gluten free soft sugar cookies

gluten free soft sugar cookies

Serves 2-3 dozen
Prep time 45 minutes
Cook time 25 minutes
Total time 1 hours, 10 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
gluten free sugar cookie, frosted cookie


  • 1 c. butter, non-dairy butter or vegetable shortening
  • 1 1/2 c. powdered sugar
  • 1 1/2 c. sweet rice flour
  • 3/4 c. tapioca starch
  • 3/4 c. potato starch (not potato flour!!)
  • 1/4 c. millet flour
  • 1/4 c. almond meal
  • 1 egg or egg replacer (I use 1 Tbs. golden flax meal + 3 Tbs. warm water)
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 1/2 tsp. xanathan gum
  • 1/4 tsp. gluten free almond extract
  • 1 tsp. gluten free vanilla extract


  • 3 Tbs butter, non-dairy butter or vegetable shortening
  • 1 tsp. gluten free vanilla extract
  • 1/4 c. milk or non-dairy milk (I use almond milk)
  • 2-3 c. powdered sugar (this is just a guess as I have never measured out how much I actually use)


This is the frosted sugar cookie recipe my family has used for YEARS, and I finally converted it. This is our standard Christmas and Valentine's Day cookie recipe.

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1. Preheat oven to 375 degrees Fahrenheit.
2. Mix all dry ingredients for cookies in a bowl and set aside.
3. Cream butter/non-dairy butter with powdered sugar in a mixer. Start at a low speed and increase speed as the butter is incorporated--otherwise you'll have a BIG mess on your hands!
4. Add egg or egg replacer and the flavoring extracts and mix; scrape down sides to get all of the butter/sugar mix blended with the egg/egg replacer.
5. Gradually add in the dry ingredients and mix thoroughly.
6. Sprinkle counter with powdered sugar and roll out the cookies until they are about 1/4" thick (I prefer to use powdered sugar to roll out cookies instead of gluten free flours as it tastes good and not flour-y if some is left on the bottom of the cookies). Cut with cookie cutters.
7. Spray a cookie sheet or use parchment paper on the cookie sheet; arrange cookies so they have a little room to expand during baking.
8. Bake 7-8 minutes; do NOT let them cook so long that they turn brown or you will have crunchy cookies! I always aim to have them look a little under cooked as they will continue to cook a bit when you remove them from the oven.
9. THE NEXT STEP IS IMPORTANT!! Remove the cookies from the cookie sheet IMMEDIATELY after removing them from the oven; if you wait, they will stick to the pan, crumble when you scrape them off, and you will be sad you wasted your time!
10. Put cookies on a wire cooling rack and frost once cool.
11. For the frosting, just all all ingredients to a mixer and whip until the frosting is of a spreading consistency. You may need more powdered sugar or more milk, depending on how you like your frosting. Honestly, I never measure the ingredients for frosting, so this is just a guess on how much I use. I've ALWAYS just "eyeballed" it.