Gluten-Free Sugar Cookies | Soft & Chewy (Video)

These soft and chewy, from scratch gluten-free sugar cookies are so delicious, you won’t guess they’re made with gluten-free flour! They hold together well without crumbling and are perfect for making easy drop cookies or rolling into your favorite shapes for Christmas or any holiday.

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I made a big batch of these cookies for a recent event and they disappeared faster than the Lofthouse cookies that were also offered! Most people were not on a gluten-free diet and no one guessed that these were gluten-free sugar cookies.

Which reminds me, you know those yummy Lofthouse cookies? The ones you can’t eat any longer since you’ve been gluten-free? Well, this gluten-free sugar cookie recipe is so similar, it will satisfy that thick, soft frosted sugar cookie craving!

I have fond memories of baking Christmas cookies with my mother when I was a little girl, including my grandmother’s cut-out cookie recipe. I’ve combined a couple of different gluten-free sugar cookie recipes with my grandmother’s recipe and this is the result – a thick, buttery yet light and soft cookie. Yum!

Speaking of the holidays, a Christmas cookie plate is not complete without sugar cookies, which is why I had to share this gluten-free sugar cookie recipe with you today.

Why This Sugar-Cookie Recipe is So Good:

• simple and easy recipe (as easy as making a regular, non-gluten-free from scratch cookie)
• one-bowl recipe = less mess to clean up (wash the cookie dough bowl and use it for frosting!)
• soft and chewy
• holds together well without crumbling
• no fancy ingredients
• can be used for both gluten-free drop cookies and cut-out cookies
• tastes like regular Lofthouse cookies!

Gluten-Free Sugar Cookie Video Tutorial

Gluten-Free Sugar Cookie Ingredients:

• unsalted butter, softened – do not use melted butter! Tip: if you forget to soften your butter, here’s a quick butter-softening tip: microwave for 10 seconds. Flip to the opposite side and microwave for 5-10 more seconds. Flip again (if needed) for 5 more seconds. Do not melt!
• sugar (granulated)
• large eggs
• vanilla extract
• baking powder
• cinnamon
• nutmeg (adds a little Christmas flavor. Leave it out if you’re not making Christmas cookies)
• salt
• gluten-free flour blend with xanthan gum (I prefer King Arthur Measure for Measure)

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 you can do it with a hand mixer or by hand if needed.)
• rubber spatula for scraping
• cookie scoop or rolling pin
• cookie sheets
• parchment paper or non-stick oven-safe liners
• spatula
• cookie cutters
• wire rack for cooling

How to Make Gluten-Free Sugar Cookies

1. Mix the softened butter
2. Mix in the eggs, vanilla, baking powder, cinnamon, nutmeg, and salt
3. Scrape the sides and add the gluten-free flour slowly.
4. Cover and chill for about 1 hour.
5. Roll out and cut into shapes
6. Bake and allow to cool completely
7. follow frosting instructions and frost and decorate your cut-out cookies
8. enjoy!

How to Make Gluten-Free Drop Cookies:

1. Mix the softened butter
2. Mix in the eggs, vanilla, baking powder, cinnamon, nutmeg, and salt
3. Scrape the sides and add the gluten-free flour slowly.
4. Drop by rounded tablespoon fulls or using a cookie scoop onto a cookie sheet
5. Bake and allow to cool completely
6. follow frosting instructions and frost and decorate your cut-out cookies
7. enjoy!

Once cool, frost using the directions below.

Buttercream Frosting Recipe:

Ingredients:

• butter, softened*
• powdered sugar
• milk
• vanilla extract
• gel food coloring (I use this brand for bright vivid colors)

*if you use unsalted butter, add a pinch of salt.

Directions:

1. Beat the softened butter
2. Add the powdered sugar, milk, and vanilla
3. color as desired with gel food coloring
4. Frost cookies and decorate with festive sprinkles.

Gluten-Free Sugar Cookie Baking Tips:

For the best results, 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. Use just softened butter for a thicker, non-spreading cookie. Do not substitute margarine as that is also more likely to spread.

Can you freeze gluten-free sugar cookies?

You can freeze the baked cookies (without frosting) for 2-3 months. Cool your sugar cookies completely, then place in a single layer inside a container that’s airtight. Place parchment or wax paper in between each layer to prevent sticking together.

How far in advance can you make these Christmas cookies?

These cookies are best eaten within 4-5 days of making them. You may choose to freeze the cookies if needed (see above instructions.)

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

Soft & Chewy Gluten-Free Sugar Cookies

Print Recipe

★★★★★

5 from 2 reviews

These easy, from-scratch gluten-free sugar cookies are melt-in-your mouth good and hold together well without crumbling. They’re perfect for making drop cookies or rolling into Christmas cookie shapes.

• Author: Erika Bragdon
• 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

Scale 1x2x3x

• 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

Keywords: gluten-free Christmas cookies, frosted sugar cookies, decorated cut-out cookies, gluten-free sugar cookies, drop cookies