Gluten-Free Sugar Cookies (Tried & True!)

Ingredients

• 227 g (1 cup)butter, softened
• 200 g (1 cup)granulated sugar
• 1egg
• 10 ml (2 teaspoons)vanilla extract
• 2.5 ml (1/2 teaspoon)almond extract
• 3/4 teaspoonsalt
• 7.5 ml (1 1/2 teaspoons)baking powder
• 60 g (1/4 cup)sour cream (dairy-free sour cream also works)
• 45 ml (3 tablespoons)cornstarch
• 380 g (2 1/2 cups)gluten-free 1:1 baking flour
• 113 g (1/2 cup)butter
• 60 g (1/4 cup)sour cream (dairy-free sour cream also works)
• 390 g (3 cups)powdered sugar
• 2.5 ml (1/2 teaspoon)almond extract
• 30 ml (2 tablespoons)milk or almond milk
• Optionalfood colouring

Instructions

1. 1

   Cream butter and sugar

   Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the softened butter and granulated sugar for about 3 minutes, until light and fluffy.

2. 2

   Add flavourings

   Mix in the egg, almond extract, vanilla extract, salt and baking powder until well combined.

3. 3

   Mix in dry ingredients

   With the mixer on low, add half the sour cream, then the cornstarch. Mix in half the flour, followed by the remaining sour cream, then the remaining flour. Scrape down the sides and bottom of the bowl and mix again until everything is combined.

4. 4

   Chill the dough

   Divide the dough into two flattened balls and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days.

5. 5

   Prepare the oven

   Heat the oven to 177°C (350°F). Line 2 baking sheets with silicone baking mats or parchment paper.

6. 6

   Roll and cut

   Lightly dust a clean counter with gluten-free flour and roll out the chilled dough to the desired thickness. For soft cookies, roll it to about 6 mm (1/4 inch); for crisper cookies, roll it thinner, to about 3 mm (1/8 inch). Cut shapes with cookie cutters and transfer them to the prepared baking sheets with a thin spatula.

7. 7

   Bake the cookies

   Bake for 9–11 minutes, until set. Leave the cookies on the baking sheet for 5 minutes, then move them to a cooling rack and let them cool completely.

8. 8

   Whip the frosting

   Combine the butter, sour cream, powdered sugar, almond extract and milk in a medium bowl. Beat with a hand mixer until light and fluffy. If it is too thick, add a little more milk; if it is too thin, add more powdered sugar.

9. 9

   Frost and serve

   Frost the completely cooled cookies as desired.

What are gluten-free sugar cookies?

Sugar cookies are a classic American bake, often cut into shapes for holidays and celebrations. This version uses gluten-free 1:1 baking flour so the dough can be rolled and cut without wheat flour.

Butter and sugar give the cookies their familiar rich sweetness, while sour cream helps make the centres tender. Chilling the dough helps the cut shapes keep their definition in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 2g protein, 33g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while butter carries much of the fat; the egg and sour cream contribute some protein. Serve a cookie with fruit or another lighter snack if you want a more balanced plate.

The key ingredient choices

Flour blend: Use a gluten-free 1:1 baking flour intended as a direct flour substitute. Blends can vary, so measure the stated 380 g rather than adding extra flour by eye.

Sour cream: The dough uses it alongside the butter, and the frosting uses it too. Dairy-free sour cream is an option in both places.

Extracts: Vanilla brings the classic sugar-cookie flavour, while a small amount of almond extract adds a distinct aroma to both dough and frosting.

Why the dough is mixed in stages

Staged mixing: Adding the sour cream, cornstarch and flour in portions helps distribute them through the dough. Keep the mixer on low while adding the flour, then scrape the bowl so no dry patches remain.

Chilling: The dough needs at least 1 hour in the fridge before rolling. This firms it up for handling and cutting; it can also rest for up to 2 days.

Rolling and cutting neatly

Thickness: Roll to about 6 mm (1/4 inch) for the softer cookies described in the recipe, or about 3 mm (1/8 inch) for a crisper result. Try to keep the thickness even so the cookies bake at a similar rate.

Transfer: Use a thin spatula to move the cut shapes to the lined trays. Handle them gently so their edges and details stay intact.

How to judge doneness

Oven cue: Bake for 9–11 minutes, until the cookies are set. They continue to firm as they cool, so let them sit on the baking sheet for 5 minutes before moving them.

Cooling: Finish cooling on a rack before frosting. Warm cookies can soften the frosting and make it harder to spread neatly.

Getting the frosting consistency right

Thick frosting: Beat the frosting ingredients until light and fluffy. If it feels too stiff to spread, add a little more milk.

Thin frosting: Add more powdered sugar if the frosting is too loose. Food colouring is optional and can be mixed in before decorating.

Serving ideas

These cookies suit holiday trays, parties and other occasions where cut-out shapes make the serving feel festive. The frosting can be spread or piped once the cookies are fully cool.

Serve them alongside tea, coffee or a glass of milk. For a varied dessert plate, pair them with fresh fruit rather than adding more rich sweets.

Recipe notes & tips

• Chill the dough for at least 1 hour so it is easier to roll and cut.
• Dust the counter lightly with gluten-free flour to reduce sticking without making the dough dry.
• Roll the dough to an even thickness so the shapes bake consistently.
• Use a thin spatula to move the cut-outs without distorting their edges.
• Wait until the cookies are completely cool before frosting them.
• Adjust frosting consistency gradually, adding only a little milk or powdered sugar at a time.

Variations

• Dairy-free version: Use dairy-free sour cream and almond milk as suggested in the ingredient list.
• Crisper cookies: Roll the dough to about 3 mm (1/8 inch) instead of 6 mm (1/4 inch).
• Soft-centred cookies: Keep the dough about 6 mm (1/4 inch) thick when rolling.
• Coloured frosting: Add optional food colouring to the frosting and mix until the shade is even.
• Different shapes: Use cookie cutters suited to the occasion, keeping the cut-outs a similar size for even baking.

Common mistakes to avoid

• Skipping the chill: The dough will be harder to roll and cut; refrigerate it for at least 1 hour.
• Adding too much bench flour: Excess flour can make the dough dry; dust the counter lightly.
• Uneven rolling: Different thicknesses bake at different rates; aim for a consistent 6 mm or 3 mm thickness.
• Moving cookies too soon: Freshly baked shapes are delicate; leave them on the tray for 5 minutes first.
• Frosting warm cookies: The frosting can soften and become difficult to apply; cool the cookies completely.
• Guessing the frosting texture: Add milk if it is too thick or powdered sugar if it is too thin.

How to store

Keep the cooled, frosted cookies in an airtight container at room temperature; for longer storage, freeze them in a well-sealed container. Thaw frozen cookies before serving. The recipe does not specify an exact storage duration.

Frequently asked questions