The Best Gluten-Free Sugar Cookies (2024)

Author Erin Collins

For the Cookies:

• ▢ 1 cup butter softened, 227g
• ▢ 1 cup granulated sugar 200g
• ▢ 1 egg
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 teaspoon almond extract
• ▢ 3/4 teaspoon salt
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 cup sour cream 60g (dairy-free sour cream works!)
• ▢ 3 tablespoons cornstarch
• ▢ 2 1/2 cups gluten-free 1:1 baking flour 380g

For the Frosting:

• ▢ 1/2 cup butter 113g
• ▢ 1/4 cup sour cream 60g (dairy-free sour cream works!)
• ▢ 3 cups powdered sugar 390g
• ▢ 1/2 teaspoon almond extract
• ▢ 2 tablespoons milk or almond milk
• ▢ food coloring optional

Make the Dough:

• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) add the butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.

• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.

• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the other 1/2 of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined.

• Divide the dough into two flattened balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.

Bake the Cookies:

• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.

• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the desired thickness on the lightly floured surface. (Tip: For a soft sugar cookie, roll the dough until it is about ¼-inch thick. For crisper cookies you can roll the dough thinner to ⅛ inch. I prefer ¼-inch thick cookies!)

• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan.

• Bake the cookies for 9-11 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Make the Frosting:

• In a medium bowl, combine all ingredients. Using a hand mixer, whip until light and fluffy. Add a little more milk if the frosting is too thick, or more powdered sugar if it’s too thin.

• Frost the cookies as desired. Enjoy!

Dairy-free? To make these cookies dairy-free I recommend using 1/2 cup shortening and 1/2 cup vegan butter in place of 1 cup the butter. You can also use dairy-free sour cream – I like the brand Forager.

To Store: Store the cookies in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.

To Freeze: Plain gluten-free sugar cookies freeze well up to 3 months. To freeze, layer the cookies between sheets of parchment paper and place in a freezer-friendly container or Ziploc. Thaw in the refrigerator or at room temperature.