Gluten Free Sugar Cookies Cut Out Or Drop Cookies

🌾 What Makes This Recipe So Good

These gluten-free sugar cookies have the absolute dreamiest texture and flavor of just about any homemade gluten free cookie I’ve ever tried. Soft and tender, buttery, vanilla-y, and just sweet enough. They’re a huge hit at my house, and no one ever even suspects they’re gluten free. This recipe works perfectly for roll-out, cut-out sugar cookies, so break out your favorite cookie cutters! If you’re not feeling any festive shapes, though, this recipe works for basic round sugar cookies, too. All you’ll need to adjust is the bake time! Obviously you can change the shapes, frosting colors, and decorations to make your gluten-free sugar cookies work for any holiday or event. To really take them to the next level, try changing up the flavor of the buttercream frosting, too! Replace the vanilla extract with almond extract, peppermint extract, lemon extract, orange extract, or any other flavor you like. With one simple change you’ve got gluten-free sugar cookies ready for Christmas, Easter, baby showers, Mother’s Day, cookouts, you name it!

👩🏼‍🍳 Chef’s Tips

Xanthan gum is super important with gluten-free baking, and these sugar cookies are no exception. Make sure to use a gluten-free flour that includes it – I typically use King Arthur Measure-for-Measure. If yours doesn’t include xanthan gum already, add ¼ teaspoon for every 1 cup of flour. The spoon-and-level method is the best way to make sure you don’t use too much flour without even noticing. It’s super easy. Just add spoonfuls of flour to your measuring cup, then use the back of a knife to level the top of the flour once the measuring cup is full. Whatever you do, don’t pack the flour into the cup! Don’t stick the measuring cup into the flour like a scoop, either. You’ll almost definitely use too much that way. Rolling cookie dough, especially gluten free sugar cookie dough, is always a little finicky. Before you get frustrated or call it quits, try these tips! 1) Check under the cookie dough frequently to make sure it’s not sticking to your work surface. Add more powdered sugar to your surface as you need to! 2) Work with chilled dough. If it becomes warm, sticky, or hard to roll, return it to the refrigerator for 10 minutes. Alternately, chill a cookie sheet and place it directly on top of the cookie dough to cool it down. 3) If the dough sticks to the rolling pin, dust the pin with more powdered sugar. Try not to go overboard, though – you don’t want the cookies to be too sweet. 4) Check the temperature of your kitchen! The ambient temp will make the dough warm and sticky, especially if you’re working near your preheated oven. You may need to kick up the A/C to compensate.

🧁 More Gluten-Free Treats We Love

Cream Cheese Fruit Dip (No Marshmallow Fluff!) The Best EVER Gluten-Free Iced Lemon Cake Gluten-Free Gingerbread Cookies Paleo Lemon Bars Soft Keto Peanut Butter Cookies Gluten-Free Pecan Pie Chocolate Gluten-Free Mug Cake Almond Flour Banana Bread Gluten-Free Lemon Drizzle Cake Paleo Lime Bars (Gluten Free, Dairy Free) Oatmeal Cranberry Cookies 2-Ingredient Keto Magic Shell (Sugar-Free Chocolate Shell) Gluten-Free Christmas Cookies with Homemade Icing