Best Gluten Free Sugar Cookie Recipe: 7 Joyful Bakes for the Holidays

Baking gluten-free sugar cookies around the holidays used to feel like tiptoeing through a minefield. One wrong move and suddenly you’ve got a tray full of cookies that crumble like sand or taste more like cardboard than comfort. If you’ve been there—oh, I hear you.

That’s why I’ve poured so much heart into this recipe. After years of trial, error, and too many disappointing cookies to count, I landed on what I truly believe is the best gluten free sugar cookie recipe. These cookies are soft in the middle, lightly golden on the edges, and full of buttery flavor that reminds you of childhood—only without the gluten.

Whether you’re baking for yourself, your kiddo with food allergies, or just trying something new this holiday season, these are cookies you can count on to bring joy to your kitchen.

Ingredients & Baking Tips for the Best Gluten Free Sugar Cookie Recipe

Gluten-free baking isn’t as scary as it seems once you learn a few tricks. With the right ingredients and a little know-how, these sugar cookies come together like magic.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ tsp pure vanilla extract
• ½ tsp almond extract (optional but lovely!)

Tips for Success:

• Use a high-quality gluten-free flour blend: Look for one with xanthan gum already in the mix. It makes all the difference in structure and chew.
• Chill the dough: I forget this step every now and then—and I always regret it. It helps with rolling and keeps the cookies from spreading too much.
• Don’t overbake: These cookies should look just set in the center with pale golden edges. They’ll firm up as they cool.
• Avoid cross-contamination: If you’re baking for someone with celiac, keep your tools, bowls, and surfaces squeaky clean.

Step-by-Step Instructions

Whether you’re in the mood for simple drop cookies or festive cut-out shapes, this dough can handle both. It’s easy, forgiving, and rolls like a dream.

For Classic Round Cookies:

1. Cream the butter and sugar until light and fluffy—about 2 to 3 minutes. The mixture should look like frosting.
2. Add the egg, vanilla, and almond extract. Mix until smooth and fully combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Slowly add the dry ingredients to the wet mixture. Stir gently until the dough forms.
5. Divide the dough in half, flatten each into a disk, and chill for at least 1 hour.
6. Preheat your oven to 350°F (180°C) and line your baking sheets with parchment.
7. Roll the dough between two sheets of parchment to about ¼-inch thick.
8. Use a cookie cutter or glass to cut shapes or rounds.
9. Arrange on the baking sheet with about 2 inches of space between each.
10. Bake for 8–10 minutes or until edges just start to turn golden.
11. Let cool completely on the tray—they’ll set as they cool.

For Drop Cookies:

• Skip the rolling and simply scoop dough onto the baking sheet. Press down gently and bake as directed.

Festive Variations to Try

Here are a few fun ways to personalize your cookies and make them your own:

• Dairy-Free Version: Sub in a plant-based butter (I’ve had great results with Earth Balance).
• Lemon Zest: Add 1 tablespoon of fresh zest for a light, citrusy lift.
• Holiday Cut-Outs: Break out the cookie cutters! Trees, stars, candy canes—you name it.
• Vanilla Bean Upgrade: Swap vanilla extract for vanilla bean paste. The flecks are gorgeous and the flavor is rich and cozy.

A Holiday Memory (And Why I Went Gluten-Free)

I still remember the year I found out I had to cut out gluten. It was just before the holidays, and sugar cookies were already on my brain. Watching my family decorate cookies while I stood off to the side with a cup of tea and a “safe” snack—it hit hard.

I tried to bake my own batch that night. They were dry and crumbly and… well, they ended up in the trash. But something in me wanted to get it right. I kept testing. Tweaking. Messing up. Trying again. And eventually, I made a batch that tasted just like the ones from my childhood—but without the gluten.

Now, it’s a tradition. And no one even notices they’re gluten-free. They just notice the flavor, the softness, the sparkle of sugar on top.

Recipes You’ll Also Love

You might also enjoy:

• Old Fashioned Peanut Butter Cookie Recipe – naturally gluten-free and packed with nostalgic flavor
• Crispy Edges Chocolate Chip Cookies Without Brown Sugar – pantry-friendly and surprisingly satisfying

A Warm Closing Note

If you’ve been searching for a gluten-free sugar cookie that actually feels like a sugar cookie—soft, buttery, a little crisp on the edge—this is it. Truly. This best gluten free sugar cookie recipe has brought so much joy to my kitchen, and I hope it does the same for you.

Bake a batch, share them with friends, or keep them all to yourself (I won’t tell). And if you do give them a try, I’d love to hear how they turned out. Happy holidays—and happy baking!

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