Crafting delicious gluten-free sugar cookies starts with high-quality ingredients, most of which are readily available at your local grocery store. Here’s a closer look at what you’ll need to create these tender, buttery treats:

• Gluten-Free 1-to-1 Flour Blend – This is the cornerstone of our gluten-free sugar cookie recipe. A high-quality 1-to-1 blend, such as Bob’s Red Mill 1-to-1 baking flour, is specifically formulated to mimic the properties of all-purpose wheat flour, making it ideal for baking. These blends typically include a mix of gluten-free flours (like rice flour, sorghum flour, or tapioca starch) and often contain xanthan gum, which provides structure and elasticity usually found in gluten. This means you won’t need to add any extra xanthan gum or other binders, simplifying the baking process considerably while ensuring a wonderfully soft and tender cookie texture.
• Almond Flour – Adding almond flour to this recipe contributes a delicate, nutty flavor and a desirable moist, tender crumb to the cookies. It helps achieve that perfect balance of softness and richness. If you have a nut allergy or prefer a nut-free option, you can easily substitute the almond flour with an equal amount of your chosen gluten-free 1-to-1 flour blend. This adjustment ensures everyone can enjoy these fantastic cookies.
• Butter – Unsalted butter is generally preferred in baking as it gives you complete control over the salt content in your recipe. However, if you only have salted butter on hand, you can use it; just be mindful to slightly reduce any added salt in the recipe. For those seeking a dairy-free option, high-quality vegan butter sticks work beautifully. When selecting vegan butter, ensure it contains approximately 8g of fat per 2 teaspoons (or 10g) of butter, as this fat content is crucial for the cookie’s texture and spread. Remember to use softened butter for optimal creaming with sugar, which creates a light and fluffy base.
• Milk – Just one tablespoon of milk, whether dairy or plant-based (such as almond milk or oat milk), is all it takes to enhance the moisture content of these cookies. This small addition is key to achieving that perfectly soft, tender, and melt-in-your-mouth texture that makes sugar cookies so irresistible.
• Vanilla Extract – For the most exquisite flavor profile, opt for pure vanilla extract or a vanilla bean paste. The rich, aromatic notes of good vanilla are essential for classic sugar cookies, complementing the buttery sweetness and adding depth to every bite.
• Granulated Sugar – This is what gives our cookies their signature sweetness and helps achieve their crisp yet tender edges. Granulated sugar provides the classic sugar cookie flavor and texture that we all know and love. While other sugars might be used, granulated sugar ensures the traditional look and taste.
• Fine Salt – A pinch of fine salt, as specified in the recipe card, is crucial for balancing the sweetness and enhancing all the other flavors in the cookie dough. It prevents the cookies from tasting overly sweet and brings out the richness of the butter and vanilla.

You’ll be delighted to discover just how straightforward this gluten-free sugar cookie recipe is! The process is designed for ease and enjoyment, yielding perfect results every time. Follow these simple steps to create your batch of tender, buttery, and beautifully shaped cookies:

Step 1: Prepare Your Dry Ingredients. In a medium-sized mixing bowl, thoroughly whisk together the gluten-free 1-to-1 flour blend, almond flour, and fine salt. Whisking ensures that all the dry ingredients are evenly distributed, preventing pockets of unmixed flour or salt, which is crucial for a consistent cookie texture and flavor. Set this mixture aside.

Step 2: Cream Butter and Sugar. In a separate large bowl, or the bowl of a stand mixer equipped with a paddle attachment, add your softened butter and granulated sugar. Beat them together on medium speed until the mixture becomes light, fluffy, and noticeably creamy. This usually takes about 3 minutes. The creaming process incorporates air into the butter and sugar, which contributes significantly to the cookies’ light texture. Be sure to stop and scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure everything is evenly combined. Once creamy, add the tablespoon of milk and the vanilla extract, then beat again until these liquid ingredients are fully incorporated and the mixture is smooth.

Step 3: Combine Wet and Dry Ingredients. Scrape down the bowl of your wet ingredients one more time to ensure no butter or sugar is stuck to the bottom. Gradually add the whisked flour mixture to the butter mixture. Mix on low speed until just combined, ensuring there are no visible streaks of dry flour remaining. It’s important not to overmix the dough at this stage, as overmixing can lead to tougher cookies.

Step 4: Rest the Cookie Dough. For truly exceptional gluten-free sugar cookies, this step is non-negotiable! Scrape the bowl one last time to confirm all ingredients are incorporated and no hidden pockets of flour remain. Cover the bowl tightly with plastic wrap and allow the dough to rest on the counter at room temperature for a full 30 minutes. This resting period is critical as it gives the gluten-free flour ample time to fully hydrate, preventing dry or gritty cookies and ensuring a tender, smooth dough that is much easier to roll out and yields a superior finished texture.

Step 5: Roll and Chill the Dough. Turn the rested cookie dough out onto a large piece of parchment paper. Place another sheet of parchment paper on top, then roll the dough evenly between the two sheets to a thickness of approximately ¼ inch (½ cm). Rolling between parchment paper prevents sticking and makes transfer easy. Once rolled, place the entire sheet of parchment paper with the dough into the refrigerator to chill while you proceed with the next steps. Chilling the dough firm it up, making it much easier to cut into shapes and preventing excessive spreading during baking.

Step 6: Preheat Oven and Prepare Baking Sheets. Preheat your oven to 375°F (190°C). While the oven is heating, line a baking sheet (or several, if you have them) with fresh parchment paper. This ensures even baking and prevents the cookies from sticking, making for easy removal and cleanup.

Step 7: Cut Out Cookie Shapes. Retrieve the chilled, rolled-out cookie dough from the refrigerator. Using your favorite cookie cutters – whether festive shapes for holidays or classic rounds – cut out as many cookies as possible from the dough. Work efficiently to keep the dough cold. If the dough becomes too soft to work with, simply pop it back into the refrigerator for a few minutes to firm up again.

Step 8: Bake to Golden Perfection. Carefully place the gluten-free cookie cutouts onto your parchment-lined baking sheet, leaving a little space between each. Bake for 8-10 minutes. The exact baking time can vary slightly depending on your oven and the size of your cookies. You’ll know they’re ready when the edges just begin to turn a very light golden color. Avoid overbaking, as this can make gluten-free cookies dry and crumbly.

Step 9: Utilize Leftover Dough. Once you’ve cut out the initial batch of cookies, gather the leftover dough scraps. Gently re-roll them between two sheets of parchment paper to the same ¼-inch thickness. Cut out more shapes and continue baking until all your cookie dough is used up. This minimizes waste and maximizes your cookie yield!

Step 10: Cool Completely. After baking, allow the cookies to cool completely on the baking sheet for at least 10-15 minutes before attempting to move them. Gluten-free cookies can be delicate when warm. Once they’ve firmed up on the sheet, carefully transfer them to a wire rack to finish cooling entirely. Complete cooling is essential before decorating to prevent frosting from melting or sliding off.

While these delicious gluten-free sugar cookies are delightful on their own, they are truly elevated with a touch of frosting. You can decorate them with classic royal icing for intricate designs or opt for a rich, creamy buttercream frosting. For your convenience, my favorite easy buttercream frosting recipe is included in the recipe card below, perfect for adding that extra special touch!

Proper storage ensures your gluten-free sugar cookies remain fresh and delicious for longer. Unfrosted or frosted cookies (with a stable buttercream) can be kept in an airtight container at room temperature for up to 3 days, maintaining their soft texture. To extend their freshness even further, store them in an airtight container in the refrigerator for 4-5 days. If you’ve decorated your cookies with a dairy-free frosting, it’s particularly important to keep them refrigerated to prevent the frosting from becoming too soft or melting at room temperature.

Absolutely! These gluten-free sugar cookies are excellent for freezing, allowing you to enjoy them long after they’re baked. Once any frosting has fully set and hardened, you can carefully layer the frosted gluten-free sugar cookies in a freezer-safe container, separated by parchment paper to prevent sticking. They will keep beautifully for up to 3 months. When you’re ready to enjoy them, simply take them out and let them defrost at room temperature for 10-15 minutes, or until they are thawed through and soft again.

For ultimate convenience, you can also freeze the rolled-out and cut-out cookie dough shapes *before* baking. Arrange the raw cookie cutouts on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. When a craving strikes, you can bake them straight from frozen – just add an extra minute or two to the suggested baking time. This method is perfect for having fresh-baked cookies on demand!

For the best texture and flavor in these sugar cookies, I highly recommend using a high-quality 1-to-1 gluten-free baking flour blend that already contains xanthan gum. My personal go-to is the 1-to-1 baking flour by Bob’s Red Mill. It consistently yields fantastic results. I’ve also had great success with other reliable measure-for-measure flour blends, such as those from King Arthur and Cup4Cup. These blends are formulated to perform similarly to wheat flour, making them ideal for delicate baked goods like sugar cookies.

Yes, absolutely! If you or someone you’re baking for has a nut allergy, or if you simply prefer to omit almond flour, you can easily make these cookies nut-free. Just replace the ½ cup (74g) of almond flour with an additional ½ cup (74g) of the gluten-free 1-to-1 flour blend. The cookies will still be wonderfully tender and delicious, just without the subtle nutty notes from the almond flour.

While it’s technically possible to bake cookies with different types of sugar like brown sugar or coconut sugar, doing so would significantly alter the final outcome of these classic sugar cookies. Brown sugar, with its molasses content, would introduce a chewier texture and a distinct caramel-like flavor, as well as a darker color. Coconut sugar would also change the flavor profile and texture. If you’re out of granulated sugar and need a substitute that will maintain the traditional flavor, texture, and appearance as closely as possible, organic cane sugar would be your best bet, as it has a very similar composition to granulated sugar.

The secret to achieving buttery, tender, and moist gluten-free cookies lies in two key practices. First, always use a high-quality 1-to-1 gluten-free flour blend designed for baking; these blends are formulated to provide better texture. Second, and equally important, is allowing the cookie dough to rest at room temperature before you roll it out. This resting period, typically around 30 minutes, gives the gluten-free flours ample time to hydrate and absorb the moisture from the wet ingredients. This crucial hydration step prevents the final cookies from being dry or crumbly, resulting in a perfectly tender and delightful texture.

Absolutely! If you’re not a fan of almond flavor or need to avoid nuts, feel free to skip the almond extract in the frosting recipe entirely. The frosting will still be wonderfully delicious with just the vanilla extract. If you want to enhance the vanilla flavor even more, you can add a little extra vanilla extract to compensate for the omitted almond extract. The goal is to make the frosting to your personal taste preferences.

For those looking for natural, dye-free options for decorating, there are some fantastic products available. I personally love using the liquid food coloring by Watkins, which uses natural ingredients for vibrant hues. For powdered food coloring that can be mixed into frosting, Suncore powders are an excellent choice. When it comes to dye-free sprinkles, I highly recommend brands like Supernatural and Watkins, which offer a variety of fun and colorful sprinkles made without artificial dyes, perfect for allergy-friendly decorating.

This recipe is designed to yield approximately 24 delicious gluten-free sugar cookies. However, the exact number can vary depending on the size of the cookie cutters you choose to use. If you opt for larger, more elaborate cookie cutters, you will naturally get fewer cookies from the batch. Conversely, using smaller cookie cutters will result in a higher cookie count. Keep this in mind when planning your baking session and adjust expectations accordingly.

No, applesauce cannot be directly substituted for butter in this gluten-free sugar cookie recipe. Butter plays a critical role in providing richness, flavor, and structure, and it’s essential for achieving the tender, crisp-on-the-edges texture of these cookies. Applesauce is a low-fat, high-moisture ingredient that would drastically change the chemical balance of the dough, resulting in cookies with a cake-like texture that would likely be soft all over and lack the desired crispness and buttery taste.

Without a doubt, the most accurate and consistent way to measure flour in any baking recipe, especially gluten-free ones, is by weight using a digital kitchen scale. This eliminates inconsistencies that arise from how tightly flour is packed. If you don’t own a kitchen scale and prefer not to purchase one, the next best method is to “spoon and level.” Gently spoon the flour into your measuring cup until it overflows, then use the flat side of a knife or another straight edge to level off the excess flour, without packing it down. Avoid scooping directly with the measuring cup, as this can compact the flour and result in using too much, leading to dry and dense cookies.

To make these delicious gluten-free sugar cookies, you’ll need some basic kitchen equipment: a large mixing bowl (or a stand mixer with a paddle attachment), a separate medium bowl for dry ingredients, a whisk, a rubber spatula, a rolling pin, two sheets of parchment paper, various cookie cutters, baking sheets, and a wire cooling rack. A kitchen scale is highly recommended for accurate flour measurement, but optional if you’re careful with the spoon and level method.

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