How to Make Gluten-Free Sugar Cookies Everyone Will Love
Soft and sweet gluten-free sugar cookies, perfect for those with gluten intolerance or sensitivity, made using a 1-to-1 gluten-free flour blend. Tried and loved by thousands, these cookies are a crowd-pleaser.
Ingredients
- 2 3/4 cups gluten-free 1-to-1 flour blend with binder like xanthan gum.
- 3/4 cup unsalted butter or dairy-free alternative, softened.
- 1 1/2 cups granulated sugar.
- 1 large egg + 1 egg yolk room temperature.
- 1 tsp vanilla extract.
- 1/2 tsp almond extract optional.
- 1/2 tsp baking powder.
- 1/4 tsp salt.
Instructions
- Preheat the oven to 350°F (180°C) for drop cookies or 375°F (190°C) for cut-out cookies. Line baking sheets with parchment paper.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add egg, egg yolk, vanilla, and almond extract (if using). Mix until combined.
- In a separate bowl, whisk together gluten-free flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- For drop cookies: Scoop 2 tablespoons of dough, roll into balls, and place on the baking sheet, 2 inches apart.
- For cut-out cookies: Roll dough to 1/4-inch thickness on a floured surface. Use cookie cutters to shape cookies and transfer to the baking sheet.
- Bake for 8–10 minutes (drop cookies) or 7–9 minutes (cut-out cookies) until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Variations
- Dairy-Free: Substitute butter with coconut oil or dairy-free margarine.
- Flavor Additions: Add citrus zest, cinnamon, or nutmeg for a unique twist.
- Decorations: Frost with buttercream or royal icing, or use sprinkles and edible glitter.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies or unbaked dough for up to 3 months.
Nutrition (Per Cookie)
- Calories: ~120
- Fat: ~5g
- Carbohydrates: ~18g
- Protein: ~1g
- Fiber: ~0.5g