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 like classic sugar cookies, 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 Recipe
- Soft sugar cookies 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!
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 in gluten-free baking. 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 1/2 cup shortening and 1/2 cup vegan butter in place of the 1 cup of butter. You can also use Forager dairy-free sour cream.
For an almond flour version, try these almond flour sugar cookies!
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 white 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 1/2 of the gluten-free flour blend to the wet ingredients followed by the other 1/2 of the sour cream. Mix until combined then add the other 1/2 of the dry ingredients 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 the dough balls tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- Chilled dough creates cut-out cookies that hold their shape. The chilling time also gives the gluten-free flour time to hydrate for a non-gritty dough.
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 or work surface with gluten-free flour. Roll out the chilled dough with a rolling pin to the desired thickness on the lightly floured surface. For a soft sugar cookie, roll the dough until it is about 1/4-inch thick. For crisper cookies you can roll the dough thinner to 1/8 inch. I prefer 1/4-inch thick cookies!
- 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 wire rack to cool completely.
You also might like these gluten-free funfetti sugar cookies!
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.
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
Making gluten-free sugar cookies is one of our favorite holiday traditions! 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!
Gluten-Free Sugar Cookies (Tried & True!)
Video
Ingredients
For the Cookies:
- 1 cup butter softened, 227g
- 1 cup granulated sugar 200g
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup sour cream 60g (dairy-free sour cream works!)
- 3 tablespoons cornstarch
- 2 1/2 cups gluten-free 1:1 baking flour 380g
For the Frosting:
- 1/2 cup butter 113g
- 1/4 cup sour cream 60g (dairy-free sour cream works!)
- 3 cups powdered sugar 390g
- 1/2 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 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the other 1/2 of the flour and mix until incorporated. Scrape 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, combine 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!
Hi! I’m baking at high altitude in Utah. Should I adjust the recipe? Thanks!
Hi Aley, good question! This recipe was designed at sea level so it may need adjustments for high altitude. We recommend trying it as-is first so you know how much or little altitude impacts the specific recipe. You can then try increasing the oven temperature and reducing the baking time if it seems like they spread too much. Beyond that it would require adjusting the dry/wet ratio. We hope this helps!
I live in CO at 5000 ft. elevation. We needed to add extra flour to get to the right consistency for cookie dough. It was about 1/3 cup extra approximately. They turned out perfectly! My 13-yr-old daughter made them completely by herself other than asking me to look at the dough and I recommended the extra flour. One thing she noted was that the butter should have been softened for the frosting – she did not soften it first (I was not at home at this point in order to advise her) because the recipe did not indicate that it needed to be softened and so there were butter chunks… That is the one thing we might have you change in the recipe 😉
Thanks for a great recipe!
Hi there, we’re so glad you and your daughter loved the recipe! Yes, elevation can definitely make a difference — sounds like she did a great job adjusting the recipe for your elevation! Thank you for the note about the butter for the frosting. Happy baking!
Could you tell me what gluten free food coloring and sprinkles you use? That has been my biggest struggle with sugar cookies
Hi Christina, for this recipe any gluten-free food coloring and sprinkles should work. For other recipes, Erin has recommended Americolor Gel Food Coloring and these gluten-free sprinkles . They may be worth a try with these cookies! Happy baking!
I don’t know what I did wrong but the cookies seemed to stay undercooked and extremely grainy. I used king Arthur’s 1:1
Hi there, we’re sorry you had this experience! Chilling the dough longer may help in this situation to allow more time for the flour to hydrate, reducing grittiness and improving the overall bake/texture. Allowing them the full cooling time helps them firm up more too. We hope these ideas help and it goes much better for you next time!
If I make the frosting the night before decorating, how can I store it so the kids can still use it in a decorating bag? The dough is chilling in the fridge and they’ll be popped in the oven Christmas morning!
Hi Kaira, the frosting can be stored in an airtight container in the fridge overnight. Then allow it time to sit out and soften a bit before frosting the cookies. You can always add a little milk if it needs help softening up for the decorating bags. Happy baking!
I made these today following the recipe exactly and found that they had an almost bitter aftertaste. Any thoughts? Loved the texture!
Hi Mary, we’re sorry you had this experience! Sometimes leavening agents, like baking powder, can cause a bitter aftertaste if the measurement is off and too much was added or if the product is past its prime. Overbaking can also amplify bitterness in gluten-free bakes sometimes. We hope these ideas help and next time goes much better for you!
Can I use greek yogurt instead of sour cream for the frosting?
Hi Cayla, yes you can use full fat Greek yogurt in place of the sour cream. We hope you enjoy the cookies! Happy baking!
Made these today! Hit with the whole family. An easy swap out from our tried and true gluten version. Rolled out nicely tastes yummy.
We’re so happy to hear the cookies were a hit with the whole family! Thank you for sharing with us, Gina!
Hi Serena, we’re so glad you enjoyed the recipe! Sometimes leavening agents, like baking powder, can cause a bitter aftertaste if too much was added or if the product is past its prime. Overbaking can also amplify bitterness in gluten-free bakes. We’re glad you still enjoyed the cookies!
Will definitely make these again! Delicious!
So excited to make these on Christmas Eve with my kids. I accidentally purchased low fat sour cream instead of regular. Will this affect the outcome of the frosting? I’m wondering if I should I return it?
By the way, your cook books are on the top of my wish list after 2 family members were diagnosed with celiac disease and I’m soooo excited to make your treats and goodies. Thanks for creating incredible recipes.
Hi Lauren, the lower fat content could impact the texture/structure. We haven’t tested it out with low-fat sour cream ourselves to say how much an impact it may or may not have. If you decided to give it a try, we’d love to hear how it went!
This is the one! Best recipe for GF sugar cookies that I have found, flavor and texture wise- I think the sour cream makes a big difference. And although this is a softer dough, they still hold their shape during baking. (I did pop each pan of cut out cookies in the freezer for 1-2 minutes before baking, not sure if that made a difference) Will be saving this recipe for all our future holiday cookie baking, thank you!!
Aww, thank you for such kind feedback, Jess! We’re so glad you loved the recipe!
One of the best recipes! Sugar cookies always seemed intimidating to me let alone GF. The recipe was easy to follow and the buttercream was amazing as well. The cookies were a hit!
I did find that the dough was a tad bit sticky before chilling even though I followed the recipe to a T. I went ahead and chilled and it was fine. My kitchen gets pretty warm so when rolling it out it got a little sticky. Make sure to sprinkle the flour down beforehand. After I cut out each batch, I chilled it in the fridge for 5-10 min so the cookies would hold their shape.
Yay! We’re so glad you loved it, Erika! Thank you for sharing your positive experience with us and offering tips that helped you too. Happy baking!
Hi there, looking forward to trying this recipe. I wanted to ask if you know what the appropriate amount of xanthum gum would be required to substitute the corn starch for this recipe? Thank you.
Hi Natasha, thank you for your question! The general guideline is to add 1/4 teaspoon of xanthan gum per cup of gluten-free flour in cookie recipes. Happy baking!
I haven’t tried these yet but I was wondering if I could use margarine or dairy free butter.
Hi Sydney, if wanting to replace the butter, we recommend using 1/2 cup of shortening and 1/2 cup of vegan butter. We hope you enjoy the cookies!
I loved it! So yummy!
Yay! We’re so glad you enjoyed the cookies, Olivia! Thanks for your feedback!
I haven’t made sugar cookies for years because the last time was a gluten free baking hot mess: dough sticking to rolling pin, falling apart, sticking to cookie cutters, etc. THIS recipe has me speechless!! Flaky, chewy, sturdy for frosting, just WOW!! I rarely leave comments, but this recipe beckoned me to thank you!! I made a double batch, hubs and I made some last night while watching Elf, and will use the rest to make with my nieces and nephews on Christmas Eve! Thank you thank you!
This makes us so happy, Ginger! Thank you for sharing your kind feedback. We’re so glad the you loved the recipe so much!
These are amazing, Christie! If we leave the cookies unfrosted can they be stored at room temperature for longer than 3 days?
Hi Emma, we’re so glad you loved them! We generally recommend 3 days for the best taste/texture. Uniced, you may find they keep well for a couple more days. Thank you for sharing your positive feedback with us!