Gluten Free Sugar Cookies
These gluten free sugar cookies are buttery, crisp, and hold their shape perfectly! Easy refined sugar free Christmas cookies that taste amazing with buttercream or royal icing.
Last December, I found myself staring at my mixer at midnight, panicking because my gluten free sugar cookies kept spreading into unrecognizable blobs.
Sound familiar? That was before I cracked the code on what makes truly perfect gluten free sugar cookies—the kind that hold their shape, taste buttery and delicious, and don’t crumble when you frost them.
Here’s what I’ve learned through years of trial (and plenty of error): gluten free sugar cookies need a different approach than regular cookies. But once you understand the basics, they’re actually easier than you’d think. These cookies bake up with crisp edges and soft centers. They roll beautifully without sticking everywhere.
I’ve made these gluten free sugar cookies dozens of times now, and they work every single time. No weird aftertaste, no grainy texture—just classic vanilla goodness that happens to be gluten free.
Table of Contents
Why You’ll Love These Gluten Free Sugar Cookies
Trust me when I say these aren’t just “good for gluten free”—they’re genuinely delicious cookies that anyone would enjoy. The almond extract adds depth without being overwhelming. The texture is spot-on: slightly crispy around the edges with that perfect soft bite in the middle.
I’ve tested these gluten free sugar cookies with both buttercream and royal icing, and they work beautifully with either. They don’t get soggy under frosting, which was honestly a game-changer for me. Last Christmas, I made over 80 decorated cookies using this recipe, and they stayed perfect for days.
Plus, if you’re looking for refined sugar free Christmas cookies, you can easily swap the granulated sugar for coconut sugar or monk fruit sweetener. The cookies still hold their shape beautifully, though the color will be slightly darker.
Ingredients
Here’s everything you need for these gluten free sugar cookies. One quick note before we dive in—please don’t skip the measuring instructions. I know it sounds fussy, but gluten free flours are finer than regular flour and pack down easily, which means scooping directly from the bag can add way too much flour to your dough.
For the Cookies:
- 2 ¼ cups (270g) gluten free all purpose flour – I recommend King Arthur’s Gluten Free Measure for Measure Flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (198g) granulated sugar (or coconut sugar for refined sugar free Christmas cookies)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
For the Buttercream Frosting:
- 1 ½ cups (339g) unsalted butter, softened
- 3-4 cups (340-454g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp milk (or heavy cream, or use dairy free milk for dairy free sugar cookies)
- Gel food coloring
Or Make Royal Icing Instead:
- 2 cups (227g) powdered sugar, sifted
- 2 Tbsp milk or warm water
- 1 Tbsp corn syrup
- ½ tsp vanilla or almond extract
- Gel food coloring
How to Make It (Step-by-Step)
Prepare Your Gluten Free Flour
Before you start mixing anything, let’s talk about measuring. This is seriously the most important step for successful gluten free sugar cookies. If you have a kitchen scale, use it! Weigh out 270 grams of flour and you’re golden.
Don’t have a scale? No worries. Here’s what you need to do: Fluff your flour first by stirring it with a whisk or spoon. Then use a spoon to gently sprinkle the flour into your measuring cup. Don’t scoop directly from the bag—that packs it down and you’ll end up with way too much. Level off the top with the back of a butter knife. This method gives you the right amount every time.
Mix the Cookie Dough
In a large bowl, whisk together your gluten free flour, baking powder, and salt. Set this aside. In your mixing bowl, beat the softened butter and sugar together for about 90 seconds. You want it nice and creamy. Add the egg, vanilla, and almond extract, then beat for another minute.
Now add your flour mixture in three parts, mixing just until each addition is incorporated. Here’s where these gluten free sugar cookies behave a little differently than regular cookies. The dough will look crumbly at first—almost sandy. Don’t panic! Keep mixing until it comes together into a thick dough that sticks together. At the very end, use your hands to gently knead the dough for just 20-30 seconds. This helps everything bind together.
Chill the Dough
Divide your dough into two flat discs, wrap each one tightly in plastic wrap, and refrigerate for at least one hour. I know waiting is hard (especially when you’re excited about gluten free Christmas baking!), but this step is essential. It lets the flour fully hydrate and makes the dough much easier to roll without sticking.
You can actually leave the dough in the fridge for up to two days, which makes these perfect for planning ahead. I love making the dough one evening and decorating refined sugar free Christmas cookies the next day.
Roll and Cut Your Cookies
Preheat your oven to 350°F. Take out one disc and let it sit on the counter for 5-10 minutes—this makes rolling easier. On a very lightly floured surface (and I mean barely any flour), roll your dough to ¼ inch thickness.
Pro tip: I usually roll my gluten free sugar cookies dough right on a silicone baking mat. No extra flour needed, and the dough peels off beautifully. Use your cookie cutters to cut out shapes. Transfer them carefully to a baking sheet lined with parchment paper or a silicone mat.
Bake to Perfection
Bake for 9-10 minutes. The cookies will look pale—that’s exactly what you want! They continue baking slightly once you remove them from the oven. If your cookies are browning too much, your oven runs hot. Check out my gluten free gooey butter cookies post for more oven temperature tips.
Let the cookies cool on the baking sheet for at least 10 minutes. This is crucial! Gluten free sugar cookies are more delicate when hot. After 10 minutes, transfer them to a cooling rack. Repeat with your remaining dough.
Make Your Frosting
For buttercream: Beat softened butter for 90 seconds. Gradually add powdered sugar (I do 2 cups at a time), plus vanilla and almond extracts. Taste it! If you want it sweeter, add more powdered sugar. Too thick? Add a tablespoon of milk. Divide into bowls and tint with gel food coloring.
For royal icing: Combine powdered sugar, milk (or water), corn syrup, and extract in a bowl. Mix until smooth. Add more liquid one teaspoon at a time if needed. Divide and color as desired. Royal icing gives you that classic crisp finish—perfect for detailed gluten free Christmas baking designs.
Substitutions & Variations
Flour Options
I’ve tested these gluten free sugar cookies with several flour blends. King Arthur Measure for Measure works beautifully, as does Bob’s Red Mill 1-to-1. Some readers have success with Cup4Cup too. Whatever blend you choose, make sure it contains xanthan gum—that’s what helps these cookies hold their shape.
Making Dairy Free Sugar Cookies
Want dairy free sugar cookies? Swap the butter for vegan butter (I like Earth Balance). For the buttercream frosting, use vegan butter plus dairy-free milk. The royal icing is naturally dairy-free if you use water instead of milk.
Refined Sugar Free Christmas Cookies
For refined sugar free Christmas cookies, substitute coconut sugar cup-for-cup for the granulated sugar in the cookies. They’ll be slightly darker in color with a subtle caramel flavor. For the frosting, use powdered monk fruit sweetener or powdered erythritol blends.
Flavor Variations
Love these but want to mix things up? Try:
- Lemon zest and lemon extract instead of almond
- Peppermint extract for candy cane gluten free sugar cookies
- Add ½ cup mini chocolate chips for chocolate chip sugar cookies
- Orange zest for a citrusy twist
Check out my gluten free chocolate crinkle cookies for more holiday cookie ideas!
Troubleshooting
Cookies Spreading Too Much?
This usually means your dough wasn’t cold enough. Make sure you chill it for the full hour (or even overnight). Also, if your kitchen is very warm, pop the cut shapes in the fridge for 15 minutes before baking. And remember: measuring flour by weight with a kitchen scale guarantees consistent results every time.
Cookies Too Dry or Crumbly?
You probably added too much flour. This is why the measuring method matters so much for gluten free sugar cookies! Next time, try weighing your flour or using the spoon-and-level method I described above. Also, make sure your butter is properly softened (not melted, not cold).
Dough Too Sticky?
If your dough is sticking everywhere, it might be too warm. Wrap it up and chill for another 30 minutes. You can also try rolling between two sheets of parchment paper—no extra flour needed.
Cookies Breaking After Baking?
Let them cool completely on the baking sheet before moving them. Gluten free sugar cookies are more fragile when warm. Once they cool, they firm up nicely and are actually quite sturdy.
Storage & Make-Ahead Tips
One of my favorite things about these gluten free sugar cookies? They store beautifully and actually improve after a day or two.
Room Temperature Storage
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Make sure they’re completely cool before storing, or trapped moisture will make them soggy.
For decorated gluten free Christmas baking, wait until the frosting is completely set—at least 4 hours for buttercream, 24 hours for royal icing. Then layer them in an airtight container with parchment paper between layers. They’ll keep for up to a week.
Freezing Cookie Dough
Want to prep ahead? These gluten free sugar cookies freeze amazingly well as dough. Wrap your discs tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before rolling.
You can also cut out shapes, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen—just add 1-2 minutes to the baking time.
Freezing Baked Cookies
Freezing baked cookies is actually the best way to keep them tasting fresh. Let them cool completely, then layer between parchment paper in a freezer-safe container. They’ll keep for 3-6 months!
For decorated cookies: Make sure frosting is completely dry, then freeze in an airtight container with parchment between layers. When ready to serve, let them come to room temperature in the sealed container without opening it. This prevents condensation from ruining your beautiful decorations.
Seriously, I tested this during my massive gluten free Christmas baking marathon, and cookies I pulled from the freezer tasted just as fresh as the day I made them.
Serving Suggestions
These gluten free sugar cookies are perfect on their own, but here are some of my favorite ways to serve them:
With Coffee or Tea: The almond flavor pairs beautifully with a hot latte or earl grey tea.
Ice Cream Sandwiches: Use unfrosted cookies to make amazing ice cream sandwiches. They’re sturdy enough to hold up without getting soggy.
Cookie Platters: Mix these with my gluten free gooey butter cookies and gluten free chocolate crinkle cookies for a gorgeous variety platter.
Dessert Charcuterie: Arrange decorated gluten free sugar cookies alongside fresh berries, chocolate, and nuts for a stunning holiday dessert board.
With Pie: Set out a plate of these refined sugar free Christmas cookies alongside a slice of my vegan pumpkin pie for Thanksgiving.
Gluten Free Sugar Cookies FAQs
Can I make these gluten free sugar cookies without a mixer?
Absolutely! You can mix everything by hand using a wooden spoon. Just make sure your butter is really soft so it’s easier to cream with the sugar. The dough will be thick at the end, so you’ll need some arm strength for the final mixing.
Why do my gluten free sugar cookies taste gritty?
This can happen with certain flour blends, especially ones with higher amounts of rice flour. Make sure you’re using a finely-ground blend like King Arthur Measure for Measure. Also, letting the dough rest in the fridge helps the flour fully hydrate, which reduces any grittiness.
Can I use this recipe for gluten free Christmas baking in advance?
Yes! These are perfect for making ahead. You can freeze the dough up to 3 months in advance, or bake and freeze the cookies themselves. I typically bake all my gluten free Christmas baking in November and freeze it until December. Just follow the storage instructions above.
Do these refined sugar free Christmas cookies work with alternative sweeteners?
They do! For the cookie dough, substitute granulated monk fruit sweetener or coconut sugar 1:1 for the white sugar. For frosting, use powdered erythritol or powdered monk fruit. The texture stays great, though flavor may vary slightly depending on your sweetener choice.
What’s the best way to decorate gluten free sugar cookies?
Both buttercream and royal icing work perfectly! Buttercream is softer and easier to work with—great for simple spreading or piping borders. Royal icing dries hard and smooth, which is ideal for detailed designs and stacking cookies. Choose based on your decorating style.
How thick should I roll the dough?
Aim for ¼ inch thickness. Any thinner and the cookies become too crispy and fragile. Any thicker and the centers stay doughy while the edges burn. I keep a small ruler in my kitchen drawer specifically for checking dough thickness!
Final Tips
After making these cookies more times than I can count, here are my best insider tips:
Measure by weight if possible. Seriously, if you only take one piece of advice from this post, make it this one. A $15 kitchen scale will transform your gluten free Christmas baking.
Don’t skip the chilling time. I know you’re excited to bake, but cold dough = cookies that hold their shape beautifully.
Go easy on the flour when rolling. Less is more! Too much flour on your work surface makes the cookies dry.
Let them cool completely. I know they smell amazing, but patience pays off with gluten free sugar cookies. They firm up as they cool.
Use gel food coloring. Liquid food coloring can throw off the consistency of your frosting. Gel colors are concentrated and won’t add extra moisture.
These cookies have become my go-to recipe for holidays, birthdays, and just because. They’re everything a sugar cookie should be—buttery, vanilla-sweet, perfectly crisp on the edges, and soft in the middle. Whether you’re making refined sugar free Christmas cookies or classic buttercream-frosted treats, this recipe works every single time.
Now grab your mixer and let’s make some magic happen in your kitchen!
Recommended Products
- King Arthur Gluten Free Measure for Measure Flour
- Kitchen scale for accurate measuring
- Silicone baking mats (my secret weapon!)
- Cookie cutters in fun shapes
- Gel food coloring set
Gluten Free Sugar Cookies
Equipment
- Mixing bowl
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking sheet
- Silicone baking mat
- Cooling rack
Ingredients
Cookies
- 2 ¼ cups gluten free all purpose flour 270g, King Arthur’s Measure for Measure
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened, 113g
- 1 cup granulated sugar 198g
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
Buttercream Frosting
- 1 ½ cups unsalted butter softened, 339g
- 3–4 cups powdered sugar 340–454g
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp milk or heavy cream
- gel food coloring as desired
Royal Icing
- 2 cups powdered sugar 227g, sifted
- 2 Tbsp milk or warm water
- 1 Tbsp corn syrup
- ½ tsp vanilla or almond extract
- gel food coloring as desired
Instructions
- Weigh or properly measure the gluten free flour using the spoon and level method. Whisk together flour, baking powder, and salt.
- In a separate bowl, beat softened butter and sugar for 90 seconds until creamy. Add egg, vanilla, and almond extract; mix again.
- Add dry ingredients in thirds, mixing until the dough comes together. Knead lightly by hand for 20–30 seconds.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to ¼ inch thickness, cut out shapes, and place on a baking sheet lined with a silicone mat.
- Bake 9–10 minutes until edges are lightly golden. Cool 10 minutes before transferring to a rack.
- For buttercream frosting: beat butter until creamy, add powdered sugar gradually with extracts, and thin with milk if needed. Divide, color, and decorate cookies once cooled.
- For royal icing: mix all ingredients until smooth, adjust with milk for consistency, color, and decorate as desired.
