Gluten-Free Sugar Cookies

THIS POST MAY CONTAIN AFFILIATE LINKS.

Sharing is caring!

A great tasting easy recipe for gluten-free sugar cookies that is perfect for cutting into shapes and decorating

A hand holding a flower shaped cookie above a rack of cookies.

Why This Recipe Works

  • An easy Gluten free recipe made with pantry staples.
  • The cookie can be cut into any shape and decorated
  • The cookies store well so can be added to lunchboxes all week!

Ingredients you will need

To make my gluten-free sugar cookies you will need

  • Butter
  • Caster sugar
  • Vinegar
  • Salt
  • Vanilla extract
  • Free-from-gluten flour
  • Baking powder
The ingredietns to make Gluten Free sugar cookies on a round wooden tray with text overlay.

Ingredient Notes and Substitutes

  • Vinegar: white vinegar or apple cider vinegar, you can also use lemon juice
  • Butter: This can be substituted for vegan butter, full-fat margarine or softened coconut oil (not melted).
  • Free-from-gluten-flour: The flour I used is a mix of Maize, Tapioca, and Rice flours and also contains xantham gum. If your gluten-free flour does not contain xantham gum I would recommend adding ¼ teaspoon per cup of GF flour, so this recipe would call for ½ a teaspoon of xantham gum.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my Gluten Free Sugar Cookies Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 160 degrees Celsius (320 F). Soften your butter, you don't want to melt it, but it can also not be rock hard, soften it like you would butter so that it is spreadable. (I pop mine in the microwave for a little while on low power).

Step one: Sift the free-from-gluten flour, and baking powder into a small/medium bowl. If you don't have a sifter or sieve, you can pop the flour and baking powder in a bowl and whisk or fork it to remove lumps and ensure the baking powder is evenly distributed.

Flower being sifted into a glass mixing bowl.

Step two: In a medium bowl (one large enough to eventually hold all the ingredients). Beat the butter, and caster sugar until well combined, thick and creamy.

Creamed butter and sugar in a glass jug mixing bowl for a stand mixer.

Step three: Add the egg, vanilla, salt and vinegar, beat until well combined.

Step four: Gradually add the flour to the wet ingredients, beating on low speed until all the ingredients are combined. Be sure to scrape the sides and bottom of the bowl to get all the ingredients into the dough.

Cookie dough in the bottom of a glass jug mixing bowl for a stand mixer.

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Step five: Cover the dough and refrigerate for 30 mins. Preheat your oven to 160 degrees Celsius (320 F).

Step six: Roll out the dough to the thickness you want. The thickness will affect baking time, mine are typically 4-5mm thick. (I roll mine out on a piece of baking paper. Use cookie cutters to make any shape you want. Lay the cookies out on a baking paper-lined cookie sheet and chill again.

Cookies cut into flower shapes sitting on a lined cookie sheet ready to go into the oven.

Step seven: Bake your cookies for 10-12 minutes, until they are just firm and very slightly golden on the edges and on the bottom.

Enjoy!


Flower shaped sugar cookies on a black wire cooling rack.

Top Tips

Here is how you can make these Gluten-Free Sugar Cookies perfectly every time!

  • Take your time to cream the butter and the sugar, the fluffier and white you get the butter and sugar the better
  • The vinegar in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
  • Allow to cool fully before icing.
  • You can totally make a double batch and either refrigerate (for up to 1 week) or freeze (up to 6 months) the extra dough. Let it come to room temperature by leaving it out on the bench and it will be ready to roll and cut into shapes.
A tower of flower shaped cookies on a blush pink background.

FAQs

How to store gluten-free sugar cookies

Store your gluten-free sugar cookies in an air-tight container in your pantry for up to 7 days, or freeze the cookies for up to 6 months

Other recipes you may enjoy

A tower of seven flower shaped cookies on a pink background

If you made my Gluten Free Sugar Cookie Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

A tower of flower shaped cookies on a pink background

Gluten Free Sugar Cookies

An easy recipe for gluten-free sugar cookies that is perfect for cutting into shapes and decorating.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: gluten free sugar cookies, gluten free sugar cookie, gluten free sugar cookie recipe
Diet: Gluten free
Servings: 24 cookies
Calories: 70kcal
Author: Stacey

RATE THIS RECIPE

4.50 from 2 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 125 g butter
  • 150 g caster sugar ¾ cup
  • 1 teaspoon vinegar white vinegar or apple cider vinegar
  • ¼ teaspoon salt
  • 2 teaspoon vanilla
  • 340 g free-from-gluten flour 2 cups
  • ¼ teaspoon baking powder

Instructions

  • Soften your butter, you don't want to melt it, but it can also not be rock hard, soften it like you would butter so that it is spreadable. (I pop mine in the microwave for a little while on low power).
  • Sift the free-from-gluten flour and baking powder into a small/medium bowl. If you don't have a sifter or sieve, you can pop the flour and baking powder in a bowl and whisk or fork it to remove lumps and ensure the baking powder is evenly distributed.
  • In a medium bowl (one large enough to eventually hold all the ingredients). Beat the butter, and caster sugar until well combined, thick and creamy.
  • Add the egg, vanilla, salt and vinegar, beat until well combined.
  • Gradually add the flour to the wet ingredients, beating on low speed until all the ingredients are combined. Be sure to scrape the sides and bottom of the bowl to get all the ingredients into the dough.
  • Cover the dough and refrigerate for 30 mins
  • Preheat your oven to 160 degrees celsius
  • Roll out the dough to the thickness you want. The thickness will affect baking time, mine are typically 4-5mm thick. (I roll mine out on a piece of baking paper. Use cookie cutters to make any shape you want. Lay the cookies out on a baking paper-lined cookie tray and chill again.
  • Bake your cookies for 10-12 minutes, until they are just firm and lightly golden on the edges and the bottom. (they won't colour very much)
  • Allow to cool fully before icing.

Notes

  • Take your time to cream the butter and the sugar, the fluffier and white you get the butter and sugar the better
  • The vinegar in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
  • Allow to cool fully before icing.
  • You can totally make a double batch and either refrigerate (for up to 1 week) or freeze (up to 6 months) the extra dough. Let it come to room temperature by leaving it out on the bench and it will be ready to roll and cut into shapes.
  • Store your gluten-free sugar cookies in an air-tight container in your pantry for up to 7 days, or freeze the cookies for up to 6 months
  • Vinegar: white vinegar or apple cider vinegar, you can also use lemon juice
  • Butter: This can be substituted for vegan butter, full-fat margarine or softened coconut oil (not melted).
  • Free-from-gluten-flour: The flour I used is a mix of Maize, Tapioca, and Rice flours and also contains xantham gum. If your gluten-free flour does not contain xantham gum I would recommend adding ¼ teaspoon per cup of GF flour, so this recipe would call for ½ a teaspoon of xantham gum.

Nutrition

Serving: 1cookie | Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Calcium: 17mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!

Sharing is caring!

Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

4.50 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.