Gluten-Free Soft Sugar Cookies


These classic, gluten-free sugar cookies are soft and sweet–exactly like you remember from your gluten-eating days. Decorate them with sprinkles or top them with whipped frosting, then share with the ones you love.

  • 1 stick (1/2 cup) softened butter (I almost always use salted butter when I bake…gasp!)
  • 1/2 cup granulated sugar, such as Zulka Morena Pure Cane Sugar (they sent me some to try and it’s awesome!)
  • 1/4 cup powdered sugar
  • 1 egg, room temp
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose gluten-free flour blend (mine is great, Trader Joe’s Brand is also fine)
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • gluten-free sprinkles, for decoration


  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars together until light and fluffy. Add egg and extracts and beat until evenly combined.
  3. In another small bowl, whisk together the flour, xanthan, baking powder and salt. Add to the butter/sugar mixture and beat until it comes together in large clumps.
  4. Turn dough out onto a square of parchment and knead together (using your hands) until a nice smooth ball of dough froms. It should only take a couple of turns. Cover dough with another sheet of parchment and roll out until it’s about 1/4 inch thick.
  5. Cut shapes out of the dough using cookie cutters and place cut shapes on the prepared baking pans.
  6. Decorate with sprinkles, then bake for about 10 minutes, rotating pans half way through baking so that they cook evenly.
  7. Cool completely on a rack, then store in a sealed container at room temperature.

Courtesy our friend Alison Needham, A Girl Defloured

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