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Gluten Free Sugar Cookies – Tender & Not Gritty

Soft, buttery gluten-free sugar cookies with no gritty texture. Perfect for holidays or everyday treats. Easy to make and dairy-free option.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, gluten free sugar cookie recipe
Cuisine American
Servings 24 servings
Calories 120 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free all-purpose flour blend superfine rice flour based, with tapioca and potato starch
  • 1/2 teaspoon xanthan gum omit if your blend already contains it
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: extra sugar for rolling

Instructions
 

  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides.
  • Add the egg and vanilla extract. Beat until combined, about 1 minute.
  • In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no dry streaks remain. Do not overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Scoop tablespoon-sized balls of dough (about 1.5 tablespoons each). Roll them between your palms until smooth, then roll in granulated sugar if desired. Place 2 inches apart on the prepared sheets.
  • Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft. Do not overbake.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. For dairy-free: use a high-quality vegan butter stick (like Miyoko’s). Avoid margarine, which has too much water.
2. For egg-free: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
3. Cookies will be slightly more tender.
4. For cut-out cookies: roll dough between two sheets of parchment to 1/4-inch thick, chill 20 minutes, cut shapes, bake 8–10 minutes.
5. Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
6. To freeze raw dough: scoop into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2 minutes.