You’d never know soft and chewy gluten free sugar cookies are made with gluten free flour! Make into drop cookies or roll and cut into any shape you like.
You didn’t think I’d let the holidays pass by without sharing a gluten free sugar cookie recipe, did ya?!
I wouldn’t blame you if you did because frankly this recipe wasn’t even on my radar until last weekend when I got the urge to bake something other then large hunks of meat. Cookies, I decided. Glorious, chewy, gluten free sugar cookies! With extra frosting because I’m always looking for an excuse to slather this on something. And eat cookies. Win, win!
First I needed a recipe though. If you’re a long time reader you may remember that I used to decorate sugar cookies for baby showers, girl’s weekends, bridal showers, etc. WHOSE LIFE WAS THAT. Anyway the sugar cookie recipe I used back then was incredibly tasty but more on the crisp side to accommodate royal icing vs a flourish of fluffy frosting. What I was craving was a soft and chewy gluten free sugar cookie. Heavy on the butter, lighter on the flour, and just the right amount of sugar.
This is what I came up with – Soft and Chewy Gluten Free Sugar Cookies! A tissue paper thinness of crackly sugar on top gives way to a soft and chewy cookie on the inside. Each bite has the chew of a chocolate chip cookie but that irresistable sugar cookie flavor. Best of all? You can roll the dough into balls and bake as “drop cookies” or roll the dough out and make gluten free cut out sugar cookies! Where’s my gingerbread man cookie cutter… Anyway, so easy, so versatile, SO GOOD. I think I’ve eaten well over a dozen since starting to recipe test earlier this week. #worthit
Gluten Free Sugar Cookie Notes:
Gluten free bakers: You’d never ever know these cookies are gluten free. Like, not even a little bit. They’re dense and chewy vs dry and crumbly like some gluten free baked goods can be – well, at least without having to mix a few gluten free flours and binders. Ain’t nobody got time for that when a sugar cookie craving strikes! That is to say, all you need for this recipe is a store-bought “measure for measure” or “recipe ready” gluten free flour blend.
Fellow parents: Let’s talk about Christmas break. It’s coming soon, so start stockpiling ideas now. I recommend an afternoon of baking then decorating these cookies, assembling this adorable Fruit Christmas Tree, adorning these easy cinnamon ornaments plus mixing up lots of gluten free Puppy Chow and Chex Mix. Good luck and godspeed to us all.
All other cookie lovers: Although these cookies are soft and chewy they still roll and cut out super well. Decorate using frosting or make your own royal icing for a more professional look. I recommend this royal icing recipe using egg whites and tinting with gel coloring.
Alright, enough chit chat – whose ready to bake!?
How to Make Gluten Free Sugar Cookie Dough:
Start by adding 3/4 cup salted butter (1-1/2 sticks) that’s been softened to room temperature and 1-1/2 cups sugar to the bowl of an electric mixer, or a large glass bowl if using a hand held mixer. Cream until pale yellow, about 1 minute, then scrape down the sides of the bowl. Add 2 eggs one at a time, mixing until the egg is just combined before adding the next one, then mix in 1-1/2 teaspoons vanilla. Scrape down the sides of the bowl.
In a separate bowl, stir together the dry ingredients: 2-1/2 cups gluten free flour WITH added binder, 3/4 teaspoon baking powder, and a heaping 1/4 teaspoon salt. Add to the wet ingredients in three batches, mixing until just combined before adding the next batch.
Decision time! If you want to make cut out cookies with cookie cutters, divide the dough in half then wrap each half in plastic wrap and refrigerate until completely chilled – a couple hours or overnight.
How to Make Gluten Free Sugar Cookies:
If you want to make drop cookies, scoop out 2 Tablespoon portions of the dough then roll into balls, place onto a silpat or parchment paper-lined baking sheet at least 2″ apart, then gently press down with your fingers to slightly flatten. Bake for 8-10 minutes at 350 degrees or until the centers of the cookies have just barely set.
- Tip 1: The dough should be soft but not sticky. If it’s sticky while trying to roll into balls, refrigerate the whole bowl for 10 minutes. I never had this problem, but if you do, refrigerate vs adding more flour.
- Tip 2: The cookies will NOT be golden brown when done. Pull them out of the oven just shy of being golden brown around the edges to ensure they stay soft and chewy in the center.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Then, frost and embellish to your heart’s desire. I used Simple Mills Vanilla Frosting and these gluten free sprinkles, which I found at Whole Foods. Hobby Lobby also has a TON of super cute gluten free sprinkles!
How to Make Gluten Free Cut Out Sugar Cookies:
If you want to go the cut out sugar cookie route, remove one dough disc from the fridge then place it onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4″ thick.
Press cookie cutters into the dough then wiggle a bit to make sure they’re completely separated from the surrounding dough. Transfer the cookies to a silpat or parchment paper-lined baking sheet then bake for 7-9 minutes at 375 degrees (NOTE: this is a higher temperature then the drop cookies!) or until the edges are barely golden brown. Freeze scraps for 5 minutes before re-rolling and cutting. Let the cookies cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely. Once cool, frost and decorate.
- Note: I like to bake the cut out cookies until golden brown around the edges (vs the drop cookies which I don’t) because it’s a little easier to frost cookies with arms/legs/boots, etc when they’re a bit sturdier. Still soft, but just a touch sturdier.
I hope you LOVE these sweet and chewy gluten free sugar cookies. Take it from me, the gal who lost count of how many she ate – they’re super fun to make, but even more fun to eat. ;) Enjoy!
5-Ingredient Cheesy Ham and Broccoli Rice Skillet
Thai Crunch Salad with Thai Peanut DressingSoft and Chewy Gluten Free Sugar Cookies (Cut Out and Drop Options)
Description
You'd never know soft and chewy gluten-free sugar cookies are made with gluten-free flour! Make into drop cookies or roll and cut into any shape you like.
Ingredients
- 3/4 cup salted butter (1-1/2 sticks), softened to room temperature
- 1-1/2 cups sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla
- 2-1/2 cups gluten-free flour blend with binder (see notes for brand used)
- 3/4 teaspoon baking powder
- heaping 1/4 teaspoon salt
Directions
- To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
- In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes.
- Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2” apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set. NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make cut out cookies: Divide dough between two sheets of saran wrap then shape into flat discs, cover, and refrigerate until completely chilled.
- When ready to bake, preheat oven to 375 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Unwrap one disc then place onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4” thick. Use cookie cutters to cut the dough into shapes (it helps to wiggle the cookie cutter once pressed to separate the cut out from the surrounding dough) then carefully transfer cut outs to prepared baking sheet. If cutouts are too soft to transfer, refrigerate or freeze parchment paper with cut outs for 5-10 minutes then try again. Freeze scraps for 5 minutes before re-rolling and cutting.
- Bake cookies for 7-9 minutes or until cookies are barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Frost cookies with your favorite frosting and embellishments (I love Simple Mills Vanilla Frosting.) Store in an airtight container for 3-4 days or freeze unfrosted cookies for several months.
Notes
- I use and recommend King Arthur Gluten-Free Measure for Measure Flour to make these cookies.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Just in time… needed to make sugar cookie dough tonight :D Thanks!
Perfect!! Hope you love these, Nicole!
I was hoping you would have a GF cut out cookie recipe!!! YES! My dreams come true! I’m curious, are you using that egg white frosting in these photos too? It looks so fluffy and I would love to try a dairy free frosting, but I’m nervous!
YAY!!
The frosting shown here is Simple Mills Vanilla Frosting made with coconut oil. It’s one of my top 5 favorite foods EVER!!
These look great!! I think I need to have a baking day with one of my friends who eats GF. I also have a question for you. I thought I remembered you showing your metal measuring cups/spoons, and they looked really easy to fill and get sticky ingredients out of. Was that you or another food blogger?? Despite copious Googling, I couldn’t find them!
Hmmm, I do have stainless steel measuring spoons/cups though I’ve had them so long I can’t remember where I got them!! I’d try Target or Bed Bath and Beyond should for sure have some stainless options!
Those DoStix are brilliant! I’ve never seen those before and my mother-in-law loves to bake. Just ordered her a set to add to her presents. Thanks for the idea! :)
Yes – they are sooo helpful! I hardly ever bake anything that needs rolled out, but when I do I’m so grateful to have them on hand.
What a blast from the past clicking on those links! 😆 When I first found you in 2010ish, I went back and read every single entry… whose life is that!? It’s been fun to “grow up” with you into different jobs and adding kids to the mix!
Oh my gosh, right? #thosewerethedays 😂
I can always count on you!! It’s like you can read my mind…one step ahead of the gf recipe I am about to search for. Thanks once again!!
Ahh, so glad to hear it, Cindy! I hope you love these yummy cookies!!
Those look so festive and so yum! Have you ever tried almond extract instead of Vanilla? Total game-changer, in my opinion!! Happy
Holidays!
Almond extract was my secret ingredient in the sugar cookies I used to decorate for people – they always asked what that yummy flavor was. So good!!
I would need to make this diary free also, for my 9 year old son. What would you recommend?
Hi Francesca! You could try making these cookies with vegan butter like Earth Balance!
what about the icing
I used Simple Mills Vanilla Frosting: https://www.simplemills.com/products/vanilla-frosting
I don’t normally leave comments but I just made these and they were amazing!!! Both drop and cut out versions were perfect and delicious. I could not be happier with how they turned out. I have a husband with Celiac and he LOVED these. I will be making these every year from now on. Thank you so much for the perfect recipe! :)
Made these using Cup4Cup (which also has a binder like BRM) and ghee (to keep them dairy-free) – made the dough, then plopped it onto wax paper and rolled into a large log, then stuck in refrig to await arrival of college kids. Four days later, pulled it out, sliced up a dozen slices and baked – they were perfect. Still have dough in frig so kids can slice and back as they wish. Thank you!!
I am pretty sure Cup4Cup had dried milk in it, so it isn’t dairy free. You may want to check that.
Cup 4 cup does have dry milk powder, and while ghee is lactose free, it’s still dairy, so it will still cause a reaction in someone with a milk allergy.
I made these today and they taste SOOO GOOD. I also used Cup4Cup flour since we have it on hand. Unfortunately I rolled my cookies way too thin I think…so they look pretty bad. Whoops! I’ll do drop next time or I’m about to look at those rolling dough sticks…thanks for a great recipe! I think I’ll re-make them tomorrow because I can’t accept ugly cookies.
okay I ordered the Dostix, haha. Thanks again!
These were absolutely delicious! So soft and chewy, and no after taste like some gluten free flours have. This is my new favorite sugar cookie recipe!!
What brand of gf sprinkles do you use? Everything I find is produced in a factory that also produces wheat!
Same! I finally found the ones you see in the photos at Whole Foods:
Where can I find SIMPLE MILLS VANILLA FROSTING
HyVee and Whole Foods sell them in my area!
Do you think Bob’s 1 to 1 flour will work as well? No one in our small town carries the Measure for Measure and it is too cold to drive to the city for flour. I need these cookies!
I’m sure that would work just fine! :)
Exactly as you described – soft and chewy. Finally, a gf cookie so good even the non-gf members of the family were coming back for more. I opted to make them as cut-outs and the dough was easy to work with and baked up perfectly. I’m so thankful to find your site and look forward to trying more of your recipes.
I’m so glad you loved them, Kim! I freeze any leftovers – they are still chewy while frozen, yummm. :)
Can I make the dough, roll & cut then freeze raw to bake at a later date?
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Absolutely delicious with cup 4 cup ( which I have found too sticky for some recipes but great for this!). No one could believe sugar free- and turned out way better than last years gluten cookies in fact!!
So glad to hear it!! Thanks so much for your feedback!
Can this dough be frozen and then used when needed?
I’ll be making these for the first time this weekend! Just ordered the flour you recommended. Wish me luck – I seem to struggle with baking anything gluten-free :(
I’m new to gluten free baking/ cooking. What is a binder? Is that something extra I have to add to my gluten free flour mix? I use cup4cup gluten free flour.
Hi Lisa! No problem – a binder in regards to gluten-free flour/baking is an ingredient like xanthan gum or psyllium husk – something to make the flour “stick” together in the absence of gluten. Your Cup4Cup blend should have one included already!
Made it love it merry Christmas!
If I could send the picture I would.
So glad to hear it, Kelsey!! Thanks so much for your recipe rating and feedback. Merry Christmas!
I would like to use this sugar cookie recipe for a large round pizza pan sized cookie. Is this recipe about the right size for that? Or too much?
I loved the recipe for gluten free sugar cookies. I mixed them up last night and left them in the fridge over night and they cut out great! They are so soft and just like I remember sugar cookies being. Thank you for the great recipe!
Thanks for the great recipe. We made these at a party with 3 GF families and a dozen kids. They were a huge hit! The dough was a little soft for cutting shapes (you’re not joking when you say “working quickly”) but we managed enough that each kid could make one cut-out, and then they just decorated round ones. (Piling on the frosting was their favorite part anyway!) I love the soft, chewy texture, and enjoy eating them plain!
Oh I’m so glad to hear it, Wendy! Thanks so much for your feedback!
Hi we made these and they looked beautiful cut out but when backed were a thin stuck together mess. I am in Colorado so I am wondering if there is any adjustments that need to be made for being higher altitude? They taste good but look nothing like yours. :( hard to frost. In the oven it’s lile they melted outwards.
I have been looking for an amazing gluten free cookie recipe and these by far are it! I gave them to my family who is not gluten free and they couldn’t tell a difference
Thanks so much for the recipe! I used to use the allrecipes one but didn’t want to try switching the flours. It’s so good! Thank you!
I thought I would never get to enjoy cut outs again, but WOW!
These are amazing! Everyone loved them at Christmas, and I even gave the recipe out to someone who isn’t gluten free. All I can say is thank you for sharing! These cookies are off the chart! Yum!
Do you think this dough would work to make one large crust for a fruit pizza?
Ooo, I don’t know about that, but how FUN! I’ll put it on my to-try list – let me know if you give it a whirl! :)
These cookies are SO good! The gluten free flour I had didn’t have a binder in them so I added some cornstarch and they turned out perfectly. I topped them with icing & fresh fruit for a ‘pizza cookie.’
Made these today, so delicious!!
Followed the recipe exactly. mine looked great but tasted like white glue!
Sorry to hear that, Dolly! Maybe some of the ingredients, like sugar, were mis-measured?
These are great and stayed soft.
Great recipe – thanks for sharing! I reduced the sugar by 1/4 cup and they were still sweet enough for my tastebuds. And I added the zest of one lemon as my mom always made sugar cookies with a bit of citrus (lemon or orange) zest in them – sooo yummy!
These were absolutely delicious!!! I struggle finding good gluten free cookie recipes and this recipe was above and beyond the best gf cookie recipe I’ve ever tried! AMAZING!
Ahh, I’m so glad to hear it, Alli! Thank you so much for letting me know! :)
BEST COOKIE I’VE EVER TASTED!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Made this for a party and was voted the best dessert by everyone!
AWESOME!! Thank you so much for your feedback and recipe rating – I’m so glad the cookies were a bit!
Had a scare last evening with a youngster who is peanut intolerant ~ the flour may have been processed in a facility that also handles peanuts.
The cookies have been a real treat up until this new issue. It was Cassava Flour and I think the peanut free on back of package I read on line would be my answer to that one. It did give me reason to know in future to check everything on the packages!! Now, back to this delicious cookie recipe of yours. I’ve never really liked the other recipes because they aren’t soft and “cakey”like I want them. I did indulge on a well-rounded teaspoon of Almond Extract. Topped them with a medium mound of chocolate frosting (I also added 3/4 t. of Espresso powder to the chocolate;) my treat now and again….Thank you!!
Best sugar cookie I’ve ever tasted. The only hiccup for me was the baking time (could be my oven) I had to bake them for about 15 minute to be perfectly chewy without them being undercooked. I give this recipe 5 stars. :)
I’m thrilled you loved them, Suz! Thank you so much for your feedback and recipe rating!
My goodness!! I made these with my son today and they are phenomenal!!! I tried another recipe a few days ago, and my cookies turned out so dry. However, your recipe was perfect! Thank you for this!
THRILLED to hear it, Vanessa! Thank you so much for your feedback!!
Made these this afternoon for my son who is gf and the rest of my family who are not. They are wonderfully soft and just sweet enough sugar cookies! Can’t wait to try the cut out version soon!
Yahh!!! Thank you so much for your feedback, Sarah – I’m so glad they were a hit with your family! :)
I really want to try these out but also need them with no butter, would vegetable shortening work? It’s what I have on hand and am hoping to not have to buy ghee or something expensive for a one time use. Having a party with one kid gluten allergy and another milk so I don’t expect to need the ingredients again soon.
Hi Julie! I haven’t tested this recipe with vegetable shortening so I can’t say for sure. Do you have vegan butter on hand? I have made these with Earth Balance and wth great results!
[…] https://iowagirleats.com/2017/12/15/gluten-free-sugar-cookies/ I did the cutout recipe and found that the fridge time was sooooo important. I actually cut the […]
Made these. Everything was perfect..put them in a ziplock bag overnight and most all of them broke in half. Why?
These were SO freaking good!!! U couldn’t even tell they’re gluten free! I would def makes these again
Hi! I have been making sugar cookies with royal icing for years but I’ve been recruited to make them GF for a Christmas event this year. I found this recipe and love the reviews and love that they’re cakey (like my standby recipe is!) so I can’t wait to try it out! However, I’m in Denver so I’m concerned about the altitude affecting the results, especially since the only reviewer who mentioned altitude didn’t have much success. Do you have any tips for altitude adjustments? Should I just try the usual stuff (adding flour, etc?)
Gave these a test run for Christmas, made the dough last night and baked them today. They did spread a bit which I wasn’t sure of and my first tray kind of ran together – second pan I spaced out a bit more and perfect! The only gluten free flour blend I can find in my neck of Canada is Robin Hood all purpose gf. After MUCH trial and error – mostly error – I’ve learned that Robin Hood soaks up a LOT more moisture than expected. I’ve found that using about 2/3 the amount called for works about best so for this recipe I used only 1 1/2 cups and the texture seems to be spot on. These are slightly crisp on the edges and almost pillow soft in the center. I’m glad I gave these a try, my gluten intolerant future daughter in law will love having cookies at the holidays!