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Gluten-Free Sugar Cookies

Rated as 4.25 out of 5 Stars
12

"Best gluten-free sugar cookie going!"
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Ingredients

2 h servings 88
Original recipe yields 40 servings

Directions

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  1. Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
  4. Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  5. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

Footnotes

  • Cook's Note:
  • I use Cup4Cup® flour. You can't tell the difference between regular and gluten-free sugar cookies with it!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 88 calories; 5.4 9.8 0.5 23 82 Full nutrition

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Reviews

Read all reviews 27
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent cookie. These puff up a lot but still hold their shape. They don't break apart nor do they bend once cooled so they were ideal for holiday decorating. I left them covered with cheesecl...

Most helpful critical review

This recipe it was pretty easy, ingredient – wise; however I did use half gluten-free flour and half almond flour when making the dough, due to my supply. After the dough chilled for an hour, i...

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Excellent cookie. These puff up a lot but still hold their shape. They don't break apart nor do they bend once cooled so they were ideal for holiday decorating. I left them covered with cheesecl...

This recipe it was pretty easy, ingredient – wise; however I did use half gluten-free flour and half almond flour when making the dough, due to my supply. After the dough chilled for an hour, i...

we followed the recipe..made the icing too! Leaving the dough in the fridge covered over night did not harm the consistancy. Flour was needed everytime I rolled out the dough...we used cookie ...

These came out pretty good! I actually left the dough in the fridge over night and it was fine. There are three things I did differently: 1. My cookies needed 5 more minutes in the oven and 2. ...

We made this with gluten free baking mix as that is what we had on hand. The dough was still quite soft after an hour but the kids couldn't wait any longer. We rolled it out and just scored it t...

Maybe this would be a better recipe if the type of gluten free flour was specified?? Just made them, these cookies and my 1st attempt at gluten free cooking, and I did not like them. To me, and...

Loved it! Tried some starwars cookie cutters that I have and they kept the shape perfectly

Really good, especially for being gluten free! I didn't use the frosting only because i had plenty of leftover in my freezer from birthday cupcakes but I have no doubt it was good frosting. Sant...

I used Namaste All Purpose Gluten Free flour replacing 1/4 cup with almond flour. The dough was a tad sticky when warm, chill thoroughly and work in small batches keeping unused dough refrige...