Need a gluten-free sugar cookie recipe that can be cut out to make your favorite holiday or special occasion cookie? Look no further than this recipe.
Sadly, not everyone can always enjoy the fresh, baked goodies easily available at the grocery or the recipes on Pinterest due to gluten intolerance.
And when it comes to parties or bake sales, it’s not always easy to find options if you are gluten-free. However, this recipe comes to the rescue!
This is the type of sugar cookie dough that holds well if you want to cut it out with cookie cutters. It also bakes well and doesn’t fall apart -as it often happens with gluten-free recipes, plus it tastes amazing!
Oh, did I mention that they have that classic sugar cookie texture that we all love! Crisp and solid on the outside, soft and chewy on the inside! These are definitely a winner!
This recipe is just an example that a gluten-free diet doesn’t mean you have to sacrifice taste. Many of our MOMables families that are
gluten-free enjoy our Classic Meal Plans and substitute some of the traditional glutenous items with a gluten-free alternative.
This recipe is perfect for any celebration year round. Bake a batch, and you’ll see that they are the perfect soft, chewy cookies anyone can enjoy and frost!
Gluten-Free Sugar Cookies
Yields: about two dozen cookies depending on the size of cutters used.
- Yield: 20-24 1x
- Cuisine: Baking
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 tablespoon water or milk
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon xanthan gum (omit if your all-purpose flour has it)
- 2 cups gluten-free all-purpose flour + more for rolling/dusting (I’ve used Better Batter, King Arthur Flour or Cup4Cup)
- In a large bowl, cream the sugar and butter at medium speed.
- Add the egg, water, vanilla, salt, and cinnamon (if using). Blend until mixed well.
- Add the xanthan gum (if using) and flour. Mix at a low speed until well combined.
- Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough onto a lightly floured surface, about 1/4-inch thick.
- Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
- Reform and roll out the scrap dough, then continue cutting more cookies.
- Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.
- Store in an airtight container for up to 5 days.
Not all gluten-free flours are the same. I’ve listed the three all-purpose flours that I’ve made this with and that have yielded great cookies.
Refrigeration is a must, otherwise, your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough, and it’s too sticky to pick up, put it back in the fridge before cutting.
Gluten-free flour isn’t like regular flour; it doesn’t absorb moisture like wheat. As with any gluten-free recipe, using the same flour suggested is recommended, and substitutions are highly discouraged.
12/24 Revision: I’ve reduced the amount of butter in this recipe to 1/2 cup. Reason: I used a rice + cornstarch flour mix, and the cookies were too soft. If you are using a homemade flour mix with 1/2 cup butter, you should be okay.