Super Soft Gluten-Free Sugar Cookies

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Stack of Easy Gluten-Free Sugar Cookies topped with rainbow sprinkles

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.

Baking sheet with balls of 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.

Baking sheet with balls of fluffy Gluten-free Sugar Cookie dough

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…?

Baking sheet with rainbow sprinkles and a batch of our Gluten-free Sugar Cookies recipe
Batch of homemade Gluten-Free Sugar Cookies topped with rainbow sprinkles

These cookies are little pillows of Christmas-y goodness.

Fluffy + soft
Infused with vanilla
Perfect on their own
Or topped with sprinkles.
& 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!

Stack of soft Gluten-free Sugar Cookies made from wholesome gluten-free flour
Baking sheet with fluffy Gluten-Free Sugar Cookies topped with sprinkles

P.S. Stick around till 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.

Gluten-Free Sugar Cookies stacked up and topped with sprinkles

NOTE: Recipe updated on January 8, 2016 to remove the mention of using other gluten free baking mixes in place of my gluten-free baking mix. I haven’t tested these cookies with any other gluten-free mix than my Gluten-Free Pancake/Baking Mix. Be sure to use that blend in this recipe, otherwise I can’t guarantee the results.

Super Soft Gluten Free Sugar Cookies

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.
Author Minimalist Baker
Gluten-Free Sugar Cookies topped with sprinkles on a baking sheet
3.82 from 37 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1/2 cup unsalted butter (softened // 1 stick = 1/2 cup)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups gluten-free baking mix*
  • 1/3 cup milk


  • 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.
  • 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 (as original recipe is written). I found that 3 was about the right amount. Cover and refrigerate at least 2-3 hours, preferably overnight.
  • Preheat oven to 375 degrees F (190 C). Scoop rounded 1 Tbsp amounts of dough and gently roll/form into balls. Place 2 inches apart on pan to allow for spreading.
  • 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.
  • 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 OR my simple 4 ingredient macadamia coconut frosting. Store covered in an airtight container for several days. Freeze for longer term storage. Makes between 36-42 cookies (as original recipe is written).


*Prep time does not reflect 2 hours required for chilling dough.
*We do not recommend subbing baking mix with flour as the cookies likely will not rise correctly without baking soda and baking powder.
*Nutrition information is a rough estimate.

Nutrition (1 of 36 servings)

Serving: 1 cookies Calories: 52 Carbohydrates: 7 g Protein: 0.3 g Fat: 2.5 g Saturated Fat: 1.5 g Sodium: 40 mg Fiber: 0 g Sugar: 5 g

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  1. Sparrow says

    I accidentally misread the recipe and used bobs red milk 1 to 1 flour instead of the homemade mix it called for. I definitely didn’t make cookies but I did make some adorable delicious little scones.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad the result was still delicious! If you want to use that blend again next time, adding baking powder should help =)

  2. Alissa says

    Hi! I tried these and they turned out perfectly! The taste was a bit salty for me because of the pancake mix base.
    Do you have a sugar cookie recipe with white rice flour and tapioca flour?
    I have a ridiculously limited diet and have to stay with those.

    Thank you for the great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alissa, we don’t have a recipe with only those flours, but this one uses our GF blend which includes those ingredients. Hope that helps!

  3. Linda says

    I tried this out using Bob Mills GF baking flour and the cookies didn’t spread or rise so I revisited the gluten free mix that you recommended which includes baking powder and baking soda so that made me realize this dough didn’t have enough help for the rise. To salvage the dough I threw the remaining dough back into the mixer with one additional egg and one teaspoon of baking powder and the cookies then turned out nice and puffy. The cookies still taste great, will just modify the recipe for future use by using 2 eggs and 1tsp of baking powder to use with a store bought flour. Thank you for sharing your recipe! These are for my husband to enjoy 4th of July cookie decorating.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ahh yes, the baking powder and soda are necessary for the baking mix. We will revisit the recipe to see if we can make it more clear to use baking mix, not baking flour. Glad to hear you still enjoyed them!

    • Sam says

      Thank you so much Linda! I bought my girlfriend Bobs Red Mill non gluten flour and she couldn’t bake most recipes without xantham gum or other hard to find ingredients. We will try 2 eggs and 1 tbs of baking powder. Without you she would not be making cookies for me to eay right now. THANK YOU LINDAAAA!

  4. Erin says

    Hi, are these made with the Gluten-Free Flour Mix or the Gluten-Free Pancake Mix? It links to the pancake mix, but the text of the link does not match the name to either of the above mixes.

  5. Tina says

    Just made these sugar cookies so my granddaughter wouldn’t feel left out tonight when everyone decorates cookies for Santa! Great recipe and easy to make. We used Bob’s Red Mill Pancake mix because it was closest to your GF flour mix. Chilled overnight and they were a bit wet so we didn’t roll out, made the balls per the recipe. They spread beautifully. At 10 minutes we flattened them with the bottom of a glass. Thank you! New to GF and this was a great start.

    • Christine Zeller says

      Ours were not good either. I rolled the dough balls into find granulated sugar than pressed them into sprinkles. After they baked and I tasted them I then drizzled icing over the top of them then pressed them into white sugar again. So they look very pretty and have a touch more sweetness to them. I’m going to double the sugar and butter the next time and add a pinch of salt. That is the traditional rolled sugar cookie concoction. Try it again! It’s a good starting spot here.

  6. Sofia says

    I was hoping that the cookies would be one of my new favorites, but sadly I was mistaken.☹️They were gritty, tough, and had no flavor.Even though I followed the recipe exactly.No one in my family liked them and we threw them out. I will not be making this recipe again.

  7. McKenna says

    Hi! These look delicious! I was wondering if it would be possible to make christmas sugar cookies using cookie cutters with this recipe? Some sugar cookie recipes I have found are a bit too wet to use cookie cutters. Thanks!

  8. LG GF says

    I made these yesterday and chilled them overnight as per recipe, using Bob’s Red Mill 1-for-1 Baking Mix as the GF flour. Issues that I had:
    1. Leaving the dough in balls as per recipe, I kept checking through my oven door for them to spread and look like cookies. When they still were balls after 7 minutes of cooking with no sign of any flattening, I took them out and flattened them and returned them to the oven for another two minutes.
    2. This left me with cracked dough balls that were un-baked in the middle and yet very dry and crumbly. I’m not sure where hitch lies–baking mix? I used butter and all the other ingredients above. It’s not my oven because I’ve been using it to make gluten Christmas goodies all week and they all came out fine. Any ideas?

  9. macca says

    we had no baking mix so we used flour and that was too much flour so we had to use more milk ours are baking now so were not sure how they’ll turn out in the end!

  10. Kerry says

    Hi! I was wondering if this recipe would work well for a ‘fruit pizza’. Basically the dough would be spread and baked in a pizza pan then topped with cream cheese and fruit. Do you think the cookies would cook well? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It could work, but I don’t think the sugar cookie would hold up when eating like a pizza it may crumble. If you give it a try let us know how it goes!

  11. Darlene says

    Why is it that when you get a good recipe, people always try to change the ingredients and then complain that it was terrible. Well guess what??? Try using the ingredients listed and see if it then works. Don’t change anythings. Thanks for the recipes!!!

  12. Niki says

    I thought these looked amazing. I tried to make them and it was an utter disaster. But it could have been me. However, they are tasty. They all joined together and maybe i had too much butter.

  13. Melissa says

    Love your recipes ! Super yummy easy and perfect for my gluten free / lactose free family… I just sub the flour butter and milk with lactose free / gf products and it works great!! Thank you !!!
    ~melissa ( mom of 2 wife teacher).. busy but you make it possible to have time to bake great yums for my fam !

  14. Lynne says

    I just found this recipe and had to try it. Because I don’t use regular sugar, I substituted coconut palm sugar instead. These were fantastic! Everyone in my house loved them, and they have no idea that they are gluten-free! Thank you so much!

  15. Joette says

    I am looking for a sugar cookie recipe that would also be able to be used as a pie crust shell for things like cream pies. Would this recipe be able to be pressed in to a pie shell and prebaked a few minutes before filling?

  16. Jennifer Sanchez says

    Made these with Pamelas gluten free baking and pancake mix, and used a “flax egg”, as I have an egg sensitivity.. they were incredible!! My mom says they were the best sugar cookies she has ever had. I have to agree! We baked 9-10 min for chewy cookies, and 11-12 min for crispy ones.. Thank you for sharing this amazing recipe!

  17. Jamie says

    I just made these!! The recipe was perfect with the GF baking mix I use(Live G Free brand from Aldi). I must’ve made mine on the smaller side as mine yielded 43. I just rolled them in sprinkles and baked. SO easy and so good!!

  18. Tiffany says

    We made these for our little allergy kid…we made several of substitutions out of dietary necessity, but this recipe was a REALLY great base to jump off of. One thing we did differently was DOUBLE the butter (or dairy free butter substitute) and we were able to roll them out and cut them into shapes. They taste great and my six year old feels included in this holiday tradition.

  19. Samantha says

    Would I be able to roll this dough out and make sugar skull sugar cookies and frost them? They look delicious and I’m really hoping I can or if you have any other gluten free sugar cookie that can do so please let me know thank you so much

  20. Monica says

    Great and easy recipe I rolled it out cut bunny & egg shapes for my sons Easter basket thanks so much love it !!

  21. MArta says

    iOkay, so I want to start by saying I absolutely love your blog and have tried over a dozen of your recipes and everything has turned out delicious so far. This recipe though, I followed your instructions exactly, and thought the flavor was good, the texture was a little gritty, the cornmeal Im guessing was the culprit? I creamed the butter and sugar thoroughly in my kitchenmaid stand mixer, alternated the gf baking mix and milk and continued to mix, and let it chill for a several hours, and the results were a bit gritty and crunchy. Any thoughts on techniques you could share? Would corn flour be a better fit for the gf baking mix instead of cornmeal?

  22. Bella says

    I followed the recipe accordingly and came out with little round dough balls that didn’t even taste anything like sugar cookies. I tried adding extra sugar on my second batch to try to make them taste more like cookies, but they still came out as a pizza crust tasting dessert. Maybe I cooked them for too long or I didn’t put enough of something into the dough? I’m up for any suggestions. :)

  23. Kate Walker says

    Never baked Gluten free cookies before…disaster. Way to dry and fairly tasteless though my husband liked them with milk ..they stayed little round balls, did not flatten and rise very much. Should I use another egg? or maybe a little baking soda with the milk or extra butter and less flour? (i used 2 3/4 cups) I flattened the second tray with a fork, looked better at least :)

  24. Alyce Morgan says

    Just a big thanks and a shout-out to say I used a version of your GF mixture to make some gorgeous cinnamon-sugar cookies for my granddaughter, who must eat Gluten, Dairy, and Egg free. Never thought I’d get a good cookie for her, but it’s great.

    Keep on!!

  25. Ben says

    It only took me 2 cups of Bob’s Red Mill 1:1 baking mix to get a thick dough. If the “alternate milk and flour mix until desired consistency” direction is followed, you won’t end up with a bowl of flour. Be careful not to over-mix, though.

    It’s in the fridge now; we’ll see how it does when I bake tomorrow. *fingers crossed*

  26. Paige says

    Had to choose a gluten free recipe to bake for my nutrition class – I chose these babies! They’re so delicious and chewy, I’m in love!

  27. Lauren says

    Made these using coconut sugar and Trader Joes GF flour mix. Turned out great! Refrigerated dough for 72 hours bc of illness. but still yummy.

    As Dana mentioned the dough was tender and stubborn when trying to roll out for using cookie cutters but it did ultimately work with some patience! We didn’t re-freeze, just kept kneading and flattening between each cookie and that worked for us.

    Making another batch but using bobs red mill this time. Concerned bc other posts mention the cookies not tasting good using this bean based flour mix. Will likely add extra sugar to compensate. Will try to update with comparison/results.

  28. John says

    These turned out fabulous! My friend has a corn sensitivity as well, so I tried it with the gluten free flour, salt and omitted the baking powder. They probably didn’t rise as much as they otherwise would have, but they were still soft and delicious!

  29. Carla says

    I made these for my daughter who is GF, using Pamela’s GF Pancake & Baking Mix and cashew milk. They were so good, I ended up eating more than her! I’m going to try to make them again and rolling them out for cookie cutters.

    I wonder if the people whose dough came out too dry forgot the egg or used some other type of flour that absorbs more liquid (like coconut).

    They’re amazing cookies, you’d never guess they were GF.

  30. hannah says

    Just made these! I altered the recipe a bit, and made this vegan + gluten free. I also added some raisins! Always love your recipes!

  31. Rachel F. says

    I made these cookies today! I made a few substitutions, as my daughter is also allergic to eggs and dairy on top of gluten. I used egg replacer in place of the eggs, almond milk for the dairy, and I used Bob’s Red Mill GF All Purpose Baking Flour. This is the bean based flour with no xanthan gum. I realized the hard way that my daughter is allergic to that too, so we don’t use that at all. Plus I find it makes food really gummy and disgusting. I tasted the dough and it was not good lol. I decided to add an extra 1/2 cup of sugar and that improved the taste tremendously. I topped with natural colored sugar crystals and baked for 10 minutes. They came out a success and my daughter gobbled them up! I most likely will try to use another flour in the future, maybe coconut…? Thanks for the recipe!

  32. Christina says

    Question: does this dough work for roll & cut out cookies? I need to bake gf cookies for a baby shower, and the mom-to-be is gluten intolerant. I’d love to use this recipe!

  33. Lucy Yeomans says

    Can you advise as to the difference between using your DIY gluten free flour blend and the pancake mix? My boyfriend can’t eat gluten so I invested in buying the various flours from the former only to see that many of your recipes (such as this one) calls for the pancake mix. Will it work with the ones I already have? As a newbie to gluten-free baking, and realistically only occasional baker, I don’t want to end up having a cupboard full of different flours only to not end up using them.

  34. Sophie says

    Do you think it will be okay to sub the sugar with stevia instead? I have regular granulated stevia and was wondering if that would be possible. Btw I made your gluten free gingerbread cookies and they were amazing! I made 2 batches and used one batch to make a gingerbread house! So fun, cute, and yummy! :)

  35. Joy says

    I notice there’s no xanthan gum listed in the ingredients. Is it assumed that ingredient is part of the gluten free flour mix or is it not needed?

  36. Nicole says

    So sad!!!! :( I made this recipe and just ended up with a big bowl of mostly flour… I used 3 cups of a baking/pancake GF mix. My balls stayed balls and didn’t flatten when baked… They taste like balls of flour :( :( what happened?!

  37. Gail says

    This is my first time making these cookies. So far, the cookie dough looks thick and I’m refrigerating overnight. Will post an update as to how they turn out.

  38. Kels says

    Kay… Am I literally the only person who ended up with a massive bowl of flour??? I added extra wet ingredients and It was still so thick that I had to knead the dough, as my hand blender couldn’t get through it. I would be much, much more disappointed if I hadn’t somehow created extremely delicious scones with a couple add ins attempting to salvage the ingredients.
    0/10 would recommend. 10/10 my scones were fucking delicious.

    • jeremy says

      same here. it was my first attempt at making cookies, and the dough was so dry, and not doughy. and after 15 minutes in the oven at 375, the dough balls were still balls, and had not flattened at all. suggestions on what i did wrong?

        • Nicole says

          Thanks! I added more butter and more sugar as well as an emulsifier to help with the taste. Also added apple sauce to counteract the excessive flour texture/taste. Will post once I get them out of the oven!

  39. Catherine says

    I’m wanting to bake cookies for my bff for her birthday. I am not on the gluten-free train — can I use the Bisquick GF mix for the baking mix? If so, do I need to add any additional ingredients?

    Thank you so much for your help!!


  40. Diana says

    I tried this recipe because the pictures looked so delicious. However, my cookies had a really weird bitter aftertaste. I made sure to follow your recipe. The only difference was I used Bob’s Red Mill GF all purpose flour. I added the salt and baking powder amounts you recommended and also 3/4 tsp of xanthan gum. Any ideas what I did wrong???

      • Heather says

        Bob’s Red Mill all purpose GF flour is a bean based GF flour. I would not recommend it for this recipe. Better for gravies, roux and savory sorts of needs. Not a good choice for baking sweets in my opinion. Pamela’s is a much better choice as a quick cookie, pancake GF flour mix. The most affordable option is to make the flour blend she suggests via the hyperlink in the recipe.

        • Barb Boles says

          I just made these cookies with Bob’s Red Mill All purpose gluten free flour. They came out great, are soft on the inside and crunchy in the inside. They did crack across the tops and look a bit like biscuits, but they taste wonderful and am sure will be a big hit with my family on Christmas, especially my gf free niece.

  41. Leah says

    I have made it my mission to find simple recipes that are gluten free; recipes that still taste good and don’t require weird ingredients not usually found in a pantry. I want to help make the transition into gluten free living as easy as possible for those newly diagnosed, and those choosing this live style. THIS RECIPE WAS PERFECT!

    Firstly: I used Bob’s Red Mill all purpose GF flour. It turned out wonderfully! I also added 1.5 tsp of baking powder, but I am fairly certain that it wasn’t needed. I was skeptical on how the cookies would turn out after tasting the dough-this is not a dough that is tasty when raw. I was pleased, though, when the cookies turned out so good! They taste fine with frosting, and great without as well.

    I even had people who don’t eat gluten free try them-no discernible taste difference according to them. I will definitely be adding this recipe and a review of it to my blog. Great addition to any gluten free cook book.

  42. cathy rae says

    I posted a question a few weeks ago. It is not here. I am wondering if the Baking Mix that is referred to is the same as the mix for the pancakes? I am new to GF and feel much better, but need some quidance with the baking mixes that I’ve found.
    Thanks for any help!
    Cathy Rae

  43. Sue Tyler says

    Plan to use this recipe for July 4th. My grandson is allergic to milk and eggs. I will substitute his butter, coconut milk, and applesauce for the egg. His siblings also eat his foods. I will let you know the outcome :)
    Thank you!!

  44. Crystle says

    I’m six months pregnant, and I can’t stop browsing all of your dessert posts! I’ll go ahead and add this recipe to my to-do list for the week as well!

  45. Kori says

    I’ve been looking for a GF Sugar Cookie recipe and these are delicious!!! I was worried about them being crumbly because most are, but they are so soft and moist!!! Thank you!!

  46. Vicky says

    Would you mind telling me how you calculated the nutrition facts? It would be very helpful for my own recipes. By the way, great cookies!

  47. 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,

    • Kori says

      The GF baking mix has baking powder, salt, and sometimes sugar in it depending on which one you use. So if you are using just flour you’ll need to add that stuff. I used Pamela’s baking mix and they were perfect

      • Casey Linn says

        I tried these today with the Pamela’s baking mix also…the dough tastes fantastic and everything else seemed to go well. However, they spread substantially while baking and in my attempt to not “over”do them, they ended up sticky and gooey…and the pan that I baked a little longer stuck badly and were also quite thin. Any ideas for help? I’m a newly diagnosed Celiac and this has been my first “baking” attempt as I figured it would be as depressing I thought!

    • Princess says

      I tried the recipe using everything it called for and they didn’t turn out good at all. I think there is way too much flour in the recipe. You would need to up the butter to get the soft chewy taste. They weren’t at all what I was expecting. I use the GF chocolate chip recipe and I love it! This one, not so much.

    • LaLa says

      I followed the recipe to the word and mine did not spread at all. They were cracked balls and burned on the bottom (was waiting for them to spread) Was wanting to make for my 3 kids to decorate now have to start all over. Not sure what happened I bake GF all the time. :(

    • Jacob S says

      As one person who replied mentioned, the Minimalist Baker’s GF baking mix includes baking powder AND baking soda, without which I see no ability for puffed cookies.

  48. Amber says

    Hi, these look delicious, but I just thought you should know oats are not exactly gluten free – and in some countries can’t be advertised as such. Just in case you ever feed a coeliac – as it will actually make some of them sick.

    • Emma says

      Yay! I’m glad somebody said it. I have this “gluten free oats are not gluten free” discussion all the time. What a great link. Thanks for sharing!

      • Kathryn Kellison says

        There also may be some cross-reactivity as well as the cross-contamination issue (often harvested with the same equipment used to harvest wheat). I just can’t take eating it even when the oats are certified gf.

  49. Liz 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. :)

  50. 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!!

    • Cecile says

      If you add a half tsp of cardamom to your dough and call them cardamom sugar cookies-they will look perfect! Turn a negative into a positive!

    • Becky says

      I had this same issue. Did you ever find a better buckwheat flour? I can’t seem to find any that is white. It makes everything brownish/grey.

      • Jay says

        Glad to hear it can be rolled out so my kids can cut shapes – i made the dough three days ago – can I just use it tonight – anything I need to do? (didn’t intend to leave it setting that long) – thanks (i’m not a baker, wife usually does that)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          This dough isn’t the easiest to do shapes with, but it can be done. I would recommend letting it thaw for a bit, just until it’s pliable (20 minutes?). While you’re cutting out shapes, if it becomes unmanageable, set it back in the freezer to set. Hope that helps and good luck!

          • Jay says

            thanks! they were tough to work with BUT we got thru it, I had to pull small amounts out of the freeze, the kids had a good time and most of all they are tasty! (I would be curious to know if anyone else found a trick because it looked like one person said they were pretty easy to shape

          • Rbbie says

            My glutenfree cookie mix was too crumbly so I had to add more liquid and I found it easier to roll and cut into shapes when it was warmer .

  51. Ali | Gimme Some Oven 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.) ;)

  52. Kate @ Coffee with Kate says

    WOW, these look amazing. I’m a sucker for a fluffy sugar cookie, especially around the holidays. Bonus that it’s gluten free. I think I’ll try these out and frost them red and green. Thanks for the recipe!!

  53. 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!

  54. Lee 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!

      • Ruby J Lizama says

        I made come cookies today but I made them without the sprinkles and one batch with pumpkin pie flavoring, come out very well .

    • Sue says

      it look so wonderful! by the way, how long could it be ok in room temperature? since my son has multiple food allergy, i have to bring some cookies for our two weeks long vacation and I’m looking for suitable recipe :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sue! You can store them covered in an airtight container for several days. Freeze for longer term storage. Hope this helps!

      • donna kleinman says

        Hello I ‘d like to make this and have bob’s red mill gluten free baking mix.. do I need to add baking powder or baking soda ?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Donna, we aren’t quite sure which Bob’s product you are referring to, but if it does not contain baking powder and baking soda in the ingredients, we would recommending adding some of each (you can use our baking mix proportions for reference).