The most delicious, gluten-free sugar cookies are kicking off day 3 of cookie week right in time for your holiday baking! They have soft-baked centers with crispy edges, and are topped with one of my favorite store-bought vanilla icings and rainbow sprinkles.
They can be cut into any shapes you like, and topped however you prefer!
Guys- you’re going to love this cookie recipe! I originally made this recipe last year during the holidays, and knew I had to remake them for the blog. They truly are the perfect gluten-free sugar cookies with the right amount of sweetness, and ideal texture.
The bottoms are crispy. The centers are soft. The dough is easy to work with. I mean, does it get any better?
I like to keep things simple when decorating these cookies, but you can treat these as a blank canvas and go all out to make them festive!
You’ll need a few simple ingredients for this recipe, all of which are always stocked up in my pantry. Unfortunately I haven’t tested any substitutes for these, so be sure to stick to the recipe as listed for best results!
Here’s what you’ll need for these gluten-free sugar cookies:
- Almond flour
- Tapioca flour- tapioca flour is KEY in getting that crispy texture. For best results, I do not recommend any other flour substitute
- Sugar- I’ve used both coconut sugar and light brown sugar for these!
- Softened coconut oil- opt for refined coconut oil for a neutral taste
- Eggs
- Vanilla extract
- Baking powder
- Salt
- Your favorite vanilla icing and rainbow sprinkles to top
If you try this recipe, let me know in the comments below! Be sure to tag me on Instagram so I can see all of your creations.
Don’t forget to check out some of my other cookie week recipes, like these gluten-free peanut butter blossoms, or white chocolate macadamia cookies!
Gluten-free Sugar Cookies
Ingredients
- 1 + 1/2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup coconut sugar or light brown sugar
- 1/4 cup softened coconut oil, or vegan butter at room temp
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Vanilla Icing of choice, I love using this one
- Rainbow sprinkles to top
Directions
- In a medium sized bowl, whisk together the sugar, vanilla, egg, and coconut oil.
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder and salt.
- Mix the dry ingredients into the wet ingredients until a dough forms. I like to use my hands for this step to make sure everything is mixed in well.
- Cover the bowl and freeze the dough for 30 minutes, or refrigerate for at least an hour. *Do not skip this step, or the dough will be hard to work with
- Preheat your oven to 350 F. Once the dough is chilled, remove from freezer and divide it into two. Keep half in the fridge while you work with the other half.
- Cover your rolling pin (or bottle) with plastic wrap, and roll out half of the dough on a flat surface about 1/4 inch thick.
- Using your cookie cutters or top of a glass cup, cut shapes throughout the dough. Remove them gently and place them on a parchment lined baking sheet. Continue rolling the dough out until all cookies are formed, and repeat with second half of dough.
- Bake the cookies for 10 minutes, remove from oven and let cool completely before icing.
- Top each cookie with your favorite vanilla icing and rainbow sprinkles. You can decorate these any way you like!
- Keep stored in a sealed tight container for up to 1 week, or freeze for up to 3 months.
These came out great! We made Christmas cookies with them and they held their shape well. I didn’t make any substitutions.
Amazing!! So happy to hear that
Thank you for this recipe! My first sugar cookie in 4 years due to food restrictions!
I’m so glad you tried it, Bethany!
Love this recipie! Instead of coconut oil I used ghee, worked perfectly. Also only had half the amount of tapioca flour left so I used regular gf flour for the other half. Cookies were soft in center and crispy on edges! I should have made them a little thicker tho!