Gluten-Free Sugar Cookies

This easy recipe for gluten-free sugar cookies is great to use year round for all your holiday cookies.

4.9 from 35 reviews

Yields: about two dozen cookies depending on the size of cutters used.



  1. In a large bowl, cream the sugar and butter at medium speed.
  2. Add the egg, water, vanilla, salt, and cinnamon (if using). Blend until mixed well.
  3. Add the xanthan gum (if using) and flour. Mix at a low speed until well combined.
  4. Cover and refrigerate for at least 1 hour.
  5. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
  6. Roll out the dough onto a lightly floured surface, about 1/4-inch thick.
  7. Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
  8. Reform and roll out the scrap dough, then continue cutting more cookies.
  9. 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.
  10. 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.