Gluten Free Sugar Cookies
These cut out gluten free sugar cookies are soft, flavorful, and perfect to eat on their own or topped with frosting.
With a large presence of vanilla, these sugar cookies are soon to be everyone’s favorite. Yes, even those who aren’t gluten free eaters.
Over the past nine months, I’ve been experimenting with a gluten free diet to see if it helps with some health issues I’ve been experiencing. I knew I needed to find the perfect cut out gluten free sugar cookie recipe to share on the site.
Get ready to love these cookies. Let’s get started baking them!
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How to Make Cut Out Gluten Free Sugar Cookies
To make deliciously soft gluten free cut out sugar cookies, you’ll need:
- gluten free flour
- baking powder
- an egg
- vanilla extract
- salted butter
- granulated sugar
For the gluten free flour, I am using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. To be completely honest, I am not a fan of many gluten free flours. But, I love the taste of Bob’s 1 to 1 Baking Flour.
Bob’s is a mix of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, and tapioca flour.
I prefer to bake without cassava and almond flour, as I find both to be too empowering of a flavor. Bob’s is the winner for me.
To get started, measure out three cups of Bob’s 1 to 1 baking flour using the spoon and scrape method. Simply use a spoon to spoon flour into your measuring cup. Once you have a mound at the top, take a knife and scrape it over the top of the measuring cup.
Then, mix in two teaspoons of baking powder. I like to use aluminum free baking powder.
Set this bowl aside for now.
In your stand mixer, throw in one cup of granulated sugar and one cup of cold, cubed, salted butter. Attach the paddle attachment.
Now, cream the butter and sugar together on medium speed. You will know it’s done when you can’t see any butter lumps.
Next up is adding one egg to the mixer and one tablespoon of vanilla extract. Mix until just combined into the dough.
Lastly, spoon in some of the flour and baking powder mixture and mix until it’s not a powdery mess. Continue adding in the dry ingredients until it’s all been added.
The dough will pull away from the sides when it is ready. If it is too sticky, add in a tablespoon of flour. It’s better to go with more than less flour here.
Either flour the counter top or lay a piece of parchment paper down. Roll out the gluten free sugar cookie dough to 3/8″ thick. My favorite rolling pin is the adjustable Joseph Joseph rolling pin for perfectly even cookies.
I like to roll out just a bit of the dough at a time. The more you roll out dough, the more likely it will appear crinkly. This isn’t an issue if you are frosting the cookies; however, if you’re leaving them plain, they are more pretty the smoother they are.
Use your cookie cutter(s) to cut out the cookies.
Place the cookies onto a lined cookie sheet. Don’t overcrowd the cookie sheet, you can do multiple batches if necessary or use multiple cookie trays.
Preheat the oven to 350 degrees Fahrenheit. Place the cookies, on the lined cookie sheet, into the freezer for at least ten minutes until the oven is ready.
Bake for 9-11 minutes until the middle of the cookie doesn’t look wet. Sometimes it forms a bit of a bump on the top of the cookie which also means they are done.
While these cookies are baking, cut out another round of cookies and place them on a piece of parchment paper cut to a similar size as the cookie tray. Lay this piece of parchment paper, with the cookies on it, into the freezer while the first batch of cookies are baking.
Allow the baked cookies to cool on the sheet for at least 5 minutes if doing multiple rounds before moving them with a spatula to a piece of parchment paper or cooling rack.
Lay the piece of parchment paper with the frozen cut out cookies onto the baking sheet and bake for 9-11 minutes. Keep repeating this process for as many cookies as you get from your gluten free cookie dough.
If frosting these cookies, I recommend frosting with my delicious vanilla buttercream frosting. Make sure to use a certified gluten free gel food dye if you want to color your buttercream, such as AmeriColor gel.
Here are some pretty pansy cookies I decorated for inspiration on buttercream cookie decorating.
You can learn how to pipe pansy cookies in my free online class, 10 Buttercream Flowers. Gain access to it here:
Cut Out Gluten Free Sugar Cookies
- Stand Mixer with Paddle Attachment
- Medium Sized Mixing Bowl
- Rolling Pin
- Parchment paper
- Cookie Cutters
- Cookie Sheet
- Rubber Spatula
- Measuring cups and spoons
- 3 cups Gluten Free 1 to 1 Baking Flour see brand preference above
- 2 tsp. baking powder
- 1 cup granulated sugar
- 1 cup cold salted butter cubed
- 1 tbsp. vanilla extract
- 1 egg
- In a medium sized mixing bowl, mix the gluten free flour and baking powder together. Set this bowl aside.
- In the stand mixer with the paddle attachment, cream the butter and sugar together until well combined.
- Add the egg and vanilla extract into the stand mixer bowl and mix until just combined.
- Slowly begin adding the dry ingredients in the medium sized mixing bowl into the stand mixer bowl. Mix the gluten free sugar cookie dough until the dough begins to pull from the sides.
- Remove ⅓ to ½ of the dough and place it on top of a piece of parchment paper. Roll the dough out to ⅜" thick and use the cookie cutter(s) to cut out the cookies. Place these cookies onto a prepared baking sheet, making sure to not overcrowd the pan.
- Preheat the oven to 350° F. Place the cookies on the baking sheet into the freezer while the oven preheats, or for at least ten minutes.
- Once the oven is preheated, remove the cookies from the freezer and place the whole tray with cookies into the oven. Bake for 9-11 minutes or until the tops of the cookies do not appear wet.
- While the cookies are cooling, roll out, cut, and freeze the next round of cookies. If you don't have multiple cookie sheets, place the cookies on parchment paper to act as the baking sheet. Once frozen for at least 10 minutes, place the cookies into the oven to cook. You can place the parchment paper onto the partly cooled baking sheet from the last round of cookies baked. Repeat these steps until all the cookies have been baked.
Save this Gluten Free Sugar Cookie Recipe for Later
Use the image below to pin these gluten free sugar cookies to your gluten free baking board on Pinterest. Alternatively, use any of the social share icons on the top of the page to share it to your favorite social media site.