This gluten free soft sugar cookie recipe makes delicious classic soft sugar cookies that actually taste good! These cookies are soft, sweet, and taste like the real thing. They’re easy to make, and perfect for anyone craving a homemade cookie that’s simple, affordable, and absolutely irresistible. And if you have dairy intolerances, these sugar cookies are also completely dairy free!
Easy Sugar Cookies that are Gluten Free and Dairy Free?
There’s something timeless and comforting about a classic sugar cookie, but what do you do if you have to eat gluten free? Soft, lightly sweet, and simple enough to enjoy any day of the week, sugar cookies have a way of bringing back memories of baking with family, sneaking warm cookies off the pan, and enjoying an easy homemade treat. Unfortunately, when you’re eating gluten free, those simple pleasures often get replaced with dry, gritty, or oddly flavored store-bought cookies that cost far more than they should.
That’s exactly why you’ll love this gluten free soft sugar cookie recipe! These cookies are proof that gluten-free baking can actually taste good. They bake up soft and tender with a delicate crumb—nothing like the dense, crumbly, or chalky texture so common in overpriced pre-made gluten-free desserts. Best of all, they’re made with regular pantry ingredients, not expensive specialty products.
This recipe is perfect when you want a tasty gluten-free treat without the frustration! There’s no chilling, rolling, or complicated steps, making it easy even if gluten-free baking hasn’t gone well for you in the past. The dough comes together quickly, bakes in minutes, and delivers cookies that taste like a “normal” sugar cookie—the kind no one would guess is gluten free.
A sprinkle of sugar on top adds just the right touch of crunch and sweetness, while the soft center keeps these cookies tender long after baking. Whether you enjoy them warm, pack them into lunchboxes, or dress them up with frosting for a special occasion, they hold their own against any traditional sugar cookie.
This gluten free soft sugar cookie recipe is dairy free, too, so if you can’t tolerate dairy, it’s the perfect sugar cookie recipe for you, too!
If you’re tired of paying premium prices for gluten-free treats that really aren’t that impressive, this homemade recipe is a refreshing change! Simple, affordable, and genuinely delicious, these cookies prove you don’t have to settle when baking gluten free!
This Gluten Free Soft Sugar Cookie Recipe is from:
[gfdf]
Gluten Free Soft Sugar Cookie Recipe
This Gluten Free Soft Sugar Cookie Recipe makes soft, tender gluten-free sugar cookies with lightly crisp edges and a classic sugar-cookie flavor. Made with basic gluten free ingredients, these sugar cookies are easy to mix, quick to bake, and perfect for everyday treats or special occasions!
- Yield: 4 dozen
Ingredients
2⁄3 cup sugar
1⁄3 cup shortening
1 egg
1⁄3 tsp. vanilla
1⁄3 cup dairy free milk (rice or soy)
1 tsp. vinegar
1 tsp. baking powder
1⁄3 tsp. baking soda
2 cups gluten free all purpose flour
1 teaspoon xanthan gum (only if not already included in the flour blend)
Instructions
- Preheat oven to 350°F. Lightly grease a cookie sheet.
- In a mixing bowl, cream together the sugar, shortening, egg, and vanilla until smooth.
- Add the dairy-free milk and vinegar; mix well.
- Add the baking powder, baking soda, gluten-free flour, and xanthan gum (if needed). Mix until smooth.
- Drop dough by tablespoonfuls onto the prepared cookie sheet, spacing cookies about 3 inches apart.
- Wet fingers and gently press each cookie flat to about ¾-inch thickness.
- Place a drop or two of water on the top of each cookie and spread around. Then sprinkle sugar on top.
- Bake for 5–10 minutes, just until set. Do not overbake.
- Allow cookies to cool completely on the cookie sheet before removing.
Notes
- For extra softness, remove cookies while they still look slightly underbaked in the center.
- These cookies firm up as they cool, so resist moving them too soon.
- Once cooled, they’re great plain or topped with glaze or frosting.
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