These sugar cookies are the ones I keep coming back to every time someone asks for “those cut-out cookies” for birthdays or holidays. Soft in the middle, just a little crisp at the edges, and sturdy enough to hold their shape when you use fun cookie cutters.

I’ve tested more gluten-free cookie doughs than I can count, and this is the one that finally checked all my boxes. It’s reliable, easy to roll, and bakes up beautifully every single time.

I like making these with my kids for Christmas (they love using tree and star cutters) but they’re just as good for hearts on Valentine’s Day or pumpkins at Halloween. Honestly, any excuse to make them is fine by me.

What Makes These Cookies Special

I’m not usually one to call any recipe “the one,” but I’ve stopped tweaking this one because it just works.

• Soft Centers, Crisp Edges: The texture is everything you want in a sugar cookie. Soft and tender inside, with just enough structure at the edges.
• Almond and Vanilla Extract: That classic sugar cookie flavor with a little extra warmth.
• Holds Shape: No spreading into blobs in the oven. They stay true to your cookie cutter shapes.
• Sour Cream in the Dough: This is my secret weapon. It keeps the cookies moist and tender, which can be tricky with gluten-free baking.
• Easy to Make Dairy-Free: Swap in vegan butter and dairy-free sour cream and you’re all set.
• Freezer-Friendly: I almost always have a batch ready in the freezer for last-minute decorating sessions.

Ingredients You’ll Need

These are all easy to find and pretty standard if you bake gluten-free often.

Gluten-Free 1:1 Baking Flour
I use a good all-purpose blend that already has xanthan gum in it. Makes life easier and gives the right chew. I’ve tried a few brands—just use one you trust.

Cornstarch
Gives the cookies a lighter, more delicate crumb. I didn’t use this for years and always wondered why my cookies were too dense.

Sour Cream
The MVP here. It makes the dough easy to work with and keeps the baked cookies soft. I’ve used both regular and dairy-free versions with great results.

Vanilla and Almond Extract
Almond extract is the classic sugar cookie twist. It’s subtle but makes them smell like a bakery. If you’re not a fan, just stick with vanilla.

Butter
Room temperature is key so it creams properly with the sugar. For dairy-free, I use a half-and-half mix of shortening and vegan butter to get that same texture.

Sugar, Egg, Salt, Baking Powder
The essentials for any sugar cookie dough. Nothing fancy here.

How I Make Them at Home

This dough is simple, but there are a few steps that really help it turn out great every time.

Mixing the Dough

I cream the butter and sugar first until it’s really light and fluffy. Don’t rush this step—it helps give the cookies their tender texture.

Then I add the egg and both extracts. I like to beat it well so everything’s fully combined.

Next comes the sour cream in two parts, alternating with the dry ingredients. This keeps the dough smooth and prevents overmixing. I always scrape down the bowl to make sure there are no sneaky pockets of flour hiding at the bottom.

Chilling the Dough

Once the dough is mixed, I divide it in half, shape it into flat discs, and wrap them tightly. At least an hour in the fridge is non-negotiable. It firms up the butter so the cookies don’t spread and makes rolling much easier.

I’ve also left the dough in the fridge for two days when life got busy, and it baked up perfectly.

Rolling and Cutting

I flour my countertop lightly (gluten-free flour of course), then roll the chilled dough to about 1/4 inch thickness. My kids love picking out cookie cutter shapes.

The dough holds together well, but I always use a thin spatula to move the shapes onto the baking tray so they don’t distort.

Baking

I bake them at 350°F for about 9–11 minutes. I watch for the edges to be set without browning too much. Overbaking makes them dry, so I lean toward the lower end of the range.

After baking, they cool on the sheet for a few minutes to firm up before I move them to a rack.

My Favorite Frosting for These Cookies

I’m big on frosting with sour cream—it might sound odd, but trust me. The sour cream cuts the sweetness of the sugar and gives a really nice creamy tang.

I use this frosting for most holiday cookies. It spreads easily, sets up nicely, and tastes miles better than any canned stuff.

You can tint it with food coloring for festive designs or just keep it simple and white with a sprinkle of sanding sugar.

Helpful Tips from My Kitchen

Always Chill the Dough
This isn’t optional. Chilled dough rolls better and keeps its shape. If you try to rush it, you’ll regret it.

Thickness Matters
I roll them about 1/4 inch thick. Thinner cookies will crisp up more (some people love that), but I like the balance of soft center and crisp edge.

Don’t Overbake
The edges should be set but not browned. Remember they continue cooking a bit after you pull them from the oven.

Make Them Dairy-Free
Swap in vegan butter and dairy-free sour cream. I’ve tested it—it works great.

How I Love Using These Cookies

These cookies are a staple at every holiday in our house. Christmas trees, hearts for Valentine’s Day, pumpkins for Halloween—you name it.

I’ve brought trays of these to school parties, neighbor cookie exchanges, and family gatherings. They’re always a hit because they look beautiful and no one can tell they’re gluten-free.

They’re sturdy enough for royal icing if you’re feeling fancy, but I usually go with buttercream because it’s quicker and more forgiving.

Storage and Freezing

I store finished cookies in an airtight container at room temperature for up to 3 days. Though to be honest, they rarely last that long here.

For longer storage, I freeze them unfrosted. I layer them between parchment in a freezer container and they’re good for up to 3 months. I pull them out and frost them as needed, which is perfect for last-minute treats.

Frequently Asked Questions

Do I have to chill the dough?
Yes, definitely. It makes rolling easier and stops the cookies from spreading too much.

How thick should I roll them?
About 1/4 inch is my standard. It gives the best texture—soft inside, crisp edge.

Can I make them dairy-free?
Absolutely. Use vegan butter and dairy-free sour cream. I’ve done it many times with good results.

These cookies are one of those recipes that’s just part of our family baking tradition now. They’re simple to make, easy to customize, and most importantly—everyone actually loves eating them.

Try other Cookies recipes:

• Gluten-Free Chocolate Chip Cookies
• Thin Crispy Chocolate Chip Cookies
• Banana Pudding Cookies