These gluten-free classic sugar cookies are soft, buttery, and perfect for holiday baking, cookie decorating, and special celebrations. The custom gluten-free flour blend creates tender cookies that hold their shape beautifully, while the Measure for Measure option provides a quick and easy alternative. Add festive sprinkles, royal icing, or a spiced glaze to create memorable gluten-free treats everyone will enjoy.
Prep Time
20 minutes
Chill Time
3 hours or overnight
Bake Time
7 to 16 minutes
Total Time
3 hours 30 minutes
Yield
24 to 36 cookies
Option 1: Gluten-Free Classic Sugar Cookies
¼ cup oat flour
¾ cup glutinous rice flour
¼ cup tapioca flour, plus more for dusting
¼ cup cornstarch
1 cup granulated sugar
For Chai Sugar Cookies, substitute with ½ cup powdered sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter, softened
2 large eggs
1½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
Zest of 1 orange
Optional Add-Ins
1 chai tea bag, opened and contents added to the dough
½ cup gluten-free sprinkles
Glaze
1½ cups powdered sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons milk or eggnog
Option 2: Measure for Measure Sugar Cookies
1 cup granulated sugar
1 stick unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups gluten-free Measure for Measure flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon xanthan gum
Option 1: Gluten-Free Classic Sugar Cookies
Mix the Dry Ingredients
Add the oat flour, glutinous rice flour, tapioca flour, cornstarch, sugar, xanthan gum, and salt to the bowl of a stand mixer fitted with the paddle attachment.
Mix briefly to evenly distribute the ingredients.
Prepare the Cookie Dough
Add the softened butter, eggs, almond extract, vanilla extract, and orange zest.
Mix on medium speed until the dough becomes smooth and begins pulling away from the sides of the bowl.
If making the chai variation, add the contents of one chai tea bag and mix until fully incorporated.
Knead and Shape the Dough
Transfer the dough to a work surface dusted generously with tapioca flour.
If the dough feels sticky, sprinkle with additional tapioca flour and knead gently until smooth.
Divide the dough into two equal portions and shape each into a disk.
Chill the Dough
Wrap each dough disk tightly in plastic wrap.
Refrigerate for at least 3 hours or overnight for the best texture and easier handling.
Prepare for Baking
Place an oven rack in the center of the oven and preheat to 325°F.
Line two baking sheets with parchment paper or silicone baking mats.
Remove one dough disk from the refrigerator and allow it to sit at room temperature for about 10 minutes.
Roll Out the Dough
Lightly dust your work surface with glutinous rice flour.
Roll the dough to approximately ¼-inch thickness, turning and rotating as needed to prevent sticking.
Avoid rolling thinner than ¼ inch to ensure sturdy cookies.
Cut and Arrange the Cookies
Use your favorite cookie cutters to cut out shapes.
Transfer the cookies to the prepared baking sheets.
If desired, decorate with gluten-free sprinkles before baking.
Bake the Cookies
Bake one baking sheet at a time for 7 to 9 minutes.
The cookies should remain pale with only lightly colored edges.
Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack and cool completely before decorating.
Glaze Instructions
Make the Glaze
In a medium bowl, whisk together the powdered sugar, nutmeg, cinnamon, and milk or eggnog until smooth.
Decorate the Cookies
Spread or drizzle the glaze over the cooled cookies.
Allow the glaze to set completely before serving or storing.
Royal Icing Decoration
Apply the Base Layer
Spread a thin layer of royal icing over each cooled cookie.
Allow the icing to set for approximately 15 minutes.
Add Decorative Details
Transfer additional icing to a piping bag fitted with a small decorating tip.
Pipe borders, patterns, and decorative designs as desired.
Allow the Icing to Set
Let the decorated cookies sit until the icing is fully hardened before stacking or storing.
Option 2: Measure for Measure Sugar Cookies
Preheat the Oven
Preheat the oven to 350°F.
Line two baking sheets with parchment paper.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the Wet Ingredients
Mix in the egg and vanilla extract until fully combined.
Add the Dry Ingredients
Add the Measure for Measure flour, baking powder, salt, and xanthan gum.
Mix until a soft dough forms.
Portion the Dough
Using a teaspoon or small cookie scoop, place portions of dough onto the prepared baking sheets.
Leave approximately 1 inch of space between cookies.
For cutout cookies, chill the dough for 30 minutes before rolling and cutting into shapes.
Bake the Cookies
Bake for 12 to 16 minutes or until the edges are lightly golden.
Cool and Decorate
Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Decorate with icing, frosting, glaze, or sprinkles once completely cooled.
For the best gluten-free sugar cookies, allow the dough to chill thoroughly before rolling.
Glutinous rice flour helps create a tender texture while improving the dough’s flexibility.
Orange zest adds a subtle citrus flavor that complements the vanilla and almond extracts.
The chai variation provides warm, aromatic spice flavors that are especially popular during the holiday season.
Store cookies in an airtight container at room temperature for up to 1 week.
Undecorated cookies freeze well for up to 3 months.
These cookies are perfect for Christmas cookie trays, holiday gift boxes, birthday celebrations, and year-round cookie decorating.
