These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery and don’t require a cookie cutter. Just make the dough, drop it onto a parchment-lined pan and bake. Rolling the dough in sugar before baking is optional but adds a lovely crunch and sweetness.
If you love sugar cookies, you know there are two types: cut-out cookies and drop cookies. This recipe is the second type. It’s perfect for when you’re in the mood for sugar cookies but don’t have a lot of time.
And if you want the cut-out style too, we’ve got a gluten-free sugar cookie recipe that you roll and cut into shapes.
Ingredients
Here’s what you need to make a batch of these cookies.
- Gluten-Free Flour. I tested the recipe with Bob’s Red Mill’s 1:1 Gluten-Free Flour. If you use a blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.
- Butter. Use softened butter. For a dairy-free cookie, use your favorite dairy-free butter.
- Sugar. Granulated sugar or organic cane sugar works best.
- Baking Powder. Gives the cookies a light, tender texture.
- Salt. Use table salt, not flaky (kosher) salt. It blends easily into the flour and enhances all the other flavors.
- Egg. One egg adds flavor and moisture.
- Vanilla Extract. If you like a little lemon flavor in your sugar cookies, use lemon oil or extract.
- Sanding or Coarse Sugar. To give these cookies some sparkle, roll them in colored sugar before baking. Coarse sugar adds a nice crunch since the sugar crystals are bigger.
How to Make Easy Gluten-Free Sugar Cookies
- Make the Dough. You need two mixing bowls for this dough. I like to mix it with an electric mixer since the dough is stiff.
- Scoop the dough. You want to use about 1 tablespoon of dough for each cookie. I like to use a cookie scoop for this step. It makes it quick to scoop the dough and all the cookies turn out the same size.
- Roll the dough into sugar. Fill a small bowl with about ½ cup of sugar for rolling. You can roll the entire ball or just the top. It’s up to you!
- Place the cookies on a parchment-lined baking sheet. Flatten the dough by pressing down on it with your hand or the bottom of a drinking glass. These cookies spread during baking. But if you don’t press them down before baking, they turn out thick in the middle.
4. Bake until the cookies are a very light golden brown on the edges. A pan of these cookies takes about 12 minutes to bake. As always, it’s better to go by how they look than the clock.
Baking Tips
- Turn your oven on and measure out all the ingredients before you make the dough. This way you know you’ve got everything on hand to make the cookies before you’re halfway through mixing.
- Use a few different colored sugars. It’s an easy way to make a batch look fun!
- Let the cookies cool on the pan for about three minutes. If you move them before that, they can break because they’re so hot and delicate from the oven. Once they’ve cooled for a few minutes, transfer them to a wire rack to cool completely.
Storage and Freezing Tips
Once the cookies are completely cool, store them in an airtight container at room temperature for up to five days.
How to Freeze Baked Cookies.
These cookies freeze nicely. Let them cool completely and then place into a freezer container. To keep the cookies from sticking to each other, place a piece of waxed or parchment paper between each layer. Freeze the cookies for up to three months. When you’re ready to enjoy, let them thaw on the counter.
How to Freeze Cookie Dough.
If you want to make the dough in advance and bake it later, here’s what to do. Prepare the dough as directed. Roll the cookies into balls and roll into sugar. Place the cookie dough balls onto a parchment-lined baking sheet. Freeze on the pan for about an hour. Then transfer the dough to a freezer bag. The dough keeps in the freezer for up to two months.
When ready to bake, here’s what to do.
- Place the frozen dough on a parchment-lined baking sheet. Let it thaw for about 20 minutes.
- Preheat your oven and bake the cookies as directed. Thawed dough sometimes takes an extra minute or so to bake. Check them after 12 minutes and adjust the baking time as needed.
Easy Gluten-Free Sugar Cookies (Drop Style)
These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery. (Perfect recipe for beginners.
Ingredients
- 1 ⅓ cups gluten-free flour, see note (7 ounces; 198 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar (5 ¾ ounces; 165 grams)
- ½ cup softened butter (1 stick; 4 ounces; 113 grams)
- 1 large egg (out of shell: 2 ounces; 56 grams)
- 1 teaspoon vanilla extract
- ½ cup sanding or coarse sugar (about 4 ounces; 113 grams)
Instructions
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Preheat oven to 350℉. Line baking sheets with parchment paper.
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Whisk together the gluten-free flour, baking powder, and salt in a small bowl.
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Mix together the sugar, softened butter, and vanilla in a large mixing bowl until a thick paste forms, about 1 minute. Add the egg and mix until well combined. Reduce speed to low and add the dry ingredients. Scrape down the sides and bottom of the bowl. Mix until a dough forms.
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If the dough is soft and sticky, chill for 10-15 minutes. If not, skip to the next step.
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Roll the dough, about 1 tablespoon each, into a balls or use a cookie scoop.
Roll the dough into sanding sugar.
Place dough onto the prepared baking sheet. Space cookies about 2 inches apart. Flatten cookies to ¾-inch thickness with the bottom of a glass or measuring cup.
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Bake cookies, one sheet at a time, until set and lightly golden brown on the edges, about 12 minutes.
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Cool cookies for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool. Store cookies in an airtight container for up to five days.
Recipe Notes
Gluten-Free Flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If you use a flour blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.
To Make Ahead. The cookie dough can be made ahead. Wrap the dough with plastic wrap and refrigerate for up to two days. Let dough soften at room temperature and then roll and bake as directed.
To Freeze the Dough. Make the dough as directed. Shape and roll into sugar. Place them on a baking sheet. Freeze until solid, then transfer to a freezer container or bag. Freeze for up to 2 months.
To Bake from Frozen. Place frozen dough on a parchment-lined baking sheet and bake as directed. Increase baking time to about 15 minutes.
Sylvia says
These are really good! And easy! I used BRM 1:1 baking flour. I baked them a couple of minutes longer to get them crispy throughout instead of softer in the middle. This recipe is a keeper for sure.
Melissa Constantine says
Excellent recipe, simple, quick, with oh so yummy results. I substituted Vanilla Bean paste for extract, but otherwise stuck to the recipe. Immediately bookmarked it to make more batches.
Pattie says
Excellent recipe! The cookies are delicious. My non-celiac husband says they taste just like regular sugar cookies. Also easy to do. I am not a baker and it was simple for me. Definitely recommend!
mj says
I added extra butter and sprinkled with vanilla sugar fresh out of the oven
no I e could tell they were GF
Helen says
These are so yummy!