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Pillowy soft gluten free sugar cookies that are lightly sweetened with honey. Perfect for making cut out cookies and decorating.
Tis that time of year for a good sugar cookie recipe! I rarely make cookies these days except during the holiday season when I make several batches. Usually, I make so many that I will pop them in the freezer and eat them for several months afterward. If you are planning to freeze cookies, I recommend placing parchment paper in between the cookies so they don't stick together.
I also love making batches of cookies to hand out to friends and family, so it's essential for me to have a tried and true gluten free sugar cookie recipe. This gluten free cookie recipe can be used to make just plain sugar cookies or you can use it to make gluten free cut out cookies using your favorite Christmas cookie cutters. Just let them cool a bit before you add the frosting and sprinkles!
This gluten free sugar cookie recipe makes about a dozen cookies depending on the size of your cookie cutters, so feel free to double or triple the recipe as needed. When they come out of the oven, they will be lightly sweet and pillowy soft in the center. The best thing about these gluten free cookies is that they are also refined sugar free and not overly sweet. If you want a really sweet cookie, go ahead and double the amount of honey in the recipe.
Gluten free sugar cookies are the perfect holiday recipe, especially if you are making them for someone with allergies. And they are even more fun to make with kids! They are simple enough to not get overwhelmed. Just mix the dry ingredients, then the wet ingredients, roll out, cut, and bake.
What You Will Need
1 cup almond flour
½ cup coconut flour
½ cup tapioca flour
¼ tsp baking powder
1 tsp cinnamon (optional)
¼ cup softened butter
½ cup milk
¼ cup honey
1 tsp vanilla extract
How To Make Gluten Free Sugar Cookies
Preheat the oven to 350°F.
In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder, and cinnamon.
Then add in the softened butter, milk, honey, and vanilla extract and mix until the dough begins to stick together. You can refrigerate the dough for a few hours to make it easier to roll out. I would recommend wrapping it in plastic wrap or a beeswax wrap if you do this.
Flour a surface with almond flour and begin to roll out your dough. Flour the surface of the dough and make sure to roll out in different directions to prevent the dough from cracking.
Cut the dough into your desired shapes and place onto a baking sheet lined with parchment paper.
Bake for 25 minutes. The cookies should be baked on the outside but soft and fluffy on the inside.
Remove the cookies from the oven and allow them to cool on a drying rack for 10 minutes.
You can eat them as is or decorate them as desired. I like to sprinkle a little coconut sugar and cinnamon on top. Enjoy!
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Gluten Free Sugar Cookies
- 1 Cookie sheet
- 1 hand or stand mixer
- 1 Rolling Pin
- cookie cutters (optional)
- Preheat the oven to 350°F.
- In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder, and cinnamon.
- Then add in the softened butter, milk, honey, and vanilla extract and mix until the dough begins to stick together.
- Flour a surface with almond flour and begin to roll out your dough.
- Cut the dough into your desired shapes and place onto a baking sheet lined with parchment paper.
- Bake for 25 minutes. The cookies should be baked on the outside but soft and fluffy on the inside.
- Remove the cookies from the oven and allow them to cool on a drying rack for 10 minutes.
- You can eat them as is or decorate them as desired. Enjoy!