Gluten Free Sugar Cookies Recipe

I discovered this amazing recipe for Gluten Free Roll Out Sugar Cookies that blend classic charm with a modern twist. The buttery dough produces soft, delicate cookies that evoke cherished family moments and bring friends together. Each bite promises to surprise and delight in every subtle note of sweet goodness.

I’ve been experimenting in my kitchen for a while now and I finally stumbled on the ultimate recipe for Gluten Free Sugar Cookies. These cookies are super soft and easy to roll out, just like the real thing, and no one will even know they’re gluten free.

I mixed 2 3/4 cups of gluten free all-purpose flour blend with a little 1/2 teaspoon xanthan gum (if your blend doesn’t already include it), added 1 teaspoon of baking powder and 1/2 teaspoon salt, then creamed 3/4 cup of softened unsalted butter with 1 cup granulated sugar. Next, I incorporated one large egg and 1 teaspoon vanilla extract to bring it all together.

Trust me when I say these cookies are a fantastic twist on traditional sugar cookies. Whether you’re making the iconic cut out shapes or simply enjoying dough from scratch, these cookies are bound to become a favorite.

Enjoy the unexpected soft texture and incredible flavor!

Why I Like this Recipe

I really love this recipe because it’s super easy to follow and the dough comes out soft and easy to roll even though Im not the best at baking. I also like that its gluten free so I can share these cookies with friends who have dietary restrictions without worrying. Plus, the taste is amazing and it honestly reminds me of those homemade cookies that always bring back good memories. Lastly, the whole process is pretty forgiving and fun, even when I mess up a bit here and there, which makes baking less stressful and more enjoyable.

Ingredients

• Gluten Free All-purpose Flour Blend gives structure, fibre and carbohydrates making cookies light and tender.
• Xanthan Gum holds ingredients together and add extra chewyness even if it doesn’t taste much.
• Unsalted Butter contributes rich flavor, moisture and acts as a tenderising fat in the dough.
• Egg provides protein and binds the mixture so the cookies keep their shape.
• Vanilla Extract gives a subtle, sweet aroma, enhancing the overall taste profile nicely.
• Granulated Sugar is key for sweetness, caramelizing crisply in the oven for a perfect bite.
• Baking Powder helps the cookies rise light and airy, giving a soft crumb throughout.
• Salt enhances all the flavors naturally and balances the sweetness perfectly in the dough.

Ingredient Quantities

• 2 3/4 cups gluten free all-purpose flour blend
• 1/2 teaspoon xanthan gum (only if your flour blend doesn’t already have it)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix together the gluten free all-purpose flour, xanthan gum (if needed), baking powder, and salt.

3. Beat the softened butter with the granulated sugar until its light and creamy.

4. Add the egg and vanilla extract into the butter and sugar mixture and beat until well combined.

5. Slowly add the dry ingredients to the wet mixture and stir until just combined, dont overmix it.

6. Chill the dough in the fridge for about 30 minutes so its easier to roll out.

7. Roll out the dough on a lightly floured surface (use more of your gluten free flour) to about 1/4-inch thick.

8. Cut out your cookie shapes using your favorite cookie cutters and place them on the prepared baking sheet.

9. Bake the cookies for 8 to 10 minutes or until the edges start to get a light golden color.

10. Let the cookies cool on the baking sheet for a few minutes then transfer to a cooling rack to completely cool before enjoying.

Equipment Needed

1. Oven – preheat it to 350°F
2. Baking sheet – lined with parchment paper
3. Mixing bowl(s) – for dry and wet ingredients
4. Electric mixer or hand mixer – to beat butter with sugar
5. Measuring cups and spoons – for accurate ingredient portions
6. Spatula or wooden spoon – for gentle mixing
7. Refrigerator – for chilling the dough
8. Rolling pin – to roll out dough to about 1/4-inch thick
9. Cookie cutters – for cutting your favorite cookie shapes
10. Cooling rack – to cool the cookies completely after baking

FAQ

Gluten Free Sugar Cookies Recipe Substitutions and Variations

• Gluten free all-purpose flour blend: If you cant find this you can mix 1 cup rice flour with 1 cup potato starch and ¾ cup tapioca starch but keep in mind the texture might change a bit
• Xanthan gum: Instead you can use guar gum in the same amount if your flour blend doesn’t already have it
• Baking powder: If you dont have baking powder try mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar to equal 1 teaspoon
• Unsalted butter: You can substitute with the same amount of coconut oil or vegan butter though the flavor might be a little different
• Egg: Use ¼ cup applesauce or one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg replacement

Pro Tips

1. When mixing your dough, beat those softened butter and sugar together a little longer than you might think so they get super fluffy. This really helps with getting lighter cookies in the end.

2. Make sure that if your gluten free flour blend doesn’t include xanthan gum, you mix it in evenly with the dry ingredients before adding any wet stuff. It may seem like a small detail but it makes a big difference in the cookie texture.

3. Chill your dough for at least 30 minutes, or even a bit longer if you can. This step makes it way easier to roll out and keeps your cookie shapes nice and neat when you cut them.

4. When rolling out your dough, sprinkle a little extra gluten free flour on your work surface. This helps prevent sticking but be careful not to overdo it or your cookies might come out too dry.