Gluten-Free Sugar Cookie Recipe for Crisp, Chewy Cookies

All ingredients are available at most grocery stores. For reliable results, use a high-quality gluten-free 1-to-1 flour blend. Here’s what you need:

• Gluten-Free 1-to-1 Flour – Use a reliable measure-for-measure blend designed for baking. These blends replace all-purpose flour without extra xanthan gum needed.
• Almond Flour – Adds a subtle nutty, buttery flavor. Omit and replace with additional gluten-free flour to make the recipe nut-free.
• Butter – Unsalted is preferred, but salted works. Vegan butter sticks also work; check the fat content to match baking butter.
• Milk – One tablespoon of dairy or plant-based milk keeps the cookies soft and tender.
• Vanilla Extract – Use pure vanilla extract or paste for the best flavor.
• Granulated Sugar – Provides classic sweetness and structure.

This recipe is straightforward and yields soft, buttery cut-out cookies. Follow these steps:

Step 1: Whisk the gluten-free 1-to-1 flour, almond flour, and salt together in a mixing bowl.

Step 2: In a separate bowl or a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl, add the tablespoon of milk and vanilla, and beat until combined.

Step 3: Add the flour mixture to the butter mixture and mix until no streaks of flour remain. Scrape the bowl well to ensure everything is incorporated.

Step 4: Cover the dough and let it rest at room temperature for 30 minutes. Resting hydrates the flours and improves texture.

Step 5: Turn the dough onto parchment, cover with another sheet, and roll to about 1/4 inch (½ cm) thick. Chill the rolled dough while you preheat the oven.

Step 6: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or a silicone baking mat.

Step 7: Remove the chilled dough, cut shapes with cookie cutters, and transfer the cutouts to the prepared baking sheet.

Step 8: Bake the cookies for 8–10 minutes, or until the edges just begin to turn golden. Smaller cookies will need less time; larger shapes may need a minute or two more.

Step 9: Re-roll scraps and continue cutting and baking until all dough is used.

Step 10: Cool the cookies completely on the baking sheet before transferring to a wire rack. Decorate when fully cooled with royal icing, buttercream, or your favorite frosting.

Store cooled, undecorated cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 4–5 days. If you use a dairy-free or soft frosting, store decorated cookies in the refrigerator to prevent the topping from softening or melting.

Yes. Once frosting is fully set, freeze cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for 10–15 minutes before serving. You can also freeze rolled and cut dough shapes for baking later; add an extra minute to the bake time if frozen straight into the oven.

A 1-to-1 gluten-free baking flour works best for texture and ease. Popular blends that perform well include well-known brands labeled “measure-for-measure” or “1-to-1.” Choose a blend formulated for baking for the best results.

Yes. Replace the almond flour with an equal volume or the specified substitute of gluten-free 1-to-1 flour to make the cookies nut-free.

You can substitute different sugars, but expect changes in flavor, color, and texture. If granulated sugar isn’t available, organic cane sugar is the closest match.

Use a quality 1-to-1 gluten-free flour and let the dough rest so the flour hydrates. This yields a more tender, moist cookie.

Yes. Omit it or replace with a bit more vanilla extract if you prefer.

Yield depends on cutter size, but the recipe typically makes about 24 cookies using medium cutters.

No. Replacing butter with applesauce will change the texture significantly and won’t produce crisp, buttery cut-out cookies.

Weighing flour with a kitchen scale is most accurate. If you don’t have a scale, spoon flour into the measuring cup and level with a straight edge.