slight tropical note that pairs well with lemon or almond extract.

Holiday Decorating Variations

• Festive shapes → stars for Christmas, bunnies for Easter, leaves for autumn.
• Natural coloring → beet powder for pink, matcha for green, turmeric for yellow.
• Chocolate dip → half-dip cooled cookies in dark chocolate for an elegant finish.

If you’re a fan of simple, elegant cookies that melt in your mouth, you’ll also love my Gluten-Free Shortbread Cookies. They’re buttery, crumbly, and just as versatile for holiday decorating.

FAQs

If you enjoy experimenting with flavors and textures, don’t miss my Gluten-Free Snickerdoodle Cookies for a cinnamon twist or Gluten-Free Molasses Cookies for a cozy, spiced version.

Conclusion

At the end of the day, gluten-free sugar cookies aren’t just about flour and sugar — they’re about tradition, joy, and gathering people you love around the table. From the first roll of dough to the final swirl of icing, every step carries a little spark of celebration.

I still remember sitting at my nonna’s table in Italy, with flour dust floating in the air and trays of cookies cooling by the window. Recreating that memory, gluten free and safe for my family today, reminds me that food is more than nourishment — it’s connection, heritage, and love.

Now it’s your turn. Bake a batch, decorate them with someone special, and tell me: How did you make these cookies your own? Share your ideas, your colors, your sprinkles — this is a kitchen where creativity always belongs.

For another buttery classic that melts in your mouth, try my Gluten-Free Shortbread Cookies. They’re the perfect next step after mastering sugar cookies.

Come hang out with me on Pinterest—I’d love to see your creations!