Learn how to make the best gluten free sugar cookies from scratch that are soft, easy to roll out, and taste amazing. Easy gluten free cut out cookie recipe tastes so much like the real thing, no one will know the difference!
The Best Gluten Free Cut Out Cookies
Christmas would not be complete without traditional cut out sugar cookies. Every year growing up I looked forward to decorating sugar cookies with my brothers and sisters.
As a mom of four now, my kids love decorating sugar cookies just the same. (Which also goes along with the sprinkle explosion covering my kitchen.)
I was determined to find a gluten free sugar cookie recipe with the same great taste after becoming gluten free 10 years ago. This recipe is so good, I prefer it over the cookies I grew up on!
My mom used a recipe without baking powder so the cookies wouldn’t puff up and lose their shape during baking. Gluten free cut out cookie recipe also does not use baking powder. They maintain the same shape as when they were rolled out.
Gluten free bakers will love this sugar cookie recipe because of how easy it is to work with. Gluten Free cut out cookies are easy to roll out. Plus, I guarantee no one will even know they are gluten free!
Unfortunately, moms, I can’t do anything about preventing sprinkle explosions. #bakingwithkids #jobhazard
Need a great resource for easy, fail-proof gluten free recipes?
Use this sugar cookie dough in more ways than holiday cut out cookies. Make a variety of gluten free cookies with one dough!
Gluten Free Christmas Cookies – In my house Christmas isn’t complete without out cut out sugar cookies. Use Christmas cookie cutters and decorate with festive sprinkles.
Drop Sugar Cookies – Shape into 1 inch balls and roll dough in sugar. Flatten slightly with glass bottom and bake as directed.
Jam Thumbprints – Roll sugar cookie dough into 1 inch balls and place on parchment paper lined baking sheets. Use thumb to make a well in center of each ball. Fill with small spoonful of jam and bake for 10-11 minutes.
Fruit Cookie Pizza – Press dough onto a pizza pan lined with parchment paper. Bake 13-15 minutes and cool completely. Frost with cream cheese icing and decorate with fresh fruit.
Peanut Butter Cookie Cups – Roll dough into 1 inch balls and place in mini muffin tins with liners. Press in a miniature Reese Peanut Butter Cup and bake 9-11 minutes.
Sugar Cookie Icing
Best Sugar Cookie Icing – My absolute go-to recipe because it takes 5 minutes, hardens smooth and glossy, and I always have the ingredients on hand.
Royal Icing – If you prefer royal icing using egg whites try this recipe from Joy of Baking and tint it with food coloring.
Buttercream Frosting – Love a fluffy frosting to go along with soft sugar cookies? Try this sugar cookie frosting from Food Charlatan.
Cream Cheese Icing – For a bit of tangy sweetness top gluten free cut out cookies with cream cheese frosting from Show Me the Yummy.
Best Gluten Free Flour to Use
Not all gluten free flour blends are created equal. Typically I make gluten free cookies with Cup 4 Cup, but here are some other brands to try.
Please note: Flour blends use different ratios of gluten free flours, such as tapioca flour, rice flour, almond flour, or cornstarch. These varying ratios and ingredients will change the texture and taste of the cookie.
Cup 4 Cup – My preferred brand because it doesn’t leave a gritty texture and the dough is very easy to work with.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – Another great gluten free flour blend because of the ease of use. I find the texture to be slightly denser, but still yields a soft sugar cookie.
King Arthur Gluten Free Flour – If you prefer King Arthur’s flour make sure to add 1/2 teaspoon xanthan gum to the flour as the mix doesn’t contain any.
Namaste Gluten Free Flour Blend– Many gluten free bakers use this mix because it’s economical and available at Costco. Although the sugar cookies will still hold their shape, the taste is rather gritty. To make the taste more pleasing, try replacing 1/2 cup of the flour with almond flour.
Can You Freeze these Cookies?
Yes. Gluten free sugar cookie dough may be frozen either baked or unbaked. This makes life so much easier during holiday Christmas cookie baking!
Freezing Baked Sugar Cookies:
Make gluten free sugar cookie recipe as directed, cooling completely. Cookies may be frozen either unfrosted or with frosting.
If cookies are frosted, make sure the icing has set before stacking. Place cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months.
Allow cookies to thaw one hour at room temperature before frosting or serving.
Freezing Unbaked Sugar Cookies:
Prepare the cut out cookie dough as directed. When it is time to chill the dough, transfer it to a freezer ziplock bag, squeezing out any excess air. Freeze up to 2 months. Thaw in the refrigerator overnight before rolling and cutting out.
Alternatively, roll out the cookie dough and cut out cookies as directed. Place cookies on parchment paper lined baking sheets and transfer baking pans to freezer.
Once the cookies have hardened, carefully remove them from the parchment and stack in freezer ziplock bags. Freeze, laying flat, up to 2 months. When ready to bake, transfer back to lined baking sheets. Bake from frozen, adding 2-3 minutes to baking time.
Do you need to add xanthan gum?
Gluten free sugar cookies will not hold their shape without xanthan gum. Xanthan gum is used to mimic the elasticity and texture of gluten.
Without xanthan gum, gluten free cookies would not hold their shape and be very hard to roll out. If your gluten free baking mix does not contain xanthan gum, add 1/2 teaspoon to the 2 cups flour.
How to Make Gluten Free Sugar Cookies
In a large bowl beat together sugar and butter until very light and fluffy.
Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined.
Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. Preheat oven to 350ºF.
Sprinkle gluten free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4″ thickness. Cut out the dough with cookie cutters and transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough.
Bake for 10-12 minutes in preheated oven, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with preferred icing.
best baking Tips
The dough can be made up to 1 day ahead of time and store covered in the refrigerator.
Make sure the dough is very cold before cutting out the cookies. This helps them hold their shape during baking.
If you plan on cutting out all the cookies first, store the baking sheets holding pre-baked gluten free cookies in the refrigerator until ready to bake.
For quicker chilling freeze the dough for 30 minutes. Remove from the freezer before the dough freezes completely.
Substitute 1/2 teaspoon almond extract for part of the vanilla extract for a slightly different flavor.
Alternatively use powdered sugar in place of using additional gluten free flour to prevent dough from sticking to the surface when rolling out dough.
Making Dairy Free Cookies
To make dairy free gluten free cookies, substitute Smart Balance butter. Also, use almond, soy, or coconut milk, or replace 1 tablespoon milk with water.
Easy Gluten Free Sugar Cookie Mix
Make a homemade Christmas gift for those gluten free bakers! This gluten free cookie recipe can made into a premade mix.
To make gluten free sugar cookie mix simply combine the premeasured flour, sugar, and salt in a large airtight jar or container. Tie a cute cut out cookie cutter along with a tag listing additional ingredients needed and baking instructions to the jar.
In a large bowl beat together sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.
Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.
Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.
Preheat oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.
Sprinkle gluten free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4" thickness. Cut out the dough with cookie cutters and use a spatula to transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough. TIP: If you plan on baking the cookies at the same time, store the baking sheets with cut out cookies in the refrigerator until ready to bake. Warmed dough spreads more during baking.
Bake for 10-12 minutes, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with my favorite sugar cookie icing. Store in airtight container up to 3 days.
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The dough can be made up to 1 day ahead of time and store covered in the refrigerator.
Make sure the dough is very cold before cutting out the cookies. This helps them hold their shape during baking.
If you plan on cutting out all the cookies first, store the baking sheets holding pre-baked gluten free cookies in the refrigerator until ready to bake.
For quicker chilling freeze the dough for 30 minutes. Remove from the freezer before the dough freezes completely.
Alternatively use powdered sugar in place of using additional gluten free flour to prevent dough from sticking to the surface when rolling out dough.
Freezing Gluten Free Sugar Cookies
Freezing Baked Sugar Cookies:Make gluten free sugar cookie recipe as directed, cooling completely. Cookies may be frozen either unfrosted or with frosting. If cookies are frosted, make sure the icing has set before stacking. Place cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months.Allow cookies to thaw one hour at room temperature before frosting or serving.Freezing Unbaked Sugar Cookies:Prepare the cut out cookie dough as directed. When it is time to chill the dough, transfer it to a freezer ziplock bag, squeezing out any excess air. Freeze up to 2 months. Thaw in the refrigerator overnight before rolling and cutting out.Alternatively, roll out the cookie dough and cut out cookies as directed. Place cookies on parchment paper lined baking sheets and transfer baking pans to freezer. Once the cookies have hardened, carefully remove them from the parchment and stack in freezer ziplock bags. Freeze, laying flat, up to 2 months. When ready to bake, transfer back to lined baking sheets. Bake from frozen, adding 2-3 minutes to baking time.
How to Use Gluten Free Sugar Cookie Dough
Drop Sugar Cookies - Shape into 1 inch balls and roll dough in sugar. Flatten slightly with glass bottom and bake as directed.
Jam Thumbprints - Roll sugar cookie dough into 1 inch balls and place on parchment paper lined baking sheets. Use thumb to make a well in center of each ball. Fill with small spoonful of jam and bake for 10-11 minutes.
Fruit Cookie Pizza - Press dough onto a pizza pan lined with parchment paper. Bake 13-15 minutes and cool completely. Frost with cream cheese icing and decorate with fresh fruit.
Peanut Butter Cookie Cups - Roll dough into 1 inch balls and place in mini muffin tins with liners. Press in a miniature Reese Peanut Butter Cup and bake 9-11 minutes.
I think they are better tasting than my regular flour cookies. The top was a bit lumpy but my icing covered that right up. Even my husband thought they were better than my other sugar cookies and the fact that I can eat them. HOME RUN!!!!! Thank you thank you thank you!!!
Unbelievably good! My mom’s recipe made super thin super crispy cookies that were almond flavored. I’ve been trying to recreate it ever since my middle child was diagnosed with celiac 10 years ago. This recipe is the answer.
Well, hell yes! I was so excited to be able to eat sugar cookies again as well with this recipe. It has been something I’ve gone without for too long. Thanks so much for sharing!
Best,
Melissa
I always bake holiday sugar cookies with my kids and when I had to go gluten free this year, I was determined to keep the tradition alive! Our cookies turned out fantastic! The helpful tips about chilling the dough, using powdered sugar when we rolled them out and all the pictures of each step really helped! The kids had fun and the gluten eaters we shared them with LOVED the cookies too! Thanks so much for a great recipe!
Hi Crystal,
Thank you so much for taking the time to write! I’m so glad this recipe worked out so well for you! Even though my kids aren’t GF, I make these every year with them and we all love them just the same. Have a wonderful holiday season!
Best,
Melissa
Hi Karen,
Sorry for the late reply, we were camping this past week. Adding a little liquid would be fine. I’m wondering what brand of GF flour you used? Unfortunately they are not all created equal and some absorb liquids a lot more, yielding in a drier cookie.
Best,
Melissa
Hi Amber,
The number of cookies is in the recipe card – it makes 2 dozen. The colors might be hard to see, so maybe that’s why you missed it. I’ll have to change that!
Enjoy,
Melissa
This is my first try at GF sugar cookies so I have no comparison, but I will say these were a hit! Easy to make- I used King Arthur measure for measure flour, did not add any additional xanthan, real butter and dairy milk. One tip to make the chilling process a little easier- split the dough into 2 balls and roll each between 2 sheets of wax paper. Set these “sheets” on a shelf in the fridge for about 45 mins and your ready to go. To prevent sticking to wax paper, loosen the bottom sheet before you cut out dough. The tops of mine crackled a little upon cooling. Will definitely make these again! Thank you.
I am new to gf baking but wanted to make these cut-out cookies for my son. I am baking them now. Easy rolling and smell wonderful. However, my first batch came out of the oven and looked like the very top layer puffed up and now as they are cooling, that top area is cracking. Is this normal? I am envisioning some difficulty in frosting these with the crumbling.
Hi Patricia,
I’m wondering what gluten free flour you used? If you look at the picture above the recipe you can see the unbaked cookies without frosting. They are slightly wrinkly, but not so much so you wouldn’t be able to frost them. Gluten free flours don’t absorb butter like regular flour does. Perhaps the blend you used had a different ratio of flours that made this more pronounced. I typically use Cup 4 Cup.
I like this recipe because it doesn’t contain baking powder, which does cause cut out cookies to puff up and lose shape. Just to double check, there isn’t baking powder added to the mix?
To help frost these cookies put a very thin layer on (even if it looks crumbly and not smooth). Let it dry completely, like 1-2 hours, and then frost again. It will be much smoother and easier. Cover your frosting with plastic wrap in between and you may have to mix in more milk before using it again.
Hope this helps!
Melissa
Naomi says
I think they are better tasting than my regular flour cookies. The top was a bit lumpy but my icing covered that right up. Even my husband thought they were better than my other sugar cookies and the fact that I can eat them. HOME RUN!!!!! Thank you thank you thank you!!!
Heather says
Unbelievably good! My mom’s recipe made super thin super crispy cookies that were almond flavored. I’ve been trying to recreate it ever since my middle child was diagnosed with celiac 10 years ago. This recipe is the answer.
Melissa says
Well, hell yes! I was so excited to be able to eat sugar cookies again as well with this recipe. It has been something I’ve gone without for too long. Thanks so much for sharing!
Best,
Melissa
Stacey Newton says
Love, love, love this recipe!! The dough was very soft and did not crumble every time I rolled it out for our Chrysugar cookies!
Melissa says
Hi Stacey,
Yes! I’m so glad they were such a success for you. It’s wonderful to enjoy sugar cookies again, isn’t it?
Best,
Melissa
Crystal says
I always bake holiday sugar cookies with my kids and when I had to go gluten free this year, I was determined to keep the tradition alive! Our cookies turned out fantastic! The helpful tips about chilling the dough, using powdered sugar when we rolled them out and all the pictures of each step really helped! The kids had fun and the gluten eaters we shared them with LOVED the cookies too! Thanks so much for a great recipe!
Melissa says
Hi Crystal,
Thank you so much for taking the time to write! I’m so glad this recipe worked out so well for you! Even though my kids aren’t GF, I make these every year with them and we all love them just the same. Have a wonderful holiday season!
Best,
Melissa
Karen says
My dough came out super crumbly not sure why, I used metric and a scale.
Should adding milk help?
Melissa says
Hi Karen,
Sorry for the late reply, we were camping this past week. Adding a little liquid would be fine. I’m wondering what brand of GF flour you used? Unfortunately they are not all created equal and some absorb liquids a lot more, yielding in a drier cookie.
Best,
Melissa
Amber Fletcher says
Anyone know how many cookies this makes? Wondering if I need to make two batches.
Melissa says
Hi Amber,
The number of cookies is in the recipe card – it makes 2 dozen. The colors might be hard to see, so maybe that’s why you missed it. I’ll have to change that!
Enjoy,
Melissa
Julie says
This is my first try at GF sugar cookies so I have no comparison, but I will say these were a hit! Easy to make- I used King Arthur measure for measure flour, did not add any additional xanthan, real butter and dairy milk. One tip to make the chilling process a little easier- split the dough into 2 balls and roll each between 2 sheets of wax paper. Set these “sheets” on a shelf in the fridge for about 45 mins and your ready to go. To prevent sticking to wax paper, loosen the bottom sheet before you cut out dough. The tops of mine crackled a little upon cooling. Will definitely make these again! Thank you.
Melissa says
Hi Julie,
So glad you enjoyed them! Thanks for sharing this tip. I’ll definitely give this a try next time.
Best,
Melissa
Andrea says
Delicious! I baked them for 8 minutes and rolled them with powdered sugar!
Melissa says
Hi Andrea,
Love the idea of rolling them in powdered sugar! Thank you so much for letting me know how much you enjoyed them. 🙂
Best,
Melissa
Patricia Suriano says
I am new to gf baking but wanted to make these cut-out cookies for my son. I am baking them now. Easy rolling and smell wonderful. However, my first batch came out of the oven and looked like the very top layer puffed up and now as they are cooling, that top area is cracking. Is this normal? I am envisioning some difficulty in frosting these with the crumbling.
Melissa says
Hi Patricia,
I’m wondering what gluten free flour you used? If you look at the picture above the recipe you can see the unbaked cookies without frosting. They are slightly wrinkly, but not so much so you wouldn’t be able to frost them. Gluten free flours don’t absorb butter like regular flour does. Perhaps the blend you used had a different ratio of flours that made this more pronounced. I typically use Cup 4 Cup.
I like this recipe because it doesn’t contain baking powder, which does cause cut out cookies to puff up and lose shape. Just to double check, there isn’t baking powder added to the mix?
To help frost these cookies put a very thin layer on (even if it looks crumbly and not smooth). Let it dry completely, like 1-2 hours, and then frost again. It will be much smoother and easier. Cover your frosting with plastic wrap in between and you may have to mix in more milk before using it again.
Hope this helps!
Melissa