The {BEST Gluten} Free Sugar Cookies

The {BEST Gluten} Free Sugar Cookies

Nine years ago we had just moved into our home and were right in the middle of HUGE renovation projects. One of my new neighbors (Marie,l from Or so she says) stopped by for a visit and the yummiest sugar cookies I had ever tasted! It was a recipe I knew I needed to add to my collection.

The cookies quickly became a staple in our home. My daughter loved helping me make, bake, and decorate them for every occasion.

The {BEST Gluten} Free Sugar Cookies

Fast forward a few years and I received my celiacs disease diagnosis. I went through some serious food grieving and then started on my quest for figuring out how to be successful at cooking and baking gluten free.

The {BEST Gluten} Free Sugar Cookies

I threw out many failed attempts, ingredients I just plain didn’t like, & hundreds of dollars before I finally started making sense of and getting a feel for how gluten free baking should feel and taste.

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Years later, another one of my talented neighbors (Jamie, from Jamie Healy Photography) came over to do a little shoot of my daughter and I doing one of my favorite things…. gluten free baking! And we just so happened to pick one of my daughters favorite recipes to help me with… the BEST {Gluten Free} Sugar Cookies (adapted from my neighbor, Mariel).

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We typically make this recipe for Christmas and Valentine’s Day because it makes SO MANY COOKIES, and therefore makes a great cookie to SHARE!

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The Softest, Chewiest, Best Sugar Cookies

  • 5 1/2 cups Gluten Free flour (I also like this one)
  • 2 tsp. Baking soda
  • 1 tsp. Baking powder
  • 4 sticks softened butter
  • 3 cups white sugar
  • 2 eggs
  • 2 tsp. vanilla (my favorite here)
  • 6 TBS. buttermilk

Preheat oven to 350 degrees. In a mixer, cream together the butter and sugar until somewhat smooth. Beat in the egg and vanilla. In another bowl, stir together the dry ingredients: flour ( I always measure GF flour on the light side and like to fluff it up before measuring), baking soda, and baking powder. *See note below for my favorite measuring cups!

Add the dry ingredients to the creamed ingredients. Mix well. Add the buttermilk to make the dough soft, not wet. Roll into med/small balls. Place on ungreased cookie sheet and bake until done (about 8-9 minutes).

Let cool on wire rack or towel. Frost.

I have also turned these into Snickerdoodles! Instead of frosting, when you roll the dough balls, roll them into a mixture or cinnamon and sugar. Bake as usual.

Butter-cream Frosting

  • 1 stick softened (not melted) butter
  • 4 cups powdered sugar
  • 1 tsp. vanilla
  • Milk to consistency
  • Food coloring

Directions: Mix well with hand mixer. (I usually 1 1/2 this recipe because I like more frosting.)

Thanks to my darling friend and neighbor Mariel, from Or So She Says, for letting me share her recipe with you. Find the original recipe here.

*If you are in need of new measuring cups, find my favorite measuring cups here. They are a bit spendy, but I have had mine FOREVER and they still look like brand new.




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