If you’re a long time reader you may remember that I used to decorate sugar cookies for baby showers, bridal showers, etc. WHOSE LIFE WAS THAT. Anyway the sugar cookie recipe I used back then was on the crisp side to accommodate royal icing vs fluffy frosting, but what I’ve been craving this holiday season is a soft and chewy sugar cookie – made gluten free of course!
Watch How to Make Them!
Soft and Chewy Gluten Free Sugar Cookies from scratch have a tissue paper-thinness of crackly sugar on top which gives way to a soft and chewy cookie on the inside. You would never in a million years guess these are gluten free. They are INCREDIBLE!
Best of all? You can bake them as regular drop cookies or roll the dough out and cut into shapes using cookie cutters. So cute, and just like the “real thing”.
Tips for Making Gluten Free Sugar Cookies
- Best flours to use: You’ll need a “measure for measure”, “1 to 1”, or “recipe ready” gluten free flour blend for these Christmas cookies. I prefer King Arthur Flour GF Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Both blends already include xanthan gum as a binder.
- What flours to NOT use: You cannot swap the gluten free flour blends for single gluten free flours like coconut flour or almond flour, for example. These flours do not contain binders and can be more or less “thirsty” than the blends. For example, coconut flour requires a ton of liquid/moisture when added to gluten free baking recipes.
- Leave time to chill: If you’d like to roll the dough to cut with cookie cutters, plan on leaving enough time to chill the dough for several hours, or up to overnight.
- Frost then decorate: These sugar cookies are HEAVENLY topped with Simple Mills Vanilla Frosting then embellished with cute, seasonal sprinkles. Hobby Lobby carries a ton of GF sprinkles.
How to Make the Gluten Free Sugar Cookie Dough
Start by adding salted butter that’s been softened to room temperature (NOT MELTED) and white 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 vanilla extract. Scrape down the sides of the bowl.
In a separate bowl, stir together the dry ingredients: gluten free flour WITH added binder, baking powder, and salt. Add to the wet ingredients in three batches, mixing until just combined before adding the next batch.
How to Turn the Dough into Drop Cookies
If you want to turn the sugar cookie dough into 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’ve 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!
How to Make Cut Out Cookies
If you’d like 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.
Once chilled, 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.
- Tip: 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.
Can I Freeze Gluten Free Sugar Cookies?
Yes! Both the dough and baked gluten free sugar cookies freeze beautifully.
- To freeze the dough: Divide the dough in half then wrap each half tightly in plastic wrap. Place inside a Ziplock freezer bag then freeze. Thaw the dough in the refrigerator overnight then bake per recipe instructions.
- To freeze the baked cookies: Cool cookies completely then layer in a Ziplock freezer bag and freeze. Eat or frost directly from the freezer – they thaw quickly.
I hope you LOVE these sweet and chewy gluten free sugar cookies. Take it from me – the girl who lost count of how many she ate – they’re super fun to make, but even more fun to eat. Enjoy!
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Soft 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 (NOT MELTED)
- 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
- 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.
- To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. 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 (this is a higher temperature than the drop cookies) 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 or Bob's Red Mill Gluten Free 1-to-1 Baking Flour to make these cookies.
- To freeze the dough: Divide dough in half then wrap each half tightly in plastic wrap. Place inside a Ziplock freezer bag then freeze. Thaw the dough in the refrigerator overnight then bake per recipe instructions.
- To freeze the baked cookies: Cool cookies completely then layer in a Ziplock freezer bag and freeze. Eat or frost directly from the freezer - they'll thaw quickly.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
[…] https://iowagirleats.com/2017/12/15/gluten-free-sugar-cookies/ […]
Can I make the dough, roll & cut then freeze raw to bake at a later date?
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. :)
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! :)
Where can I find SIMPLE MILLS VANILLA FROSTING
HyVee and Whole Foods sell them in my area!
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:
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!!
okay I ordered the Dostix, haha. Thanks again!
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.
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 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! :)
what about the icing
I used Simple Mills Vanilla Frosting: https://www.simplemills.com/products/vanilla-frosting
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!
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 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!!
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 ?
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.
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!
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!!
Just in time… needed to make sugar cookie dough tonight :D Thanks!
Perfect!! Hope you love these, Nicole!