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Gluten Free Sugar Cookies

I’m finally sharing my easy to make homemade Gluten Free Sugar Cookies.

pink marbled gluten free sugar cookies on a plate


This Gluten Free Sugar Cookie recipe is perfect for making cut out cookies. Cookies don’t spread during baking. They have a delicious melt in your mouth texture and are perfect for cookie decorating.


cut out gluten free cookies on a plate


ingredients for gluten free cookies

I used readily available measure for measure flour mix to make gluten free sugar cookies. And in addition to King Arthur Gluten Free Measure for Measure Flour I also used potato starch.

If you don’t have a potato starch you can use gluten free cornstarch instead.

Why do you add extra starch?

Starch makes for a fluffier, softer texture. I find it also amends the gritty texture.


mixing dry and wet ingredients sugar cookies

Start with the dry ingredients. Sift or whisk well Gluten Free Flour, starch, baking powder and salt.

In a small bowl whisk together egg, honey, vanilla extract and almond extract. If you don’t have almond extract and don’t like it use vanilla or lemon instead.

creamed sugar and butter in a bowl

Cream room temperature with sugar until fluffy. About 2-3 minutes. Gradually beat in egg mixture, make sure to add all of the honey. Beat until well combined, another 1-2 minutes.

Gradually on low speed and in 3 additions beat in flour. Once the dough is moisten through, beat on speed for 15-20 seconds.

gluten free sugar cookie dough wrapped in plastic

Gather dough into a ball. Flatten it into a disk and wrap in a clear plastic wrap. Be sure to chill the dough for at least 4 hours. I prefer to let it rest overnight and even for 2 days. I find resting of gluten free cookie dough is very important.

Why do I need to chill the cookie dough?

Chilling and resting of the dough is important for the texture development. Flour gets properly hydrated and as a result you are left with melt in your mouth cookie texture.


cut out gluten free sugar cookies on a baking sheet

Lightly dust work surface with potato starch. Roll the cookie dough into ¼ inch thick. Cut out desired shapes. Transfer cookies onto a baking sheet and chill for 10 minutes.

How big can I make the Gluten Free cookies?

Use cutters max 3.25 inch across or smaller.


baked cookie with golden edges on a baking sheet

Bake cookies in the preheated oven at 335F for 10 minutes. Bottoms should be lightly brown edges little crispy. Let cool for 5 minutes on a baking sheet. Then transfer cookies onto a cooling rack to cool completely.

undecorated sugar cookies



  • Color icing with gel food colors.
  • Thin your royal icing to 10 second consistency royal icing.
  • Cover icing with a damp kitchen towel and let sit for 10 minutes.
  • Bubbles formed while mixing will raise to the top.
  • Use a toothpick to pop the air bubbles. Or bang the bowl with the icing on the counter and watch the bubbles pop.
  • Be sure to cover bowl with icing with a damp towel to prevent icing from crusting.
10 second consistency royal icing in a bowl


  • To white 10 second consistency royal icing add contrasting colors. I used light and deep pink.
  • Using a toothpick to swirl the colors.
marbling icing with a tootpick


  • Holding the cookie by the edges, place it on top of the icing.
  • Gently wobble the cookie, or turn it gently. This ensures that icing touches the edges and covers the whole surface of the cookie.
  • Carefully lift up the cookie from the icing. At first there is a slight resistance.
  • Once you move the cookie above the icing surface let it drip.
dipping cookie in royal icing
  • Then turn it carefully and place it on a flat firm surface and give it a little shake to smooth the icing.
  • Notice bubbles with rise to the top. Pop them with a needle tool.
  • Let icing dry.
popping bubbles in royal icing


5 from 1 vote
Pink marbled gluten free sugar cookies on a plate.
Gluten Free Sugar Cookies
Prep Time
10 mins
Cook Time
10 mins
8 hrs
Total Time
20 mins

Makes about 30 cookies (using a 2.5 inch cutter)

Course: Dessert
Cuisine: American
Keyword: gluten free, gluten free baking
Servings: 30
Calories: 100 kcal
Hanielas.com: Hani
  • 6 tbsp room temperature unsalted butter
  • ½ cup sugar
  • 1 ¼ cup Gluten Free Flour I used King Arthur Measure for Measure Gluten Free Flour
  • ¼ cup potato starch Substitute : gluten free cornstarch
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 egg
  • 1 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract Susbtitute : vanilla, lemon
  1. Whisk together GF flour(1 1/4 cup ), potato starch(1/4cup), baking powder(1/4tsp) and salt(1/8tsp). Set aside.
  2. In a small dish whisk together egg (1), honey(1tbsp), vanilla extract(1 1/2tsp) and almond extract(1/2tsp).
  3. In a bowl cream room temperature butter(6tbl) and sugar(1/2cup) until pale in color and fluffy, about 3-4 minutes.
  4. Gradually beat wet ingredients into the butter mixture. Beat well. About 2 minutes.
  5. In 3 additions beat in dry ingredients. Once dough is moisten through, beat for additional 20 seconds. Gather dough into ball and flatten it into a disk. Wrap in a plastic wrap. Refrigerate for 8 hours. (minimum 4 hours)

  6. Preheat oven to 335F. Roll the dough between 2 sheets of parchment or use a Silicone Mat. (I use DoughEZ rolling mat). Dust your work surface with little bit of potato starch. Using ¼inch rolling guides, roll out the dough. Cut out shapes and transfer them onto a baking sheet lined with parchment paper.

  7. Chill the cookies for 10 minutes. Bake at 335F for 10 minutes.
  8. Remove from the oven, let cool for 5 minutes and then transfer cookies onto a cooling rack.

  9. Store in an airtight container for up to a week. Decorate with icing as desired.

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marbled decorated cookies on a plate

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  1. Hello! I am planning to make these for use in a cookie decorating class, but some of the cookies are larger like 5″ across and maybe 3″ wide rectangular shape. Is there a reason it says not to do over 3.25″ size? I have read on other blogs that gluten free browns faster and cooks through more slowly so you use lower temp & longer cooking time. Would that work here as well you think? Or do they simply not bake through if they are too large? For example if I dropped it to 325 or 315 and baked it longer? Thanks for any thoughts!

    1. Hi Lora,
      I think at the time of my testing larger cookies were too dry when I made them larger. Maybe it’s just my own. You can definitely experiment with a different temperature and bake them for a a little longer.

      1. Hi Kate,
        I haven’t tried it with this recipe but if you look at my Vegan Cut-Out Sugar Cookie Recipe, one
        of the commenters mentioned they used the Vegan Cut-Out Recipe with Pamela’s Artisan GF flour successfully to make a vegan and gluten-free version.

      1. Hi Joanna,
        I haven’t tried it myself, so it’s hard for me to say if the results will be the same. Cookies might be slightly different.

  2. BEST gluten free sugar cookies I’ve ever baked. They came out soft and chewy and possibly better than the regular sugar cookies I made using gluten. Will use this recipe forever!

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