Classic Sugar Cookies – Gluten Free and Delicious!

Last updated on August 18th, 2025

This recipe delivers cookies that hold their shape beautifully, have the perfect texture, and taste so good no one will guess they’re gluten-free!

About This Recipe

There’s something magical about the simplicity of a sugar cookie. While other cookies try to steal the spotlight with chunks of chocolate or swirls of peanut butter, the humble sugar cookie stands confidently on its own, knowing it’s perfected the basics: butter, sugar, and vanilla dancing together in perfect harmony.

The secret to these cookies’ success is a carefully balanced blend of gluten-free flours that mimics the structure and texture of traditional all-purpose flour. Combined with the right amount of xanthan gum, these cookies won’t spread during baking, making them perfect for cut-out shapes and detailed decorating.

Classic Sugar Cookies Recipe

Ingredients

Flour Blend

• 1½ cups white rice flour
• ¾ cup potato starch
• ¾ cup tapioca flour
• 1½ teaspoons xanthan gum
• 1½ teaspoons baking powder
• ½ teaspoon salt

Cookie Base

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup powdered sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (the secret ingredient!)

Optional

• Extra granulated sugar for rolling
• Your favorite gluten-free royal icing recipe for decorating

Kitchen Essentials

• Stand mixer or hand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Rolling pin (if making cut-out cookies)
• Cookie cutters (optional)
• Cooling rack
• Kitchen scale (highly recommended for consistent results)

Preparing the Dough

1. In a medium bowl, whisk together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt until well combined. Set aside.
2. In your stand mixer (or using a hand mixer), cream the butter until light and fluffy, about 2 minutes.
3. Add both sugars to the butter and beat until very fluffy, 3-4 minutes. The mixture should look almost whipped.
4. Add eggs one at a time, mixing well after each addition. Scrape down the bowl.
5. Add vanilla and almond extracts, mixing until combined.
6. Gradually add the flour mixture on low speed, mixing just until incorporated. The dough will be softer than traditional sugar cookie dough.
7. Wrap the dough tightly in plastic wrap and chill for at least 2 hours, preferably overnight. Don’t skip this step – it’s crucial for the flour blend to hydrate properly!

Baking

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. For cut-out cookies: Roll dough between two pieces of parchment paper to ¼-inch thickness. If the dough gets too soft, return it to the fridge for 10 minutes.
3. Cut into desired shapes and transfer carefully to prepared baking sheets. These cookies won’t spread much, so you can place them about 1½ inches apart.
4. Bake for 10-12 minutes, or until the edges are just barely starting to turn golden. The centers should still look slightly underbaked.
5. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

My Best-Kept Secrets

• Keep the dough cool! If it gets too warm, it becomes harder to handle.
• Use a kitchen scale to measure your flours for the most consistent results.
• Don’t skip the xanthan gum – it’s essential for structure.
• Let cookies cool completely before decorating.
• Store with a gluten-free bread slice to keep them soft.
• Dough can be frozen for up to 3 months
• Baked cookies keep for 5-7 days in an airtight container
• Decorated cookies can be frozen for up to 2 months

If baking for someone with celiac disease or gluten sensitivity, ensure all your ingredients are certified gluten-free and that your baking tools haven’t been used with regular flour. Even small amounts of cross-contamination can be problematic.

Beyond the Basics

While these cookies are perfect on their own, they’re also an incredible canvas for creativity.

Try them:

• Frosted with royal icing for holiday cookies
• Sandwiched with buttercream for cookie sandwiches
• Dipped in chocolate and sprinkled with crushed candy canes
• Topped with colored sugar before baking

I hope they bring just as much sweetness to your kitchen!

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