Gluten free soft sugar cookies

    2 hours

    These sugar cookies are made with gluten free flour but they taste just like the real thing! They firm up beautifully and keep their shape when you use cookie cutters. Top each cookie with cream cheese icing, if you like.

    30 people made this

    Serves: 40 

    • Cookies
    • 340g gluten free flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 200g caster sugar
    • 170g butter, softened
    • 1 teaspoon vanilla extract
    • 2 eggs
    • Icing
    • 60g cream cheese
    • 55g butter, softened
    • 1 teaspoon vanilla extract
    • 200g icing sugar

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr 

    1. Whisk gluten free flour, baking powder and salt together in a bowl. Beat caster sugar, 170g butter and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with clingfilm and refrigerate for 1 hour.
    2. Preheat oven to 160 C / Gas 3.
    3. Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking tray.
    4. Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking tray for 2 minutes before transferring to a wire rack to cool completely.
    5. Beat cream cheese, 55g butter and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat icing sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    Excellent cookie. These puff up a lot but still hold their shape. They don't break apart nor do they bend once cooled so they were ideal for holiday decorating. I left them covered with cheesecloth on the counter overnight and decorated the next day and packaged once the icing dried. They make great gift cookies. I didn't use the icing in the recipe but the cookis are great. Thank you tinybananadog for sharing this recipe.  -  12 Dec 2014  (Review from Allrecipes US | Canada)


    This recipe it was pretty easy, ingredient – wise; however I did use half gluten-free flour and half almond flour when making the dough, due to my supply. After the dough chilled for an hour, it was still very sticky and unmanageable. I would recommend leaving it in the fridge overnight. In addition, I did not have any more gluten-free flour to use to roll the dough out (only the almond flour). Well, that did not work at all because the dough was too soft. It was a giant mess so I ended up just making drop cookies. My recommendation is, for drop cookies that is, that the balls are spread very far apart. I think you should only have about six cookies per cookie sheet. I also put them in for longer than 10 minutes, more like 12 minutes. They came out nicely, at least the ones that didn't run together we're nice looking. The taste was very good. The recipe is overall a good recipe, but people who make this recipe should know there may be problems if the dough is not chilled overnight.  -  24 Dec 2014  (Review from Allrecipes US | Canada)


    we followed the recipe..made the icing too! Leaving the dough in the fridge covered over night did not harm the consistancy. Flour was needed everytime I rolled out the dough...we used cookie cutters. Iced with the cream cheese frosting and added sprinkles. The dough is easy to make, tasty and fun for the kids! Yum!  -  02 May 2015  (Review from Allrecipes US | Canada)