Soft, tender bakery style gluten free sugar cookies with a sweet buttercream frosting. You can make circle shaped cookies or cutout sugar cookies with this gluten free sugar cookie recipe.
Gluten Free Sugar Cookies
This recipe for gluten free sugar cookies is from my cookbook. I’ve published a gluten free Halloween sugar cookie version, but I want you to know that these gluten free sugar cookies can be made any time of the year, and for any occasion.
We typically make these gluten free frosted sugar cookies for every holiday, including Easter, Mother’s Day, Halloween, Thanksgiving, and Christmas. We decorate them to match the holiday or occasion.
These gluten free sugar cookies are soft, tender, and they are better than any bakery style sugar cookie. They get softer as they sit, due to the frosting. We like to enjoy them a few hours after we frost them, when they start to soften.
We’ve topped these gluten free sugar cookies with buttercream frosting and occasionally cream cheese frosting. I’ve only included the recipe for buttercream frosting since it’s usually everyone’s go-to frosting for cookies.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
You can use dairy-free milk in this gluten free sugar cookie recipe, and dairy-free milk with dairy-free butter for the frosting. Back in the early 1900s bakers used shortening and sugar to make frosting because it was less expensive to make. If needed you can use shortening for the frosting but it’s not my favorite type of frosting.
How to make gluten free sugar cookies?
- Add shortening, sugar, vanilla and egg to a large mixing bowl.
- Using an electric mixer, mix until combined.
- Stir in the milk.
- In a separate bowl, mix the flour, baking powder, salt and xanthan gum.
- Gradually add the dry ingredients to the wet ingredients and mix.
- Add the remaining dry ingredients and mix until well combined.
- Roll dough into 1½-inch balls, or use a rounded tablespoon. Place the dough balls onto the cookie sheet two inches apart. Press each one down with the bottom of a cup until the cookie is round and approximately ½ inch thick.
- Bake as directed. Cool and frost.
Can I make cutout gluten free sugar cookies?
Yes, you can use this gluten free sugar cookie recipe to make gluten free cutout cookies. Simple roll the dough into a ball, cover it, and chill the dough for 2 hours. Once the dough is chilled, roll it out between two pieces of parchment paper and cut your shapes. Carefully transfer the cookies to your baking sheet and bake as directed. Let them cool completely before frosting.
What gluten-free sprinkles do you recommend?
Most sprinkles don’t have wheat or gluten in them but they are usually processed in a facility that processes other glutinous ingredients. Make sure to check labels for allergen information.
What gluten free flour blends do you use?
For these gluten free sugar cookies I use my blend plus 1 teaspoon of xanthan, or I use Bob’s Red Mill 1-to-1 + 1/2 teaspoon of xanthan gum. Bob’s Red Mill 1-to-1 has xanthan gum in it but because these cookies are high fat I recommend adding 1/2 teaspoon of xanthan gum.
Can you freeze gluten free sugar cookies?
Yes, you can freeze them frosted or un-frosted. I like to freeze them frosted so they don’t dry out too much in the freezer. Store them in an airtight container in the freezer for up to 3 months.
Did you make these gluten free sugar cookies? Let me know if you cut them into shapes. Leave a comment below letting me know what you thought.
For the cookies:
For the frosting:
Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 56mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g