Gluten-Free Sugar Cookies

star rating (8) rate this recipe »
gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 18 to 20 cookies

Recipe photo

Get ready to roll and cut this gluten-free cookie into whatever shape fits the occasion. Its light, tender texture and vanilla-y flavor will have you sharing it far and wide!

Gluten-Free Sugar Cookies

star rating (8) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 18 to 20 cookies
Published: 09/26/2013

Ingredients

Tips from our bakers

  • For a wonderful variation on flavor, try adding the grated rind (zest) of 1 orange and 1/4 teaspoon ground nutmeg to the dry ingredients.
  • Drop cookies baked for 12 minutes will be soft and tender; bake them a couple of additional minutes for a more sturdy cookie.

Directions

see this recipe's blog »

1) Lightly grease (or line with parchment) two baking sheets. Preheat the oven to 350°F (for drop cookies; if you're making cutout cookies, don't preheat the oven).

2) Beat the butter and sugar together until fluffy. Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly.

3) Add the dry ingredients, stirring just until the dough comes together.

4) To make drop cookies: Drop the dough by teaspoonfuls (a teaspoon cookie scoop works well here) onto the prepared baking sheets, leaving about 1 1/2" between them. Bake the cookies for about 12 minutes; they won't brown, but will feel set. Remove them from the oven, and cool completely on the pan.

5) To make cutout cookies: Scoop the dough out onto a piece of plastic wrap, flatten it into a disk, and wrap. Refrigerate the dough for at least 1 hour.

6) Preheat your oven to 350°F. Remove the dough from the refrigerator, and dust your work surface and dough with cornstarch or gluten-free flour.

7) Roll the dough about 1/4" thick and cut the shapes of your choice with a cookie cutter. Place cutouts on a parchment-lined baking sheet and chill for 10 minutes. Re-chill any dough scraps before rolling.

8) Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool completely before icing.

Yield: about 4 dozen small (1 3/4" to 2") drop cookies; or 18 to 20 larger cutout cookies.

Reviews

1
  • star rating 02/11/2015
  • Carlene from NH
  • These are the best gluten free sugar cookies I've made. I used 1 tsp of almond extract and another 1/2 cup King arthur gf flour in place of the 1/2 cup almond flour. I followed the rest of the recipe. Not crumbly and taste great. Made hearts with cookie cutters for Valentine's Day school party. I'll be using this recipe for my Christmas sugar cookies from now on. King Arthur gf flour is my favorite all purpose flour I've found yet.
  • star rating 12/27/2014
  • Benjamin from NY
  • To the person who commented before me: some xanthan gums is derived from wheat starch, and though it doesn't usually cause problems in gluten-sensitive people, it may be better to search for a xanthan gum specifically made from corn starch--it would definitely help the cookies be less crumbly. Hope that helps
  • star rating 12/24/2014
  • April from Texas
  • We made these today with our 4 year old who eats GF. I omitted the xanthan gum because it can cause stomach issues in our family. They came out great. They were very fragile and we didn't do elaborate decorations but they taste good and Santa will get GF cookies tonight. Thanks.
  • star rating 12/20/2014
  • Robin from Walbridge, OH
  • These cookies are great! I have tried several GF recipes with disastrous results! These rolled out nicely and baked beautifully. Thank you King Arthur!
  • star rating 12/20/2014
  • Robin from Walbridge, OH
  • These cookies are great! I have tried several GF recipes with disastrous results! These rolled out nicely and baked beautifully. Thank you King Arthur!
  • star rating 02/19/2014
  • Rebecca from Vermont
  • These cookies were easy to make and they tasted great! We made them for Valentine's day and decorated them with homemade frosting made with milk, butter and confectioners sugar. We will be making this again. It will be perfect for Christmastime.
  • star rating 12/24/2013
  • Angelina from Suffield, CT
  • I have severe dairy allergy so I substituted lard for the butter. The recipe baked up nicely and tasted yummy. I overbaked a few; they were more like crackers than a soft cookie but still tasted good.
  • star rating 12/21/2013
  • Lara from Durham, NC
  • A GF friend and I made these today as cut out cookies to decorate for Christmas. I made it alongside my regular sugar cookie dough, so it was easy to compare. Both doughs handled almost identically, which surprised me. I didn't have any xanthan gum, so I omitted it, but otherwise followed the recipe exactly. They cooked up well, and tasted wonderful. I don't know that I would have known they were GF, and my GF friend said they were some of the best she'd tasted. A lot of GF baked goods I've tried I haven't cared for, but these tasted good. The one problem was they were extremely fragile. It was very difficult to get them off the cookie sheet undamaged, even when baking on a silicon sheet, and icing them proved challenging, too. I think the xanthan gum would likely have helped with that, though.
1
bakershotline

Related recipes