These gluten-free cinnamon sugar cookies are perfect for rolling and cutting into your favorite shapes. The dough is easy to handle, and the cookies bake up tender with crisp edges and a delicious cinnamon aroma. Enjoy them just as they are, add frosting, or finish with a sprinkle of powdered sugar. They taste great any way you serve them.
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This gluten-free cinnamon sugar cookie recipe is fun to make. This recipe takes plain gluten-free sugar cookies to a whole new level. My family loves using cookie cutters when making cookies. We have a big storage bin full of fun shapes! Pick a holiday, and we have the perfect cookie cutters to use.
If you have fun making and decorating cut-out cookies, try these Gluten-Free Cut-Out Cookies. I also have a delicious Gluten-Free Chocolate Cut-Out Cookie recipe.
If you love cookies as much as we do, you can see my gluten-free cookie recipes to find new favorites!
A Note From My Kitchen
This cookie recipe benefits from chilling the dough. Keeping it cold helps to prevent cookie spread while the cookies bake.
I tested this recipe with two flour blends, and others will also work. You may need to tweak the wet and dry ingredients, depending on the blend you use and how starchy it is. If your cookie dough seems too dry, add more butter, and if it seems too sticky, add a little more flour. Make the adjustments one tablespoon at a time.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this sugar cookie recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Both of these blends are reliable in all of my gluten-free cookie recipes. If the flour blend you use doesn’t have one of these ingredients, add one teaspoon. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Powdered Sugar – Use a sifter to remove any lumps.
- Butter – I recommend using unsalted, softened butter.
- Vanilla Extract – Use pure vanilla extract, not imitation. It will make a big difference in these cookies.
This cookie recipe is loosely based on my Gluten-Free Animal Cookies recipe.
How to Make Gluten-Free Cinnamon Sugar Cookies (Step-By-Step)
Step 1: Add all of the dry ingredients to a large
Step 2: Partially melt your butter (about 25 seconds in the microwave), and then add the eggs and vanilla extract. Whisk to mix.
Note, you can also use a stand mixer with a paddle attachment to mix up the cookie dough.
Step 3: Pour the wet ingredients into the dry ingredients.
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Step 4: This is what your cookie dough should look like. Again, make adjustments by adding more flour or butter if needed.
Step 5: Wrap the cookie dough in plastic wrap and refrigerate for 45-60 minutes.
Step 6: Remove the cookie dough from the refrigerator. Place on a prepared surface and dust with flour if needed. Roll the dough to 1/4 to 1/2 inch thickness.
Step 7: Use your favorite cookie cutters to cut out cookie shapes. Place the cookies on a parchment paper-lined
Step 8: Bake for 10 minutes at 350º F.
Step 9: Remove the cookies from the oven to a wire rack for cooling.
If you love lemons, try my Gluten-Free Lemon Sugar Cookies recipe too!
Tips For Success:
- Use a cooled
cookie sheet when baking. Don’t put cookie dough on a hot cookie sheet, or the cookies will spread while baking. They start baking immediately, and it messes with their shape. Use a couple of cookie sheets and rotate them out when making large batches of cookies. - Do not let the cookies sit on the hot pan for too long. After baking, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.
- Check out all of my best Gluten-Free Baking Tips and this Gluten-Free Cookie Troubleshooting Guide.
If you want to decorate them with royal icing, use the royal icing recipe and directions in my Gluten-Free Cut Out Cookies recipe. This cookie recipe would also be a great base for my Gluten-Free Valentine’s Cookies!
Frequently Asked Questions:
You do not have to refrigerate the dough, but it will help prevent your cookies from spreading during baking.
Yes, you can use plant-based butter in place of butter.
Store these cookies in an airtight container in the refrigerator for up to four days. Freeze them in a freezer bag for up to four months.
More Gluten-Free Cookie Recipes:
Developing delicious gluten-free cookies is my jam. Here is a gluten-free cookie list and more of my favorite cookie recipes:
- Gluten-Free Toll House Cookies
- Gluten-Free Maple Shortbread Cookies
- Easy Gluten-Free Funfetti Cookies
- Gluten-Free Russian Tea Cookies
- Gluten-Free Rugelach
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cinnamon Sugar Cookies
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- ⅓ cup brown sugar
- ¼ cup powdered sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 large egg
- 1 cup unsalted butter softened
- 1 ½ teaspoons pure vanilla extract
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Instructions
- In a large mixing bowl, add all of the 1 ¾ cups gluten free flour blend, ⅓ cup brown sugar, ¼ cup powdered sugar, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon salt. Whisk with a wire whisk to blend them together.
- In a smaller bowl, add the 1 large egg, melted 1 cup unsalted butter, and 1 ½ teaspoons pure vanilla extract. Whisk to mix well.
- Note you can also use a stand mixer if you prefer.
- Pour the wet ingredients into the dry ingredients and mix into a nice cookie dough.
- Wrap the dough in plastic wrap and chill for 30-45 minutes.
- Preheat the oven to 350º F.
- Remove the dough from the refrigerator. Use a rolling pin to roll the dough to ¼ inch thickness. You can roll it on a silicone mat or wax paper.
- Use cookie cutters and place the cut out cookie shapes onto a parchment paper-lined cookie sheet.
- Bake for 10 minutes (more or less, depending on the size of the cookies.)
- Remove to a wire rack for cooling.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. Note with Bob’s 1:1, you may need a little more flour.
- If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
- Store in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I omitted the cinnamon & nutmeg to make Christmas cut-out cookies. They turned out so good!! I did have to flour my rolling pin & mat, but it didn’t effect the taste. They looked so pretty after decorating! Definitely adding this to my “must make” holiday list!!
I am so glad you enjoyed the cookies! I bet decorating them was a lot of fun :-).
I made this cookie and it holds exceptionally well for decorating! My son who is allergic to wheat likes the recipe and compares the taste to Brown Sugar Cinnamon Pop tarts, more so than a sugar cookie. Although, he did eat them all up so thank you for another recipe that I can use!
I am so glad these were a hit with your son!!