Okay, picture this: it’s a chilly Saturday morning, the kind where the sunlight streams just perfectly through the kitchen window. The smell of vanilla and warm butter fills the air, and there’s a little dusting of flour on, well, just about everything. That’s what baking these **Gluten-Free Sugar Cookies** always feels like for me. It’s pure comfort food, but without the gluten-y guilt! Honestly, I used to think that gluten-free sugar cookies were just…sad. Dry, crumbly, tasteless. But these? These are a game changer. They’re just as good as (dare I say, maybe even *better* than?) traditional sugar cookies. Think soft, chewy centers, crisp edges, and a sweet, buttery flavor that makes you want to sneak an extra one (or three!). This is the recipe I’ve been tweaking for years, and it’s finally perfect. So, grab your apron and let’s get baking!
What is gluten-free sugar cookie?
What exactly are we talking about when we say “gluten-free sugar cookie”? ” Think of it as your classic, melt-in-your-mouth sugar cookie, but without wheat flour. Is it essentially a buttery, sweet canvas that’s begging for frosting, sprinkles, or just plain plain vanilla? Dusting of powdered sugar. What is the magic of substituting wheat flour for gluten-free flour? This recipe uses a blend that makes all the difference, creating cookies that’s tender, not tough, and that are delicious. And has that familiar, comforting sweetness we all crave. Don’t let the “gluten-free” part scare you off; it’s actually a What are some of the best Gluten Free cookies?
Why you’ll love this recipe?
Seriously, there are so many reasons why you’re going to fall head-over-heels for these cookies. What I love most is that they’re SO easy to make. Don’t get me wrong, I appreciate a fancy, complicated dessert as much as the next person, but sometimes you just need something quick and simple that delivers on flavor.
• **Flavor:** These **gluten-free Sugar Cookies** are intensely buttery with a hint of vanilla. They’re sweet, but not *too* sweet, making them perfect for pairing with a cup of coffee or tea. They’ve got those crisp edges that everyone fights over!
• **Simplicity: What are some of the best ingredients to make a quick dinner? What are the steps for a beginner to learn? I’ve made these with my niece and nephew, and even they could handle it with minimal mess (okay, okay, they can handle that). I’m a little mess!
What is gluten-free baking? What is gluten-free flour? What are pantry staples?
• **Versatility:** You can easily customize cookies to your liking. Add a little lemon zest or cinnamon to spruce up your autumnal decor. Can you decorate them with any glitter, frosting, sprinkles, or edible glitter your heart desires? If you like chewy cookies, make them slightly thicker. Want them crispier? Roll them out thinner! Is it all up to you?
If you are a fan of other Gluten-Free dessert recipes, you may want to also check out my recipe for Gluten-Free Brownies. But trust me, these cookies stand on their own. They’re a little bit of sunshine on a plate, and I can’t wait for you to try them!
How to Make Gluten-Free Sugar Cookies
Quick Overview
Making these **gluten-free sugar cookies** is much easier than you might think! Basically, you’ll be creaming together butter and sugar, mixing in your wet ingredients, and then gradually adding in your gluten-free flour blend. The dough chills for a little bit (don’t skip this step!), then you roll it out, cut out your shapes, bake until golden, and then frost or decorate to your heart’s content. The best part? No fancy equipment required! Just a couple of mixing bowls, a rolling pin, and some cookie cutters, and you’re good to go. This is a pretty fool-proof recipe; I’ve made it so many times I could probably do it in my sleep!
Ingredients
For the cookies:
• 1 cup (2 sticks) unsalted butter, softened to room temperature. Make sure it’s soft, not melted!
• ¾ cup granulated sugar. I prefer the texture of granulated sugar, but you could also use caster sugar.
• 1 large egg. Let it come to room temperature for better incorporation.
• 1 teaspoon vanilla extract. Use the good stuff! It really makes a difference.
• 2 14 cups gluten-free all-purpose flour blend with xanthan gum. I really like Bob’s Red Mill 1-to-1 Baking Flour, but any similar blend should work.
• 1 teaspoon baking powder. This helps the cookies rise and gives them a nice, soft texture.
• ½ teaspoon salt. Balances out the sweetness and enhances the other flavors.
For the Frosting (Optional):
• 3 cups powdered sugar. Sift it for smoother frosting.
• 12 cup (1 stick) unsalted butter, softened to room temperature. Again soft, not melted!
• 3-4 tablespoons milk or cream. Add more or less to reach your desired consistency.
• 1 teaspoon vanilla extract. You can also use other extracts like almond or lemon.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I remove cookies from my computer? I always do this, even if I’m using a non-stick baking sheet, because it makes removing the cookies easier. How do I make it so much easier
Step 2: Cream Butter & Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! Creaming the butter and sugar properly is key to achieving a tender, melt-in-your-mouth texture.
Step 3: Add Egg & Vanilla
Beat in the egg and vanilla extract until well combined. How do I make sure everything is evenly mixed in a bowl?
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. How do I mix baking powder and salt in a bowl?
Step 5: Combine Wet & Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten (even though we’re using gluten-free flour!), resulting in tough cookies. The dough should be soft and slightly sticky.
Step 6: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days. This step is crucial! How can I make gluten free cookies? Chilling the dough allows the gluten-free flour to fully hydrate and prevents the cookies from sticking. Is it possible to spread too much in the oven? I usually make the dough the night before and chill it overnight.
Step 7: Roll & Cut Out
On a lightly floured surface (use gluten-free flour for this!), roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes. If the dough is sticking to the rolling pin, try dusting it with a little more flour.
Step 8: Bake
Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each. Bake for 8-10 minutes, or until the edges are lightly golden brown. Gluten-free cookies can brown quickly, so keep an eye on them.
Step 9: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. Is it possible to cool completely? Frost and decorate as desired!
Step 10: Make Frosting (optional)
While cookies are cooling, make the frosting. In a large bowl, beat together the butter and sugar until light and fluffy. Set aside. Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the egg and vanilla extract. Frost the cookies and decorate with sprinkles, if desired.
What to Serve It With
What are some of the best gluten free sugar cookies? With the right accompaniments. What are some of my favorite ways to serve them?
• **For Breakfast: How do I start my day with a warm cookie and mug of tea? I love dipping cookies in coffee!
• **For Brunch: ** Arrange the cookies on a pretty platter alongside fresh fruit, yogurt parfaits, and mimosas. What are some great additions to a brunch spread?
• **As Dessert: ** Serve cookies after dinner with a dollop of whipped cream. A glass of milk or a dessert wine would also be good pairings.
• **For Cozy Snacks:** These cookies are the perfect treat for a cozy night in. Enjoy them with a cup of hot chocolate or a glass of apple cider while snuggled up on the couch with a good book or movie.
My family has a tradition of making these every Christmas and decorating them together. It’s one of my fondest memories, and it’s a tradition I hope to continue for many years to come.
Top Tips for Perfecting Your Gluten-Free Sugar Cookies
Over the years, I’ve learned a few tricks that can take your **gluten-free sugar cookies** from good to absolutely amazing. Here are some of my top tips:
• **Use Room Temperature Ingredients:** This is especially important for the butter and egg. Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cookie.
• **Don’t Overmix the Dough:** Overmixing can develop the gluten (even though we’re using gluten-free flour!), resulting in tough cookies. Mix until just combined.
• **Chill the Dough:** This step is crucial! Chilling the dough allows the gluten-free flour to fully hydrate and prevents the cookies from spreading too much in the oven. I know it’s tempting to skip this step, but trust me, it’s worth the wait.
• **Roll the Dough Evenly:** Unevenly rolled dough can result in cookies that bake unevenly. Use a rolling pin with guides or a ruler to ensure that the dough is rolled to an even thickness.
• **Don’t Overbake the Cookies:** Gluten-free cookies can brown quickly, so keep a close eye on them. They’re done when the edges are lightly golden brown.
• **Experiment with Flavors:** Feel free to add other extracts, spices, or zest to the dough for a unique flavor. Lemon zest, almond extract, and cinnamon are all delicious additions.
I’ve accidentally used melted butter before (oops!), and while the cookies still tasted good, they spread out way too thin. Learning from my mistakes is part of the fun, right?
Storing and Reheating Tips
These **gluten-free sugar cookies** are best enjoyed fresh, but they can be stored for later. Here’s how to store them to maintain their freshness and flavor:
• **Room Temperature:** Store the cookies in an airtight container at room temperature for up to 3 days.
• **Refrigerator Storage:** For longer storage, store the cookies in an airtight container in the refrigerator for up to 1 week.
• **Freezer Instructions:** To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw the cookies at room temperature before serving.
• **Glaze Timing Advice:** If you plan on freezing the cookies, it’s best to freeze them unglazed. Glaze them after thawing for the best results.
I usually store my cookies in a cookie jar on the counter, but if it’s a particularly warm day, I’ll pop them in the fridge to prevent the frosting from melting.
Frequently Asked Questions
Final Thoughts
These **gluten-free sugar cookies** are truly something special. They’re easy to make, delicious, and versatile, making them the perfect treat for any occasion. Whether you’re gluten-free or not, I guarantee you’ll love these cookies. They are just so soft and chewy and have an incredible flavor. If you enjoy this recipe, you might also like my gluten-free chocolate chip cookies or my gluten-free brownies. I can’t wait to hear how yours turn out! Happy baking!
How to Make 7 Bakery-Style Gluten-Free Sugar Cookies at Home
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Blend with xanthan gum
- 0.75 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened
- 1 large Egg
- 1 tsp Vanilla Extract
- 0.5 tsp Baking Powder
- 0.25 tsp Salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
