These gluten-free sugar cookies are a delightful treat that proves dietary restrictions don’t mean sacrificing flavor or texture. With their soft, chewy centers and crisp, golden edges, they’re the perfect balance of indulgence and simplicity. Infused with a hint of vanilla and a touch of sweetness, each bite is a comforting reminder of classic homemade cookies. Ready in just under 30 minutes, they’re ideal for satisfying a quick craving or impressing guests with minimal effort.

What makes these cookies truly special is their light, melt-in-your-mouth quality that pairs beautifully with a cup of tea or coffee. The gluten-free flour blend ensures a tender crumb without compromising on that nostalgic sugar cookie charm. Whether you’re decorating them for the holidays or enjoying them plain, these cookies are a crowd-pleaser for everyone at the table. Simple, delicious, and ready in no time, they’re a must-try for any baking enthusiast.

Ingredients for Gluten-Free Sugar Cookies

1 cup (8oz/225g) sugar (granulated, for dough and rolling)
3/4 cup (6oz/170g) butter, softened (unsalted recommended)
1 teaspoon vanilla extract (pure vanilla for best flavor)
2 large eggs (room temperature preferred)
2 1/2 cups (12 1/2oz/355g) gluten-free flour (1:1 blend works well)
1 teaspoon baking powder (ensure it’s gluten-free)
1/2 teaspoon salt (fine sea salt or table salt)

Step-by-Step Instructions

Cream butter and sugar: In a large bowl, use a whisk or hand mixer to cream together the softened butter and sugar until light and fluffy.
Add wet ingredients: Mix in the vanilla extract and eggs until fully combined.
Incorporate dry ingredients: Add the gluten-free flour, baking powder, and salt. Mix until a soft dough forms. (Note: The dough will be very soft.)
Chill the dough: Shape the dough into a 2-inch log, wrap it tightly in plastic wrap, and refrigerate for at least 6 hours or overnight. (Tip: You can freeze the dough for up to 6 weeks.)
Preheat the oven: Preheat your oven to 325°F (160°C). Line 2 cookie sheets with parchment paper.
Roll and slice: Remove the chilled dough from the fridge and generously roll it in sugar. Slice into 1/4-inch thick discs and place them on the prepared cookie sheets, spacing them about 1/2 inch apart.
Bake: Bake for 18-20 minutes, or until the cookies are crisp and slightly golden around the edges.
Cool and store: Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.

Sweet Toppings and Decorating Ideas

Take your gluten-free sugar cookies to the next level with fun toppings! Roll the dough in colored sugar or sprinkles before slicing for a festive touch. After baking, drizzle with a simple glaze made from powdered sugar and milk, or dip half of each cookie in melted chocolate. For a holiday twist, use cookie cutters instead of slicing the log and decorate with icing and edible glitter.

Time-Saving Tips for Busy Bakers

Short on time? Skip the chilling step by freezing the dough log for just 1-2 hours instead of 6. You can also prepare the dough ahead of time and freeze it for up to 6 weeks—simply thaw in the fridge overnight when you’re ready to bake. To speed up cooling, place the baked cookies on a wire rack in front of a fan for a few minutes.

Storage and Freshness Tips

Store your cookies in an airtight container at room temperature for up to 4 days to keep them crisp. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. To refresh frozen cookies, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for 5 minutes.

Recipe Variations to Try

Experiment with different flavors by adding 1 teaspoon of lemon zest or almond extract to the dough. For a festive twist, mix in 1/2 cup of chopped dried cranberries or mini chocolate chips. If you prefer a softer cookie, reduce the baking time by 2-3 minutes. You can also swap the sugar coating for cinnamon sugar for a warm, spiced flavor.

Essential Equipment for Perfect Cookies

For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A silicone baking mat or parchment paper is a must to prevent sticking. A sharp knife or bench scraper will help you slice the chilled dough into even discs. Finally, a wire rack ensures your cookies cool evenly and stay crisp.