Super Soft Gluten Free Sugar Cookies

Easy Gluten Free Sugar Cookies |

There are two foods I can eat to no virtually no end: anything dark chocolate and peanut butter,¬†and sugar cookies. Not just any sugar cookies; my aunt Patti’s famous, soft sugar cookies that she’s brought to Christmas every year for as long as I remember. Sometime around November I go ahead and resolve that I’m going to fall off the wagon on these cookies. But because I only fall off the food wagon a few 10 times a year, I figure it’s totally worth it. After all, they’re sugar cookies! I mean, c’mon. Live a little.

Gluten Free Sugar Cookie Dough |

Here’s the thing about sugar cookies. They contain lots and lots of butter, sugar and gluten, the last one being a major offender for a growing number of people. But I say you can still have cookies, you just have to get creative and replace the gluten with something else, like a baking blend? Yes, like a gluten free baking blend. Exactly.

Super Fluffy Gluten Free Sugar Cookies!

After trying my baking blend/pancake mix in GF chocolate chip cookies and having such wild success, I knew sugar cookies were my next target. And I’m happy to report that it totally worked! Again!

This mix produced some of the softest, fluffiest, most flavorful sugar cookies I’ve ever had – no joke! Who says you need gluten after all…?

Simple SUPER FLUFFY Gluten Free Sugar Cookies | recipesGluten Free Sugar Cookie Recipe |

These cookies are little pillows of Christmas-y goodness.

Fluffy & soft
Infused with vanilla
Perfect on their own
Or topped with sprinkles.
And not at all grainy or tough.

Anyway you put it, these guys are a total dream! Make them for your family and friends this holiday season. I bet you so much cheddar bank that they won’t be able to tell they’re gluten free – not one bit. Enjoy!

Super Soft Gluten Free Sugar Cookies! Made with a wholesome DIY GF baking mix | minimalistbaker.comSuper Fluffy GF Sugar Cookies! made with a simple DIY GF Baking mix |

P.S. Stick around ’til Tuesday for a healthier 4-ingredient frosting recipe that goes perfectly with these cookies. In the meantime, gobble them up as is. They’re seriously that good.

Super Soft Gluten Free Sugar Cookies!

4.0 from 1 reviews
Super Soft Gluten Free Sugar Cookies
Prep time
Cook time
Total time
Fluffy gluten free sugar cookies made with just 6 ingredients. So fluffy and soft you'd never guess they were gluten free. So good you really don't need frosting, but sprinkles make a fun addition.
Recipe type: Dessert
Cuisine: Gluten Free
Serves: ~36
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups gluten free baking mix (or sub a gluten free flour blend + 2 tsp baking powder + 1/4 tsp salt)
  • 1/3 cup milk
  1. In a large mixing bowl, beat together softened butter and sugar until creamy. Add egg and vanilla and mix again until well combined, scraping sides of bowl as needed.
  2. Next, alternate adding baking mix and milk until a thick dough forms. Depending on the flour blend/baking mix you use, this will take anywhere between 2.75 - 3.25 cups. I found that 3 was about the right amount. Cover and refrigerate at least 2-3 hours, preferably overnight.
  3. Preheat oven to 375. Scoop rounded 1 Tbsp amounts of dough and gently roll/form into balls. Place 2 inches apart on pan to allow for spreading.
  4. Bake for 10-12 minutes or until slightly golden brown around the edges and no longer wet. They should be pretty puffy but not have a lot of color. Otherwise they'll become too dry.
  5. Let set on pan for a few minutes, then use a spatula to transfer to a cooling rack. I topped mine with a few sprinkles, but these would also be excellent with a simple frosting of 2 cups powdered sugar + 1 Tbsp melted butter + 1-2 Tbsp milk. Store covered in an airtight container for several days. Freeze for longer term storage. Makes between 36-42 cookies.
* Prep time does not reflect 2 hours required for chilling dough.
Nutrition Information
Serving size: 1 cookie Calories: 52 Fat: 2.5 g Saturated fat: 1.5 g Carbohydrates: 7 g Sugar: 5 g Sodium: 40 mg Protein: .3 g

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  1. says

    LOVE THIS. And I love how you incorporate your gfree mix! Clever girl…and nice job with the sprinkles. Gives your photos some oomph!

  2. Diana says

    Is there sugar in your gluten free baking mix? From the description on the pancake recipe, this seems to be the case. But then when you suggested subbing a standard gluten free flour mix you didn’t also say to add sugar? Thanks!

    • says

      Diana, yes there is but it is such a nominal amount that I think the added sugar in the actual sugar cookie recipe is enough to make them sweet. But feel free to add 1.5-2 Tbsp of granulated sugar to your baking blend if you’d like. Great question – hope that helps!

      • Diana says

        thanks so much for the reply! One other question- I have a sensitivity to oats as well (even GF oats). What flour would you recommend substituting into this mix for the oat flour?

  3. says

    Love. These. PHOTOS!!!

    Ok, and the cookies. Well, mostly the cookies. They look spectacular, and all the more so being successfully GF.

    But way to make a tricky-to-photograph food look scrumptious.

    (Oh, and I’d be happy to take any leftovers off your hands.) ;)

  4. allison says

    Hello! I made your GF baking mix and the GF sugar cookies with the same baking mix.
    My flour blend is a very unattractive gray/brown color, so the cookies look not so attractive although they taste great! The culprit is the Buckwheat flour – it is brownish in color. Did you find a buckwheat flour that was white? your cookies look so much prettier and WAY more appetizing….would appreciate knowing what brand buckwheat flour you used – thanks a million!!

  5. says

    These cookies are awesome! Thanks for the recipe! Our family eats gluten free. The other recipes I tried were crumbly or had a ton of ingredients. I love your simple recipe. It allows me to enjoy cookies with my 4 kids. :)

  6. Jen says

    Hi there,

    First of all, thank you for your website! We bake your pizza crust every single friday night. :)

    I just made these cookies to serve at my son’s first birthday.

    Mine did not turn out well. I subbed out the granulated sugar for coconut palm sugar, and subbed the flour blend with an all-purpose GF flour blend that I buy at costco – rice/tapioca/quinoa/buckwheat/arrowroot/xanthan gum mix. In the end, all I could taste was the flour.:( I think coconut palm sugar is slightly less sweet than regular granulated, so maybe adding 1/2C more would have helped? Also, I let them chill for almost 48 hrs, not exactly on purpose but because that’s when I got around to baking them, and they were not at all fluffy and didn’t spread out.

    Anyways, I botched the recipe completely, just wanted to share!

    Thanks again,


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