I finally nailed the Best Gluten Free Sugar Cookies that stay crazy soft, hold every cutout shape, and beg for the thick buttercream I included.

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I’m obsessed with these Easy Gluten Free Sugar Cookies. I love that they stay super soft and hold any shape so decorating actually matters.

I mean, who wants crumbly chaos? I adore the butter flavor from unsalted butter, softened and the way a gluten free all purpose flour blend behaves here.

Best Gluten Free Sugar Cookies, for real. And the frosting is thick and so creamy it makes me skip every other dessert on the table.

No fuss, just ridiculously good cutout cookies that look like holiday art and disappear in seconds. Worth every messy, floury minute.

Seriously I mean.

Ingredients

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Gluten free flour blend: Basically gives structure so cookies hold their cute shapes, without grit.
Xanthan gum: Plus it keeps crumbliness away, makes dough behave like gluten.
Baking powder: Lightens cookies, makes them puff a touch, not cakey though.
Baking soda: Reacts with sugars for tiny browning and subtle chew.
Fine salt: Brings out sweetness, keeps flavors from tasting flat.
Butter (cookies): Adds rich flavor and tender, melt-in-your-mouth texture.
Granulated sugar: Gives crunch at edges and classic cookie sweetness.
Light brown sugar: Basically adds depth and slight chew from molasses.
Egg + egg yolk: Binds everything and keeps cookies from falling apart.
Vanilla extract: Warm, cozy flavor — the cookie’s comforting backbone.
Milk: Softens dough, helps get the right texture, add slowly.
Butter (frosting): Rich, creamy base that makes frosting silky and spreadable.
Powdered sugar: Thickens frosting and gives that sweet, smooth finish.
Vanilla (frosting): Basically makes frosting taste homemade, not fake sweet.
Milk or heavy cream (frosting): Thins frosting to spreadable consistency, adds richness.
Pinch of salt (frosting): Cuts sweetness so frosting isn’t cloying.
Gel food coloring: Pretty colors without watering down frosting, good for details.

Ingredient Quantities

2 1/2 cups (about 350 g) gluten free all purpose flour blend (1 to 1, ideally one with xanthan gum)

1 tsp xanthan gum (only if your blend does not already have it)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup (227 g) unsalted butter, softened

1 1/4 cups (250 g) granulated sugar

1/4 cup (50 g) light brown sugar, packed

1 large egg + 1 large egg yolk, room temp

1 1/2 tsp vanilla extract

2 tbsp milk or dairy free milk (more if needed for softness)

1 cup (227 g) unsalted butter, softened for frosting

3 to 4 cups (360 to 480 g) powdered sugar, sifted for frosting

1 to 2 tsp vanilla extract for frosting

2 to 3 tbsp milk or heavy cream for frosting

Pinch of salt (for frosting)

Gel food coloring (optional, for decorating)

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment paper; whisk together 2 1/2 cups gluten free all purpose flour, 1 tsp xanthan gum if your blend needs it, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl so it’s ready.

2. In a large bowl beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

3. Add 1 large egg and 1 large egg yolk plus 1 1/2 tsp vanilla extract and 2 tbsp milk and mix until combined; if the dough seems dry add another teaspoon or two of milk so it holds together but is still soft.

4. Slowly add the dry ingredients to the wet and mix on low until just combined; the dough should be soft and slightly sticky but workable. If it feels gummy, sprinkle in a tablespoon of flour at a time until it’s manageable.

5. Turn the dough onto a lightly floured surface and pat to about 1/4 inch thickness for cutouts; flour your rolling pin and cookie cutters so they dont stick. Use cookie cutters, transfer shapes to the prepared sheet with a thin spatula leaving about 1 inch between cookies. No chilling required.

6. Bake 8 to 10 minutes until the edges are just set and bottoms are very lightly golden, they will look a little soft but will firm as they cool. Let cookies cool on the sheet 5 minutes then transfer to a cooling rack to cool completely before frosting.

7. For the frosting beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar starting with 3 cups and beating until smooth; add 1 to 2 tsp vanilla extract, a pinch of salt and 2 to 3 tbsp milk or heavy cream to reach a thick, pipeable consistency. If too stiff add a splash more milk, if too thin add more powdered sugar.

8. Divide frosting into bowls if coloring; use gel food coloring a little at a time to avoid ruining color, mix until uniform. Pipe or spread a thick layer on cooled cookies and let set at room temp for about 30 minutes.

9. Store cookies in an airtight container between layers of parchment at room temp for up to 3 days or freeze unfrosted cookies up to 3 months. If freezing, thaw completely before frosting.

Equipment Needed

1. Baking sheets (2) lined with parchment paper
2. Large mixing bowls (one for dry, one for wet)
3. Electric hand mixer or stand mixer with paddle attachment
4. Measuring cups and spoons (dry and liquid)
5. Whisk for dry ingredients
6. Rubber spatula and thin offset spatula for transferring shapes
7. Rolling pin and flour sifter (or fine mesh strainer)
8. Cookie cutters and a bench scraper or pastry cutter to help lift shapes
9. Cooling rack for cookies to cool completely

FAQ

Q: Do I really not chill the dough? How do I get clean cutouts then?

A: Yes you really don’t have to chill. Roll the dough between two pieces of parchment right away, then cut. If it feels too soft pop it in the fridge for 10 to 15 minutes, that usually fixes it without waiting hours.

Q: My cookies spread or lose their shape. What went wrong?

A: Most likely the butter was too soft or the oven temp is low. Use butter that’s softened but still slightly cool to the touch. Preheat the oven fully and bake on a room temp baking sheet. If needed chill cut shapes 10 minutes before baking.

Q: Can I make this gluten free blend work without xanthan gum?

A: If your flour blend already has xanthan gum skip adding more. If it doesn’t add the 1 tsp listed. Without any gum cookies may crumble when you try to move them, so try a blend labeled 1 to 1 for best results.

Q: Dough is crumbly and falls apart when I roll it. Help?

A: Add a teaspoon or two of milk, one at a time, until it holds together. Press crumbs together with your hands then roll between parchment. A few extra seconds of mixing can also help hydrate the flour.

Q: How do I get smooth frosting that pipes nicely?

A: Beat the softened butter well first, then add powdered sugar slowly. Add the cream or milk one tablespoon at a time until it’s pipeable. If it’s too thin add more powdered sugar, too stiff add a little milk. Using gel color helps keep frosting consistency.

Q: Best way to store or make ahead?

A: Store baked cookies in an airtight container for up to 4 days at room temp. You can freeze unbaked cut shapes flat on a tray then transfer to a bag for up to 3 months. Thaw and bake from chilled for best shape. Frosted cookies freeze well if layered with parchment.

Easy, No Chill Cutout Sugar Cookies Recipe Substitutions and Variations

Gluten free all purpose flour blend: swap with a homemade cup for cup mix of 1 part brown rice flour, 1 part white rice flour and 1 part tapioca or potato starch, plus 1/2 tsp xanthan gum per cup if your blend lacks it. Texture may be slightly more crumbly, chill briefly if dough feels fragile.
Unsalted butter (cookies or frosting): use a 1:1 vegan stick butter for dairy free results, or for a quicker fix use solid coconut oil (use slightly less, about 3/4 cup coconut oil for 1 cup butter). Note coconut gives a mild coconut flavor and cookies brown faster.
Egg + egg yolk: replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp warm water, let sit 5 minutes. For a softer, denser cookie you can also use 1/4 cup applesauce per whole egg but cookies will be more cake like.
Milk or heavy cream for frosting: swap with any unsweetened plant milk such as almond, oat, or soy milk 1:1. For richer frosting use canned coconut cream in place of heavy cream, add it slowly until you get the right thickness.

Pro Tips

1) Use a light hand with the gluten free flour when rolling and shaping. Dust the surface and cutters sparingly so the dough doesnt dry out. If it starts to crumble, press scraps together gently instead of overworking it or adding a ton more flour.

2) If your dough seems a little too soft while cutting shapes, pop the whole sheet in the fridge for 10 to 15 minutes. It firms enough to cut cleaner edges but wont turn rock hard like a long chill will.

3) For frosting, start with the lower amount of powdered sugar and add liquid slowly. Beat well between additions so you can see the texture change. If you overthin it, add sifted powdered sugar a little at a time until it holds a piped shape.

4) To keep decorated cookies looking fresh, layer them with parchment in an airtight container at room temp. If you need to freeze unbaked or unfrosted dough pieces, flash freeze them flat on a tray first so they dont stick together, then bag them. Thaw completely before frosting so moisture doesnt ruin your finish.