Baking allergy-friendly sugar cookies is easier than you might think. But can they be both gluten-free and nut-free without losing their classic soft texture and buttery flavor? Absolutely! With the right ingredients, you can whip up delicious sugar cookies everyone will love.
Gluten-Free Flours
Not all gluten-free flours are created equal. For the best results, use a 1:1 gluten-free flour blend, which closely mimics the texture and performance of all-purpose flour. Be sure to check labels—some gluten-free flours may require additional ingredients, like xanthan gum for example, for proper structure. Additionally, make sure that the blend you choose is free from nut flours and is processed in a nut-free facility. Personally, I like Cup4Cup Multi-Purpose Gluten-Free Flour, as it is free from the top 9 allergens.
Ingredient Line-Up
Gluten-Free Flour – be sure to use a gluten-free flour that is a 1:1 replacement ration, like Cup4Cup Multi-Purpose Gluten-Free Flour, as that mimics all-purpose flour best.
Baking Powder – helps the cookie to rise when baking.
Salt – helps control the sweetness and enhances the flavor.
Butter – provides richness and the buttery flavor sugar cookies are known for.
Sugar – you can’t have a sugar cookie without the sweetness of sugar!
Vanilla – provides a warm flavor.
Eggs – helps to bind the ingredients together.
Colored Sugar – while optional, colored sugar adds a touch of texture and color.
Baking Tools Needed
Cookie Sheets, Baking Mat or Parchment – use two cookie sheets for faster baking; use a silicone baking mat or parchment paper for easy cleanup.
Measuring Cups and Spoons – measure ingredients with measuring cups and measuring spoons. Or, use a kitchen scale and weigh ingredients.
Mixing Bowls – you’ll need mixing bowls for the dry ingredients and you can use ramekins for the smaller ingredients.
Mixer – you can use either a stand mixer or a handheld mixer to mix ingredients together.
Whisk/Spatula – use a whisk to incorporate the dry ingredients together and a spatula for scraping down the sides of the mixing bowl.
Cookie Scoop – use a cookie scoop for evenly portioned cookies (a small scoop was used for this recipe).
Oven Mitt – use a silicone oven-mitt when removing hot pans from the oven.
Cooling Rack – a cooling rack cools down the cookies evenly.
Container – use a food storage container to keep leftover cookies fresh.
Tips for Cookie Success
Gluten-free baking can feel tricky, especially if you’re new to it. But, with a few key tips, you can enjoy gluten-free sugar cookies in no time.
- Use 1:1 gluten-free flour. Be sure to make things easy by using a gluten-free flour that is a 1:1 direct ratio to all-purpose flour so you won’t need to worry about adding in extra ingredients.
- Refrigerate before baking. Refrigerating the cookie dough before baking is essential. Strive for at least 30 minutes, especially if it feels slightly sticky.
- Check cookie spread. If your cookies spread more than you would like, raise the oven temperature slightly. If you want the cookies to spread more than they are, then lower the oven temperature slightly. Test the cookie spread by baking a sample cookie first.
- Bake a sample cookie first. To make sure your cookie bakes the way you want, bake one sample cookie first. This way you know if you want to increase or decrease bake time or oven temperature.
- Cool completely on the baking sheet. Since these cookies can be a little crumbly when warm, let the cookies cool for about 5 minutes before transferring to a cooling rack.
Making Gluten-Free Sugar Cookies
Now that you know the essential ingredients, tools and tips for cookie success, let’s get baking! I like this gluten-free drop sugar cookie recipe for a couple of reasons. One, it’s simple to make. The other? It’s delicious and disappears quickly. Follow these simple steps.
1. Cream butter, sugar and vanilla together.
2. Scrape down the bowl.
3. Mix in the egg until combined.
4. Slowly add the gluten-free flour mixture.
5. Scoop dough and roll in sugar.
6. Flatten the cookie before baking.
7. Bake for 12 minutes.
8. Cool completely before enjoying.
Sugar Cookies are the Perfect Blank Slate
What is appealing about a sugar cookie? Is it the buttery taste? Is it the versatility of the cookie? You can make a drop cookie or a shaped cookie easily. Here are some additional ways to jazz up a plain sugar cookie into something even more delectable – just be sure to read ingredients to ensure your add-in is gluten-free.
- Snickerdoodle Sugar Cookies – roll cookies in a cinnamon-sugar mixture instead of colored sugars for a snickerdoodle sugar cookie.
- Citrus Extracts and Zest – add a citrus-flavored extract, like lemon or orange, along with some lemon or orange zest. You can even color the dough to match the flavor.
- Flavored Chips – add chocolate, butterscotch or cinnamon chips to the dough for added flavor and texture.
- Colorful Sprinkles – roll cookie balls in colorful or holiday-themed sprinkles for texture and design.
- Natural Food Color – add in a drop or two of natural food coloring to color dough to match a certain theme or holiday.
Storing Baked (or Unbaked) Gluten-Free Sugar Cookies
Storing gluten-free cookies properly is essential to keeping them fresh and delicious for as long as possible. Follow these steps so you can enjoy your cookies now or later.
- At room temperature. Gluten-free cookies don’t fare too well at room temperature on a counter for too long. So, if you choose to store them this way, keep the baked cookies in an airtight container for up to 2 days.
- Freeze baked cookies. To keep baked gluten-free sugar cookies the freshest, freeze them. Place baked cookies in a freezer-safe airtight container with parchment or wax paper between each layer and freeze for up to 3 months. When you’re ready to have a cookie or two, thaw them out in the container you froze them in, for about an hour.
- Freeze unbaked cookie dough. To enjoy freshly baked gluten-free cookies, scoop unbaked cookie dough into balls and place onto a cookie sheet to freeze. Once frozen, transfer the dough balls to a freezer bag and freeze for up to 3 months. Label the bag with bake time and temperature so you’re ready to bake a fresh batch without searching for the recipe. And, no need to thaw before baking–just add an extra 1-2 minutes to the bake time.
More Gluten-Free Recipes
Whether you’re baking for a special occasion or just craving a sweet treat, these gluten-free, nut-free sugar cookies are sure to be a hit. Give them a try, and don’t forget to share your experience in the comments or leave a rating. And, if you’re looking for more gluten-free treats, then be sure to try SunButter Buckeye Candy or these Simple Rice Krispie Treats. Happy Baking!
The Best Soft and Buttery Gluten-Free Sugar Cookies
Ingredients
- 2-1/2 cups (310g) gluten-free flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (226g) butter, room temperature 1 cup = 2 sticks
- 1 cup (200g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1/4 cup (50g) granulated or colored sugar for rolling onto scooped cookie dough
Instructions
- Gather all ingredients and let the butter and egg come to room temperature.
- Sift together the gluten-free flour, baking powder and salt. Whisk to combine and set aside.
- In a mixer fitted with the paddle attachment, cream the butter until soft. Add 1 cup of granulated sugar and vanilla to the butter and beat until light and fluffy, for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add in the egg and beat until combined, making sure to scrape down the sides of the bowl to fully incorporate the ingredients together.
- Gradually add in the gluten-free flour, baking powder and salt. Mix on low speed until combined.
- Chill the dough in the refrigerator for about 30 minutes.
- While the dough is chilling, preheat the oven to 350℉ and line baking sheets with parchment paper or use a silicone baking mat; set aside.
- Place ¼ cup of granulated sugar (or colored sugar) into a bowl.
- Using a cookie scoop, portion out the dough. Place into the bowl with sugar and roll until completely covered.
- Place the dough ball onto a prepared cookie sheet, about 2” apart from one another.
- Bake for 12-13 minutes – bake for 8 minutes, rotate pans and bake for another 4 to 5 minutes or until edges are set but the center is still soft.
- Let cookies sit on the cookie sheet for about 5 minutes before transferring them to a cooling rack.
- Store cookies in an airtight container for up to 2 days or freeze for up to 3 months.
- Makes about 2-½ dozen cookies.
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