Looking for a gluten-free treat to serve this holiday season? Look no further! These Gluten-Free Sugar Cookies are soft, sweet, easy to make, and everything you want in a holiday cookie.

Nancy’s gluten free sugar cookies

I’m often asked if I can share recipes on ABK that are gluten free, because not everyone can enjoy treats made with flour because of gluten intolerance. If you know me, you know I won’t share anything I  haven’t made myself. All of the recipes here are tested and heartily approved before publishing.

What if I told you there was a gluten-free cookie that tasted just as good as the original? Gluten-Free Sugar Cookies are a little crispy on the outside, soft and light on the inside, and taste absolutely delicious.

My friend Nancy, who has celiac,  bakes sugar cookies every year for family and friends at holiday time and told me she had experimented with gluten free flour to make her traditional cookies and loved the result.  When we needed some gluten free cookies for a church activity recently, Nancy offered to make a batch of her gf sugar cookies… I was blown away the result!  So good.  I had to get the recipe to share with you.  I’m not usually a fan of gluten free treats, but this cookie rivals any traditional sugar cookie baked with all purpose flour!
Christmas cookies are an essential part of the holiday season. And with Gluten-Free Sugar Cookies, there’s an option for everyone on the cookie tray. Plus, NO ONE will know they’re gluten-free. The flavor, texture, and appearance will have everyone coming back for seconds. They may just become a new holiday favorite for your family and guests.

A few tips for baking gluten free sugar cookies…

Gluten-Free Sugar Cookies are the perfect addition to your Christmas cookie list. Roll out the dough to cut into shapes, or scoop it, like I did into a Swig-Style cookie! The key ( according to my friends who are expert gluten free bakers) is to make sure to refrigerate the dough for a full 24 hours. It makes a huge difference in the final product. This allows the GF flour to absorb the liquids in the dough and makes for a cookie that is less likely to fall apart after baking. I also believe the refrigeration allows the flour to soak up the liquid and creates a less gritty finished product. I used Cup 4 Cup Gluten Free Flour on Nancy’s recommendation, which may be purchased online or in most grocery or big box stores!
If you’re looking for a really amazing sugar cookie you need to try these Gluten-Free Sugar Cookies. They’re light fluffy like a sugar cookie should be, and each bite has that irresistible sugar cookie flavor.
Also, try out some other gluten-free recipes on ABK … Gluten Free Chocolate Quick Bread and The Best Chocolate Chip Oatmeal Cookie.

Gluten-Free Sugar Cookies

4.86 from 7 votes
Author: Si Foster
Course: Dessert
Cuisine: American
​Looking for a gluten-free treat to serve this holiday season? Look no further! These Gluten-Free Sugar Cookies are soft, sweet, and everything you could want in a holiday cookie.


  • 3/4 cup unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon extract*
  • 1/2 teaspoon vanilla*
  • 3 cups gluten-free flour, Cup 4 Cup gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

simple buttercream frosting:

  • 1/2 cup unsalted butter, softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla or almond extract
  • pinch sea salt or kosher salt
  • 2-3 tablespoons milk OR half and half OR cream


  • Cream together butter, eggs, and sugar until smooth.
  • Mix in remainder of ingredients. Be careful not to over-mix. Use low speed on mixer and scrape down sides at least twice.  Cover tightly with saran wrap and place in refrigerator for 24 hours. When ready to roll or scoop out dough, remove and let dough sit on counter for 1 hour. Then proceed with directions. 
  • Roll out on floured surface in batches about 1/4 inch thick. Cut with cookie cutters into desired shapes. 
    Use a #16 cookie scoop, place baking sheet. Using a small glass,dip the bottom of glass into sugar in bowl.  Press and twist the glass until the cookie ball is about 1/2 inch thick. Repeat until all dough is scooped and lightly pressed. 
  • Place on ungreased baking sheets about two inches apart.
  • Bake at 400 degrees or 375 convection for 6 to 8 minutes, or until lightly golden brown on the edges.

for frosting:

  • Place soft butter in a large bowl or bowl of a stand mixer. Using media high speed, mix until smooth. Turn mixer off. Add powdered sugar. Mix on low. Scrape down sides. Add salt, vanilla or almond extract and 2 tablespoons of milk or cream. Mix on low if needed, add more milk or cream. Beat until smooth about 1 minute. Frost cookies when completely cooled. If using sprinkles, add immediately after frosting cookies. 


  • *you may use all lemon or all vanilla or almond flavoring. I use all vanilla. 
  • The sprinkles are purchased at any cake decorating supply store or online at Amazon
  • This recipe may also be made with All Purpose flour. 

Did you make this recipe?

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