Gluten-Free Soft Sugar Cookies

gluten-free sugar cookies“And wuv, tru wuv, will fowow you foweva… So tweasure your wuv. ” {The Impressive Clergyman from Princess Bride}

I heart Valentine’s Day. I know that cynics abound, but love, true love, doesn’t just have to mean buying stuff for your Valentine.  It can be celebrating our love for our friends, kids, family, life itself–and yes, our lovers. It can be about sugar, and cookies and sugar cookies….like these.


These gluten-free cookies are simple and sweet…and the dough is a dream. They can be rolled and cut out into any shape, obviously. But today it’s hearts, more hearts and cupids, with a dusting of red sparkly sugar.


Love is in the air…or maybe it’s just sugar. But that’s pretty much the same thing right? Ahem. Happy Valentine’s Day!

Gluten-Free Soft Sugar Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

2 dozen cookies

Gluten-Free Soft Sugar Cookies

These classic, gluten-free sugar cookies are soft and sweet--exactly like you remember from your gluten-eating days. Decorate them with sprinkles or top them with whipped frosting, then share with the ones you love.


  • 1 stick (1/2 cup) softened butter (I almost always use salted butter when I bake...gasp!)
  • 1/2 cup granulated sugar, such as Zulka Morena Pure Cane Sugar (they sent me some to try and it's awesome!)
  • 1/4 cup powdered sugar
  • 1 egg, room temp
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose gluten-free flour blend (mine is great, Trader Joe's Brand is also fine)
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • gluten-free sprinkles, for decoration


  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars together until light and fluffy. Add egg and extracts and beat until evenly combined.
  3. In another small bowl, whisk together the flour, xanthan, baking powder and salt. Add to the butter/sugar mixture and beat until it comes together in large clumps.
  4. Turn dough out onto a square of parchment and knead together (using your hands) until a nice smooth ball of dough froms. It should only take a couple of turns. Cover dough with another sheet of parchment and roll out until it's about 1/4 inch thick.
  5. Cut shapes out of the dough using cookie cutters and place cut shapes on the prepared baking pans.
  6. Decorate with sprinkles, then bake for about 10 minutes, rotating pans half way through baking so that they cook evenly.
  7. Cool completely on a rack, then store in a sealed container at room temperature.


  1. Sue & Guide Apex says:

    ohhhh…ahhhh… there is life after a celiac’s diagnosis ! I have missed homemade cookies – soft baked cookies topped with sweet guey icing and now I have you back :)

  2. Sue & Guide Apex says:

    ohhh….ahhhh…there is life a celiac’s diagnosis. I have missed homemade cookies topped with sweet guey icing. Thank you for this recipie and on a Monday too :)

  3. i have trader joes gf flour – do i still need the xanthan gum?

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