The Best Gluten-Free Sugar Cookie Recipe – Soft, Sweet & Easy to Make

These Gluten-Free Sugar Cookie Recipe are soft, chewy, and packed with buttery flavor. After countless trials, I have perfected this recipe to make cookies that are easy to roll, hold their shape, and have a delightful texture without gluten. Follow this detailed step-by-step guide for the best results.

Dry Ingredients

2 cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, enhances flavor)

For Rolling (Optional but Recommended)

2 tablespoons granulated sugar (for coating before baking)

Step 1: Preparing the Dough

Mixing gluten-free sugar cookie dough with a hand mixer

1. Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
This ensures the baking powder is evenly distributed, preventing uneven rising.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer.
Beat for 2-3 minutes on medium speed until the mixture is light and fluffy.
Properly creaming the butter and sugar creates a soft and tender texture.

3. Add the Egg and Flavorings

Crack the egg into the butter mixture and beat until fully combined.
Add the vanilla extract and almond extract and mix for another 30 seconds.
Almond extract is optional, but it enhances the flavor with a subtle nutty sweetness.

4. Combine Wet and Dry Ingredients

Slowly add the dry flour mixture into the wet ingredients, mixing on low speed.
The dough should come together into a smooth and soft consistency.
If the dough feels too sticky, add one tablespoon of gluten-free flour at a time until it firms up slightly.

Step 2: Chilling the Dough (Essential for Gluten-Free Baking)

Why Chill the Dough?

Chilling prevents the cookies from spreading too much while baking and enhances the flavor.

How to Chill

Shape the dough into a ball and wrap it in plastic wrap.
Refrigerate for at least 30 minutes or up to 24 hours.
If short on time, place the dough in the freezer for 10-15 minutes.

Gluten-free sugar cookie dough balls on a baking sheet, ready to bake

1. Preheat the Oven

Set the oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking.

2. Roll and Shape the Dough

Scoop out about 1 tablespoon of dough and roll it into a ball.
If desired, roll each ball in granulated sugar for a light crunch on the outside.
Place the dough balls 2 inches apart on the baking sheet.

3. Flatten Slightly

Lightly press down each ball with your palm or a flat-bottomed glass to create an even shape.
If you prefer thicker, chewier cookies, leave them round and skip this step.

4. Bake to Perfection

Bake for 9-11 minutes, until the edges turn light golden brown but the center remains soft.
Avoid overbaking, as gluten-free cookies firm up after cooling.

5. Cool Properly

Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
This prevents them from crumbling while warm.

Drizzling icing over freshly baked Gluten-Free Sugar Cookie Recipe

1. Icing Glaze

Mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract.
Drizzle over the cooled cookies for a simple, elegant finish.

2. Sprinkles or Colored Sugar

Press sprinkles or colored sugar onto the dough before baking for a festive look.

3. Chocolate Drizzle

Melt ½ cup white or dark chocolate chips and drizzle over the cookies.

Step 5: Storing and Freezing Gluten-Free Sugar Cookies

How to Store

Store in an airtight container at room temperature for up to 5 days.
For softer cookies, add a small piece of bread to the container.

How to Freeze

Place baked cookies in a freezer-safe bag and freeze for up to 3 months.
Thaw at room temperature for 15-20 minutes before eating.

Shape dough into balls, place them on a parchment-lined tray, and freeze for 30 minutes.
Transfer to a freezer-safe bag and store for up to 3 months.
Bake directly from frozen, adding 1-2 extra minutes to the baking time.

1. Can I Use Almond Flour Instead of Gluten-Free All-Purpose Flour?

No, almond flour has a completely different texture and will make the cookies too soft and crumbly. Use a 1:1 gluten-free flour blend.

2. Why Did My Cookies Spread Too Much?

The dough was not chilled long enough.
The butter was too soft when mixing.
Too much moisture in the flour blend—try adding an extra tablespoon of flour.

3. Can I Make These Cookies Dairy-Free?

Yes. Use vegan butter or coconut oil instead of regular butter.

4. What’s the Best Gluten-Free Flour for Sugar Cookies?

A 1:1 gluten-free baking blend with xanthan gum works best, like Bob’s Red Mill or King Arthur’s Gluten-Free Measure for Measure Flour.

5. Can I Freeze the Dough Instead of Baking Right Away?

Yes. Shape the dough into balls, place them on a baking sheet, freeze for 30 minutes, then store them in a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

These Gluten-Free Sugar Cookie Recipe are soft, chewy, and full of flavor—perfect for any occasion. Whether you enjoy them plain or decorate them with icing, they are sure to be a hit.

For more delicious gluten-free recipes, check out:

The Best Gluten-Free Sugar Cookie Recipe – Soft, Sweet & Easy to Make