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Gluten Free Sugar Cookies

Updated on September 9, 2015

Just Perfect

Who doesn't love a wonderfully soft and sweet sugar cookie every now and then?! This is my must-have cookie when I start to bake for the holidays, and sometimes, just because I'm in the mood! After one failed recipe attempt, I found a gluten free recipe by Betty Crocker and tweaked it to be dairy free as well. So, second time's a charm...?

Prep & Cook Time

Prep time: 1 hour 10 min
Cook time: 12 min
Ready in: 1 hour 22 min
Yields: About 2 dozen small-medium sized cookies (2-4")


2 1/2 cups gluten-free flour (I used Pamela's Artisan Flour Blend)

1/2 teaspoon baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon salt

3/4 cup butter alternative (1 1/2 sticks or 12 tablespoons, I used Earth Balance)

1 cup sugar

1 egg

2 teaspoons vanilla

This is a recipe modified from Betty Crocker's website. I didn't use any shortening, adjusted the amount of butter alternative, and added some xanthan gum.

Prep Time

  • In a medium bowl, whisk together the flour, baking powder, xanthan gum and salt. Set aside.

  • In a large bowl, combine butter and sugar with a mixer (I used an electric hand mixer). Add the egg and vanilla until blended well. Slowly add the dry mixture to the wet ingredients until uniform.

  • Divide the dough in half and cover in plastic wrap. Refrigerate for at least 40 minutes, or as long as an hour. I waited an hour, but had to let the dough warm up for a bit after I took it out.

Bake 'em!

  • Preheat the oven to 375 °F. Sprinkle a clean surface (I used my countertop) with flour, then roll the dough to about 1/4" thick. I used parchment paper on top, so the dough wouldn't stick to the roller. Break out your cookie cutters to create desired shapes, then place on parchment-lined cookie sheets.

  • Bake 10-12 minutes, depending how soft or crunchy you like your cookie. I did mine at 10 minutes for a softer sugar cookie.

Handle with Care

Just a fair warning, these cookies can be more on the delicate side. Let them cool on the baking sheet for about 5 to 10 minutes before moving them to a cooling rack. A few of my snowflake cookies lost some pointed tips- I learned the hard way!

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