Gluten Free Rolled Sugar Cookies

These really are the best Gluten Free Rolled Sugar Cookies I’ve ever had. They are better than the ones that I used to make before going gluten-free. That good!

Gluten Free Rolled Sugar Cookies from The Baking Beauties


It’s that time of year again! Time to start thinking about what kind of goodies will adorn your holiday table. I find it hard to narrow down the number of recipes I use, and some years it ends up being 15 or 20 different types of cookies, candies, and snacks. Each year the variety changes, but there are always a few favorites that the family insists on. Gluten Free Rolled Sugar Cookies is one of those that is a “must have” every year. It’s also a great recipe to have on hand because by changing the cookie cutters, you can use this recipe year round.


Gluten Free Rolled Sugar Cookies
Yields approx. 30 cookies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon almond extract (optional, but good)
  • 2 teaspoons gluten-free vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 tsp baking powder
  • 1 1/3 cup white rice flour (200 grams)
  • 2/3 cup tapioca starch (95 grams)
  • 2/3 cup potato starch (not flour) (125 grams)
  • 1 1/2 teaspoon xanthan gum
  1. In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the extracts and the egg. Mix just until blended.
  2. In a separate mixing bowl, whisk together the salt, baking powder, rice flour, tapioca starch, potato starch, and xanthan gum.
  3. With the mixer on low speed, slowly add the dry ingredients, scraping down the bowl as necessary. Mix just until the dough comes together.
  4. Scrape the dough out onto a sheet of plastic wrap, and wrap tightly before refrigerating for at least 1 hour. This will help your butter to solidify and help your cookies to keep their shape while baking.
  5. When you are ready to bake, preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
  6. Working with a quarter of the dough at a time, roll the dough to about 3/8-inch thick between two sheets of plastic wrap, dusting with a small amount of sweet rice flour if necessary. Cut to desired shapes and place on prepared baking sheets, leaving 2-inches between cookies. You can re-roll the scraps until all the dough has been used.
  7. Bake in preheated oven for 8-12 minutes, depending on the size of your cookies. The cookies should just barely be turning brown around the edges, and have just a light brown colour on the bottom of the cookie.
  8. Let cookies sit on the baking sheet for 5 minutes before removing to a cooling rack. Allow cookies to cool completely before decorating with icing or storing in an air-tight container.
THIS is the Royal Icing recipe I used. It comes from


Gluten-free Rolled Sugar Cookies

Also perfect for your special Valentine.


Gluten-free Rolled Sugar Cookies | The Baking Beauties

Spring/Easter Cookies are so cute too!


For great tips on decorating your Gluten-Free Sugar Cookies, be sure to visit Marian has a lot of really great recipes, tutorials, and videos to walk you through your cookie decorating. I had the pleasure of meeting Marian at Canada’s Baking & Sweets Show in September. She is AMAZING at what she does!


67 Responses to Gluten Free Rolled Sugar Cookies

  1. Joanie @ Zagleft November 28, 2012 at 9:36 am #

    I’m so happy to have found your site. I’m new to the Gluten-free world and anxious to find recipes and ideas to help me eat gluten-free. These cookies look so pretty and I can’t wait to make them.

    • Jeanine November 28, 2012 at 1:23 pm #

      Welcome here, Joanie! :)

      • Barbara October 17, 2013 at 4:56 pm #

        Hi, My daughter is a Celiac and I am making GF decorated cookies but she can’t eat the
        Royal iced cookies because the Merignue Powder (Wilton) that I use (I’ve looked for others)
        is processed in a facility that also does wheat. Also all the sprinkles and decorations that you can add or processed in… Have you had an issue with this. My daughter is that sensitive so I list my cookie ingredients but don’t claim GF. I would love feedback on this issue.

  2. Genee November 28, 2012 at 9:46 am #

    I love all your recipes ! I baked your sour cream cookies last night and hubby loves them! I relaxed the vanilla with lemon extract and also halved brown rice flour with half sweet rice flour ….sprinkled with raw sugar instead of iced and they were crunchy on outside and soft inside! The lemon flavor was outstanding this morning as the last of the cookies walked out Inside his lunch pail! Lol

    • Jeanine November 28, 2012 at 1:23 pm #

      Awesome, Genee!! All those changes, and the last of the cookies still disappeared by morning. :) Nice!! Love it when I hear how others have changed the recipe!

  3. Marian (Sweetopia) November 28, 2012 at 12:05 pm #

    Hi Jeanine!
    It was such a pleasure meeting you this past fall! I can’t wait to try your recipe out and your cookies turned out so cute – love them!

    • Jeanine November 28, 2012 at 1:24 pm #

      Thank you so much, Marian! I know I will make time before Christmas to do this again, it was a lot of fun. Even bought myself a new cutter to try out. 😉

  4. Charlotte Moore November 28, 2012 at 12:12 pm #

    What could be used for the white rice flour? I understand there are is not many good nutrients in white rice.

    • Jeanine November 28, 2012 at 1:25 pm #

      You could sub (all or part) with brown rice flour, however the texture & flavour of the cookie will probably be altered. It’s like using white flour or whole wheat flour – in cookies, one usually uses white flour, and saves the whole wheat for their breads. 😉

  5. Rose November 29, 2012 at 11:17 pm #

    I love your blog. I was just wondering how many cookies this recipe makes?

    • Jeanine November 30, 2012 at 7:42 am #

      Yields approx. 30 cookies (but that will depend on how thick you roll your dough, and how big your cookie cutters are) 😉

  6. Beth December 9, 2012 at 10:26 pm #

    Finally got around to making these today, they are amazing!! My kids devoured the ones I let them eat. Can’t wait to frost them tomorrow. Thanks so much for another great recipe!

  7. Heidi Henkelman December 11, 2012 at 8:33 pm #

    Oh Jeanine…you have done it again! Hit it right out of the ballpark! These are amazing! I admit to substituting almond extract for the vanilla thinking I had to hide the flavor of the tapioca . I seem to taste it so easily and hate it. Passed them around the living room warm from the oven to my family: GF and normals and they got rave reviews. Any left over will get iced tomorrow.
    Last Christmas I suggested you try your hand at a rolled sugar cookie …don’t know if that registered with you? But at any rate you made this glutenfree mom and her daughter very happy!!! Hubbie was happy too but he has his own Martha Stewart Sugar Cookies already…and he liked these better. Hah!

    This year’s request (maybe I’ve missed it in your bread archive) is an artisan bread baked in a cast iron pot very hot in the oven. Have you seen recipes for this type of bread? My dad was a baker and I miss a good chewy crust. If you have a bread like that I would love to try it!

  8. Sarah December 19, 2012 at 7:44 pm #

    Just about to bake a double batch of these for the 3 time in two weeks. We’re obviously loving them 😉

    • Jeanine December 19, 2012 at 7:47 pm #

      Haha, that’s awesome!! 😀

  9. Amanda December 20, 2012 at 10:11 pm #

    I really loved these cookies. My husband has always been good about trying gluten free food because I have to eat that way, but he actually requested I make these a second time because he loved them so much. Thank you for sharing this! The only trouble I had was making the icing too thick. I’m new at royal icing.

    • Jeanine December 20, 2012 at 10:17 pm #

      Haha, that’s awesome!! I’ve heard of quite a few that have had to make multiple batches, and it’s not just for those that have to eat gluten-free either! 😉
      The icing is a bit finicky, but by playing around, you’ll get it. If it’s too thick, add water until you get the 10 second rule (explained on, and if it ends up too runny, then add more icing sugar. enjoy!!

  10. Moonangel December 21, 2012 at 10:13 pm #

    These are the best sugar cookies I’ve ever made, glutenous or not. I’m fairly new to gluten free and there is definetely a learning curve to gf baking. I followed the recipe exactly and they came out perfect. I rolled the first half a little to thin and they baked fine, they just didn’t puff at all. The second half was thicker and they puffed a little. Thank you.

    • Penny Shalosky December 22, 2012 at 11:28 am #

      Would you be able to substitute an all-purpose gluten free flour for the rice/potato/tapioca flour?

      • Jeanine December 22, 2012 at 11:36 am #

        You could try it. Be sure to check if your blend contains xanthan or not, if it does, omit that as well. :)

  11. Shannon December 25, 2012 at 2:31 pm #

    Wow! I substituted arrowroot starch for potato. These are fabulous! The almond extract really adds to the flavor and the texture is wonderful! Thank you, thank you, thank you for sharing this. It’s sure to be a family favorite!

  12. jessica h December 26, 2012 at 1:28 pm #

    I made these yesterday and I just have to say THANK YOU!!! I thought I wasn’t going to be able to have my beloved cookies again!! But they ARE DELISH!! Next time I’ll try your icing, I just did powdered sugar with coconut milk. time to start buying new cookie cutters again!! My favorite is the armadillo!! :)

  13. Wheatless Foodie December 26, 2012 at 6:56 pm #

    We enjoyed your rolled/cut sugar cookies for Christmas. The dough was easy to work with, and the cookies are every bit as good as any Christmas sugar cookies I’ve tasted. Thank you for sharing the recipe!

  14. Erin December 28, 2012 at 10:09 pm #

    I made these for Christmas and a batch of wheat based roll out cookies too. My wheat eaters preferred the gluten free ones! Well done!

  15. Malia Jorgensen December 29, 2012 at 3:06 pm #

    I want to thank you for your recipes! I made your gluten free peanut butter cup cookies, white chocolate peppermint cookies, and your banana chocolate chip muffins. They all turned out great!! Thank you so much!!

  16. mary margaret alderman December 30, 2012 at 7:31 pm #

    I made these and they were perfect!!! I used Nameste flour instead of individual flours and they were still perfect!!!

  17. Tiffany February 11, 2013 at 11:21 am #

    Can I use brown rice flour as opposed to white rice flour? I do not have white rice flour. These look amazing!!

    • Jeanine February 11, 2013 at 11:22 am #

      Thanks, Tiffany! You should be able to, the cookies may just have a slightly different colour, not quite as ‘white’, but they should work well. :)

  18. Kara October 5, 2013 at 8:34 am #

    My 12-yr-old son has been gf since he was just over a year. I have tried many different sugar cookie recipes and hated most of them, so I gave up. I read througj the comments here, and now I can’t wait to try again! Thanks so much

    • Jeanine Friesen October 9, 2013 at 11:02 am #

      I definitely hope you give these a try, Kara! I’ve made these numerous times, and no one can tell they are gluten-free. Be sure to refrigerate your dough before baking, and if your cookie shape is really finicky, refrigerate again after cutting but before baking. Enjoy!

  19. Kerry December 20, 2013 at 7:55 pm #

    Ok, just took these out of the oven … One ‘accidently’ broke, so I had to eat it, right? Wow! I didn’t really like sugar cookies before I went g/f, but I love your version, as did my gluten eating husband! This recipe is definitely a ‘keeper’ and wins a place of honour on the christmas baking list. Thanks for sharing your talent and recipes with us!

    • Jeanine Friesen January 13, 2014 at 3:46 pm #

      So tickled to read this, Kerry! :) And of course you have to eat the broken ones, can’t leave any evidence. 😉

  20. Shari December 30, 2013 at 7:01 pm #

    I’m new to GF baking due to my son’s celiac diagnosis this year. I came across this recipe for rolled sugar cookies via a google search and can’t tell you how happy I am to have found it!! These were great, even my dad thought so and he’s not one to sugar coat when he doesn’t like something…lol. Thank you for helping us keep the Christmas cookie tradition for my son!!!

    • Jeanine Friesen January 13, 2014 at 3:45 pm #

      Haha, I have a few people that don’t sugar coat in my family too, Shari. Glad that it passed the test! 😀

  21. Karen January 21, 2014 at 9:07 am #

    I am wanting to make some GF rolled cookies for our Sunday school for this craft:
    I’m wondering how well these stand up to handling as the kids will be wearing these around their necks? I know, from my experience, that GF tends to crumble more than regular. Any idea?

  22. Pat March 7, 2014 at 4:10 pm #

    Love this recipe!!! The dough is wonderful to work with – I rolled it out between a Silpat sheet and some plastic wrap – didn’t require any bench flour and the dough handled so easily. I am about to turn these into Imperial Cookies – my favourite – have missed having Imperial Cookies since diagnosis 8 years ago. Much thanks for sharing the recipe and for all of your recommendations.

  23. Anna April 11, 2014 at 8:17 pm #

    Thank you for this recipe! I made a few changes-used a flour blend since that’s all I had and half of a juiced lemon and they are so good!

  24. Michelle September 15, 2014 at 7:39 pm #

    Just curious about a chocolate sugar cookie … Would it ruin the texture to swap 1/3 of the white rice flour for cocoa powder?

    • Jeanine September 15, 2014 at 7:43 pm #

      Good question, Michelle! I’ve never tired though, so I can’t say for sure. Worth an experiment though, I think.

  25. GLM October 11, 2014 at 2:27 pm #

    Awesome ! Third time is the charm ! I tried two other recipes that did not hold together well and tasted of honey flavored cardboard. These are light , sweet, crisp, yet soft in the center . They held together very well. I made 47 three inch stars from one batch.I baked them on silicone mats .

    Thank you so much , we went gluten free in May . I am the family Christmas cookie baker trying to figure out how I can keep the tradition going in my gluten free kitchen . So much to learn.

  26. Lilu November 9, 2014 at 9:40 pm #

    Best gluten free sugar cookies!!
    Made different recipes but those held together and we’re the easiest to handle.
    people who tried them never knew they were gluten free and that is the best sign.

  27. April December 2, 2014 at 9:24 pm #

    We are also dairy and corn free. Would coconut oil or margarine be a better substitute for the butter? And are they good without being iced? I have yet to find a corn free icing sugar powder.

    • Jen December 25, 2014 at 3:38 pm #

      I just wanted to share for you (and any others) that can’t find a corn free confectioners sugar for the icing… Wholesome Sweeteners Organic Powdered Sugar only has organic sugar and organic tapioca starch as the ingredients. Hope that helps, we usually buy on Amazon.

      • April February 27, 2015 at 8:54 pm #

        I tried them with coconut oil finally. I let them stay in the fridge overnight as I started them too late and the kids really wanted to help. But then the dough easy as hard as a rock. So by the evening it was pliable, but we only had time to make one batch. Overcooked them but they still tasted good. Just made the rest with the dough that had been sitting on the counter for two days. Dough was crumbly, no cookie cuters but pressed it into flat pieces and baked them as random shapes. But they still taste good! And I can make corn free icing in my vitamix now. It might as well be Christmas! :)

        • Jeanine March 5, 2015 at 12:01 pm #

          Thanks for the feedback, April! I guess with some tweaking, it may be possible to make these with coconut oil!

          • April March 5, 2015 at 12:15 pm #

            They also tasted very coconutty. Maybe using half something else would bring back the sugar taste.

          • Jeanine March 5, 2015 at 12:19 pm #

            You maybe created a coconut sugar cookie then, April! :) You’re right though, doing 1/2 something else might be the answer!

  28. Cindy Coy December 5, 2014 at 6:28 pm #

    This really is a terrific cut out cookie recipe, it tastes just like my mom’s regular cut out cookies. I’m so happy.

    I didn’t roll the dough with anything other than a counter dusted with rice flour and a rolling pin. The dough isn’t sticky or hard to handle at all so rolling with the plastic wrap really isn’t necessary.

  29. Jen December 22, 2014 at 3:36 pm #

    This recipe is delicious and perfect! I followed it to a T and had no issues at all aside from trying not to eat them all when they came fresh out of the oven. 😉 My favorite cutout cookie for sure!

  30. RuthG December 28, 2014 at 8:27 pm #

    Absolutely perfect, as advertised! Thank you! So easy to work with (for gluten free!). My kids had a blast making these. And the taste can’t be beat. I personally like the thinner ones, but we tried them at various thicknesses, and all cooked perfectly and tasted fantastic! We used colored sugar on top, but will try with frosting next time. I like that they’re not very sweet, so if you do use sugar or frosting, they won’t be overwhelming.

  31. Jen March 13, 2015 at 5:15 pm #


    Just curious can you freeze these or is it best to make them fresh?


    • Jeanine March 19, 2015 at 8:24 pm #

      Hi Jen! Absolutely you can freeze them, I do it all the time. I’ve frozen them both iced and un-iced, and it works great either way.

      • Jen March 19, 2015 at 8:27 pm #

        Thanks. I am making them for a birthday party and it would be great to do ahead of time!

        • Jeanine March 19, 2015 at 8:29 pm #

          Absolutely! If you ice them first, just be sure to give them time to dry completely, then store them with waxed paper in between the layers. Shouldn’t be a problem.


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