Gluten-free Sugar Cookies

I based this sugar cookie recipe off my regular gluten filled version. In fact the only difference is the flour blend instead of all purpose. I do find that it is important to chill these before rolling out. Not a long time is required, but enough to make the dough a little less soft. You will want to have ample flour available for rolling.

To make the gluten free flour blend combine the following ingredients. Mix well with a whisk and also shake well in the container.

  • 5 cups finely ground brown rice flour
  • 1 cup white rice flour
  • 2 cups potato starch
  • 1 cup tapioca starch
  • 4 teaspoons xanthan gum

Gluten free sugar cookies

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These taste just as good (maybe even better) than their gluten filled cousins. They work well with all types of frostings.

You'll Need...

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking power
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp almond)
  • 3 cups gluten free flour blend


  1. Preheat oven to 350 (325 for convection). [HEAT]
  2. Cream the butter and sugar until fluffy and light. This should take 2-3 minutes. [BEAT]
  3. While the butter and sugar are creaming, combine the baking power, salt, and gluten free flour blend. [COMBINE]
  4. Add the egg and flavorings and beat until combined. [BLEND]
  5. Add the flour blend one cup at a time to the creamed mixture. Blend until just combined. The mixture will be thick. [BLEND]
  6. Divide the doug into two balls. Refrigerate for about 30 minutes to 1 hour.
  7. Lightly flour your work surface. Roll out the first ball to 1/4 inch thickness. Cut your cookies. [ROLL]
  8. Place on an ungreased or silpat lined or parchment lined baking tray and bake for about 8-10 minutes. [BAKE]

Additional Notes

You may use a purchased gluten free flour blend. Just make sure it has xanthan gum in it. If it does not, add 1 tsp of xanthan gum to the flour mix.

If you are new to sugar cookie rolling, just remember patience is the most important part. To help this, I recommend dividing it into 4 pieces so you are working with smaller portions of dough to start.

If the dough is too soft for you to work with, allow it to rest and chill in the fridge for a little bit of time.

If you desire for the cookies to not spread at all, omit baking powder (cookie will be denser).

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