Introduction

These gluten-free sugar cookies are soft, buttery, and perfect for any occasion. Made with a simple blend of gluten-free flour and classic ingredients, they’re easy to prepare and delicious to enjoy. Whether for a holiday treat or everyday snack, these cookies are sure to please.

A plate with a green floral pattern holds many light beige sugar cookies in various shapes including trees, mittens, stars, and flowers, stacked in three uneven layers. The cookies have a smooth surface with soft edges. The plate is placed on a green worn wooden table with a rolling pin, metal measuring spoons filled with flour, cookie cutters shaped like stars, scissors, and a spool of black and white twine around it. A lit candle in a brass holder and dried leaves in a glass vase add a rustic atmosphere. The photo is taken on a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups gluten-free flour (345.3 grams, such as Bob’s Red Mill 1:1 GF Baking Flour)
1 cup sugar (220 grams)
1 teaspoon vanilla extract
2 sticks butter (1 cup or 226.8 grams), softened
1 large egg plus 1 egg yolk
1/4 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 375°F. In a large bowl, mix the gluten-free flour and baking powder together. Use a scale for accurate measurement and avoid pressing the flour into the cup to prevent excess flour, which can affect how the cookies bake.
Step 2: In another large bowl, beat the softened butter and sugar with a mixer on medium speed until the mixture becomes light in color and fluffy, about 3–4 minutes. Be careful not to overbeat, as this can soften the butter too much.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until combined. Then, reduce the mixer speed to low and gradually add the flour mixture, mixing until it forms a dough.
Step 4: If the dough feels sticky, sprinkle some powdered sugar on your work surface. Divide the dough in half and place each portion on parchment paper. Use a rolling pin to roll out the dough gently, adding more powdered sugar if needed to prevent sticking. Avoid rolling too much to keep the dough from becoming too warm and soft.
Step 5: Chill the rolled dough in the refrigerator for at least 30 minutes. This step is essential for easier handling and better cookie shape.
Step 6: Remove the chilled dough from the fridge and use cookie cutters to cut your desired shapes. Arrange the cookies on a baking sheet, leaving some space between them. Bake for 7 to 9 minutes, depending on your preferred texture; 7 minutes for softer cookies and closer to 9 for slightly crisp edges.
Step 7: After baking, let the cookies rest on the baking sheet for 1 minute. Then transfer them to a wire rack to cool completely. Enjoy as they are or decorate with icing as you like.

Tips & Variations

Use a kitchen scale to measure flour accurately to prevent cookies from spreading too much.
Chilling the dough is crucial—it helps the cookies hold their shape and improves texture.
For extra flavor, try adding a pinch of cinnamon or a few drops of almond extract.
Decorate cookies with gluten-free icing or sprinkles for festive occasions.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can also freeze baked cookies in a sealed container for up to 3 months. Let frozen cookies thaw at room temperature before serving. Reheat slightly in the oven if you prefer them warm.

How to Serve

A close-up view of a white plate with green floral patterns filled with plain, light golden-brown sugar cookies in various shapes, including a snowflake, a flower, a star, and a Christmas tree. The cookies have a smooth, slightly textured surface and soft edges. A woman's hand is holding a Christmas tree-shaped cookie near the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, you can substitute with your preferred 1:1 gluten-free baking flour blend. Just ensure it contains xanthan gum or another binder to maintain the dough’s structure.

Can I make these cookies without eggs?

Eggs contribute to the texture and binding of these cookies. If you need an egg-free option, consider using a commercial egg replacer or flax eggs, but results may vary.