No Fail Gluten-Free Sugar Cookies (Cut Out)

Name: No Fail Gluten-Free Sugar Cookies (Cut Out)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; ½ cup (113 g) unsalted butter (softened); 1 large egg (room temperature); 1 tablespoon milk (or dairy-free); 2 teaspoons vanilla extract ((or 1 tsp. almond extract + 1 tsp. vanilla)); ¼ teaspoon salt ((omit if butter is salted)); 2 cups (292 g) gluten-free all purpose flour ((Cup4Cup all purpose gluten-free flour highly recommended))

6 steps

Prep:10minCook:12min

Learn how to make the best gluten-free sugar cookies from scratch that are soft, easy to roll out, and taste amazing. Easy, homemade gluten-free cut-out cookies tastes so much like old fashioned ones, no one will know the difference!

Updated at: Mon, 15 Dec 2025 00:09:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories113.1 kcal (6%)

Total Fat5.3 g (8%)

Carbs18.2 g (7%)

Sugars8.4 g (9%)

Protein0.7 g (1%)

Sodium28.1 mg (1%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 cupgranulated sugar

½ cupunsalted butter

softened

1egg

large, room temperature

1 tablespoonmilk

or dairy-free

2 teaspoonsvanilla extract

or 1 tsp almond extract + 1 tsp vanilla

¼ teaspoonsalt

omit if butter is salted

292ggluten-free all purpose flour

all purpose gluten-free flour highly recommended

Instructions

Step 1

In a large bowl cream together the sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.

Step 2

Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.

Step 3

Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.

Step 4

Preheat the oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.

Step 5

Sprinkle gluten-free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4" thickness. TIP: If the dough is very cold you may have to let it sit out 5-10 minutes for the dough to become more pliable. Cut out the dough with cookie cutters and use a spatula to transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough. TIP: If you plan on baking the cookies at the same time, store the baking sheets with cut out cookies in the refrigerator until ready to bake. Warmed dough spreads more during baking.

Step 6

Bake for 10-12 minutes, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with my favorite sugar cookie icing. Store in airtight container up to 3 days.

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