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!
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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:
- 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 and frosting or dust them with powdered sugar.
- 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.
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:
- Measure your flour correctly! To measure your gluten free flour, I recommend using the spoon or leveling method.
- Use a cooled
cookie sheet when baking. Don’t take a hotcookie 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. - 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.
- 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:
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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 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 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 when they bake.
Yes, you can use plant-based butter in place of the 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.
If you love lemons, try my Gluten Free Lemon Sugar Cookies recipe too!
More Gluten Free 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
Method
- 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.
Nutrition
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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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!!