Name: Gluten-Free Christmas Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 24 cookies

Soft Gluten-Free Cut-Out Sugar Cookies with Buttercream

Gluten-free Christmas cookies shouldn’t mean compromising on texture or flavor. These soft buttery sugar cookies hold their shape perfectly for festive cut-outs without spreading, crumbling, or requiring lengthy chill times. Made with a simple gluten-free flour blend and finished with creamy vanilla buttercream, they deliver the nostalgic holiday bakery experience everyone craves—completely safe for celiac and gluten-sensitive celebrations.

Why This Recipe Works Perfectly

High-quality 1:1 gluten-free flour replaces wheat flour seamlessly while xanthan gum mimics gluten’s elasticity preventing crumbling. A higher ratio of baking powder provides lift without spread. Creaming butter and sugar aerates the dough for softness. The no-chill method saves time, getting cookies from mixing bowl to cooling rack in under 45 minutes.

Perfect Gluten-Free Sugar Cookies

Prep Time: 20 Minutes Bake Time: 8-10 Minutes Makes: 24 Cookies

Soft no-chill gluten-free cut-out cookies perfect for decorating.

Cookie Dough:

3 ¼ cups gluten-free 1:1 baking flour (with xanthan gum)
1 ½ tsp baking powder
¾ tsp salt
1 cup unsalted butter, softened (2 sticks)
1 ½ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract

Buttercream Frosting:

½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk or heavy cream
Food coloring (gel preferred)

Step-by-Step Instructions:

Make the Dough:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk gluten-free flour, baking powder, and salt.
In a large bowl, beat softened butter and sugar 2-3 minutes until fluffy.
Add eggs one at a time, beating well. Mix in vanilla extract.
Gradually add dry ingredients, mixing until a soft dough forms (it will be thick).

Roll & Cut:

Divide dough in half. Roll out between two sheets of parchment paper to ¼-inch thickness.
Cut shapes with cookie cutters dipped in GF flour. Transfer to baking sheets.
Re-roll scraps immediately (no chilling needed unless dough gets warm).

Bake & Cool:

Bake 8-10 minutes until edges are set but not browned (pale is perfect).
Cool on baking sheet 5 minutes (essential for setting structure) before transferring to wire rack.

Decorate:

Beat frosting ingredients until smooth. Tint with food coloring.
Spread or pipe onto completely cooled cookies. Add sprinkles immediately.

GF Baking Tip: Measure flour by spooning into cup and leveling. King Arthur Measure for Measure or Bob’s Red Mill 1:1 work best. Cool completely before moving to prevent breaking.

Mastering Gluten-Free Texture

Flour Blend Selection

Use a “measure for measure” or “1:1” blend that includes xanthan gum. If your blend lacks it, add 1 ½ tsp xanthan gum. Almond flour blends (like almond flour alone) won’t work for cut-outs without modification.

Rolling Technique

Rolling between parchment paper prevents sticking without adding excess flour which dries out cookies. If dough becomes sticky, chill for 10 minutes. Thickness matters—¼ inch ensures soft centers; thinner yields crispy crackers.

Cooling is Cooking

Gluten-free baked goods are fragile when hot. Leaving them on the hot baking sheet for 5-10 minutes allows the structure to set firm enough to move without crumbling. Don’t skip this step!

Delicious Variations

Lemon Sugar Cookies

Add 1 Tbsp lemon zest to dough and replace vanilla in frosting with fresh lemon juice. Bright citrus flavor perfectly balances sweetness.

Almond Sugar Cookies

Replace 1 tsp vanilla with almond extract. Top with sliced almonds or almond glaze. Classic bakery flavor profile.

Chocolate Dipped

Skip the frosting. Dip half cooled cookie in melted dark chocolate. Sprinkle crushed candy canes or nuts before chocolate sets.

Dairy-Free Option

Substitute butter with high-quality vegan butter sticks (Miyoko’s or Earth Balance). Use almond or oat milk in frosting. Chill dough 15 minutes as vegan butter softens faster.

Spice Cookies

Add 1 tsp cinnamon + ½ tsp nutmeg to dry ingredients. Perfect warm holiday variation without molasses.

Storage & Make-Ahead Guide

Room Temperature

Store frosted cookies in airtight container in single layers separated by wax paper for 3-4 days. Gluten-free baked goods stale faster, so airtight is key.

Freezing Dough

Freeze dough disks wrapped tightly in plastic for 2 months. Thaw in fridge overnight before rolling. Alternatively, freeze cut raw shapes and bake from frozen (add 2 minutes bake time).

Freezing Baked Cookies

Freeze unfrosted cookies up to 3 months. Thaw and decorate fresh. Frosted cookies freeze well if frosting is set hard before stacking.

Frequently Asked Questions

Cookies spreading too much?

Butter was likely too warm or melted. Dough should be cool to touch. Chill cut shapes on baking sheet 10 minutes before baking to fix spread.

Dough too crumbly?

Too much flour measured. Add 1 Tbsp milk to bring dough together. Weighing flour (140g per cup) prevents this common GF issue.

Can I use almond flour?

Not 1:1 in this recipe. Almond flour requires different binding agents (eggs/tapioca). Stick to a rice-flour based GF blend for best cut-out results.

Why are they gritty?

Some rice flours are coarser. Let batter/dough rest 15 minutes before baking allows flour to hydrate fully, smoothing texture significantly.

Frosting crusting?

Buttercream naturally crusts (perfect for stacking). For soft frosting, add 1 tsp corn syrup. For hard royal icing, use meringue powder recipe.