Gluten Free Sugar Cookies Recipe

I love making Sugar Cookies From Scratch using gluten free all purpose flour blend, unsalted butter, granulated sugar, and a hint of xanthan gum. My recipe, enriched with vanilla extract, egg, and milk, yields soft, adorable cut out cookies that surprise with flavor and texture. Enjoy every delectable bite truly.

I’m really excited to share my recipe for Gluten Free Sugar Cookies that I’ve been perfecting for a while now. This cut out cookie recipe is one of my all-time favorites because its soft texture and authentic taste make it seem like traditional sugar cookies even though they’re completely gluten free and dairy free too.

I mix 2 and 1/2 cups gluten free all purpose flour blend with 1 teaspoon xanthan gum (if your blend needs it), 1 teaspoon baking powder, and 1/4 teaspoon salt, then blend in 1 cup unsalted butter and 1 cup granulated sugar until it’s all smooth. After adding in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk, the dough comes together really nicely making them easy to roll out.

I’ve had so many friends asking for my take on Gluten Free Roll Out Sugar Cookies and these truly deliver on taste and texture. Enjoy experimenting with this recipe—it might just become your favorite too!

Why I Like this Recipe

I love this recipe because it’s really simple and uses ingredients that I already have at home. I also like how the dough is super easy to work with after it chills so it makes rolling out and cutting fun and stress free. Another thing is that the cookies come out soft and delicious, even if sometimes the edges get a bit crispy. I really appreciate that it’s gluten free so I can enjoy them without any worry about gluten sensitivities.

I learned to make the best gluten free sugar cookies from scratch and they turn out amazing each time. They are soft, easy to roll out and the taste is just incredible. I mean these cookies are just like the real thing and no one would even notice any difference. Its pretty cool that a simple recipe like this looks so fancy and tastes so good all at the same time.

Ingredients

• Gluten free all purpose flour blend gives structure and carbs without much fiber.
• Unsalted butter adds richness and moisture while making cookies tender and flavorful.
• Granulated sugar sweetens the dough and dissolves easily for that classic taste.
• Egg provides protein and moisture, helping bind ingredients together perfectly.
• Vanilla extract enhances flavor profiles with sweet aromas to complement other ingredients.
• Milk or dairy free alternative moistens the dough and adds subtle creamy notes.
• Xanthan gum acts as a binder to keep the dough together, with no extra nutritional benefit.

Ingredient Quantities

• 2 and 1/2 cups gluten free all purpose flour blend
• 1 teaspoon xanthan gum (omit if your blend already includes it)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk (or dairy free alternative)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the gluten free all purpose flour blend, xanthan gum (if needed), baking powder and salt.

3. In a larger bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.

4. Crack in the egg, add the vanilla extract, and beat until well combined then stir in the milk.

5. Slowly add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Don’t overmix it.

6. Cover the dough with plastic wrap and chill for about 30 minutes to make it easier to roll out.

7. Dust a clean surface lightly with gluten free flour, turn the dough out, and roll it out to about 1/4 inch thick.

8. Use your favorite cookie cutters to cut out shapes and place them evenly on your prepared baking sheet.

9. Bake in the preheated oven for 8 to 10 minutes until the edges start to turn a light golden color.

10. Let the cookies cool on the sheet for a couple minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Medium bowl for dry ingredients
4. Large bowl for wet ingredients
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Spatula for stirring
8. Plastic wrap for chilling the dough
9. Clean, lightly floured surface
10. Rolling pin
11. Cookie cutters
12. Wire cooling rack

FAQ

Gluten Free Sugar Cookies Recipe Substitutions and Variations

• If you don’t have a gluten free all purpose flour blend, you can try mixing rice flour, tapioca starch, and potato starch in similar proportions
• If you don’t have xanthan gum, guar gum works just as well, same amount
• For baking powder, you can mix 1/2 teaspoon baking soda with 1 teaspoon cream of tartar instead
• If you run out of unsalted butter, coconut oil is a decent substitute though it might change the flavor a bit
• You can swap out regular milk for any dairy free alternative like almond or oat milk

Pro Tips

1. Make sure you beat the butter and sugar for a good long time until its really light and fluffy, cuz if it’s not mixed proper the texture might suffer and you’ll end up with heavy cookies.
2. Let the dough chill in the fridge for at least 30 minutes, trust me, this really makes rollin it out a lot easier and prevents it from stickin all over the place.
3. When rollin out your dough, dust your surface with just a little gluten free flour – too much and you’ll mess up the dough consistency, too little and its gonna stick like crazy.
4. Keep a close eye on the cookies in the oven, because every oven is a bit different and you dont wanna end up with overbaked edges that are too dark, try pulling them out when they just start to turn golden.