Gluten-Free Sugar Cookies (No Spread)
Published Dec 18, 2022 Updated Jul 10, 2023
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Regardless of the season, baking and decorating sugar cookies is an unforgettable pastime. That should be no different for families and friends who have a gluten allergy. My goal was to make the PERFECT gluten-free sugar cookie. I have labored over this recipe, testing and re-testing to make sure it is just right. If you want to make them even better, decorate them to the nines with my famous royal icing.
Decorating cookies with royal icing is just so fun and creative, and perfect for big kids, little kids, and adults too! Now pick up your favorite holiday cookie cutters, and get your camera ready- it’s time for cookie making!
The best sugar cookies don’t actually have a ton of ingredients. In fact, while the ingredients matter a ton, it’s the process that really counts this time. These sugar cookies are easy to make with a few pro tips to help you out! I have thought of every last detail to help you re-create this recipe like a pro in your kitchen! I can’t wait to see your sugar cookies with royal icing decorations in such cute holiday cookie-cutter shapes! Make sure you tag me on Instagram or comment below so I can see your works of art!
My recipe for royal icing is in the printable recipe below, but for more tips & tricks, and an awesome how-to video, click here for the full royal icing recipe!
How to Make Sugar Cookies
The best sugar cookies don’t actually have a ton of ingredients. In fact, while the ingredients matter a ton, it’s the process that really counts this time. These gluten-free sugar cookies are easy to make with a few pro tips to help you out! I have thought of every last detail to help you re-create this recipe like a pro in your kitchen! I can’t wait to see your sugar cookies cut into cute holiday shapes! Make sure you tag me on Instagram or comment below so I can see your works of art!
My recipe for royal icing is in the printable recipe below, but for more tips & tricks, and an awesome how-to video, click here for the full royal icing recipe!
What You’ll Need
Bob’s Red Mill Glute-Free 1:1 Baking Flour: Measure the flour exactly. I recommend using a scale. If you do use a measuring cup, be sure not to pack the flour into the measuring cup. Instead, spoon the flour into the cup for more accurate measuring. When you pack it in you can get a ton of extra flour that will dry out the cookies.
Salted Butter: Use real butter, as this recipe will not work with margarine. Make sure the butter is softened to room temperature. The butter should sit out at room temp for 45 minutes to an hour before you’re ready to use it. Give it the fingertip test, by pressing down on the butter. If it leaves an indention, you are good to go. If the butter comes off onto your fingers, that means it’s too soft. Don’t soften your butter in the microwave as this can ruin the dough.
Egg: Let your egg come to room temperature before using it in the recipe. This will ensure that the ingredients combine easily in the dough.
Vanilla Extract: Always use a high-quality vanilla extract. It makes a big difference in the final product and taste. I like buying Simply Organic Madagascar Pure Vanilla Extract that you can find at most grocery stores.
Baking Powder: I don’t use a lot because I don’t want my cookies to spread. I use about 1/4 teaspoon.
Granulated Sugar
Note: Icing your cookies is totally optional, but if you want to see the super helpful how-to video for this icing recipe to decorate your sugar cookies and so many other treats, click here for my famous Royal Icing!
Easy Sugar Cookies Step-by-Step Guide
As always, more detailed instructions are in the printable recipe below, but here’s a quick overview of the steps to make these sugar cookies!
Make the Dough | Remember, it’s super important to make sure your butter and egg are at room temperature for this step! Also, be careful not to overmeasure any flour as this will dry out your cookies.
Cream The Butter: Place the room temperature butter and sugar in a large bowl and beat with standing or handheld mixing until light pale yellow and fluffy, around 3 minutes (This is such an important step, however, make sure not to overbeat because it will warm the butter and make it too soft. It needs to still be cold but light and fluffy after beating together).
Roll out your dough | Knead the dough together, and use a little extra flour here if it’s too sticky. Cut the dough in half and place each one on top of a large sheet of parchment paper. Additionally, place a piece of plastic wrap over the top and begin to roll out using a rolling pin. This method will help prevent it from sticking. Remember, the more the dough is rolled, the more it will warm and become soft. Feel free to throw it in the fridge if it’s too soft.
Chill your dough | After you’ve rolled out your dough, chill it in the refrigerator for 20-30 minutes.
Cut out shapes | Remove from the fridge or freezer and cut desired shapes using a cookie cutter of choice.
Bake your dough | Place all of your beautiful shapes about 1 inch apart on a lined baking sheet and bake for 7-9 minutes! Let cool completely.
Decorate | Get your family together and decorate your sugar cookies with my Royal Icing recipe!
Tips for the Perfect Sugar Cookies
Making the Dough
Don’t overmix the dough. As soon as it begins to clump together into a dough, it is ready.
Don’t over-knead the dough. This will make the cookies spread and not hold their shape. If you over-knead you will melt the butter and the dough will become too soft when baking.
Use parchment paper and plastic wrap for rolling. This will help with sticking. Additionally, add a piece of plastic wrap over the top of the dough to ensure no sticking to the rolling pin.
Re-roll the dough only once. As you roll it will begin to warm up and become too soft to work with.
Roll the dough evenly so you get the same size cookies throughout.
Chill the dough for 30 minutes in the fridge or 15 minutes in the freezer before cutting. This step is super important for getting no-spread cookies.
Gluten-Free Flour: This sugar cookie recipe has only been tested with Bob’s Red Mill Gluten Free 1:1 Baking Flour. The measurement and weight of other gluten-free flour may differ from Bob’s Red Mill. If you use another brand, it’s possible your flour-to-fat ratio will need slight tweaking. GF flour can weigh between 122g and 148 grams per cup depending on the brand
Preheat oven: Always make sure your oven is completely preheated before adding in the cookies. This will ensure an even bake.
Say NO to cooking spray: Avoid adding cookie spray to your cookie sheet pans or hands. The excess grease can lead to the cookies spreading.
Shaping the Dough with Cookie Cutters
Dip the cookie cutters into flour so they won’t stick and make a mess if you choose not to chill the dough before cutting.
Baking the Cookies
Don’t Overbake. I always pull my cookies out of the oven at around 8-9 minutes. I watch the edges and take them out before they start turning golden-brown because I like my cookies to be a little softer and cake-like.
Gluten-Free Sugar Cookies FAQs
This sugar cookie recipe has only been tested with Bob’s Red Mill Gluten Free 1:1 Baking Flour. The measurement and weight of other gluten-free flour may differ from Bob’s Red Mill. If you use another brand, it’s possible your flour-to-fat ratio will need slight tweaking. GF flour can weigh between 122g and 148 grams per cup depending on the brand
Sugar cookies will last up to two weeks if stored in an airtight container on the kitchen counter or pantry. You can also freeze it in an airtight container for 6 months.
Yes, you can freeze sugar cookies decorated with royal icing. Simply place parchment paper between each layer of cookies in an airtight container or freezer-safe ziplock bag. Thaw on the counter on top of parchment paper until room temperature.
Cookie dough will last up to 3-5 days in the fridge before cooking. You can wrap the dough in plastic wrap and freeze it for 5-6 months. Be sure to write the date on the wrap. You will know the cookie dough has gone bad by observing the edges. If they are darker than the interior, it’s gone bad. It may also have a bad smell.
Make sure to incorporate the butter at room temperature and have accurate measurements for the other ingredients. Also, cooking the cookies at a higher temp such as 375F will allow them to set quicker. Also, no opening the oven and peeking. When you open the oven door, it will lose heat and affect the shape of the cookies.
Most people say 1/4-3/8 of an inch. I like my cookies a little thicker so I usually go with 1/2 inch or 3/4. I find that they have a cake-like consistency when thicker.
Yes, you can use almond extract, lemon extract, or any of the flavors you would like. I would suggest less is more in this case as you don’t want the extract to overpower your batter!
If the cookie dough becomes sticky or crumbly when mixing, there is an easy fix. Simply add in a little cornstarch. Start slowly by adding a teaspoon at a time and then combining. You only want to add this in if the dough is a little sticky, not a hot mess sticky.
I recommend using powdered sugar on the surface when rolling dough. If you add a lot of flour it will change the ratio of the dough and the cookies will spread.
Yes! On top of a large sheet of parchment paper, add the dough. Additionally, place a piece of plastic wrap over the top of the dough and begin to roll it out using a rolling pin. This will ensure there is no sticking to the rolling pin.
This is such an important step, however, make sure not to overbeat because it will warm the butter and make it too soft. It needs to still be cold but light and fluffy after beating together. I beat together for 3 minutes on medium speed until the mixture is light pale yellow and fluffy.
Want More Holiday Recipes?
Regular No Spread Sugar Cookies
10-Minute Cranberry Jalapeno Dip
Gluten-Free Sugar Cookies
Ingredients
- 2 1/3 cup gluten-free flour* 345.3 grams I used Bob's Red Mill 1:1 GF Baking Flour
- 1 cup sugar 220 grams
- 1 teaspoon vanilla extract
- 2 sticks butter 1 cup or 226.8 grams
- 1 large egg + 1 egg yolk
- 1/4 teaspoon baking powder
Instructions
- Preheat + Measure Flour: Preheat oven to 375F. Sift together the flour and baking powder in a large bowl. (Make sure you don’t pack the flour when measuring. I recommend using a scale and weight the flour for more accuracy. If measurements are off, this will result in cookies that spread).
- Cream The Butter: Place the room temperature butter and sugar in a large bowl and beat with standing or handheld mixing until light in color, around 3-4 minutes (This is such an important step, however, make sure not to overbeat because it will warm the butter and make it too soft).
- Make The Dough: Add the eggs and vanilla extract and beat to combine. Turn the mixer to low speed and gradually add the flour mixture in, and beat until the mixture pulls away from the side of the bowl and turns into a dough.
- Roll The Dough: Knead the dough together, use a little powdered sugar to a surface here if it’s too sticky. Cut the dough in half and place each one on top of a large sheet of parchment paper. Additionally, place a piece of plastic wrap over the top and begin to roll out using a rolling pin. This method will help prevent it from sticking. Remember, the more the dough is rolled, the more it will warm and become soft. (If you don’t want to use this method, simply sprinkle the surface area you will be working on with powdered sugar and roll out the dough). Use powdered sugar instead of flour to prevent the cookies from spreading in the oven.
- Chill The Dough: Add the dough to the fridge for 30 minutes to chill. I transfer the rolled dough and parchment paper to a baking sheet and chill this way. It makes cutting so easy after they are chilled.
- Cut & Bake: Remove from the fridge and cut desired shapes using a cookie cutter of choice. Place each cookie at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes ( I always remove at 7 minutes for a softer cookie) or until cookies are just beginning to turn brown around the edges.
- Enjoy: Let sit on baking sheet for 1 minute after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in an airtight container for up to 1 week.
Notes
- TO PREVENT SPREADING: It is so important to follow these steps closely so the cookies don't spread. If they do spread, it is because a step was missed or the ratios were off and not measured correctly.
- TESTING: This sugar cookie recipe has only been tested with Bob's Red Mill Gluten Free 1:1 Baking Flour. The measurement and weight of other gluten-free flour may differ from Bob's Red Mill. If you use another brand, it’s possible your flour-to-fat ratio will need slight tweaking. GF flour can weigh between 122g and 148 grams per cup depending on the brand.
- CREAMING BUTTER: It is very important to cream your butter and to weigh the flour and sugar correctly. If you aren't careful, this will through off the ratio.
- CHILL THE DOUGH: This step is your friend. It is a MUST. Chill either the dough first or cut your cookies and chill before baking. Just make sure to not skip this step.
- ALWAYS PREHEAT OVEN: Always make sure your oven is completely preheated before adding in the cookies. This will ensure an even bake.
- SAY NO TO COOKING SPRAY: Avoid adding cookie spray to your cookie sheet pans or hands. The grease can lead to cookies that spread.
Nutrition information is automatically calculated, so should only be used as an approximation.
These are unbelievable delicious (& super easy to make)! GF win!! Thank you for your hours of testing, even my MIL can’t complain (& she complains about everything GF…)!
Absolute perfection!!! Thank you!!
So happy to hear. Thank you
I am still completely dumbfounded at how perfect this recipe is!!
Being 100% gluten free I was on the hunt for a legit cookie recipe so I could make a tradition with my kids to bake Christmas cookies. 1. I needed ones that tasted legit so my picky son couldn’t tell and 2. I wanted the cookies to be able to be cut with cookie cutters.
This recipe KILLED it! My son and EVERYONE who tried them loved them! I even found a GF icing with no dyes and sprinkles and everyone loved them!
The recipe is really simple but she is right, you have to balance the ratio just right. Once I figured it out everything was a breeze and my son and I had a blast making them!
Thank you SO much for this recipe. It’s my go to sugar cookie recipe from now on 👏🏽 You helped make our Christmas special!
This is so awesome to hear. I am glad you loved this recipe. Thank you for taking time to give your feedback. It’s greatly appreciated.