I developed an easy, dairy free recipe for Gluten Free Christmas Cookies that holds its shape for detailed cutouts while relying on simple pantry ingredients and minimal fuss.

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I almost didn’t expect these BEST Gluten Free Sugar Cookies to turn out like this. I use a gluten free 1 to 1 all purpose flour blend and dairy free butter, and somehow they become perfectly tender, a bit chewy, and great for cutting into shapes.

They remind me of those Gluten Free Soft Cut Out Sugar Cookies you’ve seen online but with the clean, light flavor of simple Dairy Free Sugar Cookies. They’re a little bit surprising, slightly better than what I thought possible, and yes they stand up to decorating.

If you love holiday baking this one will make you curious, maybe even a little obsessed.

Ingredients

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Gluten-free 1-to-1 flour blend: Tastes like regular flour, mostly carbs and low protein, some blends add fiber.
Cornstarch: Lightens texture, mostly pure starch so more carbs, no real fiber or protein.
Xanthan gum: Tiny amount helps bind gluten free dough, contributes no calories or nutrients.
Dairy-free butter: Gives richness and fat, adds moisture and flavor, mostly saturated or added oils.
Granulated sugar: Sweetens and browns, pure simple carbs, no fiber, use sparingly if you care.
Egg: Adds structure and some protein, helps browning, a whole egg packs nutrients.
Vanilla extract: Bright flavor booster, almost no calories, makes cookies taste richer and homemade.
Dairy-free milk: Thins dough a bit, adds tiny vitamins if fortified, mostly water and carbs.

Ingredient Quantities

2 1/2 cups (310 g) gluten-free 1-to-1 all-purpose flour blend

3 tablespoons (24 g) cornstarch

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup (227 g) dairy-free butter, softened, like a vegan stick butter

1 cup (200 g) granulated sugar

1/4 cup (50 g) extra granulated sugar for rolling

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons dairy-free milk (almond or oat)

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/2 cups (310 g) gluten-free 1-to-1 flour blend, 3 tablespoons (24 g) cornstarch, 1 teaspoon xanthan gum, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt until evenly mixed.

3. In a stand mixer or with a hand mixer beat 1 cup (227 g) dairy-free butter, softened, with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down as needed.

4. Add 1 large egg, 1 teaspoon pure vanilla extract and 2 tablespoons dairy-free milk (almond or oat) to the butter mixture and beat just until combined.

5. With the mixer on low add the dry ingredients to the wet in two additions, mixing until just combined. If the dough seems too dry or crumbly add a tiny splash more dairy-free milk, 1/2 teaspoon at a time, until it holds together.

6. Cover the dough and chill in the fridge for at least 30 minutes up to 2 hours — this firms it up so the cookies keep their shape. If you’re in a hurry 15 to 20 minutes helps too.

7. Lightly flour a work surface with a little extra gluten-free flour or roll the dough between two pieces of parchment to avoid sticking. Roll dough to about 1/4 inch thickness, or scoop and flatten to your desired thickness. Pour the 1/4 cup (50 g) extra granulated sugar into a shallow dish and either roll cut cookies in the sugar or sprinkle sugar on top before baking for sparkle and crunch.

8. Place cookies on prepared sheets about 1 inch apart, bake at 350°F for 8 to 10 minutes, or until edges are set and bottoms are just turning light golden. Rotate pans halfway if your oven bakes uneven.

9. Let cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Equipment Needed

1. Oven set to 350 F (175 C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Stand mixer or hand mixer with paddle or beaters, whatever you have
4. Two mixing bowls, medium and large
5. Measuring cups and spoons plus a kitchen scale for the gram amounts
6. Whisk, rubber spatula and a wooden spoon for scraping and mixing
7. Rolling pin or cookie scoop and extra parchment for rolling between sheets
8. Wire cooling rack and an airtight container for storing leftovers

FAQ

Q: Can I use real butter instead of the dairy free butter? A: Yes you can swap in regular butter 1 to 1, but expect a bit more spread. Use stick butter if possible, chill the dough before rolling, and bake on a cool sheet for best shape.

Q: My 1 to 1 gluten free flour blend already has xanthan gum. Do I still add the extra xanthan gum? A: No, if your blend already contains xanthan gum skip the extra teaspoon or cut it way down. Too much makes the cookies gummy.

Q: How do I stop the cookies from spreading too much? A: Chill the dough at least 30 minutes, roll slightly thicker, and bake from a room temp or cool sheet. Also avoid over soft butter, and dont overmix once you add the flour.

Q: Can I make these egg free or fully vegan? A: Yes, swap the egg for a flax egg (1 tbsp ground flax mixed with 3 tbsp water) or 3 tbsp aquafaba. Texture will be a tad different, sometimes a little cakier, but they still taste great.

Q: What oven temp and bake time should I use for best results? A: Preheat to 350 F. Bake 8 to 12 minutes depending on thickness. Take them out when edges look set but centers still soft, they firm up as they cool.

Q: How should I store or freeze the dough and baked cookies? A: Store baked cookies in an airtight container at room temp up to 3 days, fridge up to a week. Freeze baked cookies or dough balls up to 3 months. Thaw baked cookies at room temp, rewarm a few seconds in the oven if you want them fresh.

BEST Gluten Free Sugar Cookies Recipe! Substitutions and Variations

Gluten-free 1-to-1 all-purpose flour blend: If you don’t need them to be GF, swap in regular all-purpose flour cup-for-cup — cookies might be a bit chewier. Or use another GF 1-to-1 brand (Cup4Cup, Bob’s Red Mill) same measure.
Cornstarch: Use arrowroot or tapioca starch 1:1 for the same tender crumb; arrowroot gives a slightly softer feel.
Xanthan gum: Swap with guar gum 1:1, or skip it if your GF blend already contains a binder (they’ll be a touch more crumbly if you omit).
Egg: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 3 tbsp aquafaba as a vegan binder — both work really well here.

Pro Tips

1) Chill and freeze smart — after cutting or scooping the dough pop the tray in the freezer for 10 to 15 minutes before baking, it helps the cookies hold sharp edges and stops them from spreading all over the pan. If a batch starts spreading too much try chilling the remaining dough longer.

2) Butter timing matters — you want the dairy free butter softened but not melty, too soft and the cookies will spread, too cold and the dough will be crumbly and hard to work with. A quick fingertip test helps: press it, it should give but not collapse.

3) Make your oven behave — ovens lie, get a cheap oven thermometer and learn the hot spots. Bake on a light colored sheet, rotate the pans halfway, and pull them when the edges look set not when the centers are perfectly firm, they keep cooking a bit on the sheet.

4) Texture & storage hacks — roll or sprinkle with sugar for sparkle and crunch, and if you want softer cookies store them with a slice of bread or a few apple slices in an airtight container to keep moisture in; for longer storage freeze the baked cookies or freeze the dough balls on a tray then bag them.