Indulge in these Gluten Free Sugar Cookies! Soft, chewy, and packed with flavor, these cookies are perfect for everyone. This recipe also includes a lower-sugar icing to go with them!
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I hate it when I roll out dough for cutting cookies and the dough falls apart. This can be especially tricky when trying to make gluten-free cookie dough. That’s why I have spent so much time testing this recipe to make the perfect gluten-free sugar cookie. After several attempts, I have nailed it and am happy to share it with you so you no longer have to feel frustrated with cookies that do not hold their shape.
What I Love About These Gluten-Free Sugar Cookies
- It’s easy to roll and holds its shape well.
- Great make-ahead recipe, because the dough can chill overnight.
- Versatile to make for any occasion.
Ingredients and Estimated Cost:
- 1 cup unsalted butter – $2.24
- 1 cup sugar – $0.48
- 2 eggs – $0.44
- 1 ¼ cups sour cream – $1.43
- 5 cups gluten-free flour (I used Bob Red’s Mill) – $10.09
- 1 teaspoon vanilla bean paste – $0.60
- 1 teaspoon vanilla extract – $0.46
- 1 ½ teaspoons butter extract – $0.41
- ½ teaspoon salt – $0.01
- 1 teaspoon baking soda – $0.01
- 2 teaspoons baking powder – $0.10
- 8 oz low-fat cream cheese – $3.49
- ½ cup unsalted butter – $1.12
- 5 cups monk fruit powder sugar – $11.77
- 2 teaspoons vanilla extract – $0.92
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Gluten Free Sugar Cookies
***For complete recipe instructions, see the recipe card below.
Make the Sugar Cookie Dough
- Cream together butter and sugar in a mixer until fluffy.
- Add eggs one at a time, then mix in sour cream.
- Mix in 2 cups of flour.
- Add the vanilla paste, extracts, salt, baking soda, and baking powder, then add the remaining flour gradually until the dough is smooth.
- Divide dough into two disks, wrap in plastic, and chill for 2 hours or overnight.
- Preheat the oven to 350°F and spray a baking sheet.
- Let dough sit out for 10 minutes, then roll to ¼ inch thick.
- Cut out shapes with cookie cutters.
- Bake for 8-10 minutes until lightly browned on the bottom. Cool completely on a wire rack.
Make the Low-Sugar Cream Cheese Frosting
- Cream together cream cheese and butter.
- Then add powdered sugar gradually until smooth. Mix in vanilla.
- Tint the frosting with food coloring, and then frost the cooled cookies and add sprinkles (optional).
Storage Tips
STORE: These cookies stay fresh in the fridge in an airtight container for up to one week.
FREEZE: Wrap tightly in plastic wrap and store in the freezer for up to three months.
THAW: Thaw at room temperature for 1-2 hours before serving.
Recipe FAQs
What’s the difference between vanilla paste and vanilla extract?
I like using vanilla paste because it has a more intense vanilla flavor than extract. You can add more vanilla extract into the dough if you do not have vanilla paste.
Why is my dough sticky?
Try adding one Tablespoon of flour at a time to the dough until the dough is no longer sticky.
How long should I chill the dough?
Chill the dough for a minimum of two hours. This step is what helps the cookies keep their shape during the baking process. You can chill the dough for up to twenty-four hours.
More Gluten-Free Recipes
- Easy Gluten-Free Pecan Pie
- Best Honey Pineapple Glazed Ham Recipe
- Easy Gluten-Free Apple Pie
- Easy Gluten-Free Apple Crumble Recipe
- Creamy Mashed Cauliflower Recipe
Gluten-Free Sugar Cookies
Recipe Cost 33.57 Serving Cost 0.84
Recipe Cost $ 33.57 Serving Cost $ 0.84Ingredients
COOKIES:
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 ¼ cup sour cream
- 5 cups gluten-free flour I used Bob’s Red Mill
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1 ½ teaspoon butter extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
CREAM CHEESE FROSTING:
- 8 ounces low fat cream cheese
- ½ cup unsalted butter
- 5 cups munkfruit powder sugar
- 2 teaspoon vanilla extract
Instructions
COOKIES:
- Cream together the butter and sugar in an electric mixer until light and fluffy.
- Add in one egg at a time until full incorporated.
- Add in the sour cream and 2 cups of the flour.
- Add in the vanilla paste, vanilla extract, butter extract, salt, baking soda, baking powder and mix until all incorporated.
- Add in the rest of the flour one cup at a time and mix until all combined.
- Divide the dough into 2 disks and cover with plastic wrap.
- Place the dough into the refrigerator for 2 hours or overnight.
- Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
- Remove the dough from the refrigerator and set out on the counter for 10 minutes.
- Roll the dough out to 1/4 inch thick and cut out with desired cookie cutters.
- Bake the cookies for 8-10 minutes. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry) Let them cool on the cookie sheet for 5 minutes then transfer them to a wire rack until they are completely cooled.
MAKE THE ICING:
- While the cookies are cooling add the cream cheese and butter to an electric mixer and cream them together.
- Add in one cup at a time the powder sugar and mix until combined.
- Pour in the vanilla extract into the mixture and mix until combined.
- Pipe or spread the frosting to the cooled cookies.
- Serve and enjoy and store in an airtight container in the refrigerator.
Equipment
Nutrition
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