
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 I originally made this recipe last year during the holidays, and knew I had to remake them for the blog.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.
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!
These were really great! Definitely got my sugar cookie fix from these this holiday season and certainly didn’t miss the unhealthier ingredients! Didn’t bother frosting or decorating … great straight out of the oven! Thank you for this recipe.
How did your cookies turn out more neutral colored? Mine were tan due to the coconut sugar, but not sure how yours weren’t?! Still taste great though!
I’m so happy to hear that, Natalie! I used light brown sugar in mine. I made a note at the top of the recipe that coconut sugar will darken the cookies, and that I used light brown sugar in the ones pictured- that’s why they’re lighter 🙂
I don’t have any tapioca flour. 🙁 is there a sub for that?
Unfortunately I haven’t tested any substitutes for it! Most times you can swap cornstarch or rice flour, but I personally haven’t tested it so can’t say for sure.
These are so so good!! 😊😊
So glad you liked them, Leah!