Gluten Free Sugar Cookies


I love cookies and honestly I haven’t met one cookie that I didn’t like, except Oreos – I just don’t get it. Like most of the foods I love, my obsession for cookies is somehow tied to childhood. When I was a kid, I hung out with my mom all the time, and one of our rituals was going to the Citadel Mall in Charleston, SC every month. I grew up in a small town so going to the mall involved driving for an hour and a half. So anyway, every time we went I got a sugar cookie from the Great American Cookie Company – needless to say cookies and I go way back. So it just makes sense for me to start posting stuff about cookies – starting with a classic sugar cookie recipe.

So I forgot to mention that this past summer I went gluten free for about 3 months for a bunch of boring reasons. Since then I’ve been kind of on and off with it and I’m basically only gluten free when it’s convenient – and it’s never convenient. Since the new year I’ve sort of recommitted to – at the very least – eating less gluten. So I thought, why not make my first cookie recipe post a gluten free one. I wish I could take full credit for this recipe, but I can’t. Much of the credit belongs to the sugar cookie recipe on the back of Target brand sugar, which just happened to be delicious. Let’s get into it.


  • 2 3/4 cups all-purpose gluten free flour (I picked up some from Trader Joe’s)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 2 sticks butter, softened
  • 1 egg
  • 1 tsp vanilla


  1. Preheat your oven to 375 degrees. Then combine flour, baking soda, baking powder, and salt into a small bowl – set this aside for now.
  2. In a large bowl, cream sugar and butter together until it’s creamy. Then add the egg and vanilla, continue to mix until it’s fluffy.
  3. Pour your dry ingredients into your sugar/butter mixture and mix until well combined.
  4. Roll cookie dough into small balls – about 1 inch. If you want a flatter cookie you can press the balls out on your cookie sheet, but if you prefer a more mounded style cookie let the oven do the flattening.
  5. Bake 8 -10 minutes, you want the edges to be golden. Cool cookies for a few minutes and enjoy!

Makes around 4 dozen cookies.