Introduction

These gluten-free sugar cookies are soft, buttery, and perfect for any occasion. With a tender crumb and smooth vanilla frosting, they’re easy to make and decorate to your liking.

The image shows round soft sugar cookies with a smooth pink frosting layer spread evenly on top. Each cookie is decorated with colorful sprinkle pieces in red, blue, yellow, green, white, and pink scattered across the frosting. One cookie in the center has a bite taken out, revealing a soft, crumbly inside with light beige color. The cookies are placed on a white marbled texture background, and their edges are golden brown, highlighting a soft texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups gluten-free all-purpose flour (with xanthan gum, see Notes)
¾ teaspoon fresh baking powder
¼ teaspoon salt
8 ounces unsalted butter (at room temperature)
1 cup granulated sugar
1 large egg (at room temperature, lightly beaten)
1 tablespoon whole milk
1 teaspoon pure vanilla extract
8 ounces unsalted butter (at room temperature, for frosting)
2 teaspoons pure vanilla extract (for frosting)
16 ounces powdered sugar (plus more as desired, for frosting)
¼ teaspoon salt (for frosting)
4 tablespoons whole milk or heavy cream (for frosting)
Food coloring (optional)
Sanding sugar, shaped sprinkles, nonpareils, jimmies, edible glitter (for decoration)

Instructions

Step 1: In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Repeat if needed and set aside.
Step 2: In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer fitted with a beater attachment. Beat for 1 to 2 minutes until pale and fluffy, scraping down the sides as needed.
Step 3: Add the egg, milk, and vanilla extract to the butter mixture and mix until just combined.
Step 4: Reduce mixer speed to low and gradually add the sifted flour mixture in small amounts, mixing fully before adding more. Continue until the dough pulls away from the sides of the bowl.
Step 5: Divide the dough in half and wrap each half tightly in wax paper. Refrigerate for 2 hours to chill.
Step 6: Preheat the oven to 375°F (190°C) and grease cookie sheets lightly with butter or cooking spray. Dust your work surface and rolling pin with powdered sugar.
Step 7: Roll one dough half on the dusted surface to ¼-inch thickness. Cut into desired shapes and place on prepared cookie sheets, leaving 1 inch between cookies. Combine scraps to roll out more cookies.
Step 8: Refrigerate the shaped cookies while repeating the rolling and cutting process with the second dough half, incorporating scraps from the first half.
Step 9: Bake cookies for about 5 minutes, then check every minute until the edges just begin to brown. Remove promptly to avoid over-baking.
Step 10: Let cookies cool on the sheet for 2 minutes, then transfer to wire racks to cool completely.
Step 11: To make the frosting, beat the softened butter and vanilla extract on medium-low speed until combined, about 1 to 2 minutes.
Step 12: Gradually sift in powdered sugar, mixing on low after each addition until incorporated. Add salt and mix again.
Step 13: Add milk in 1-tablespoon increments, mixing to reach desired frosting consistency. Add more powdered sugar to thicken if needed.
Step 14: If desired, add food coloring and blend until uniform.
Step 15: Frost the cooled cookies using a piping bag or an offset spatula.
Step 16: Decorate with sanding sugar, sprinkles, or edible glitter as you like. Let the frosting set for 3 to 5 minutes before serving.

Tips & Variations

Use powdered sugar for dusting and rolling instead of flour to prevent sticking without altering texture.
Be careful not to over-bake; cookies should be removed as soon as edges start to brown.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
Add lemon or almond extract to the dough for a different flavor twist.

Storage

Store the cooled and frosted cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfrosted cookies in a sealed container for up to 3 months; thaw before frosting. Reheat frosted cookies gently at room temperature to avoid melting the frosting.

How to Serve

The image shows several round sugar cookies with a smooth light beige base layer. Each cookie has a thick layer of soft, creamy pink frosting spread unevenly on top. This frosting is decorated with small, colorful sprinkles in red, green, blue, white, yellow, orange, and pink scattered randomly across the surface. The cookies are laid out on a light pink surface with a slightly textured finish, but the background should be imagined as a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.

How do I prevent cookies from spreading too much?

Chilling the dough well before rolling and cutting helps maintain the cookie shape during baking. Also, avoid using too much butter or oil in the dough.