Gluten-free Sugar Cookies: A Healthier Spin On A Classic

If you’re looking for the absolute best healthier gluten-free sugar cookies—soft in the center, lightly crisp on the edges, and perfect for decorating—you’ve found them. This gluten-free sugar cookies recipe is ideal for cut-out cookies, gluten-free Christmas cookies, or even Valentine’s Day treats.

This recipe dates back multiple generations on my husbands side. It is his grandpa’s recipe and has been a tradition at Christmas time in their home for years. So I knew I had to share it with you all here, but with a healthy gluten free twist. 😉

Made with grass-fed butter, coconut sugar, and a reliable gluten-free flour blend, these cookies hold their shape, don’t crumble, and taste just like the classic sugar cookie—without the gluten. AND there is one more secret ingredient that makes these cookies extra delicious and extra special and that is…sour cream! You will never go back to traditional cut out cookies after tasting this recipe.

Why You’ll Love This Gluten-Free Sugar Cookies Recipe

• Soft, bakery-style texture that stays delicious the next day
• Easy to roll, cut, and decorate
• Perfect for any special occasion, including Christmas and Valentine’s Day
• Uses simple ingredients you can find at any grocery store
• Works with Bob’s Red Mill, bob’s red mill, or King Arthur Measure for Measure flour
• Great for both cutout sugar cookies and drop cookies

This is an extra great recipe you’ll want to save to your recipe card and revisit again and again.

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Ingredients for the Perfect Gluten-Free Sugar Cookie Dough

These pantry staples create a soft, buttery, perfectly sweet cookie that rivals any traditional recipe. This recipe contains affiliate links which means I get a commission from ingredients linked here.

Wet Ingredients

• 1 cup organic cane sugar (I use the brand Wholesome. Alternatively you can sub 1/2 cup of the cane sugar for coconut sugar)
• 1/2 cup unsalted butter (organic, grass-fed)
• 1/2 cup organic grass fed sour cream (I use Alexandre A2/A2 sour cream)
• 1 large egg (or egg replacer)
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)

Dry Ingredients

• 2 1/4 cups gluten-free 1-to-1 flour (with xanthan gum)
  —works well with all purpose gf flour, Bob’s Red Mill, or King Arthur Measure for Measure
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt (or a large pinch of salt)

Optional mix-ins: 1 tablespoon almond flour, brown rice flour, or coconut flour for extra softness.

Vanilla Icing

• 1/2 cup powdered sugar (I use the brand Wholesome)
• 1/4 teaspoon vanilla extract
• 1-2 teaspoons of milk (dairy or nut milk will work)
• Sprinkles – look for ones that are naturally colored such as these, dye free sprinkles

How to Make Gluten-Free Sugar Cookies (Step-by-Step)

1. Mix the Dry Ingredients

In a small bowl or medium bowl, whisk the dry ingredients—flour, baking powder, baking soda, and salt. If your blend doesn’t include xanthan gum or guar gum, add 1/2 teaspoon for the best gluten-free baking texture.

2. Cream the Butter and Sugar

In a large mixing bowl, large bowl, or stand mixer, beat the softened butter, coconut sugar, and cane sugar until light and fluffy—about 2 minutes.

3. Add the Egg and Vanilla

Mix in the egg and vanilla extract until well combined and smooth.

4. Combine Wet and Dry Mixtures

With the mixer on low, slowly add the flour mixture. Mix until just combined—overmixing affects texture in gluten-free cookies.

5. Chill the Dough

Divide the dough in half, flatten into disks, wrap tightly with plastic wrap, and refrigerate for at least 1–2 hours. This important chill time prevents spreading and helps create perfect gluten cut-out shapes.

6. Prepare to Bake

Preheat oven to 350°F. Line a baking sheet, baking tray, or parchment-lined pan with parchment paper or a silicone mat.

7. Roll and Cut Out Your Cookies

Using a rolling pin, roll dough to 1/4-inch thickness.
Use your favorite cookie cutter for shapes—Christmas trees, stars, hearts for Valentine’s Day, or any free sugar cookie cut outs you like.

If the dough softens, return remaining dough to the fridge.

8. Bake

Bake for 10-16 minutes depending on thickness.
Cookies are done when the edges are set but not golden brown. Gluten-free cookies firm up as they cool.

9. Cool and Decorate

Cool on a cooling rack, then decorate with:

• Vanilla icing
• Festive sprinkles – look for ones that are naturally colored such as these dye free sprinkles

Spread icing easily with a butter knife.

Tips for the Best Gluten-Free Sugar Cookies

Choose the Right Flour

The best way to get consistent results is to use a reliable gluten-free flour blend with: Xanthan gum, Tapioca startch, and potato starch.

Flours like Bob’s Red Mill and King Arthur Measure for Measure work beautifully.

Avoid Overbaking

Pull cookies from the oven before they brown, or they lose their soft sugar cookies texture.

Roll Evenly

Thicker edges bake slower; thinner edges bake too fast—especially at high altitudes.

Keep the Dough Cold

Cold dough = the cleanest edges and the most stable gluten-free sugar cookies cut out shapes.

How to Store Gluten-Free Sugar Cookies

At Room Temperature

Store cookies in an airtight container for 4–5 days.

Longer Storage

Freeze undecorated cookies or dough wrapped tightly in plastic wrap for up to 3 months.

Next Time Tip

Frozen gluten-free cookie dough bakes beautifully—just add 1–2 minutes to your bake time.

Final Thoughts

This gluten-free sugar cookies recipe proves that gluten-free baking can be simple, delicious, and dependable. These cookies roll easily, bake evenly, and hold their shape for beautiful cut-outs every time. Keep this recipe on hand for holidays, parties, and special occasions—you’ll reach for it again and again. Happy baking!

If you’re looking for more delicious gluten free holiday dessert recipes try my Gluten Free Pumpkin Loaf or Invisible Apple Cake. Enjoy!