Sugar cookies are a holiday staple! These gluten-free sugar cookies with icing are a must-make treat for Christmas.
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The Origin of the Infamous Cookie
Sugar cookies have a rich history dating back to the 7th century, with their modern recipe credited to German Protestants in Nazareth, Pennsylvania, in the late 1700s. In 2001, Pennsylvania adopted the Nazareth sugar cookie as its official state cookie. Originally shaped as rounds or keystones, sugar cookies have evolved into many forms and variations, including this gluten-free recipe.
The basic ingredients—sugar, butter, flour, eggs, vanilla, and baking soda or powder—have remained constant. Popular during the holidays for their simplicity and ease of customization, sugar cookies are a festive favorite for gifting and celebrating.
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Why You'll Love This
Many of us have cherished childhood memories of baking sugar cookies with family—measuring, mixing, rolling, cutting, and decorating.
These cookies are sweet, light, and perfect for Christmas, and baking them is both fun and simple. They taste just like traditional sugar cookies, making them ideal for holiday gatherings, baking with kids, or leaving out for Santa.
Ingredients
This easy recipe needs just a few simple ingredients to make delicious gluten-free sugar cookies.

Ingredients for Cookies:
- Gluten-free baking flour: Bob's Red Mill 1-to-1 Gluten-Free Flour
- Ground cinnamon: Enhances vanilla flavor.
- Baking powder: Adds volume and fluffiness.
- Sea salt: Ensures even flavor.
- Cane sugar: Adds sweetness.
- Unsalted butter (softened): Provides dough consistency.
- Room temperature egg: Helps bind ingredients.
- Almond milk: Moistens dough.
- Vanilla extract: Adds essential flavor.
Ingredients for Icing:
- Powdered sugar: Sweetens and melts into the icing.
- Vanilla extract: Complements the powdered sugar.
- Light corn syrup: Creates ideal icing texture.
- Water: Adjusts consistency.
- Food coloring (optional): If you want to play around with fun colors, the choice is up to you!
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Here are some easy recipe adjustments:
- Swapping Sugars: Use brown sugar instead of cane sugar for a slightly different flavor.
- Honey: Replace light corn syrup in icing with honey for a healthier option, though it will alter the flavor.
This recipe has only been tested with the listed substitutions. Any other ingredient changes may affect the results.
Equipment
This recipe is simple only requires a few mixing bowls, a rolling pin, baking sheets, and a wire rack. An electric mixer is helpful but not necessary.
Instructions
Start by mixing the dry ingredients—gluten-free flour, cinnamon, salt, and baking powder—in a bowl. Set aside to streamline the baking process.
Then, cream together unsalted butter and cane sugar in a separate bowl using an electric mixer until thick and creamy. Add egg, almond milk, and vanilla extract, mixing on low speed for one minute until well combined and slightly thinner.

Cutting out your cookie shapes from the cookie dough. Customize how you see fit!

Arranging your cookie shapes onto your baking sheet.

Make sure to spread evenly apart to ensure your cookies don't mesh together while baking.
Next, add the dry ingredients in thirds to the wet mixture, mixing on low speed between each addition. This ensures even incorporation and a consistent dough, avoiding issues like uneven thickness or a floury taste.
Then after mixing in the dry ingredients in thirds, you'll have a thick dough ready for chilling. Refrigerate for about an hour to enhance flavor and ensure even baking. Chilling helps the dough set, making it easier to roll.
After, while the dough chills for 20-30 minutes, preheat your oven to 350°F and line two baking sheets with parchment paper. Dust a work surface with gluten-free flour and have a rolling pin ready to prevent the dough from sticking.
Now, remove the dough from the fridge and divide it in half. Set one half aside. Dust the dough with flour and roll it out to about ¼ to ½ inch thick, adding more flour if needed.
Once the dough is rolled out, use cookie cutters to cut shapes and transfer them to their baking sheets. Re-use the discarded dough for more cookies.

Finished product!
And finally, bake the gluten-free sugar cookies for just 9 minutes! Watch carefully to avoid burning. Let the cookies cool before icing. This prevents the icing from melting!

Mixing Up The Icing
First, sift powdered sugar into a medium bowl for a smooth texture.
Next, in a small bowl, whisk together vanilla extract, corn syrup, and water, then mix into the sifted sugar. Stir until smooth, adding water a tablespoon at a time if needed.
Finally, add food coloring if desired. Use a piping bag or a ziplock bag with a cut corner to decorate!
Serving Suggestions
In conclusion, serve these sugar cookies for any occasion or just for fun. Decorate them as you like and enjoy the smiles they bring!

Expert Tips
For perfect gluten-free sugar cookies:
- Preheat the oven to 350°F to ensure even baking.
- Bake one sheet at a time to avoid uneven cooking.
- Place the baking sheet on the center rack for even heat distribution.
- Bake for 9 minutes; cookies will continue to cook on the sheet after removal.
Follow these tips for consistently great results!
Storage
Consequently, after icing, let cookies sit unstacked for 6-8 hours to ensure the icing hardens and doesn't stick. Store them in an airtight container or ziplock bag at room temperature. They’ll stay fresh for up to a week!
FAQ
Absolutely! Sugar cookies pair well with any icing, so feel free to use your favorite recipe and get creative with flavors.
You can improvise with kitchen tools: use any cylindrical object to roll out dough, a cup for round cookies, and mix by hand if you lack an electric mixer.
Other Cookie Recipes You'll Love!
If you like this cookie recipe, try these other gluten-free options for the holidays—one is also dairy-free and refined sugar-free! Which will be your favorite?
Gluten-Free Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy15
servings15
minutes9
minutes1
HourThese sweet holiday treats are the perfect easy cookie to make with loved ones!
Ingredients
- Ingredients for the Cookies
2 ½ cups gluten-free baking flour
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon sea salt
¾ cup cane sugar
½ cup unsalted butter, softened
1 large room temperature egg
1 tablespoon almond milk
1 teaspoon vanilla extract
- Ingredients for the Icing
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons light corn syrup
4 tablespoons water
1 drop food coloring of choice, optional
Directions
- Instructions for the Cookies
- Combine the gluten-free flour, cinnamon, salt, and baking powder in a large bowl. Mix, then set to the side.
- In another bowl, cream together the sugar and butter with an electric mixer for two minutes on medium-low speed until thick and creamy.
- Next, add the egg, almond milk, and vanilla extract. Mix for one minute on low speed until thoroughly incorporated.
- Then, slowly, add the dry ingredients. Add one third of the dry ingredients in at a time, mixing between on low speed to combine. Repeat until all of the dry ingredients have been added and the dough is thick.
- Once combined, refrigerate for one hour. During the last 20-30 minutes of chill time, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Take the cookie dough out of the refrigerator and sprinkle flour on a wooden cutting board or countertop to prepare your surface to roll out the dough.
- Divide half the dough and place on the prepared surface. Add a sprinkle of flour over the dough, then roll the dough out until its ¼" - ½" thick using a rolling pin.
- If the dough begins to stick to the rolling pin, sprinkle a little more flour over the top.
- Next, use your cookie cutters to cut out the shape in the sugar cookie dough. Then, transfer the cutouts to the prepared baking sheets using a spatula.
- Reroll the discarded dough, add a bit more flour to the dough, and repeat until you've used all of the cookie dough.
- Bake the sugar cookies on the center rack for 9 minutes before allowing to cool for at least one hour on a wire rack.
- Instructions for the Icing
- Sift in the powdered sugar into a medium-sized bowl.
- Next, combine the vanilla extract, corn syrup and water in a small bow. Whisk together, then add to the powdered sugar.
- Slowly, stir the dry and wet ingredients together. Use a fork to help break down the sugar.
- Continue to stir until the icing forms. If it's still too thick, add ½-1 tablespoon more water to the bowl.
- If desired, add your food coloring and stir to combine. To decorate your cookies, transfer the icing to a piping bag or a small ziplock bag withe the tip cut off.
Recipe Video
Notes
- Store in an air tight container or large ziplock bag up to one week in a dry, room temperature space.
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