Name: Gluten-Free Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 servings
Cuisine: American

From the Cook

1/3

Warning0 allergens identified

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In a bowl, whisk the flour, baking powder and salt.

in the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.

Add the egg and vanilla and mix until incorporated.

Gradually add the flour mixture until the dough comes together.

Place the dough on a piece of parchment paper, shape into a disk, cover and refrigerate until firm, about 20-30 minutes.

Preheat oven to 325F.

Roll out dough to 1/4 inch thick.

Use cookie cutters to cut out desired shapes. Place on a Silpat or parchment lined baking sheet

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Dough for Perfect Shape 🧊
Refrigerate gluten-free dough for at least 30 minutes before rolling and cutting to prevent spreading and achieve crisp, well-defined cookie edges.
Use a Gluten-Free Blend Strategically 🌾
Replace wheat flour with a high-quality gluten-free all-purpose blend containing xanthan gum to maintain proper texture and prevent crumbly results.
Add Extra Binding Power 🥚
Consider adding an extra egg yolk or a tablespoon of cornstarch to improve binding and create a softer, chewier interior without gluten structure.
Don't Overbake for Optimal Softness 🕐
Remove cookies from the oven when edges are just set but centers still appear slightly underdone—they'll continue cooking on the pan and stay wonderfully soft.
Make Icing with Aquafaba for Stability ✨
Use aquafaba (chickpea liquid) instead of egg whites in your icing to create a smooth, stable consistency that holds vivid colors without food dyes.