Learn how to make the best gluten-free sugar cookies from scratch that are soft, easy to roll out, and taste amazing. Easy, homemade gluten-free cut-out cookies tastes so much like old fashioned ones, no one will know the difference!
Best gluten-free cut out Cookies recipe
Any holiday or Christmas would not be complete without a batch of traditional rolled sugar cookies. Every year growing up I looked forward to decorating cut-outs with sugar cookie icing and dosing with festive sprinkles.
As a mom of four now, my kids love decorating sugar cookies just the same. (Which also goes along with the Christmas sprinkle explosion covering my kitchen.)
I was determined to find a gluten-free sugar cookie recipe with the same great taste after becoming GF over 10 years ago and more recently writing a gluten-free cookbook.
This recipe is so good, and just as easy to roll out, 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. These cookies also do not use baking powder. They maintain the same shape after rolling, cutting out, and baking.
Gluten-free bakers will love these cookies because of how easy the dough is to work with and incorporate easy gluten-free baking tips. They work well for gluten-free Christmas cookies, Valentines, Graduation, or to cut out in any shape! Plus, I guarantee no one will even know they are gluten-free!
Unfortunately, moms, I can’t do anything about preventing sprinkle explosions. But I can give you a great gluten-free recipes for kids resource!
How to Make Gluten-Free Sugar Cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- 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.
Ways to Use this cookie Dough
Use gluten-free 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 or use a medium cookie scoop. Roll the dough in granulated sugar. Flatten slightly with glass bottom and bake as directed. Alternatively, use this copycat gluten-free crumble sugar cookies recipe!
- 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 options
If you don’t know how to make sugar cookie icing, this recipe is my absolute go-to 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 and tint it with food coloring.
- Buttercream Frosting – Love a fluffy frosting to go along with soft sugar cookies? Try this sugar cookie frosting, but half the recipe.
- Cream Cheese Icing – For a bit of tangy sweetness top the cookies with cream cheese frosting.
Best Gluten-Free Flour to Use
Not all gluten-free flour blends are created equal. Typically I make gluten-free cookies with Cup4Cup, but here are some other brands to try.
Please note: Flour blends use different ratios of gluten-free starch, such as tapioca flour, rice flour, almond flour, or cornstarch. These varying ratios and ingredients will change the texture and taste of the cookie.
Cup4Cup – 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 GF 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 Measure-for-Measure– Make sure you are using the “measure-for-measure” kind instead of King Arthur all-purpose GF flour, which doesn’t include xanthan gum.
Namaste Gluten-Free Flour Blend– Many bakers use this mix because it’s economical and available at Costco. Although the 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. They may be frozen either baked or unbaked. This makes life so much easier during holiday Christmas cookie baking!
Freezing Baked Sugar Cookies:
Make the as directed, cooling completely on a wire rack. The cookies may be frozen either unfrosted or with frosting.
If the cookies are frosted, make sure the icing has set before stacking. Place the 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 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 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 I 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 flour mix does not contain xanthan gum, add 1/2 teaspoon to the 2 cups flour.
expert 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 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.
Dairy-Free modification
To make dairy-free gluten-free cookies, substitute plant based butter sticks, such as Earth Balance. Also, use almond, soy, or coconut milk, or replace 1 tablespoon milk with water.
Making Gluten-Free Sugar Cookie Mix
Make a homemade Christmas gift for those gluten-free bakers! These gluten-free cookies can made into a pre-made mix.
To make gluten-free sugar cookie mix simply combine the pre-measured 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.
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No Fail Gluten-Free Sugar Cookies (Cut Out)
Listen to Recipe Audio
Equipment Needed
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon milk (or dairy-free)
- 2 teaspoons vanilla extract (or 1 tsp. almond extract + 1 tsp. vanilla)
- ¼ teaspoon salt, (omit if butter is salted)
- 2 cups gluten-free all purpose flour
Instructions
- In a large bowl cream together the sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.1 cup granulated sugar,½ cup unsalted butter,
- 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.1 large egg,,1 tablespoon milk (or dairy-free),2 teaspoons vanilla extract,¼ teaspoon salt,
- 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.2 cups gluten-free all purpose flour
- Preheat the 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Recipe Notes
Expert Tips and Tricks
- 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 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.Ways to Use 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.
Karen J sue says
Me and my sister love this recipe! Me and my sister were also diagnosed with celiacs a couple of years ago and we haven’t been able to find really good recipes but this is just an outstanding recipe.
Melissa Erdelac says
This makes me so happy, Karen! I’m glad you and your sister are enjoying it!
Best,
Melissa
BusyNan1 says
As it says, No Fail Sugar Cookies. I modified the recipe as follows: Decreased both the sugar to 3/4 cup and 3/4 cup butter at room temperature. I also added 1/2 t. almond extract in addition to the vanilla. This recipe was perfect to work with. Easy to roll out into shamrocks for Saint Patty’s Day. The taste was perfect; not to sweet. I highly recommend the recipe to the gluten free individuals. Thank you Meissa Erdelac for the recipe.
Melissa Erdelac says
You are so welcome! I always appreciate when people share the site with others as well!
Best,
Melissa
Sunny says
By far the BEST sugar cookies! These are just perfectly soft and delicious. The dough is so easy to work with. I could not even critique this recipe in the slightest. My family and I love these cookies! I’m grateful to have this recipe and it’s the only cut out cookie recipe I’ll use 🙂
Melissa Erdelac says
So sweet of you to say, Sunny. I really appreciate you taking the time to let me know!
Best,
Melissa
Luke says
Made these for my students to decorate in our classroom while doing our baking unit. I have celiac, as do a few of my students. Overall turned out pretty well! I used Walmart brand GF flour(frugal shopper here), and the dough did end up a bit crumbly. I added about a tablespoon and a half of water to make it come together. Baked great, added a few extra minutes as the cookies I made were fairly large. I’d definitely use this recipe again with a few adjustments!
Melissa Erdelac says
Thanks for sharing the adaptation with Great Value brand flour. Glad they worked out well for you!
Best,
Melissa
Suz says
Excellent cookie recipe… 🤗A crowd pleaser!!! (And can’t tell their gf!! 🤭
I used a few ingredients to make them a wee bit healthier… I substituted coconut sugar instead of cane… and I used my homemade almond milk. They turned out excellent… I like my cookies soft and thick so I rolled them out a touch thicker, they do puff up as they bake; which was awesome. Froze them anfter I baked them and then decorated them 3 weeks later! Worked out perfectly. And taste great!!
Melissa Erdelac says
Thanks for sharing your modifications and I’m glad you enjoyed the cookies!
Best,
Melissa
MommaBear says
Just took these out of the oven… They are FANTASTIC!! I just tried one and I honestly couldn’t tell the difference.
I thought the dough was going to be too hard to work with and not turn out, but I was very happily surprised! I used the cup4cup like recommended and it is amazing!!
Will be making again!
Melissa Erdelac says
Thanks so much! I was so happy when I could finally have cut out cookies again!
Best,
Melissa
Desiree says
These were so delicious and so easy to make I couldn’t stop making them and eating them! It was my first time ever making homemade cookies from scratch and it was simple and came out perfect following the tips. I used the cup4cup gluten free mix and they came out so yummy. A must try! Even a very beginner first timer like me was able to make them with ease!
Melissa Erdelac says
Oh, thank you, Desiree! I love hearing when beginner bakers have success as well. That is always the goal!
Best,
Melissa
Anonymous says
Dough was so flaky and wouldn’t stay together
Melissa Erdelac says
Sorry to hear that. I’m not sure what the issue was, but it could have been a misread of amounts, the type of GF flour, or the dough being too cold when you rolled it out. In any case, I apologize it was a frustrating experience for you. That is never my intention.
Best,
Melissa
Jay says
REGARDING BOB’S RED MILL 1-TO-1 FLOUR:
Hint: It works just fine with an old, simple trick that seems to have been lost to time.
Made a batch from this recipe this evening; after checking the comments first, and seeing so many “BRM 1to1 leads to dry, crumbly dough” complaints, I decided to employ one of the first rules of baking I was taught back in’87, in 8th grade Home Ec: SIFT THE FLOUR BEFORE MEASURING.
Two cups un-sifted BRM 1to1 yielded nearly 2 1/2 cups of flour after sifting through a screen-mesh colander. As they say, “welp…there’s yer problem”.
The dough came together perfectly, no additional liquid required.
If only some practical, real-life skills were still taught today… I suggest a note be added, to avoid any further mishaps by fellow BRM fans. Thanks for a recipe that nicely replicates the wheat-flour version from my childhood memories.
Melissa Erdelac says
This is so helpful, Jay! I know there are some people who love BRM and this is an excellent tip! I will share with others when they ask about using that flour.
Best,
Melissa
Becky says
These cookies were absolutely awesome. I followed the recipe exactly. I have been GF for over 35 years and had not tried cut out cookies for a long long time because they always tasted like cardboard. And now I have to make another batch because I can’t keep my (gluten eating) husband out of them… that’s saying something!! Thank you for a great recipe 🙂
Melissa Erdelac says
Thank you, Becky! I especially love to hear when non-GF family loves the recipe as well!
Best,
Melissa
Mateke says
I made these cookies today after chilling the dough overnight. I found them easy to work with. I used cup4cup flour. My only concern is they are more chewy than I would like. I baked them as directed. They look great, but as I said the texture is more chewy than I expected.
Melissa Erdelac says
Hello,
I’m guessing if you would have baked them 1-2 minutes longer they wouldn’t be as soft. However, C4C does contain cornstarch in it’s mix, which does give cookies some chewiness. Thanks for adding your comments. It’s always appreciated!
Best,
Melissa
Beth Tomaszewski says
These turned out great!! I used your icing recipe too and was afraid it would make them too sweet but they were delicious! I used Krusteaz brand gf flour. Can I use regular flour instead of gluten free with this same recipe?
Melissa Erdelac says
Hi Beth!
I’m so glad you enjoyed the recipe. I haven’t tried this with regular flour, but I would guess you could and remove the milk from the recipe? Happy holidays!
Best,
Melissa
Shannon says
I know some people said their dough was dry and the cookies puffed up and cracked. The author said she used Cup4Cup in her recipe. I used Bob’s RedMill 1to1 gf flour. This flour sucked up the liquid making the dough crumbly and upon baking puffed and cracked. Just an fyi that Bob’s RedMill is probably not the best flour to use. Still giving this recipe 5 stars because the cookies were delicious (and it’s not the author’s fault that the flour I used didn’t quite work)! Will try the Cup4Cup next time!
Melissa Erdelac says
Thank you, Shannon! And I agree, BRM definitely soaks up more liquid. Perhaps those using BRM would want to cut back 3-4 tablespoons of flour. Thanks for taking the time to write!
Best,
Melissa
Andie says
Agree on everything in your review. I took used Bob’s red mill and it was crumbly. I added oil in for some extra fat and liquid and it came out beautifully. They cut and baked up, held their shape for icing. My whole church is asking for the recipe and couldn’t believe they were GF. Wonderful recipe! Very minor adjustment for the type of flour but not a big deal at all, and has a super easy fix. I used probably a couple tablespoons of canola as I was out of my good oils. Christmas baking lol
Laura says
oh wow. I just made this recipe with Bob Mills and oh my lord it was DRY. Not just a little dry…super dry. I added more milk and about a T of butter because I didn’t know what else to do haha. It’s sitting in my fridge now. hopefully it comes out okay after baking 😬
Melissa Erdelac says
Hi Laura,
I’m curious how they ended up working out for you?
Best,
Melissa
Stephanie says
I had given up on gluten free cut out sugar cookies…until these!!! Delicious and easy!
Melissa Erdelac says
Thank you Stephanie! I’m so glad you enjoyed them!
Best,
Melissa
Denise says
The dough mixed effortlessly. Rolled out like a dream, no flour on top or parchment paper needed. The taste-delicious. Can’t wait to decorate tomorrow!!
Melissa Erdelac says
Thanks Denise! Happy decorating! It’s one of my favorite things to do in the holiday season!
Best,
Melissa
Anonymous says
I’ve had no luck baking gluten free until I tried this recipe. It’s incredibly easy to make and absolutely delicious. It tastes exactly like sugar cookies my mother used to make. Thank you!
Manna says
Best recipe ever! And the cookies taste delicious. They are a bit fragile but not as most gluten free baked goods would be. I’d still be very careful with these so they don’t crack or break. I baked at 8 min and then added 1 more which was perfect. My favorite thing about the recipe on the site is that the recipe card posted instructions AND the ingredients under each step- this made it so I didn’t have to keep scrolling up to see the amount of X ingredient. Brilliant!! Making another batch tomorrow as well as the icing
Melissa Erdelac says
Thank you, Manna! I really appreciate you taking the time to let me know! I’m curious what GF flour you used? I don’t find the cookies particularly fragile, but that could be I’ve been GF so long I don’t recall or the choice of flour. If it was something besides Cup4Cup I would suggest maybe cutting back the flour 2-3 tablespoons. If they are that delicate it could be your flour is absorbing the moisture at a higher rate and the dough is a little too dry. Just an idea!
Best,
Melissa
Carla says
The only sugar cookie recipe I’ll use from now on!
Melissa Erdelac says
Yay! So glad to hear!
Best,
Melissa
EricaLovesAlaska says
I’ve never been a fan of sugar cookies, but wanted to do cut outs with frosting with my kids..And oh my goodness, best damn cookies ever, particularly when you make them into thumbprint jam cookies.
Hands down in my top 3 cookies I’ve ever eaten.. its a week later and I’ve got my Kitchenaid ready to go!
Oh, I pretty much followed the recipe to the T, except I did 1/3 brown sugar. Momma always said brown sugar makes everything delicious 😋
Melissa Erdelac says
Thank you so much, Erica! Your comment means a lot and I appreciate you taking the time to let me know! Top 3 cookies is quite a statement!
Best,
Melissa
Hilary says
The dough was extremely sticky. I have no doubt they will taste just fine but it warmed up very quickly because of how sticky it was, thus making the cookies spread and look like garbage. I would not use this recipe again.
Melissa Erdelac says
So sorry to hear this, Hilary. I would love to hear what GF flour you used. I’ve tested the recipe with many flours, but perhaps some adjustments have to be made with the brand you were using.
Best,
Melissa
Kristi says
Hey Melissa!
This recipe is fantastic! I get so many compliments on how great these are and no one can tell they’re gluten free!
Wondering if I make these and decorate with royal icing if I could heat seal them to prolong freshness?
Thank you!
Melissa Erdelac says
Hey Kristi!
I don’t think that would be an issue at all! Great idea! I’m glad you are enjoying the recipe.
Best,
Melissa
carole says
Have you / anyone/ tried the recipe with an egg substitute? I have a child with a bad egg allergy. I am going to try it, but wondering if anyone else had before I start experimenting. Thanks !
Melissa Erdelac says
Hi Carole,
I haven’t personally tried it, but my audience on Pinterest has commented on making it with an egg substitute and it worked for them!
Best,
Melissa
Michael says
Can I use brown sugar instead of white sugar?
Melissa Erdelac says
Hi Michael,
You can, but it will change the color of the cookies and they will be a little chewier because brown sugar contains more moisture.
Best,
Melissa
Nicole says
LOVE that you put the ingredients and amount at the end of each step of instructions! Game changer!
These were awesome to make for Easter with my toddler!
Thank you!
Melissa Erdelac says
You’re welcome, Nicole! Thanks for writing!
Best,
Melissa
Carrie Weeks says
I made my dough a day ahead. It was in the fridge maybe 28 hours. When I took it out of the fridge, it was hard as a rock. What do you think I did wrong? I used the King Arthur measure for measure and oat milk. TIA
Melissa Erdelac says
Hi Carrie,
You didn’t do anything wrong. The butter re-solidifies and becomes hard again after refrigerating. Simply leave it on the counter for about 10-15 minutes and then you can roll the dough. Hope this helps!
Best,
Melissa
Jen says
These turned out amazing! Used salted butter and did not add the salt.
Jan Beltz says
Just made these today. They roll out beautifully. Made shamrocks for St. Patrick’s Day. I iced with buttercream … so delicious.
Melissa Erdelac says
Thank you, Jan! I really appreciate you taking the time to let me know!
Best,
Melissa
Talya says
Hi! Do you think there is a way to convert these to peanut butter roll out cookies? I saw your peanut butter cookie recipe but was looking for ones that bake flat/don’t spread much. Thanks 🙂
Melissa Erdelac says
Hey Talya, That sounds like a fabulous idea, but I haven’t tested it with peanut butter. You could try using 1/4 cup butter and 1/4 cup peanut butter, but no guarantees! Let me know if you decide to give it a try!
Best,
Melissa
Audrey says
Has anyone tried making these with Almond flour? I can only use almond and coconut flour, and I know for a fact that coconut flour isn’t good for recipes like this.
Melissa Erdelac says
Hi Audrey,
I haven’t, but I wouldn’t recommend it for this recipe. Almond flour is quite different than GF flour so I would look for a recipe specifically made for almond flour.
Best,
Melissa
Lora Enox says
The 24 cookie yield is apparently with a smaller cookie cutter than I used. I made six-point stars and barely got 15. My cutter is about two or three inches across. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and they turned out perfectly soft and lightly sweet, but I do wish the count had been closer to accurate.
Melissa Erdelac says
I appreciate the feedback, Lora! Sorry about the discrepancy with the yield. Not only does the cookie cutter size matter, but how thick or thin the dough is rolled out. Thanks for taking the time to let me know!
Best,
Melissa
Anonymous says
These turned out so delicious! I’ve been gluten free for years and these cookies are 5 star in taste and how they bake!!!
Melissa Erdelac says
Yay! So happy to hear this!
Best,
Melissa
Tiffany says
These cookies were amazing! I made them gluten and dairy free with coconut milk. I put them in the refrigerator for about a day (lost track of time making too many Christmas goodies…haha). When it was time to roll them out, they were super easy! I did the cutouts and put them in the oven and they came out nice & fluffy!! Just like a regular cookie! Everything I make with gf flour tends to come out flat, so this recipe really hit the spot! Can’t wait for my boys to frost them tomorrow morning! Merry Christmas! Thank you!!
Honna says
Thanks for this recipe. I reduced the sugar to 3/4 c., left out the milk, and reduced the flour to 1 3/4 c. It was a great consistency, plenty sweet, and held its shape after chilling,.
Melissa Erdelac says
So glad to hear, Hanna! Thanks for sharing!
SueS says
These came out great! I was so happy to finally make Christmas cookies that everyone enjoyed- even those who are not GF. And they really cut out so nicely. Thanks!
Melissa Erdelac says
So glad to hear non-GFers even enjoyed them! Thanks for sharing!
Best,
Melissa
Anonymous says
My cookie are very hard. I followed the recipe exact. Any suggestions
Thank you
Love the taste
Heather Converse says
Same thing happened to me. Cookies are hard as a rock. I filled the recipe to a T. And they were awful to roll out. I found trying to roll them out right from the fridge, it wasn’t playable pliable. Suggestions on how to fix?!
Melissa Erdelac says
Hello,
I’m curious what brand of GF flour did you use? I’ve made these cookies so many times with Cup4Cup, but other people have written in saying they used King Arthur, Bob’s, and Namaste. So sorry to hear this happened!
Best,
Melissa
Erin says
Hi there,
I’m wondering if I can make the dough ahead and store in the refrigerator for 2-3 days?
Thanks,
Erin
Melissa Erdelac says
Hi Erin,
I would say two days at most. You can freeze the dough also, though. You can freeze it before rolling it out or roll them out, cut them with cookie cutters and then freeze.
Best,
Melissa
boden says
Has anyone tried making this with vegan butter? Thank you.
Melissa Erdelac says
Hello,
I personally haven’t, but I’ve gotten comments on Pinterest that people have with success!
Best,
Melissa
Lynn Barnard says
Yes, I just did with Earth Balance….they came out great! I made mine dairy free and gluten free. A touch crispier than I prefer but the flavor is great!
Melissa Erdelac says
Thanks, Lynn! I appreciate you chiming in!
Best,
Melissa
Karla Jo Page says
I made these cookies today and they are excellent. The only caveat is that they did puff up and crack quite a lot. I followed your instructions exactly. I used “universal GF flour” here in Germany, so not sure if that is the reason. Any ideas?
Melissa Erdelac says
Hi Karla!
Thank you so much for writing! Were the cookies dry at all or just cracked? It sounds like the GF flour you used absorbs moisture a little differently than the U.S. version I used. If the only problem was a cracked top and everything else was fine, sounds like topping them with sugar cookie icing will be just the trick!
Best,
Melissa
Cathryn says
The sugar cookies turned out great and so did the glossy frosting. But, the cookies have no flavor, except for the frosting which I flavored with lemon, Almond and maple.
Michelle says
Great recipe! Made these with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and am impressed with texture. I can still tell these are gluten-free cookies, but texture is nearly identical to a wheat-based cookie. Soft yet firm and holds shape. The detailed notes and tips are wonderful … thank you!!
Melissa says
Thank you, Michelle. I really appreciate it!
Best,
Melissa
Shawna says
The easiest gluten free cut out sugar cookie dough I have ever used! I love how they dont spread and look like they are the shape they are supposed to be after baking! And they are delicious, we have made them for non-gluten free family members who ate them right up without complaints about texture or taste. A hit!
Melissa says
Thank you, Shawna! I agree! These cookies always seem to be a hit with non-GF eaters as well. Thank you so much for taking the time to write!
Best,
Melissa
Kim says
Followed the recipe, including adding 1/2 tsp xanthan gum into recipe because the only gf flour available was King Arthur. My dough is liquify. ☹️ Should I add another 1/2 tsp of xanthan? I need to fix this – it’s our Santa cookies!
Melissa says
Sorry to hear this Kim! I’m assuming you used the King Arthur Gluten Free Four, not measure-for-measure kind? I’m not sure what would make the dough so liquidy, though??
Gina says
Have you ever used stevia as a sugar substitute? I’ve learned over the years that it’s not 1:1 and wondered if anyone knows if it worked in this recipe and how much they used?
Melissa says
Hi Gina,
I personally haven’t, but hopefully someone else can help!
Best,
Melissa
hamabile says
Think of these more like shortbread cookies. They don’t have the same soft fluffy quality of a normal sugar cookie, they are a bit chalky and dense. But I still give it 4 stars, because I haven’t found a better GF sugar cookie replacement recipe yet! If you roll them thin, they’re a little more crispy. If you’re high altitude like me, you probably don’t need to cook them as long. I shorten the bake time by 5 minutes and keep an eye on them until they look ready.
Melissa says
Hello,
Thank you so much for writing, and I appreciate the high-altitude modifications. Can I ask what GF flour you used? That may have played into the texture of the cookie. I find them to be soft, but the flour blend I use has a lot of cornstarch in it, which can make a softer texture.
Best,
Melissa
Patricia Just says
The perfect sugar cookie. They are exactly what I was looking for. Wonderful dough to work with and re-rolled the scraps with no problem. Thank you!
Melissa Erdelac says
Thank you so much, Patricia! I appreciate you taking the time to let me know!
Best,
Melissa
Peggy says
When we make our sugar cookies, we decorated them without icing. Can you do that with this recipe? Thank you for the recipe! It’s great to have a sugar cookie recipe after being gluten free for over 30 years!
Melissa says
Hi Peggy,
Oh I hope this is the winning one for you! Yes, it’s perfectly fine to leave them un-iced. They are great that way too!
Best,
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