Skip to main content New<> this month
Get the Allrecipes magazine

Gluten-Free Sugar Cookies

Rated as 4.28 out of 5 Stars
5

"Best gluten-free sugar cookie going!"
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 88
Original recipe yields 40 servings

Directions

{{model.addEditText}} Print
  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

Explore more

Reviews

Read all reviews 38
  1. 43 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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...

Most helpful
Most positive
Least positive
Newest

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...

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 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 ...

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...

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...

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...

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.

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...