These gluten-free sugar cookies are soft in the center, lightly crisp around the edges, and made specifically for rolling and cutting into shapes. The chilled dough rolls easily to ¼-inch thick and makes sturdy cut-out cookies that are perfect for decorating with icing and sprinkles.
Vanilla and a touch of almond extract give them classic sugar-cookie flavor, while a little starch keeps the texture tender without requiring an egg. Regular butter and milk work beautifully, or use dairy-free alternatives to make the cookies vegan.
For decorating, I use my vegan royal icing, which works for both simple outlines and more detailed designs.
Recipe Overview: Gluten-Free Sugar Cookies
- ⭐⭐️ Difficulty: Moderate
- 🕒 Prep Time: 25 minutes
- Chill Time: 2 hours
- Bake Time: 11-12 minutes
- 👥 Yield: About 36 cookies
- Flavor: Vanilla + almond
- Texture: Soft center with lightly crisp edges
- Method: Chill, roll + cut
- ✅ Diet: Gluten-free + egg-free; easy dairy-free/vegan
⚠️ Most Important Tip: Don't skip the chill time. This dough is intentionally soft before chilling; refrigerating it for at least 2 hours makes it firm enough to roll and cut cleanly without loading it with extra flour.
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FEATURED REVIEW ★★★★★
These gluten free sugar cookies are so perfect that my youngest even double checked my flour to make sure that it was truly gluten free. It's a winner!
- Bethany
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Why This Recipe Works
- They're designed specifically for cut outs. Chilling the dough for at least 2 hours gives the soft dough enough structure to roll about ¼-inch thick, cut cleanly, and transfer to the baking sheet.
- No egg is needed. Potato starch or cornstarch helps bind the dough while contributing to the tender center and lightly crisp edges.
- Vanilla and almond extract give them classic sugar-cookie flavor. The small amount of almond extract adds flavor without turning these into almond cookies.
- Regular or dairy-free ingredients both work. I've made the dough with vegan buttery sticks and plant-based milk, while regular butter and dairy milk can be used in the same recipe.
Key Ingredients & Substitutions
Only 9 ingredients are needed to make these amazing vegan gluten-free sugar cookie cut-outs.
Gluten-Free Flour
I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and measure 240 grams for 1¾ cups. This blend already contains xanthan gum, so no additional xanthan is needed. I've also successfully made these cookies with Pamela's gluten-free flour.
Because gluten-free flour blends vary considerably, I recommend using an all-purpose blend that already contains xanthan gum or another binder rather than assuming an untested blend will behave the same way. I also recommend weighing gluten-free flour for best results.
Potato Starch or Cornstarch
The starch helps bind the dough in place of an egg and contributes to the soft-centered, lightly crisp texture. Either potato starch or cornstarch works.
For celiac baking, use a product labeled gluten-free if cross-contact is a concern.
Butter or Vegan Butter
Regular butter or vegan buttery sticks both work. I usually use Earth Balance Vegan Buttery Sticks when making the cookies dairy-free.
I also tested coconut oil: it works, but the cookies bake up crisper and the cut-outs don't rise quite as well, so I prefer butter or vegan buttery sticks for both flavor and texture.
Sugar
Granulated sugar gives the best texture and color. Coconut sugar also works, but in my testing it made the dough considerably stickier, so I needed more gluten-free flour while rolling and cutting.
If you're making the cookies strictly vegan, choose a sugar that meets your dietary requirements.
Milk
I use unsweetened almond milk when making these dairy-free, but another plant-based milk, dairy milk, or even water can be used.
Vanilla + Almond Extract
Vanilla is the main flavor, while a small amount of almond extract gives the cookies a more classic bakery-style sugar-cookie flavor. If you don't like almond extract, replace it with additional vanilla.
See the recipe card for full quantities.
‼️ Celiac note: Keep the rolling surface, rolling pin, cookie cutters, and any flour used for dusting completely gluten-free. If you're decorating the cookies, also check icing, food coloring, sprinkles, and other decorations for gluten ingredients and cross-contact.
How to Roll and Cut Gluten-Free Sugar Cookies
Chill the dough completely.
The freshly mixed dough is soft and sticky. Refrigerate it for at least 2 hours, or up to 2 days, before rolling.
Roll the dough ¼-inch thick.
Generously flour your work surface, rolling pin, and hands with gluten-free flour. Add a little more flour underneath or on top if the dough begins sticking.
Cut and re-roll the scraps.
Transfer the cut-outs to the lined baking sheet, leaving about 1 inch between cookies. Gather and re-roll the scraps as needed. The dough gets softer as your hands and work surface warm it, so add a light dusting of flour when necessary.
Watch the edges while baking.
Start watching closely around 9-10 minutes. The cookies are ready when the edges are just beginning to turn golden. Gluten-free flour can stay relatively pale, so don't wait for the entire cookie to brown.
Full Step-By Step Process Photos:
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Gluten-Free Sugar Cookies
Ingredients
- 1 ¾ cups all purpose gluten-free flour (240 grams)
- 1 tablespoon potato starch or corn starch
- ¾ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¾ cup butter or vegan buttery sticks, softened
- ¾ cup granulated sugar
- 3 tablespoons milk of choice (I used unsweetened almond milk)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Mix the dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, starch, baking powder, and salt.1 ¾ cups all purpose gluten-free flour, 1 tablespoon potato starch, ¾ teaspoon gluten-free baking powder, ¼ teaspoon salt
- Mix the wet Ingredients: In a large mixing bowl, beat the butter, sugar, milk, vanilla extract, and almond extract until well-mixed and fluffy.¾ cup butter, ¾ cup granulated sugar, 3 tablespoons milk, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Make and chill the dough: Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover and refrigerate for at least 2 hours or up to 2 days.
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silicone mats. Generously flour the work surface, rolling pin, and your hands with gluten-free flour. Roll the chilled dough about ¼-inch thick.
- Cut: Cut into shapes and transfer to the prepared baking sheets, leaving about 1 inch between cookies. Gather and re-roll the scraps, lightly flouring as needed.
- Bake: Bake on the middle rack for 11-12 minutes, until the edges are just beginning to turn golden. Cool on the baking sheet for 10 minutes, then transfer to a rack. Cool completely before decorating.
Notes
Nutrition
Decorating the Cookies
Let the sugar cookies cool completely before decorating. For detailed designs, I use my vegan royal icing because it dries firm enough for stacking. For a softer frosted cookie, use my maple buttercream frosting instead.
Add gluten-free sprinkles or sanding sugar before the icing sets, if desired.
Bethany says
These gluten free sugar cookies are so perfect that my youngest even double checked my flour to make sure that it was truly gluten free. It’s a winner!