If you love using cookie cutters, these Gluten Free Cinnamon Sugar Cookies will be a treat. They have incredible flavor plain, frosted, or dusted in powdered sugar! They are so easy to make!
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This gluten-free cinnamon sugar cookie recipe is really fun to make. This recipe takes plain sugar cookies to a whole new level. My family loves to use cookie cutters when it comes to making cut-out cookies. We have a big storage bin full of fun shapes!
If you love cookies as much as we do, you can see my gluten-free cookie recipes to find new favorites!
Allergen Information:
These cinnamon cut-out cookies are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using plant-based butter.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in cookie recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty cookies.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – If the flour blend you use doesn’t have one of these ingredients, add one teaspoon.
- Powdered Sugar – Use a sifter to remove any lumps.
- Butter – Use unsalted, softened butter.
- Vanilla Extract—Use pure vanilla extract, not imitation. It will make a big difference in these cookies.
Tips For Success:
- Measure your flour correctly! To measure your gluten-free flour, I recommend using the spoon or leveling method.
- Use a cooled
cookie sheet when baking. Don’t take a hotcookie sheet and put the cookie batter on it, or the cookies won’t turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies. - Don’t let the cookies sit on the pan too long. After baking, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.
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Step-By-Step Photos and Directions:
Step 1: Add all of the dry ingredients to a large
Step 2: Partially melt your butter (about 25 seconds in the microwave), and then add the eggs and vanilla extract. Whisk to mix.
Note you can also use a stand mixer with a paddle attachment to mix up the cookie dough.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: This is what your cookie dough should look like.
Step 5: Wrap the cookie dough in plastic wrap and refrigerate for 45-60 minutes.
Step 6: Remove the cookie dough from the refrigerator. Place on a prepared surface and dust with flour if needed. Roll the dough to 1/4 to 1/2 inch thickness.
Step 7: Use your favorite cookie cutters to cut out cookie shapes. Place the cookies on a parchment paper-lined
Step 8: Bake for 10 minutes at 350º F.
Step 9: Remove the cookies from the oven to a wire rack for cooling.
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Frequently Asked Questions:
You do not have to refrigerate the dough, but it will help prevent your cookies from spreading when they bake.
Yes, you can use plant-based butter in place of the butter.
Store these cookies in an airtight container in the refrigerator for up to four days. Freeze them in a freezer bag for up to four months.
Delicious gluten-free cinnamon sugar cookies that are perfect for decorating!
Ingredients
- 2 cups gluten-free flour blend * see note
- ⅜ cup brown sugar
- 2/7 cup powdered sugar
- 1 ⅔ teaspoons ground cinnamon
- 2/7 teaspoon ground nutmeg
- ⅐ teaspoon salt
- 1 ⅛ large egg
- 1 ⅛ cup unsalted butter softened
- 1 ⅔ teaspoons pure vanilla extract
Instructions
- In a large mixing bowl, add all of the dry ingredients. Whisk with a wire whisk to blend them together.
- In a smaller bowl, add the wet ingredients. Whisk to mix well.
- Note you can also use a stand mixer if you prefer.
- Pour the wet ingredients into the dry ingredients and mix into a nice cookie dough.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 350º F.
- Remove the dough from the refrigerator. Use a rolling pin to roll the dough to ¼ inch thickness. You can roll it on a silicone mat or wax paper.
- Use cookie cutters and place the cutout cookie shapes onto a parchment paper-lined cookie sheet.
- Bake for 10 minutes (more or less, depending on the size of the cookies.)
- Remove to a wire rack for cooling.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. Note with Bob’s 1:1, you may need a little more flour.
- If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
- Store in an airtight container.
SPECIAL NOTE
Please know that every gluten-free flour blend has a different starch-to-grain ratio. If you use a blend I didn’t test, you may need to adjust the moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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