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4.64 from 11 votes

Gluten-Free Sugar Cookies

Introducing the BEST Gluten-Free Sugar Cookies! These no-spread cut-out cookies make the most delicious treat for any holiday season! Simple ingredients, easy steps, and perfect cookies every single time.
Prep Time10 minutes
Total Time9 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: gluten-free sugar cookies, royal icing
Method: Oven
Servings: 20 -22 cookies
Author: Ashley McCrary


  • 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


  • Preheat + Measure Flour:
    Heat the oven to 375F. Mix the flour and baking powder in a big bowl. Don't press the flour when measuring. It's better to use a scale for accuracy. Wrong measurements can make cookies spread too much.
  • Cream The Butter:
    Put the soft butter and sugar in a big bowl. Use a mixer (standing or handheld) to beat until it's light in color, about 3-4 minutes. This is such an important step, but be careful not to beat too much because it can make the butter too soft.
  • Make The Dough:
    Add eggs and vanilla extract. Mix well. Turn the mixer to low and slowly add the flour mixture. Mix until it turns into dough.
  • Roll The Dough:
    If it's sticky, use a bit of powdered sugar on the surface. Cut the dough in half. Put each half on parchment paper. Roll it out with a rolling pin. This prevents sticking. Remember, the more you roll, the warmer and softer the dough gets. To avoid this, you can sprinkle powdered sugar on the surface.
  • Chill The Dough:
    Place the rolled dough in the fridge for 30 minutes. Chilling the dough is a MUST.
  • Cut & Bake:
    Take the chilled dough out. Use cookie cutters to make desired shapes. Put the cut-out cookies on a baking sheet, leaving space. Bake for 7 to 9 minutes until the edges start turning brown. If you want softer cookies, take them out at 7 minutes.
  • Enjoy:
    Let the cookies sit on the baking sheet for 1 minute after baking, then move them to a wire rack to cool completely. Serve as is or add icing if you like. Keep them in an airtight container for up to 1 week.


Expert Tips

Making the Dough

    • Don't overmix. As soon as it begins to clump together into a dough, it is ready.
    • Don't over-knead. 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-sized 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.
    • Preheat oven: Always make sure your oven is completely preheated before adding in the cookies. This will ensure an even bake.
    • 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
    • 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.
    • Don’t substitute! This recipe has been tested and retested to make sure they are absolutely perfect. For best results, I don’t recommend substituting any dry ingredients or wet ingredients for this reason. 

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. 

Storage Tips

Store these gluten-free sugar cookies for up to two weeks in an airtight container on the kitchen counter or pantry. You can also freeze it in an airtight container for 6 months.
To freeze sugar, simply place parchment paper between each layer of the cookies in an airtight container or freezer-safe ziplock bag. Thaw on the counter on top of parchment paper until room temperature. You can freeze decorated or undecorated cookies with this method. 
*See Recipe FAQs in the post for additional troubleshooting!


Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 9mg | Potassium: 4mg | Fiber: 1g | Sugar: 10g | Vitamin A: 12IU | Calcium: 14mg | Iron: 1mg