If you love using cookie cutters, these Gluten Free Cinnamon Sugar Cookies will be a treat. They have incredible flavor plain, frosted, or dust them in powdered sugar! They are so easy to make!
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 all of my gluten-free cookie recipes to find new favorites!
Why Make These Cookies:
- Enjoy these cookies as is or frosted with sprinkles. Be sure to look and make sure your sprinkles are gluten free!
- This gluten free cookie dough holds up really well for using cookie cutters!
- You can decorate these cookies with royal icing, frosting or dust them with powdered sugar.
- The cinnamon flavor adds a new level to this sugar cookie recipe.
- Gluten Free Flour Blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work. I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan or Guar Gum - 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 and not imitation. It will make a big difference in these cookies.
Tips For Success:
- Measure your flour correctly! To measure your gluten free flour, I recommend using the spoon method or leveling method.
- Use a cooled
cookie sheetwhen baking. Don't take a hot cookie sheetand 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.
- Don't let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot, and continue baking them otherwise.
This cookie recipe is loosely based on my Gluten Free Animal Cookies recipe.
Recipe Step-By-Step Directions:
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.
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.
Step 6: Remove the cookie dough from the refrigerator. Place on a prepared surface and dust with flour if needed. Roll the dough to ¼ to ½ 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 want to decorate them with royal icing, use the royal icing recipe and directions in my Gluten Free Cut Out Cookies recipe.
You do not have to refrigerate the dough, but it will help prevent your cookies from spreading when they bake.
Yes, you can use plant-based butter in place of the butter.
Store these cookies in an airtight container for up to four days in the refrigerator. Freeze in a freezer bag for up to 4 months.
If you love lemons, try my Gluten Free Lemon Sugar Cookies recipe too!
More Gluten Free Cookie Recipes:
- Gluten Free Maple Shortbread Cookies
- Easy Gluten Free Funfetti Cookies
- Gluten Free Russian Tea Cookies
- Gluten Free Rugelach
Gluten Free Cinnamon Sugar Cookies
- 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
- 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.
- 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.
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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This post was updated from an older June 2015 post with more details and easier-to-follow directions.