I can’t tell you how many times these gluten free sugar cookies have saved the day at holidays, birthdays, and bake sales. They’re tender, lightly sweet, and have that classic vanilla bakery smell that makes you feel instantly festive. Best part? No dough chilling. You can go from “I should make cookies” to “cookies in the oven” in about half an hour.
They hold their shape beautifully—whether you’re cutting out stars for Christmas, hearts for Valentine’s Day, or flowers for a spring shower—and they’re sturdy enough to ship or stack, but still melt-in-your-mouth soft. Think Lofthouse cookies, only gluten free and homemade.
Why You’ll Love This Recipe
- Classic sugar cookie flavor – Sweet, buttery, with plenty of vanilla.
- No chill time – Just mix, roll, cut, bake, and decorate.
- Keeps its shape – Even detailed cookie cutters come out clean.
- Perfect texture – Soft but not crumbly, tender but not dry.
Ingredients You’ll Need
- Gluten free flour blend – Use your favorite, as long as it’s not gritty. Bob’s Red Mill 1-to-1 works great.
- Baking powder – For that little lift.
- Granulated sugar + powdered sugar – Sweetness plus a little extra tenderness.
- Butter – Cool room temp so it creams easily without melting.
- Egg – For binding and richness.
- Vanilla extract – The flavor backbone of these cookies.
- Salt – Balances the sweetness.
Step-by-Step: How to Make Them
- Mix the dry ingredients – Whisk flour, xanthan gum (if needed), baking powder, salt, granulated sugar, and powdered sugar together.
- Work in the butter – Press the butter into the dry mix with the back of a spoon until it looks sandy.
- Add egg and vanilla – Stir until the dough starts to clump, then gently knead until smooth.
- Roll & cut – Sprinkle a bit of gluten free flour, roll the dough ⅓-inch thick, cut shapes with clean edges.
- Bake – At 350°F for under 10 minutes, until set but not browned.
- Cool & decorate – Let them firm up on the baking sheet before moving to a rack.
My Cookie-Making Tips
- Weigh your flour – Too much can make the dough dry.
- Don’t overwork – Too much kneading makes them tough.
- Clean cutters between cuts – Keeps edges neat.
- Glass storage – Helps keep them from going soft too soon.
Decorating Ideas
- Lofthouse style – Swirl pastel frosting with an offset spatula and add sprinkles.
- Royal icing – For crisp designs that harden fully.
- Simple glaze – Powdered sugar + milk + a drop of vanilla.
Ingredient Swaps
- Dairy free – Use vegan butter and nondairy milk for the frosting.
- Egg free – Try a chia egg, egg replacer, or “Just Egg.”
- Frosting change-up – Royal icing if you want that shiny, hard finish.
Gluten Free Sugar Cookies
Soft, buttery, and perfectly sweet — these gluten-free sugar cookies hold their shape beautifully for cutouts and are topped with a smooth, creamy frosting. No chilling required, so you can go straight from mixing to baking.
Ingredients
For the Cookies
- 2 cups (280 g) all-purpose gluten-free flour blend (plus extra for dusting)
- ¾ tsp xanthan gum (omit if already in your flour blend)
- ¾ tsp baking powder
- ¼ tsp kosher salt
- ½ cup (100 g) granulated sugar
- 3 tbsp (22 g) confectioners’ sugar
- 8 tbsp (112 g) unsalted butter, softened
- 1 large egg (50 g, weighed without shell), at room temperature
- 1 tsp pure vanilla extract
For the Frosting
- 10 tbsp (140 g) unsalted butter, at room temperature
- ¼ cup (60 ml) milk, at room temperature
- 1 tbsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 tsp meringue powder (optional, for structure)
- 4 cups (460 g) confectioners’ sugar
- Seeds from 1 vanilla bean (optional)
- Sprinkles, optional for decoration
Instructions
- Make the Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, xanthan gum, baking powder, salt, granulated sugar, and confectioners’ sugar. Add the butter and work it into the dry ingredients until the mixture looks sandy.
- Mix in the egg and vanilla until the dough comes together. Knead briefly to form a smooth, cohesive dough. Roll out on a lightly floured surface to just under ⅓-inch thickness.
- Cut into shapes with your favorite cookie cutters and arrange on prepared baking sheets, leaving space between each cookie. Gather and reroll scraps until all dough is used.
- Bake for about 8 minutes, or until just set — the edges should not be deeply browned. Let cookies cool completely before frosting.
- Make the Frosting: Beat butter, milk, and vanilla on medium speed until smooth. Increase to high speed and whip for about 5 minutes until creamy.
- Add salt, meringue powder, and 3½ cups of the confectioners’ sugar. Mix slowly until combined, then beat on high until thick and fluffy. Add the remaining sugar as needed for desired consistency.
- Frost the Cookies: Spread or pipe frosting onto cooled cookies. Add sprinkles if desired. Let frosting set slightly before stacking. Store in an airtight container at room temperature, or freeze unfrosted cookies for longer storage.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 108Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 106mgCarbohydrates 6gFiber 0gSugar 2gProtein 1g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage
Keep in a sealed glass container at room temp for up to a week. If you frost them, let the icing set before stacking.
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