If you love using cookie cutters, these Gluten Free Cinnamon Sugar Cookies will be a treat. They have incredible flavor plain, frosted, or dusted in powdered sugar! They are so easy to make!

Cinnamon sugar cookie stars dusted with powdered sugar.

This gluten free cinnamon sugar cookie recipe is really fun to make. This recipe takes plain sugar cookies to a whole new level. My family loves to use cookie cutters when it comes to making cut-out cookies. We have a big storage bin full of fun shapes!

If you love cookies as much as we do, you can see my gluten-free cookie recipes to find new favorites!

Why we love these cinnamon cookies:

  1. Enjoy these cookies as is or frosted with sprinkles. Be sure to look and make sure your sprinkles are gluten free!
  2. This gluten free cookie dough holds up really well for using cookie cutters!
  3. You can decorate these cookies with royal icing and frosting or dust them with powdered sugar.
  4. The cinnamon flavor adds a new level to this sugar cookie recipe.

Allergen Information:

These cinnamon cut-out cookies are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using plant-based butter.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

1. King Arthur Measure for Measure—This blend works really well in cookie recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty cookies.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – If the flour blend you use doesn’t have one of these ingredients, add one teaspoon.
  • Powdered Sugar – Use a sifter to remove any lumps.
  • Butter – Use unsalted, softened butter.
  • Vanilla Extract—Use pure vanilla extract, not imitation. It will make a big difference in these cookies.

Tips For Success:

  1. Measure your flour correctly! To measure your gluten free flour, I recommend using the spoon or leveling method.
  2. Use a cooled cookie sheet when baking. Don’t take a hot cookie sheet and put the cookie batter on it, or the cookies won’t turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
  3. Don’t let the cookies sit on the pan 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.
  4. Check out all of my best Gluten Free Baking Tips.

This cookie recipe is loosely based on my Gluten Free Animal Cookies recipe.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2.

Step 1: Add all of the dry ingredients to a large mixing bowl. Use a whisk to blend them.

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.

Wet and dry ingredients in a bowl

Step 3: Pour the wet ingredients into the dry ingredients.

Photos of steps 4 and 5.

Step 4: This is what your cookie dough should look like.

Step 5: Wrap the cookie dough in plastic wrap and refrigerate for 45-60 minutes.

Cut cookies on a cookie sheet ready to bake.

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 cookie sheet.

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 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:

Do you have to refrigerate the dough before rolling and using cookie cutters?

You do not have to refrigerate the dough, but it will help prevent your cookies from spreading when they bake.

Can you make these gluten free cinnamon sugar cookies dairy-free?

Yes, you can use plant-based butter in place of the butter.

How do you store these cinnamon sugar cookies?

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.

If you love lemons, try my Gluten Free Lemon Sugar Cookies recipe too!

Star shaped cookies on a white plate.

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!

Cinnamon sugar cookie stars dusted with powdered sugar.

Gluten Free Cinnamon Sugar Cookies

Sandi Gaertner
Delicious gluten free cinnamon sugar cookies that are perfect for decorating!
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 156 kcal

Ingredients
  

  • 1 ¾ cups gluten free flour blend * see note
  • cup brown sugar
  • ¼ cup powdered sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon salt
  • 1 large egg
  • 1 cup unsalted butter softened
  • 1 ½ teaspoons pure vanilla extract

Instructions
 

  • In a large mixing bowl, add all of the dry ingredients. Whisk with a wire whisk to blend them together.
  • In a smaller bowl, add the wet ingredients. 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 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

  1. 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.
  2. If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
  3. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 156kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 22mgPotassium: 13mgFiber: 1gSugar: 6gVitamin A: 329IUVitamin C: 0.01mgCalcium: 17mgIron: 1mg
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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.

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Recipe Rating




4 Comments

  1. 5 stars
    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!!

  2. 5 stars
    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!