Gluten-Free Sugar Cookies That Don’t Spread

There’s nothing quite like the joy of baking sugar cookies, especially during the holiday season. But if you follow a gluten-free diet, finding a recipe that holds its shape for decorating can feel like an impossible quest. Many gluten-free cookie recipes spread too much, losing their charming shapes and crisp edges.

This Gluten-Free Sugar Cookies That Don’t Spread recipe is the solution you’ve been looking for. These cookies have soft centers, crisp edges, and a texture that’s perfect for decorating. Whether it’s Christmas, birthdays, or a simple afternoon treat, these cookies will impress both gluten-free and non-gluten-free friends alike.

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Why These Gluten-Free Sugar Cookies Work

Creating sugar cookies that don’t spread involves a few key elements:

• The Right Flour Blend: Gluten-free flours behave differently than wheat flour. Using a blend that combines structure-giving ingredients like rice flour or tapioca starch helps cookies keep their shape.

• Chilling the Dough: Cold dough prevents excessive spreading during baking.

• Correct Fat Ratio: Butter or a butter alternative provides flavor and slight spread without making cookies flat.

• Minimal Leavening: Too much baking soda or powder can make gluten-free cookies puff up and lose their form.

By carefully balancing these elements, you’ll get cookies that are both beautiful and delicious.

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Ingredients for Gluten-Free Sugar Cookies

Here’s what you’ll need to make these perfect cut-out cookies:

• 2 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp if not)

• ½ tsp baking powder

• ¼ tsp salt

• ¾ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 2 tsp pure vanilla extract

• ½ tsp almond extract (optional for extra flavor)

For decorating:

• 1 cup powdered sugar

• 1–2 tbsp milk or dairy-free alternative

• ½ tsp vanilla extract

• Food coloring (optional)

• Sprinkles or decorative sugar

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Step-by-Step Instructions

Preparing the Dough

1. Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes 2–3 minutes.

3. Add egg and extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.

4. Incorporate dry ingredients: Gradually add the flour mixture, mixing just until incorporated. Avoid overmixing to keep cookies tender.

5. Chill the dough: Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour. This helps prevent spreading during baking.

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Rolling and Cutting

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roll out dough: Lightly flour a surface with gluten-free flour and roll dough to about ¼-inch thickness.

3. Cut shapes: Use cookie cutters to create your desired shapes. Carefully transfer them to the prepared baking sheet.

4. Chill again: For extra stability, refrigerate cut-out cookies on the baking sheet for 10–15 minutes before baking.

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Baking

1. Bake cookies: Place the cookies in the preheated oven for 8–10 minutes, or until edges are lightly golden. Keep a close eye—gluten-free cookies can brown quickly.

2. Cool completely: Transfer cookies to a wire rack to cool completely before decorating.

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Decorating Your Cookies

Once your cookies have cooled, you can have fun with decoration.

Simple Glaze

1. Mix powdered sugar, milk, and vanilla extract until smooth.

2. Add food coloring if desired.

3. Spread glaze over cooled cookies and allow it to set for at least 30 minutes.

Royal Icing for Detailed Designs

1. Beat 2 cups powdered sugar with 2–3 tbsp milk and 1 tsp vanilla extract until smooth.

2. Add more milk to thin or more powdered sugar to thicken.

3. Use a piping bag or small squeeze bottle for detailed designs.

Tips for Perfect Decorated Cookies

• Avoid decorating warm cookies; icing may slide off.

• Store decorated cookies in a single layer or with parchment paper between layers to prevent sticking.

• For holiday cookies, sprinkles, edible glitter, or colored sugar can add a festive touch.

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Tips for Gluten-Free Baking Success

• Measure flour carefully: Gluten-free flour can be dense; spoon it into the measuring cup and level with a knife rather than scooping.

• Room temperature ingredients: Ensure butter and egg are at room temperature for smooth dough.

• Use parchment or silicone mats: Prevents cookies from sticking and makes cleanup easier.

• Experiment with flour blends: Some blends may give slightly different textures. A combination of rice flour, tapioca starch, and potato starch usually works well.

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Common Mistakes to Avoid

• Overmixing the dough: Leads to tough cookies. Mix only until ingredients are combined.

• Skipping chilling steps: Cold dough keeps cookies from spreading.

• Using too much flour: Can make cookies dry and crumbly.

• Overbaking: Cookies may look soft but continue to firm up while cooling. Remove them when edges are lightly golden.

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Storage and Freezing

Storing

• Store cooled cookies in an airtight container at room temperature for up to one week.

• For longer storage, keep in the fridge for up to 2 weeks.

Freezing

• Freeze baked cookies: Place cooled cookies on a baking sheet, freeze until firm, then transfer to a freezer-safe container for up to 3 months.

• Freeze dough: Wrap dough tightly and freeze for up to 2 months. Thaw in the fridge before rolling and cutting.

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Health Benefits of Gluten-Free Baking

• Digestive comfort: Gluten-free options can benefit those with celiac disease or gluten sensitivity.

• Customization: You can use alternative sweeteners or dairy-free substitutes to suit dietary needs.

• Creative freedom: Gluten-free baking encourages experimentation with unique flour blends and flavors.

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Frequently Asked Questions

Q: Can I use almond flour instead of gluten-free all-purpose flour?
A: Almond flour can work, but it may make cookies more fragile and slightly denser. It’s best to combine it with a starch like tapioca for structure.

Q: How can I make cookies dairy-free?
A: Replace butter with coconut oil or a vegan butter substitute, and use a plant-based milk for icing.

Q: Why are my cookies still spreading?
A: Make sure the dough is chilled, and check that the flour blend contains xanthan gum or another binder. Also, avoid excess butter.

Q: Can I make these cookies ahead of time?
A: Absolutely! Both the dough and baked cookies freeze well. Decorate after thawing for best results.

Q: What if my icing is too runny?
A: Add more powdered sugar gradually until the desired consistency is reached. For piping, it should hold its shape slightly but still flow smoothly.

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Creative Variations

• Lemon Sugar Cookies: Add 1 tbsp lemon zest to the dough for a bright, citrusy flavor.

• Chocolate-Dipped Cookies: Dip half of the cooled cookie in melted dairy-free chocolate for an extra indulgence.

• Spiced Sugar Cookies: Mix in ½ tsp cinnamon or pumpkin pie spice for a cozy twist.

• Mini Sandwich Cookies: Spread jam or frosting between two cookies for bite-sized treats.

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Perfect Occasions for These Cookies

These cookies aren’t just for Christmas! They’re perfect for:

• Birthday parties and kids’ events

• Baby showers or gender reveal parties

• Cookie swaps and holiday gatherings

• Afternoon tea or coffee breaks

The fact that they hold their shape and decorate beautifully makes them versatile for any celebration.

Conclusion

Baking Gluten-Free Sugar Cookies That Don’t Spread doesn’t have to be intimidating. With the right flour blend, chilled dough, and careful attention to detail, you can create cookies that are not only delicious but also perfect for decorating. Whether you’re a seasoned baker or trying gluten-free baking for the first time, this recipe guarantees soft, crisp, and visually stunning cookies every time.

Your holiday baking, special occasions, and everyday treats just got a whole lot easier—and tastier.