Gluten Free Sugar Cookies

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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

Stacked 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.

gluten free sugar cookie mix

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.

cubed butter and sugar

Now, cream the butter and sugar together on medium speed. You will know it’s done when you can’t see any butter lumps.

creamed butter and sugar

Next up is adding one egg to the mixer and one tablespoon of vanilla extract. Mix until just combined into the dough.

gluten free cookie recipe

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.

gluten free sugar cookies dough

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.

gluten free sugar cookies dough

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.

gluten free sugar cookies cut out

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.

gluten free sugar cookies

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.

pansy sugar cookies

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

Soft and delicious, these gluten free sugar cookies will become everyone's favorite sugar cookie. These gluten free sugar cookies are perfect for decorating with, as the dough holds its shape while baking. Top with a simple vanilla buttercream frosting or eat these plain, either way, you will love them.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Gluten Free Sugar Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18 cookies, depending on the cookie size
Author: Leah Buehler

Equipment

  • Stand Mixer with Paddle Attachment
  • Medium Sized Mixing Bowl
  • Rolling Pin
  • Parchment paper
  • Cookie Cutters
  • Cookie Sheet
  • Rubber Spatula
  • Measuring cups and spoons

Ingredients

  • 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

Instructions

  • 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.

Notes

If you don't have time to freeze the cookies, they will still bake fine. The cookies will have a bit of spread so if precise shape is important, make sure to freeze before baking.
Allow the cookies to completely cool before frosting with buttercream frosting
Store the gluten free cookies in airtight containers on the counter for up to a week or freeze for up to three months. Do not store the cookies in the refrigerator as they will dry out.
 
 

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cut out gluten free sugar cookies

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