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    Home » Recipes » Cookies and Bars

    Quick and Easy Gluten Free Sugar Cookies

    Published: Dec 10, 2017 · Modified: Nov 26, 2021 by Sandi Gaertner · 18 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe
    a pinterest collage of a stack of sugar cookies

    These Gluten free sugar cookies are a delicious treat at any time. This simple gluten free sugar cookie recipe makes delicious soft buttery cookies with crisp edges, just the way a cookie should be!! These cookies start in your mixing bowl and into your mouth in about 20 minutes!

    a stack of five sugar cookies
    Jump to:
    • What makes these gluten free sugar cookies so good:
    • Ingredient notes:
    • Step by step recipe directions:
    • Expert tips and recipe FAQ:
    • Fun variations:
    • More Holiday Cookie Recipes:
    • Recipe
    • Community

    Drop sugar cookies are one of my favorite cookies because they have all of that famous sugar cookie taste, with half the work. No cookie cutters needed, you just get yummy cookies. If you prefer to use cookie cutters, you will want to try my Gluten Free Cut-Out Cookies recipe!

    These gluten free sugar cookies are so good, you can even use them for ice cream sandwiches! I will keep nibbling on these delicious, soft gluten free sugar cookies until summer comes :-).

    What makes these gluten free sugar cookies so good:

    1. Crispy edges. This gluten free sugar cookie recipe makes cookies with those perfect crisp edges, they hold together beautifully.
    2. You can freeze these delicious cookies to enjoy anytime.
    3. They are made drop style so they are easy to make
    4. I include a dairy-free option too!

    They are easy to decorate with gluten free sprinkles to make them fancy! I honestly believe this is the best gluten free sugar cookie recipe I've made.

    the top view of a stack of sugar cookies

    Okay, I know we talked about the crispy edges...and the rich buttery taste. Let's talk about how to make this simple gluten free sugar cookie recipe. First, gather your ingredients.

    Ingredient notes:

    gluten free sugar cookies ingredients
    • Gluten free flour blend - II 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 just have not tested other flours.
    • If your gluten free flour blend doesn't contain Xanthan Gum or Guar Gum, you will need to add it so your cookies hold together.
    • Vanilla - please make sure you use pure vanilla extract and not imitation.
    • Butter - use dairy-free butter if you would like this recipe to be dairy-free too!

    Step by step recipe directions:

    You are going to love these cookies!! It is so easy to make these cookies from scratch!

    step one and step two photos

    Step 1: Pulse the flour mixture and butter in a food processor until it looks "grainy" and crumbly.

    To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. To make a scale even trickier, every gluten free flour blend has a different weight.

    Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

    You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

    Step 2: In a small bowl, add your wet ingredients and whisk to blend.

    pictures of steps 3 and 4 process shots

    Step 3: Add the wet ingredients and mix well. Your dough should form a stiff ball. So far everything is going according to plan! Wrap the gluten free sugar cookie dough in plastic wrap and refrigerate for 2 hours.

    Step 4: Take the dough out of the refrigerator and then preheat the oven to 350º F. Line your cookie sheet with parchment paper.

    Use a cookie scoop to drop balls of cold dough onto a parchment-lined cookie baking sheet. Press down in the middle of each sugar cookie and add thick baker's sugar to each middle.

    Bake the cookies at 350º F for 8-10 minutes.

    a picture of a rack of sugar cookies cooling

    Expert tips and recipe FAQ:

    Do you need to refrigerate the cookie dough?

    You don't have to refrigerate the dough, but it definitely makes the cookies better if you do. I refrigerated these for 1-2 hours.

    How long will these cookies keep?

    These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Can you make these cookies dairy-free?

    To make this recipe dairy-free, substitute the butter for vegan butter.

    Can you use powdered sugar instead of granulated sugar?

    I do not recommend using powdered sugar in this recipe. Your cookies will not turn out well.

    Fun variations:

    • Add frosting  and sprinkles
    • Colored icings are a pretty way to decorate these gluten free cookies.
    • Add sprinkles to the actual cookie dough for funfetti cookies

    I hope you love this recipe as much as we do. If you are new to gluten free baking, don't forget to check out my Gluten Free Pantry Essentials to learn about the different gluten free flours and ingredients I use to make all of my gluten free recipes.

    More Holiday Cookie Recipes:

    • Gluten Free Vanillekipferl Cookies
    • Gluten Free Chocolate Sandwich Cookies
    • Gluten Free Pfeffernusse Cookies
    • Fun Halloween Cut Out Cookies
    • Here is a roundup of the most popular cookie recipes on my blog!

    Recipe

    a stack of gluten free sugar cookies

    The Best Gluten Free Sugar Cookie recipe

    Sandi Gaertner
    An easy gluten free sugar cookie that is crispy on the edges and chewy in the middle.
    4.97 from 26 votes
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    Prep Time 10 mins
    Cook Time 9 mins
    Additional Time 1 hr
    Total Time 1 hr 19 mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 16 cookies
    Calories 160 kcal

    Equipment

    • Food processor
    • Cookie sheet
    • Cookie scoop

    Ingredients
      

    • 2 cups gluten free flour blend * see note
    • 1 teaspoon baking powder
    • dash of salt
    • ⅔ cup sugar
    • 10 tablespoons butter * see note
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2 tablespoons water
    • 2 tablespoons course baking sugar optional

    Instructions
     

    • Preheat the oven to 350º F.
    • Add dry ingredients to a food processor. Add the butter and pulse until the mixture is crumbly.
    • Pour flour mixture into a bowl and add eggs, vanilla and water and mix well.
    • Wrap the dough ball in plastic and refrigerate for 1-2 hours.
    • Line a baking sheet with parchment paper.
    • Use a cookie scoop to drop balls of dough onto the cookie sheet.
    • Press down in the middle of each. Add a little of the course sugar to each center.
    • Bake for 12 minutes until done.
    • Remove from the oven and cool on a cooling rack.

    Video

    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.
    2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
    3. To make this recipe dairy-free, substitute the butter for vegan butter.
    4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
    5. Feel free to decorate these cookies with sprinkles. You can sprinkle the dough balls, or mix sprinkles into the cookie dough before mixing. Make sure to use gluten free sprinkles brands.

    Nutrition

    Serving: 1gCalories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 39mgSodium: 71mgPotassium: 33mgFiber: 2gSugar: 10gVitamin A: 248IUCalcium: 26mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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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    Reader Interactions

    Comments

    1. DEBBIE

      December 20, 2018 at 10:07 pm

      5 stars
      I AM GOING TO TRY MAKING THIS, SINCE I HAVE ALL PURPOSE FLOUR, DOES IT WORK TO USE ALL PURPOSE FLOUR? THANKS.

      Reply
      • Sandi Gaertner

        December 20, 2018 at 10:08 pm

        Hi Debbie, when you say all purpose flour, do you mean non-gluten free flour, or a gluten free flour blend?

        Reply
        • debbie

          December 21, 2018 at 12:33 am

          5 stars
          Yes, gluten free. cassava flour and it is called all purpose flour.

        • Sandi Gaertner

          December 21, 2018 at 10:08 am

          Hi Debbie, Cassava flour behaves differently and is not really an all purpose flour in context. It is mostly starch, which would behave differently in this recipe. Cassava is considered paleo and sometimes it can be substituted for a gluten free flour blend, but it absorbs more liquid and isn't a one to one substitution measure. I haven't tried it in this recipe, I am sorry I can't advise better on this.

    2. RSBakes

      November 21, 2018 at 5:00 pm

      5 stars
      My gf girlfriend said these were the best cookies I’ve made. Nice simple base and I used 1:1 gf baking flour with xantham gum and they came out perfectly soft and not too sweet. I’m going to try a slight variation with peppermint oil for a holiday spin. Thanks!

      Reply
      • Sandi Gaertner

        November 21, 2018 at 6:24 pm

        I am so glad she liked them. You are a pretty awesome guy to make cookies for her. My husband just gave a thumbs up 🙂

        Reply
    3. Debra C.

      December 16, 2017 at 8:13 pm

      5 stars
      I wish I lived closer! Pretty sure I could sneak in and steal some cookies and you’d never know! 😉

      Reply
      • Sandi Gaertner

        December 17, 2017 at 9:38 am

        OMG I wish you lived closer too!!! It would be so fun to brainstorm recipes, and share calories!

        Reply
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