The Best Soft Gluten Free Sugar Cookie Recipe

You know those store bought frosted cake like sugar cookies? This gluten free sugar cookie recipe is even better and makes the perfect soft and cake like frosted sugar cookie perfect for cutting into fun festive shapes.

What Are Gluten Free Sugar Cookies?

Nothing says the holidays like sugar cookies. I remember always loving the night when my mom, sisters, and I would roll out the sugar cookie dough to cut into festive shapes and decorate with candy and buttercream frosting. Even today sugar cookies are still one of my favorite things to make for Christmas, which is why I have worked hard over the years to truly perfect the perfect gluten free sugar cookie recipe.

These gluten free sugar cookies truly are perfect. The dough rolls out easily, the cookies hold their shape, and the consistency is that of those pillowy cake like sugar cookies you would find at the grocery store — but so much better.

This gluten free sugar cookie recipe is made using a mix of gluten free flour and a few other simple ingredients you probably already have in your pantry (even if you aren’t a full-time gluten free baker).

Ingredients You Will Need For This Gluten Free Sugar Cookie Recipe

The following are the few simple ingredients you will need for this gluten free sugar cookie recipe. I have linked my preferred gluten free flour mix for this recipe, but other gluten free flour blends may work as well.

Personally, I love shopping at Thrive Market for baking staples for their really low prices on high quality baking items, especially gluten free baking staples that can be pretty pricey to buy at your typical supermarket.

• Gluten Free Flour
• Arrowroot Starch
• Raw Cane Sugar
• Unsalted Butter (vegan butter would probably work as well)
• Eggs
• Vanilla Extract
• Baking Powder
• Salt
• Candy Canes (for topping)
• Confectioners Sugar
• Almond Milk (or another milk of choice)
• Salt

How To Make This Gluten Free Sugar Cookie Recipe?

The dough for these gluten free sugar cookies comes together really quickly, and the most difficult part is being patient enough to let the dough chill in the freezer before rolling out and cutting into cookies.

Step One

In a large mixing bowl cream the butter, sugar, and confectioners sugar.

Step Two

Next, add the eggs and vanilla and beat until well combined.

Step Three

In a medium size bowl combine the flour, baking powder, arrowroot powder, and salt.

Step Four

Whisk until no clump remain and then slowly add the dry ingredients into the wet ingredients.

Step Five

Mix on low until well combined. Once mixed remove dough from bowl and place on a piece of parchment paper. Roll into a ball and place in the freezer overnight (or for a minimum of 4 hours).

Step Six

Once dough has chilled, preheat the oven to 350 degrees F and begin to roll your dough out to cut into shapes. I recommend rolling your dough using a rolling pin and place your dough between two pieces of parchment paper to keep it from sticking.

Step Seven

Once your dough is rolled to about 1/4 inch thickness begin to cut it into any shape you like.

Step Eight

Move your cookies to a baking sheet lined with parchment paper and place in the oven for 8-10 minutes, or until slightly golden brown.

Step Nine

Allow to cool entirely before frosting and sprinkling with crushed peppermint if you desire.

Tips For Making The Best Gluten Free Sugar Cookies

Chill Your Dough Overnight (Ideally In The Freezer)

I have tried making these gluten free sugar cookies after just a few hours of chilling in the refrigerator or even overnight in the refrigerator and I personally found that the dough just warms up too quickly and becomes too sticky while cutting the dough into shapes.

Instead I recommend placing your dough in the freezer and letting it chill overnight or at least for 4 hours. Then remove your dough from the freezer and allow it to thaw a little bit before starting to work with your rolling pin. The dough should feel pretty hard while you are starting to roll it out, but this will help give you the time you need to cut out all your cookies without the dough warming up too much.

Don’t Over Bake!

I cannot stress this enough, you really do not want to over bake your gluten free sugar cookies. If anything you should aim to under bake them and then allow your cookies to continue baking a little on the hot cookie sheet when you remove it from the oven. While all ovens will be different I usually remove my cookies after 8 minutes and then allow them to cool completely before moving them to a plate to frost.

Allow Your Gluten Free Sugar Cookies To Cool Completely Before Frosting

Trying to frost your sugar cookies before they have completely cooled is a recipe for a sticky drippy frosting mess. Instead make sure to allow your cookies to 100% cool before you even attempt to frost them. This will result in a much better end product and will help your frosting keep its shape.

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