This post is sponsored by Danish Creamery, but all thoughts and opinions are my own.
These gluten-free sugar cookies are the perfect sweet and simple cookie! Great for traditional or cut out cookies, this recipe makes buttery, soft, and tender cookies you’ll love frosting for the holidays or snacking on any time!
Why These Gluten Free Sugar Cookies Are So Good
- Sweet, buttery, and soft, they are absolutely delicious at any time of the year!
- This recipe is perfect for rolling out dough, using cookie cutters, and decorating, but you can also make traditional, plain sugar cookies with it, too.
- Easy to whip up with a few simple ingredients, these are the best gluten-free sugar cookies you’ll ever make. Light, with the rich flavors of butter, vanilla, and sugar, they are a family favorite and kid-approved!
- Danish Creamery’s European Style Butter is perfect for this recipe and gives these sugar cookies their buttery, rich flavor. We absolutely love the taste and the goodness behind their products – fresh ingredients, no growth hormones, and pasture-raised cows.
- Perfect for holidays or anytime you’re craving gluten-free cookies! They are the ultimate cookies to cut out and decorate for Christmas, Valentine’s Day, Halloween, birthdays, or even Easter (Easter egg cookies – how cute would those be?!).
How To Make This Recipe
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
- Stir together the flour, baking powder, and salt in a bowl and set to the side. In a separate bowl, place the butter and sugar and beat with a hand or stand mixer until the dough becomes light in color. Add the egg and milk and continue mixing.
- Place the mixer on low speed and gradually add the flour mixture. Mix until the dough begins to pull away from the side of the bowl. Divide the dough in half and wrap each in waxed paper. Refrigerate for 2 hours.
- When ready to bake, preheat your oven to 375º F. Sprinkle the surface where you will roll out your dough with some powder sugar, as well as sprinkling a rolling pin with it. Remove one half of the dough from the fridge and roll it out until it’s about 1/4 inch thick.
- Use cookie cutters to cut the dough into desired shapes. Place each cookie an inch or more apart on a greased or parchment paper lined baking sheet. Repeat with the other half of the dough. Bake for 6-9 minutes or until the cookies are just beginning to turn brown on the edges. Rotate the cookie sheet halfway through baking to allow the cookies to bake evenly.
- After the cookies are baked, let them cool on the baking sheet for 2 minutes before moving to a wire rack to let cool. Let cookies cool prior to decorating.
Top Tips For Making
- It’s super important that your gluten-free flour contains xanthan gum in order to get the perfect texture for your cookies. If you can’t find flour that already has it included, you can buy xanthan gum separately. Add 1 teaspoon for every cup of gluten-free flour.
- Make sure when you are rolling out your dough to check frequently underneath to make sure the dough is not sticking to the surface it’s being rolled on. If the dough gets too warm and sticky during rolling, place a chilled cookie sheet on top to cool it down.
- If your cookie cutters are getting stuck to the dough, you can grease them with a little butter or sprinkle a little powdered sugar or flour on them.
- After making, your cookies will keep in an airtight container in the fridge for about a week.
Why This Recipe Is Perfect With Danish Creamery
I love how creamy and real Danish Creamery butter is, and this recipe perfectly highlights its rich taste.
Eating good, real food is super important to my family, and Danish Creamery not only uses the freshest ingredients but their butter is also growth hormone-free and cows from happy, pasture-raised cows raised on family farms. Definitely makes me feel good about what I’m eating and serving my family!
For 125 years, Danish Creamery has been making delicious, high quality butter from the same whole, real ingredients. With 85% butterfat (higher than other European-style butters), it’s an absolute dream for baking and cooking with.
Danish Creamery is available nationwide at Walmart!
Decorating Tips & Ideas
We like using royal icing for decorating our sugar cookies. It’s easy to make with just 3 ingredients and a hand-mixer.
Scoop your royal icing into separate bowls or cups and mix in food coloring, then spoon each color of icing into separate plastic sandwich bags. Cut off a corner of the bag and pipe your icing onto each cookie after baking and letting it cool.
Check out this video for some tips on different ways to cut your sandwich bags to create different shapes and sizes of piping, including roses and leaves!
Sprinkles (or jimmies, as they’re called in my house), edible glitter, and candies are other great decorating options.
More Recipes You’ll Love
- Almond Flour Chocolate Chip Cookies
- 15 Minute Spicy Ramen
- Instant Pot Frozen Chicken Thighs
- Bacon Wrapped Shrimp
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Gluten Free Sugar Cookies
Sweet, buttery, and soft, they are absolutely delicious and perfect for rolling out dough, using cookie cutters, and decorating.
Ingredients
- 3 cups gluten-free all-purpose flour with xanthan gum
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Danish Creamy European Style butter softened
- 1 cup sugar
- 1 egg lightly beaten
- 1 tablespoon milk
- 1 teaspoon vanilla
Instructions
Stir together the flour, baking powder, and salt in a bowl and set to the side. In a separate bowl, place the butter and sugar and beat with a hand or stand mixer until the dough becomes light in color. Add the egg and milk and continue mixing.
Place the mixer on low speed and gradually add the flour mixture. Mix until the dough begins to pull away from the side of the bowl. Divide the dough in half and wrap each in waxed paper. Refrigerate for 2 hours.
When ready to bake, preheat your oven to 375º F. Sprinkle the surface where you will roll out your dough with some powder sugar, as well as sprinkling a rolling pin with it. Remove one half of the dough from the fridge and roll it out until it's about 1/4 inch thick.
Use cookie cutters to cut the dough into desired shapes. Place each cookie an inch or more apart on a greased or parchment paper lined baking sheet. Repeat with the other half of the dough. Bake for 6-9 minutes or until the cookies are just beginning to turn brown on the edges. Rotate the cookie sheet halfway through baking to allow the cookies to bake evenly.
After the cookies are baked, let them cool on the baking sheet for 2 minutes before moving to a wire rack to let cool. Let cookies cool prior to decorating.
Recipe Notes
- Flour MUST contain xanthan gum: If flour does not include it, add 3 teaspoons to flour.
- Rolling dough: Check frequently underneath to make sure the dough is not sticking to the surface it’s being rolled on. If the dough gets warm and sticky , place a chilled cookie sheet on top to cool it down.
- Cookie cutters sticking to dough: Grease with a little butter or sprinkle with a little powdered sugar or flour.
- Storage: Will keep in an airtight container in the fridge for about a week.
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