The ONE TRUE gluten-free sugar cookie recipe! I’ve tried dozens of gluten-free sugar cookie recipes over the years and this is the one I can’t stop making.
These gluten-free cut-out cookies are soft in the center, crisp on the edges and hold their shape during baking. Make them with your favorite cookie cutters for any holiday or occasion!
These are my all-time favorite gluten-free sugar cookies! I think you’re going to fall in love with it too. They are soft and flavorful, but hold their shape while baking. They’re great for decorating with frosting and sprinkles.
This recipe also includes my all-time favorite sugar cookie frosting (hint it has sour cream) which takes these cookies to the next level.
Why You’ll LOVE this Soft Gluten-Free Sugar Cookie Recipe
- Soft, thick centers with crispy edges
- Almond extract for amazing flavor
- Hold their shape while baking
- A little sour cream (secret ingredient!) for moist cookies
- Easily made dairy-free with vegan butter and dairy-free sour cream
- Freezes great!
For more of my favorite gluten-free cookies, try these gluten-free almond cookies, gluten-free gingerbread cookies, gluten-free biscotti or gluten-free molasses cookies.
Ingredients for Gluten-Free Sugar Cookies
Here are a few notes on the key ingredients to make these best gluten-free sugar cookies. If you have any additional questions leave me a comment/
- Gluten-Free 1:1 Baking Flour: Also known as gluten-free measure-for-measure flour. I like to use a gluten-free all purpose flour blend that contains xanthan gum. King Arthur flour is my favorite brand.
- Cornstarch: A little cornstarch gives these cookies a lighter texture.
- Sour cream: Sour cream imparts a richness to the cookie dough and helps create a chewy texture. You can easily use dairy-free sour cream if you prefer.
- Vanilla extract/almond extract: The combination of these two extracts gives this the cookie dough amazing flavor!
Dairy-free? To make these cookies dairy-free I recommend using ½ cup shortening and ½ cup Earth Balance buttery sticks in place of the 1 cup of butter. You can also use Kite Hill dairy-free sour cream.
How to Make Gluten-Free Sugar Cookies
Make the Dough
- In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) add the butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.
- Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.
- With the mixer running on low, add half of the sour cream followed by the cornstarch. Add ½ of the gluten-free flour blend followed by the other ½ of the sour cream. Mix until combined then add the other ½ of the flour and mix until incorporated.
- Scrap down the sides and bottom of the bowl then mix again until totally combined.
Roll and Bake the Cookies
- Divide the dough into two flattened balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
Tip: If you prefer drop cookies and don’t want to roll out the dough, try these gluten-free Christmas cookies.
- Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough with a rolling pin to the desired thickness on the lightly floured surface. Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the cookie sheet.
- Bake the cookies for 9-11 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Gluten-Free Sugar Cookie Frosting
These gluten-free sugar cookies are perfect for any holiday! We like making them as Christmas cookies during the holiday season. They also make great hearts for a Valentine’s cookie, pumpkins for a Halloween cookie and more.
You can use any frosting you like to decorate these cookies. They work well with royal icing or buttercream frosting.
I’ve included my favorite recipe for buttercream frosting (that has a secret ingredient) in the recipe below. Once you try sour cream in buttercream frosting you’ll never go back! It’s so delicious.
Recipe FAQ
For best results, it’s important to chill the gluten-free sugar cookie dough before rolling it out. Chilled dough create cut-out cookies that hold their shape. The chilling time also gives the gluten-free flour time to hydrate for a non-gritty dough.
For a soft sugar cookie, roll the dough until it is about ¼-inch thick. For crisper cookies you can roll the dough thinner to ⅛ inch. I prefer ¼-inch thick cookies!
Storage/Freezing Instructions
To Store: Store the cookies in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
To Freeze: Plain gluten-free sugar cookies freeze well up to 3 months. To freeze, layer the cookies between sheets of parchment paper and place in a freezer-friendly container or Ziploc. Thaw in the refrigerator or at room temperature.
More Gluten-Free Cookie Recipes
I hope you like this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
The Best Gluten-Free Sugar Cookies
Ingredients
For the Cookies:
- 1 cup butter, softened, 227g
- 1 cup granulated sugar, 200g
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ cup sour cream, 60g (dairy-free sour cream works!)
- 3 tablespoons cornstarch
- 2 ½ cups gluten-free 1:1 baking flour, 380g
For the Frosting:
- ½ cup butter, 113g
- ¼ cup sour cream, 60g (dairy-free sour cream works!)
- 3 cups powdered sugar, 390g
- ½ teaspoon almond extract
- 2 tablespoons milk, or almond milk
- food coloring, optional
Instructions
Make the Dough:
- In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) add the butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.
- Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.
- With the mixer running on low, add half of the sour cream followed by the cornstarch. Add ½ of the flour followed by the other ½ of the sour cream. Mix until combined then add the other ½ of the flour and mix until incorporated. Scrap down the sides and bottom of the bowl then mix again until totally combined.
- Divide the dough into two flattened balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
Bake the Cookies:
- Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the desired thickness on the lightly floured surface. (Tip: For a soft sugar cookie, roll the dough until it is about ¼-inch thick. For crisper cookies you can roll the dough thinner to ⅛ inch. I prefer ¼-inch thick cookies!)
- Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan.
- Bake the cookies for 9-11 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting:
- In a medium bowl, combined all ingredients. Using a hand mixer, whip until light and fluffy. Add a little more milk if the frosting is too thick, or more powdered sugar if it’s too thin.
- Frost the cookies as desired. Enjoy!
Emily Kauffman says
Finally, a really tasty GF/DF sugar cookie. Thank you so much, these cookies are amazing!!
Erin Collins says
I’m so glad they turned out for you! Thanks for the comment 🙂
CJ says
These cookies are amazing!!! My kids couldn’t tell they were GF!
Kelcey says
Would you be able to use this recipe for drop cookies and just skip rolling the dough?
Erin Collins says
Yes you could definitely do that! You might also like this recipes for drop style sugar cookies – https://meaningfuleats.com/gluten-free-christmas-cookies/
Mary says
Can you suggest a substitution for the cornstarch? I generally use tapioca or arrowroot, but that is for thickening. I suspect it adds to the crispiness in these cookies, so I’m not sure what to use. Thank you!
Erin Collins says
Tapioca starch will work great! Yes the starch adds a little crispness and lightness to the cookies.
Erika says
How much xanthan gum is required if your flour mix doesn’t include it?
Erin Collins says
Great question! You should use 1 teaspoon xanthan gum if your blend doesn’t have it.
shirley says
Is your sour cream frosting a crusting frosting?
Amy Skidmore says
Can’t wait to make these!! My old favorite non GF sugar cookies called for whipping cream. I bet the sour cream in these make them delicious!! Excited to try them! Thank you for sharing!