When I was a kid, baking sugar cookies was a big event. My mom would haul out the big mixing bowl, and I’d get to pick my favorite cookie cutters—stars, hearts, and the occasional wonky-looking gingerbread man.
But let’s be honest, I was really in it for the dough.
The anticipation of rolling, cutting, and decorating was half the fun, and by the time the cookies came out of the oven, the kitchen smelled like pure happiness.
Now, as someone who eats gluten-free, I refuse to let those childhood traditions disappear.
A good sugar cookie should be soft in the middle, crisp around the edges, and sturdy enough to hold up to all the frosting and sprinkles you can throw at it. And let me tell you—this recipe delivers.
Whether you’re baking with kids, making holiday treats, or just craving an old-fashioned, roll-and-cut sugar cookie, this one’s got you covered.
Let’s get baking!

Gluten-Free Cut Out Sugar Cookies (Dairy-Free Option)
- Total Time: 1 hour 25 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Soft, buttery gluten-free sugar cookies that hold their shape! Perfect for decorating, with an easy dairy-free option.
Ingredients
For the cookies:
- 2 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (or dairy-free butter), softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional, but amazing)
For the icing:
- 1 ½ cups powdered sugar
- 2–3 tablespoons almond milk (or any milk of choice)
- ½ teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Mix the dry ingredients – In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- Cream the butter and sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes). This step is key for that perfect cookie texture.
- Add the egg and extracts – Beat in the egg, vanilla, and almond extract. The almond extract gives it that classic bakery-style taste.
- Combine everything – Slowly add the dry ingredients to the wet, mixing just until combined. The dough should be soft but not sticky.
- Chill the dough – Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the cookies hold their shape when baking.
- Roll and cut – Preheat oven to 350°F. Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to about ¼-inch thick. Cut into shapes using cookie cutters.
- Bake – Place cookies on a lined baking sheet and bake for 8-10 minutes, or until the edges are just set. Let them cool completely before decorating.
- Make the icing – Whisk together powdered sugar, vanilla, and milk until smooth. Adjust the milk for the right consistency.
- Decorate – Dip, drizzle, or pipe the icing onto the cookies. Let them set before stacking.
Notes
For best results, chill the dough before rolling.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg