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heart shaped sugar cookies frosted with light and dark pink frosting on a white plate

Meaningful Eats

The Best Gluten-Free Sugar Cookies

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 cookies (depending on size)


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


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!



Dairy-free? To make these cookies dairy-free I recommend using ½ cup shortening and ½ cup Earth Balance buttery sticks in place of 1 cup the butter. You can also use Kite Hill dairy-free sour cream.
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.


Calories: 261kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 184mg | Potassium: 87mg | Fiber: 1g | Sugar: 23g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg