My Perfected Sugar Cookie Recipe (can be made gluten free)
There are a handful of recipes I come back to year after year, and this sugar cookie recipe is one of them. I started perfecting it when my girls were little, determined to create a gluten-free cookie that still tasted like the classic we all grew up with—and one that didn’t rely on cornstarch.
All these years later, I’m still making them… only now I’m making them with Paisley.
It’s funny how a recipe becomes part of your family’s story.
These cookies are soft, delicious, and hold their shape beautifully—without being fussy. Sometimes I skip the royal icing altogether and whip up a simple cream cheese frosting. The kids pile on sprinkles, make a joyful mess, and those are always the cookies everyone remembers.
One of the best parts? You can make the dough ahead of time and freeze it. That alone has saved me during many busy Decembers.
Below is the exact recipe I’ve used for years. I hope it becomes part of your family traditions the way it has for mine.
Kelli’s Perfect Sugar Cookies (can be made gluten free)
Ingredients
Dry Ingredients
- 480 g all-purpose flour or 00 flour. I have used bobs red mill 1/1 gluten free flour for GF cookies and Anas Italian 00 flour( Not GF) Any high quality all purpose flour will do.
- 40 g arrowroot powder
- ¾ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 200 g sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
1. Sift the flour, arrowroot, and salt together. Give it a quick whisk to
2. In a stand mixer, beat the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. Add the dry ingredients to the wet mixture a little at a time, mixing just until incorporated.
The dough should feel soft but not sticky.
6. Roll the dough into a ball and wrap tightly in plastic wrap—
or flatten it inside a gallon zip-top bag if you plan to freeze it.
Chill for at least 1 hour.
7. Roll out on a lightly floured surface and cut into shapes.
Place on a Silpat-lined baking sheet.
If you want cookies that hold their shape perfectly, cut them, place the shapes on a baking sheet, and chill them an additional 20 minutes before baking.
8. Bake at 375°F on convection for 8–10 minutes.
Every oven is different, so watch closely:
As soon as the edges begin to turn the faintest golden brown, pull them out.
9. Cool and Decorate
Let cookies cool completely before icing.
Royal icing works wonderfully, but a simple cream cheese frosting tastes incredible and is perfect for kids.
Tips for the Best Sugar Cookies
- Always measure ingredients—precision matters with gluten-free baking.
- Chilling is essential for shape, texture, and clean edges.
- Freeze the dough ahead of time to make holiday baking simpler.
- Let the decorating be fun and imperfect… it’s the memories that matter.
If You Make Them…
I’d love to know! Tag me on Instagram @helloitskelli so I can see your creations.
Happy baking, friends.
From my kitchen to yours—may these cookies bring joy to your home the way they have to mine. 🤍
x0x0,
Kelli