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Gluten-Free Sugar Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Sugar Cookies  Recipe

The light, tender texture and vanilla-y flavor of this gluten-free sugar cookie will have you sharing it far and wide. Make it as a drop cookie, or roll the dough out and cut it into shapes; either way you'll have a happy crowd.

View step-by-step
directions on our blog

At a glance

18 to 20 cookies
Nutrition information


Choose your measure:


  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.

Nutrition Information

  • Serving Size 38g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 160
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 55mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.