Make easy gluten-free classic sugar cookies two ways, with a custom flour blend or measure-for-measure flour for soft, buttery cookies.
These easy gluten-free classic sugar cookies are soft, buttery, and perfect for holiday baking, birthday celebrations, cookie exchanges, and year-round decorating. Choose the custom flour blend for tender cutout cookies with a delicate almond and orange flavor, or use the measure-for-measure version when you want a simpler dough made with fewer ingredients.
The custom blend combines oat flour, glutinous rice flour, tapioca flour, and cornstarch to create cookies that are tender yet sturdy enough to hold their shape. Despite its name, glutinous rice flour does not contain gluten. It is made from sticky rice and helps give the dough flexibility. A generous chilling period makes this dough easier to roll, cut, and transfer to the baking sheets.
For an aromatic holiday variation, transform the custom-blend cookies into chai sugar cookies with powdered sugar and the contents of a chai tea bag. Finish the cooled cookies with a warmly spiced glaze, or decorate the unbaked cookies with colorful gluten-free sprinkles.
Directions
Option 1: Custom-Blend Gluten-Free Sugar Cookies
Step 1: Combine the Dry Ingredients
Add the oat flour, glutinous rice flour, tapioca flour, cornstarch, granulated sugar, xanthan gum, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed until the ingredients are evenly distributed.
If you are making the chai variation, use 1/2 cup powdered sugar instead of the granulated sugar.
Step 2: Prepare the Cookie Dough
Add the softened butter, eggs, almond extract, vanilla extract, and orange zest. Mix on medium speed until a smooth dough forms and begins pulling away from the sides of the bowl.
For chai sugar cookies, add the contents of one chai tea bag and mix until the spices are evenly incorporated.
Step 3: Knead and Divide the Dough
Generously dust a clean work surface with tapioca flour. Transfer the dough to the prepared surface.
If the dough feels sticky, sprinkle it with a small amount of additional tapioca flour. Knead gently just until the dough becomes smooth and manageable. Avoid adding more flour than necessary because too much may make the cookies dry.
Divide the dough into two equal portions and shape each portion into a disk.
Step 4: Chill the Dough
Wrap each dough disk tightly in plastic wrap. Refrigerate for at least 3 hours or overnight. Thorough chilling helps the flour hydrate and makes the dough easier to roll and cut.
Step 5: Prepare the Oven and Baking Sheets
Position an oven rack in the center of the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Remove one disk of dough from the refrigerator and let it rest at room temperature for approximately 10 minutes.
Step 6: Roll the Dough
Lightly dust the work surface and rolling pin with tapioca flour. Roll the dough to approximately 1/4-inch thickness, turning it occasionally to prevent sticking.
Do not roll the dough thinner than 1/4 inch. A slightly thicker dough produces sturdier cookies that are easier to transfer and decorate.
Step 7: Cut and Decorate the Cookies
Cut the dough into shapes with your favorite cookie cutters. Carefully transfer the cookies to the prepared baking sheets, leaving a little space between them.
Gather the dough scraps, gently press them together, and reroll them. If desired, decorate the cookies with gluten-free sprinkles before baking.
Repeat the process with the second disk of chilled dough.
Step 8: Bake the Cookies
Bake one sheet at a time for 7 to 9 minutes. The cookies should remain pale, with only a hint of color around the edges.
Because baking time may vary according to the size and thickness of the cookies, begin checking them at 7 minutes.
Step 9: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes. Carefully transfer them to a wire rack and allow them to cool completely before adding the glaze.
Step 10: Prepare the Spiced Glaze
Whisk the powdered sugar, nutmeg, cinnamon, and milk or eggnog together in a medium bowl until smooth.
If the glaze is too thick to spread or drizzle, add a very small amount of milk or eggnog. If it becomes too thin, whisk in a little additional powdered sugar.
Step 11: Glaze the Cookies
Spread or drizzle the glaze over the cooled cookies. Let the cookies stand uncovered until the glaze is completely set before serving, stacking, or storing them.
Option 2: Measure-for-Measure Gluten-Free Sugar Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat until the mixture is light, creamy, and fluffy.
Step 3: Add the Egg and Vanilla
Add the egg and vanilla extract. Continue mixing until the wet ingredients are fully combined, stopping to scrape down the sides of the bowl as needed.
Step 4: Add the Dry Ingredients
Add the gluten-free measure-for-measure flour, baking powder, salt, and xanthan gum. Mix just until a soft, uniform dough forms. Avoid overmixing once the flour has been incorporated.
Step 5: Shape the Cookies
For simple drop-style sugar cookies, use a teaspoon or small cookie scoop to portion the dough onto the prepared baking sheets. Leave approximately 1 inch of space between the cookies.
For cutout cookies, shape the dough into a disk, wrap it tightly, and refrigerate it for 30 minutes. Roll the chilled dough to approximately 1/4-inch thickness and cut it into shapes.
Step 6: Bake the Cookies
Bake for 12 to 16 minutes, or until the edges are lightly golden. Smaller or thinner cookies may finish baking sooner than larger or thicker cookies.
Step 7: Cool and Decorate
Allow the cookies to cool on the baking sheet for several minutes. Transfer them to a wire rack and let them cool completely before decorating with the spiced glaze or gluten-free sprinkles.
Notes
Chilling the custom-blend dough for at least 3 hours improves its texture and makes it much easier to roll and cut.
Glutinous rice flour is also called sweet rice flour. Although its name includes the word “glutinous,” it refers to the flour’s sticky texture and not to gluten.
Use tapioca flour when dusting the work surface for the custom-blend dough. Add only as much as needed to prevent sticking.
The chai variation uses 1/2 cup powdered sugar in place of the 1 cup granulated sugar. Add the contents of one chai tea bag for a warm, aromatic flavor.
Orange zest complements the vanilla and almond extracts and gives the custom-blend cookies a subtle citrus flavor.
The two dough options bake at different temperatures. Bake the custom-blend cookies at 325°F and the measure-for-measure cookies at 350°F.
For the best results, bake one sheet at a time in the center of the oven. Cookies of similar sizes and thicknesses should be placed on the same baking sheet so they finish baking evenly.
Allow the cookies to cool completely before glazing them. Warm cookies may cause the glaze to melt or become too thin.
Store the finished cookies in an airtight container at room temperature for up to 1 week.
Undecorated cookies may be frozen for up to 3 months. Separate the cookies with parchment paper and place them in a freezer-safe airtight container.
Check the labels on the oat flour, glutinous rice flour, tapioca flour, cornstarch, measure-for-measure flour, baking powder, chai tea, extracts, sprinkles, and other packaged ingredients to confirm they meet your gluten-free needs. When preparing the cookies for someone with celiac disease or gluten sensitivity, prevent cross-contact by using clean equipment, utensils, baking sheets, and work surfaces.
