Illustrative serving image, not a documented photograph of a kitchen-tested batch. The pictured icing and sprinkles are not included in the base recipe.
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Gluten-free sugar cookies for cutting into shapes.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
This is a base-cookie formula. Icing and decorations require a separate recipe and quantities. Let cookies cool fully before decorating. Cookie size, cutter shape and batch count affect yield and time.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and reduce cross-contamination risk.
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2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
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3Cream Butter and Sugar In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This helps create a tender cookie.
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4Add Egg and Vanilla Beat in the egg and vanilla extract until fully combined. The mixture will look creamy and smooth.
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5Combine Wet and Dry Gradually add the dry ingredients to the wet, mixing just until combined. If the dough feels too dry or crumbly, add milk one tablespoon at a time until the dough holds together but isn’t sticky.
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6Roll and Cut Lightly flour your work surface with gluten-free flour. Roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets.
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7Bake Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Don’t overbake — the cookies will firm up as they cool.
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8Cool and Decorate Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating with your favorite gluten-free icing and sprinkles.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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