Gluten-Free Sugar Cookies: Easy, tasty AND gluten-free? Cut it out!


Have you given up your favorite holiday cookie decorating tradition along with gluten? Were you thinking rollout cookies were an unattainable luxury of the past? I’d like to change your mind.

I’ve rolled myself into many a gluten-free dough frenzy and spent a few years avoiding the cutout cookie tradition that had always been a routine part of our holiday fun.

Do you miss your Halloween hauntings, winter snowflakes, and Christmas bears?

Well, dust and de-rust your cookie cutters, and take your rolling pin out of the kindling box! Here’s a wonderful vanilla-scented sugar cookie that rolls evenly without tearing or sticking. Yes, it’s gluten- AND frustration-free!


Start by whisking the following ingredients in a medium-sized bowl and setting them aside. See this recipe’s tips for another delicious flavoring option that includes 1/4 teaspoon nutmeg and the grated rind (zest) of 1 orange in the dry mixture.


Beat 1/2 cup butter with 1 cup sugar until the mixture is light and fluffy.


Add 1 large egg and 1 teaspoon vanilla and stir until just combined.


Scrape the sides of the bowl, and stir again briefly.


Add the dry ingredients and mix on low speed just until the dough comes together. Scoop the dough onto a piece of plastic wrap, cover, and flatten into a disk. Refrigerate the dough for at least 1 hour.


Preheat your oven to 350°F, remove the dough from the refrigerator, and dust your work surface with cornstarch or flour. Roll the dough about 1/4″ thick and cut the shapes of your choice with a cookie cutter.


As you can see, I was greatly inspired by the pumpkin cutter in the Halloween box on our merchandising shelves!


I also couldn’t help but be inspired by my little sweetheart. In my own biased opinion, he’s the cutest pumpkin in the patch as he searches…


and searches…


…for the best seat in the field!


Whether in the form of a chair, pie, or cookie, the pretty orange squash is certainly an icon for this time of year.

Place cutouts on a parchment-lined baking sheet and chill for 10 minutes Re-chill any scrap dough before rolling.


Bake the cookies for 8 to 10 minutes, and remove from the oven. Cool completely before icing and decorating as desired; or glazing with Cinnamon Cider Glaze. Feel free to color the glaze (as I did) to suit your decorating needs.

Whether this recipe finds you falling into the Christmas spirit, or looking for a way to shape up some sweetheart cookies for Feb. 14, let it encourage you to get back to those creative cookies. Whatever the occasion, let the gluten be free!

Please read, bake, and review our recipe for Gluten-Free Sugar Cookies.

Print just the recipe.

Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. Mary

    I was wondering if the recipe should include GF vanilla. I know that most vanilla is made with alcohol which is a grain. For it to be truly GF should we not include the flavoring? It is my understanding that for some people the flavoring is minor enough it will not affect them but there are others that truly can not have the regular vanilla. What is your thought?

    1. MaryJane Robbins

      The vanilla we use from Neilssen-Massey is gluten free, so you can definitely use it in a GF recipe. Be sure to check the label on your vanilla before using it just to make sure. ~ MJ

  2. Angela

    I can not have almonds, so I was wondering what I can replace the almond flour with in this recipe? Your suggestions?
    Thank you so much. AL

    1. The Baker's Hotline

      Leaving out the almond or pecan flour will change the texture of these cookies. A nut flour is the best substitution. Happy Baking! Irene@KAF

  3. Sarah

    Hi, I would like to make gf sugar cookies for someone who is also allergic to all tree nuts and peanuts. Is there a nut free substitution you can recommend? Maybe soy flour? Thanks

    1. The Baker's Hotline

      I am afraid that soy flour would not be a good sub for almond flour. There is quite a bit of fat in the almond flour so removing it means the overall fat level will be thrown off. My thought is you could replace the almond flour with more GF flour but the butter will need to be increased to compensate for the absence of the almond flour. Let’s see what Amy has to say on this one! Elisabeth@KAF

  4. Melissa

    Could I use coconut flour in place of almond flour for someone with an allergy to tree nuts? Also, any thoughts on psyllium husk in place of the xantham gum?


    1. The Baker's Hotline

      Hello Melissa, unfortunately we do not have experience with either of these ingredients for our recipes. However, we strongly encourage our readers to freely experiment! Good luck and happy baking. Jon@KAF

  5. Kelly

    I was wondering if this dough freezes well. I was going to make some for thanksgiving but then thought about doubling it to freeze for christmas

    1. Susan Reid

      Kelly, we’ve found that you’re better off baking and freezing the cookies than freezing the dough when it comes to gluten-free. Susan

  6. spencer

    Can you recommend any substitute for xantham gum? My brother is gluten intolerant and his son is allergic to xantham gum. I’m going to find a roll out cookie both can have. Thanks!


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