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Gluten-Free Sugar Cookies

Rated as 4.38 out of 5 Stars
6

"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!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


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

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Reviews

Read all reviews 54
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    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

Wondering why you people change the ingredients and then give the recipe a not so good rating? That is not a fair assessment at all.

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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...

Wondering why you people change the ingredients and then give the recipe a not so good rating? That is not a fair assessment at all.

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 ...

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...

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...

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. ...

I made these as drop cookies 'cause I didn't want to wait for the dough to refridgerate. I used King Arthur glutenfree multi purpose flour. They spread nicely but not too much; I got 15 on a reg...

I used glutino brand gf all purpose flour. I made the dough ahead of time by about 4 days. Kept in the fridge np!! My friend is gf and asked 3 times after she took a bite if they were really gf...

Made these cookies this afternoon with my 2-1/2 year old daughter and I used the Robin Hood Gluten-free flour and they turned out awesome! Going to decorate them tonite with the cream cheese ici...