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A stack of gluten free sugar cookies with a bite taken out of the top cookie.
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5 from 2 votes

Gluten Free Sugar Cookies

Gluten-free sugar cookies suit the dietary needs of the whole family! This recipe is also egg and dairy-free, making it an allergen-friendly choice for any celebration or holiday spread. Each bite is soft, tender, and chewy.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Gluten Free
Diet: Gluten Free, Vegan
Servings: 36 cookies
Calories: 131kcal

Ingredients

Flax Eggs

  • 5 tablespoons water
  • 2 tablespoons ground flaxseed

Cookies

Icing & Sprinkles

  • 2 cups powdered sugar
  • 2-3 tablespoons milk (or water, milk can be regular or dairy free)
  • sprinkles of your choice

Instructions

  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper or Silpat mats.

Flax Eggs

  • In a small bowl, mix the water and ground flaxseed until well combined. Set aside for 5 minutes to thicken.
    2 tablespoons ground flaxseed, 5 tablespoons water

Cookies

  • In a medium mixing bowl, sift the flour, baking powder and salt together. Set aside.
    3 cups gluten-free all-purpose flour blend, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and sugar, scraping down the sides throughout, for about 3-4 minutes or until light and fluffy.
    1 1/2 cups granulated sugar, 1 cup dairy-free butter
  • Add the flax egg and vanilla, then mix for another 30-60 seconds to incorporate.
    1 teaspoon vanilla extract
  • Slowly add the dry ingredients, mixing on low speed until just combined. Using a 2-tablespoon cookie scoop, shape the cookie dough into balls, rolling between your palms until smooth.
  • Spread out evenly on the prepared baking sheets, keeping 1-2 inches between the cookies.
  • Bake the cookies for 8-10 minutes, or until the edges are just set. Remove them from the oven, lightly smack the pan, then let them cool for 10 minutes on the baking sheet before transferring them to a wire cooling rack to finish cooling.

Icing & Sprinkles

  • In a mixing bowl, beat the powdered sugar and milk or water together until smooth, adding more milk if necessary (for an even creamier icing, add 1 tablespoon of dairy-free butter).
    2 cups powdered sugar, 2-3 tablespoons milk
  • Once the cookies are cool, spread icing evenly over the tops of each cookie. Add a pinch of sprinkles to each cookie immediately after icing them so they stick better. Let the icing set, then enjoy!
    sprinkles of your choice

Notes

Tips and Techniques

  • If the dough is too wet, add 1 tablespoon of 1:1 gluten-free flour at a time. If it is too dry, add 1 tablespoon of milk or water to achieve the right consistency.
  • Milk for the icing can be regular or dairy-free.
  • This recipe was made using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
  • Celiac information: Ensure vanilla is certified gluten-free if gluten is a serious allergen.
  • Storage: Room temperature in an airtight container for 3-4 days; fridge for 7 days in an airtight container; freezer for up to 3 months in an airtight container or freezer-safe bag.
  • Substitutions: Add 1 ½ teaspoons of xanthan gum if there is none in the GF flour blend. This recipe can also be made with all-purpose flour.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 90mg | Potassium: 23mg | Fiber: 1g | Sugar: 15g | Vitamin A: 241IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 0.4mg