Gluten Free Sugar Cookies
These buttery, golden-edged cookies are the kind of treat that disappears fast — and with a yield of 24, you'll have plenty to share (or not). The secret to getting the texture right is chilling the dough until it's firm enough to roll cleanly, then pulling the cookies from the oven while the centers still look just slightly underdone. They finish setting up on the pan, giving you that soft, melt-in-your-mouth bite that's hard to achieve with wheat-free baking. A gluten free flour blend does the heavy lifting here, and the xanthan gum note is a thoughtful touch — if your blend already contains it, you're covered without any guesswork. Rolling the dough between two sheets of parchment keeps everything tidy and prevents sticking without adding extra flour that could throw off the balance. Whether you're cutting out classic rounds or festive shapes, a light sprinkle of sugar on top adds just enough sparkle and crunch to make them feel special.
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Learn more →Ingredients
24 servings
For the cookies
- 2 ¼ cups gluten free flour blend
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 tbsp milk
For rolling
- 2 tbsp granulated sugar, for rolling
Instructions
- 1
Whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and 3/4 cup granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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