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Gluten-Free Sugar Cookies

Gluten-free sugar cookies decorated with pastel icing and sprinkles
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These gluten-free sugar cookies roll out smoothly, hold their shape, and bake up soft and golden. Perfect for decorating and surprisingly easy to make with the right gluten-free flour blend.

Ingredients

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

Instructions

  1. In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
  2. In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
  3. Add the egg and vanilla extract; mix until smooth.
  4. Gradually add the dry ingredients, alternating with milk, until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight.
  6. Preheat oven to 350°F (175°C). Roll dough between parchment paper to ¼-inch thickness.
  7. Cut into shapes using cookie cutters and place on a parchment-lined baking sheet.
  8. Bake for 8–10 minutes, or until edges are set but not browned.
  9. Cool completely before decorating.

Notes

Rolling between parchment paper helps keep the dough smooth and minimizes mess. For sugar-free versions, use Stevia, monk fruit + erythritol, or allulose. Avoid liquid sweeteners like honey or maple syrup.

Nutrition

Keywords: sugar cookies, gluten-free, holiday cookies, cut-out cookies

Find it online: https://www.glutenfreez.com/gluten-free-sugar-cookies/