Gluten-Free Sugar Cookies

Gluten-Free Sugar Cookies

1 Review
From the EatingWell Kitchen

Everyone can get in on the festive fun with this gluten-free cut-out sugar cookie recipe. Use naturally-dyed sugar and icing to decorate these easy cookies.

Ingredients 36 servings

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Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup gluten-free all-purpose flour blend, plus more for dusting
  • ¾ cup almond flour
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (1 stick), softened
  • ½ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  • Prep

  • Ready In

  1. Whisk all-purpose flour, almond flour and salt in a medium bowl. Beat butter and sugar in a mixing bowl with an electric mixer until well blended. Beat in egg and vanilla until evenly incorporated. Gradually beat in the dry ingredients until incorporated.
  2. Place the dough on a large piece of lightly floured plastic wrap and shape into a disk. Wrap the dough and refrigerate for at least 1 hour and up to 2 days.
  3. Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.
  4. Unwrap the dough, leaving the plastic wrap underneath. Place another large piece of plastic wrap on top and roll out the dough to about ⅛ inch thick. Remove the top piece of plastic wrap and cut out cookies with 2- ½- to 3-inch cookie cutters. Transfer the cookies to a prepared baking sheet with a wide, thin spatula, spacing them about 1½ inches apart. (If the dough gets too soft, place in the freezer to firm up. As you cut out cookies, set aside the scraps. Gather all the scraps together and pat back into a disk. Freeze for at least 30 minutes before rerolling and cutting.)
  5. Sprinkle cookies with decorating sugar (if desired) and gently pat to adhere. Bake the cookies on the middle rack one pan at a time, until browned on bottom, 11 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Decorate with icing, if desired.
  • To make ahead: Cover and refrigerate the cookie dough for up to 2 days. Freeze cookie dough disks airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
  • Equipment: Parchment paper, 2- ½- to 3-inch cookie cutter(s)

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 60 calories; 4 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 1 mcg folate; 12 mg cholesterol; 3 g sugars; 3 g added sugars; 86 IU vitamin A; 0 vitamin C; 9 mg calcium; 0 mg iron; 19 mg sodium; 3 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

Reviews 1

April 17, 2019
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By: Deeni
These were great!! I used Namaste Perfect Flour Blend, and fine blanched almond flour from Costco. Also used vegan butter, added an extra 1/4 cup of sugar, did 2 tsp vanilla extract, and 1/8 tsp almond extract. They were pretty soft even after being in the fridge a few hours, I had to stick them in the freezer before rolling-out (probably was the vegan butter, it tends to soften pretty quick). They taste so yummy!! Even without frosting!
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