The Best Gluten-Free Sugar Cookies

overhead shot of frosted pink sugar gluten-free sugar cookies

Meaningful Eats

The Best Gluten-Free Sugar Cookies

24 cookies (depending on size)

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

Cook Time 10

Chill Time 1

Total Time 1 30

Author Erin Collins

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!

Video

Notes

Dairy-free? To make these cookies dairy-free I recommend using 1/2 cup shortening and 1/2 cup vegan butter in place of 1 cup the butter. You can also use dairy-free sour cream - I like the brand Forager.

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.

Nutrition