Gluten-Free Sugar Cookies Recipe (Gluten-Free, Dairy-Free)
Enjoy these gluten-free sugar cookies that taste like a mix between those nostalgic grocery store Lofthouse cookies and classic sugar cookies. These gluten-free sugar cookies are coated in fun, pink, festive sprinkles to make them perfect for Valentine’s Day, but they’re great for any holiday. They’re sweet with a delightful crunch from the sprinkles, and use Bob’s Red Mill 1:1 Gluten-Free Baking Flour. This sugar cookie recipe is both gluten-free and dairy-free, but doesn’t skimp on texture nor taste.
Tips on how to make this gluten-free sugar cookies recipe:
- Softened dairy-free butter is essential for creaming with powdered sugar, egg, and vanilla to avoid a grainy texture.
- Use any dairy-free butter. I typically use Trader Joe’s, Earth Balance, or Miyoko’s. Those that come in sticks are best for measuring.
- Powdered sugar is used instead of granulated to ensure the cookies are soft and smooth.
- This recipe only calls for baking powder which helps the cookies stay light and crumbly without spreading too much.
- Chill the dough for at least 2 hours before baking to help the flavors meld together and prevent the cookies from spreading too much during baking. This also helps prevent a grainy texture in gluten-free baking.
- Choose your sprinkles for decoration; sugar sprinkles, traditional rainbow sprinkles shape, or mini hearts which I’ll link here, you’ll need two packs, these pink mini pearl sprinkles would work too! Make sure to double check your sprinkles are gluten-free.
- Bob’s Red Mill 1:1 Gluten-Free Baking Flour works best for this gluten-free sugar cookie recipe, I have not tested this recipe using other brands (not sponsored). I use this gluten-free flour blend in most if not all my recipes to keep things easy.
- A #50 cookie scoop helps portion the gluten-free sugar cookie dough evenly, ensuring all your cookies are the same size for consistent gluten-free baking.
What you need to make these easy gluten-free sugar cookies:
Equipment:
- 1 Electric mixer (wooden spoon works too!)
- 2 Large baking sheets
- 1 Large Bowl
- 1 Medium Bowl
- Measuring Cups
- Tablespoon & Teaspoon Measurements
- Parchment Paper
- #50 Cookie Scoop (highly recommend)
Ingredients:
- 2 Cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1¾ Cups Powdered Sugar
- 3/4 Cup Dairy-Free Butter (any should work)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 2 Tsp Baking Powder
- ¼ Tsp Kosher Salt
- 1 Cup Pink Sprinkles (of your choosing)
How to make these gluten-free dairy-free sugar cookies:
Prepare the Dry Mix: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, cream together the softened plant-based butter, egg, vanilla extract, and powdered sugar.
Mix until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms. The dough may appear stretchy, which is normal due to the powdered sugar.
Chill the Dough: Cover the dough with parchment paper or plastic wrap, pressing it directly against the surface to prevent drying. Chill in the refrigerator for 2 hours.
Form Cookies: Using a #50 cookie scoop, scoop out dough balls.
Roll in Sprinkles: Pour sprinkles into a small bowl and roll the sides and domed tops in the sprinkles. Place them 2 inches apart on the prepared baking sheets.
Bake: Bake in the preheated oven at 350ºF for 10 minutes, or until the centers of the cookies rise slightly.
Shape Cookies (optional): Immediately after baking, carefully place a small heat-safe circular dish slightly larger than the cookies over the hot cookies. Gently swirl in a circular motion to round off the edges. Handle with care as the cookies are fragile when hot.
Cool: Allow the cookies to cool completely on the baking sheet to prevent breaking.
Equipment
- 1 Electric mixer (wooden spoon works too!)
- #50 Cookie Scoop (highly recommend)
Ingredients
- 2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1¾ Cups Powdered Sugar
- 3/4 Cup Dairy-Free Butter (any should work)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 2 Tsp Baking Powder
- ¼ Tsp Kosher Salt
- 1 Cup Pink Sprinkles (of your choosing)
Instructions
- Prepare the Dry Mix: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, cream together the softened plant-based butter, egg, vanilla extract, and powdered sugar until smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms. The dough may appear stretchy, which is normal due to the powdered sugar.
- Chill the Dough: Cover the dough with parchment paper or plastic wrap, pressing it directly against the surface to prevent drying. Chill in the refrigerator for 2 hours.
- Preheat and Prepare: After chilling, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper.
- Form Cookies: Pour sprinkles into a small bowl. Using a #50 cookie scoop, scoop out dough balls and roll the sides and domed tops in the sprinkles. Place them 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 minutes, or until the centers of the cookies rise slightly.
- Shape Cookies: Immediately after baking, carefully place a small heat-safe circular dish slightly larger than the cookies over the hot cookies. Gently swirl in a circular motion to round off the edges. Handle with care as the cookies are fragile when hot.
- Cool: Allow the cookies to cool completely on the baking sheet to prevent breaking.
- Serve: Enjoy these festive cookies with your favorite dairy-free milk!
Video
Notes
Nutrition
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