Indulge in the sweet delight of frosted gluten free sugar cookies! Soft and chewy, these made from scratch cookies are so good – you won’t even know that they are gluten free. This sugar cookie recipe holds together really well without crumbling, making them perfect for baking quick drop cookies or shaping them into your favorite holiday shapes for Christmas or Easter!
With the holidays just around the corner, you know what that means… it’s cookie time!
Everything from peanut butter blossoms to snowball cookies and even some just a good ole’ snickerdoodle (all gluten free, of course!). But one classic cookie that is a must-have during the holiday season is these frosted gluten free sugar cookies.
I recently whipped up a batch of them to take to a holiday party, and they went out faster than the traditional Lofthouse cookies everyone loves.
Most of them didn’t even know these cookies were gluten free!
The best frosted sugar cookies you’ll ever make
What makes these gluten free sugar cookies so amazing?
First, the texture is spot on – soft and chewy, with a slight crisp around the edges. Second, they hold together really well without being crumbly or dry. And not to mention, that sweet vanilla frosting just takes it to the next level.
Trust me, you won’t be able to stop at just one.
I have to say, my favorite part about this recipe is that you only need one bowl… which means less mess to clean up. That’s definitely a win for me.
So, get ready to dive into the world of deliciousness with these incredible gluten free sugar cookies! Whether you’re adhering to a GF diet or just love a good cookie, these frosted Christmas cookies are a must-try.
Watch the video: How to make gluten free sugar cookies
Not convinced? See how easy this Christmas cookie is to make:
Ingredients
To make your own holiday cookies, you will need:
- Unsalted butter – Make sure it’s softened, NOT melted. If you forget to soften your butter, microwave it for 10 seconds. Flip to the opposite side and microwave for 5-10 more seconds.
- Sugar*
- Large eggs
- Vanilla extract
- Baking powder
- Cinnamon
- Nutmeg
– This spice adds a little Christmas flavor. Leave it out if you’re not making Christmas cookies.
- Salt
- Gluten-free flour blend
– Double check your flour and make sure to purchase a gluten free flour that already has xanthum gum in it. My go-to is King Arthur’s!
*If you want to make a sugar-free version, use Monk Fruit sweetener instead.
Supplies you might need:
- Stand mixer
or hand mixer
and large bowl
– It’s really helpful to use a stand mixer for this recipe but by hand if needed.
- Rubber spatula
– Perfect for scraping.
- Cookie scoop
or rolling pin
- Cookie sheets
- Parchment paper
or non-stick oven-safe liners
- Spatula
- Cookie cutters
- Wire rack
– For cooling your cookies.
Instructions
Learning how to make these easy gluten free sugar cookies is a simple yet fun activity to do with your family or a group of friends. Here’s what you need to do!
Start out by beating the softened butter until it’s soft and whipped. Then, you will need to mix in the eggs, vanilla, baking powder, cinnamon, nutmeg, and salt.
You will want to see a batter-like consistency.
Scrape the sides down and slowly start to sift in the gluten free flour. Fold it in gently with the spatula so it doesn’t go everywhere and make a mess. (Learned that the hard way!)
Once your gluten free cookie dough has come together, cover and chill in the fridge for about 1 hour.
After, you can do two things:
- Roll out the dough and use cookie cutters to cut it into shapes.
- Or, just use the simple spoon/drop method on your prepped cookie sheet.
It’s up to you!
Tip: If your cookie cutter keeps getting stuck, dip it into a little flour and press down hard to get a clean cut.
Lay your prepped cookies on your baking sheet and bake accordingly.
Once they are done baking, allow them to sit on the cookie sheet for about 5 minutes before transferring them to a wire rack with your spatula.
In the mood to decorate cookies but don’t feel like baking? Try these no bake Santa grahams for a quick and easy “cookie” decorating experience!
After they have cooled down, you can either pack them up to enjoy later or take the time to frost them no. The choice is yours!
If you plan to frost them now, simply follow the instructions in the recipe card below to get your frosting to the right consistency and have fun!
Baking tips:
- For the best gluten free sugar cookie, do not substitute ingredients. I can only speak to the results of this recipe. If you use almond flour or coconut flour instead of a gluten-free flour blend, your results will be different and probably not as good.
- Make sure you use a gluten free flour blend with a binder (Xanthan gum). I use and recommend King Arthur’s Flour Measure for Measure
. I have also used Bob’s Red Mill 1 to 1 Gluten Free Flour
and Krusteaz Gluten Free All Purpose Flour
.
- Do not melt the butter; this will result in a thinner cookie that is more likely to spread. Do not substitute margarine, as that is also more likely to spread and be too thin.
Storage
When you have finished frosting your sugar cookies, allow them to sit out for about an hour so the frosting can set. Once it’s hardened, you can store these cookies in an airtight container with wax or parchment paper between each layer of cookies.
They will stay fresh for up to 3 days at room temperature. But let’s be real, they probably won’t last that long!
FAQs
Not at all. This gluten free sugar cookie recipe is versatile and can be used to make drop cookies or cut-out cookies.
For drop cookies, simply roll the dough into balls and place them on a lined baking sheet. Press them down slightly with the back of a spoon before baking for 10-12 minutes. Let them cool completely before frosting.
If your gluten free cookies are falling apart, it could be due to the type of gluten free flour you’re using. Make sure to use a 1:1 all-purpose gluten free flour blend and not a specialty blend.
Also, chilling the dough for at least an hour before rolling it out can help hold the dough together better.
This could be due to the type of gluten free flour you’re using or incorrect measurements. Be sure to follow the recipe exactly and use the recommended 1:1 all-purpose gluten free flour blend. If your dough is still too sticky, try adding a bit more flour until it reaches a workable consistency.
Get creative with your cookie cutters! You can use traditional holiday shapes like snowflakes and Christmas trees, or try using everyday objects like a mason jar lid or a drinking glass to make circles.
Just be sure to flour the cutter before each use to prevent sticking.
For these gluten free sugar cookies, I recommend a simple vanilla buttercream frosting. It’s not too sweet and pairs perfectly with the cookie’s flavor.
You can also add food coloring to the frosting to make your cookies even more festive!
Another option is to use royal icing on these gluten free sugar cookies! Royal icing is a fantastic choice if you’re aiming for a smooth, hard finish, and it’s perfect for more intricate designs.
Just remember, royal icing dries hard, so it creates a different texture as compared to a softer buttercream frosting. Also, the sweetness level of royal icing is different, so you might find it slightly less sweet than your typical buttercream.
And, if you don’t have time to make your own buttercream frosting, you can always use store-bought frosting. Just be sure to check the labels to ensure it is gluten free.
Yes, you absolutely can! These cookies freeze really well, both baked and unbaked.
Simply wrap them in plastic wrap or store them in an airtight container before freezing. Place a sheet of parchment or wax paper between to cookies so they don’t stick together.
When ready to enjoy, let them thaw at room temperature for about 10-15 minutes before frosting (if frozen baked) or baking (if frozen unbaked).
More gluten free Christmas cookie recipes:
- Gluten-Free Peanut Butter Blossoms
- Gluten-Free Snickerdoodles
- 7-Layer Magic Cookie Bars (with Gluten-free option)
- Frosted Ginger Cookies (Gluten-Free)
- Gluten-Free Snowballs (also called Russian Tea or Mexican Wedding Cookies)
- Paleo Buckeyes
- Homemade Easy Peanut Butter Cups
Frosted Gluten Free Sugar Cookies
- Prep Time: 30 min + 10 min
- Cook Time: 10 min
- Total Time: 50 min
- Yield: 3–4 dozen cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 3/4 cup unsalted butter, softened
- 1–1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 teaspoon salt
- 2–1/2 cups gluten-free flour blend with xanthan gum
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 Tbsp milk
- 1 tsp vanilla extract
- pinch salt
- food gel or coloring, optional
- sprinkles, optional
Instructions
Beat the softened butter until it’s creamy, then mix in the sugar. Add the eggs, one at a time mixing each time. Add the vanilla, then the baking powder, cinnamon, nutmeg, and salt. Scrape the sides of the bowl. Add the gluten-free flour 1/2 cup at a time while mixing slowly. Scrape the sides again, stir once more.
For Drop Cookies
If the dough is sticky, cover and chill for 10-15 minutes. If the dough is not sticky, you can bake it right away. Heat your oven to 350 degrees and prepare 2-3 cookie sheets by lining with parchment paper or an oven-safe non-stick liner. (Do not skip this step, even if you have non-stick cookie sheets because these cookies WILL stick.)
Drop by rounded tablespoonfuls (or use a cookie scoop) spacing about 2″ apart. Dip the bottom of a flat glass or cup into a bit of flour and press gently onto each cookie to flatten a little.
Bake for 8-11 minutes or until the cookies are just barely golden brown around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, frost using the directions below
For Cut-Out Cookies
Cover and chill the dough for about 1 hour. (You can chill it overnight but you’ll need to let it warm up a bit for about 20-30 minutes before rolling and baking.)
Preheat your oven to 350 degrees and prepare 2-3 cookie sheets by lining with parchment paper. (Do not skip this step, even if you have non-stick cookie sheets because these cookies WILL stick.)
Place a ball of dough between two pieces of parchment paper and roll out until about 1/4″ thick or your desired thickness. (I don’t measure I just estimate.) Use cookie cutters to cut out shapes; use a spatula to move each cookie to the cookie sheet. Continue until you’ve used all the dough. For extra pieces, simply re-roll. You may want to chill the extra dough if you’re taking your time doing this; it will help keep it smooth.
Bake for 8-10 minutes (if your cookies are thin, bake 6-8 minutes, if your cookies are thicker you may need 9-11 minutes) or until cookies are just barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frosting:
For the frosting, beat the softened butter and gradually add the powered sugar, stopping to add 1 Tbsp milk if it’s too thick. Add the vanilla, then add 1/2 Tb more milk at a time until your frosting reaches your desired consistency. If it’s too thin, add 1/4 cup more powdered sugar. Color with food gel or coloring.
Frost the cooled cookies and decorate with festive sprinkles.
Nutrition
- Serving Size: 1 cookie
Nancy says
Yum! My family gobbled these cookies up. Two thumbs up!
Ellen says
These cookies really do taste like loft cookies. Couldn’t believe they are gluten-free!