Snowflake Sugar Cookies (gluten-free) — celebrate the season with these tender, buttery sugar cookies made without gluten. Light, soft, and elegantly decorated, they’re perfect for holiday plates, cookie exchanges, or a cozy afternoon baking session with the kids.
At my house, sugar cookies are the undisputed favorite — they disappear faster than I can frost them. The Santa cookie jar never stays closed for long; every time I turn away, another hand reaches in for a cookie. That’s part of the joy of baking: the delight on little faces and the sweet chaos in the kitchen.
These gluten-free snowflake sugar cookies keep the classic flavor and texture everyone loves, while accommodating dietary needs. They’re simple to make, easy to shape with a snowflake cutter, and they hold up well to frosting and sprinkles. For busy bakers, the dough can be chilled briefly to make rolling easier, and the recipe scales nicely if you want to double the batch for gifting.
I baked a delicate batch while the kids were at school so I could photograph and frost a few without little fingers in the mix. On the very next day, I made another batch with enthusiastic helpers — and of course the cookies barely made it into the oven. Kids especially love decorating these with plenty of frosting and extra sprinkles; if you enjoy that too, let them take the lead — over-the-top frosting is part of the fun.
These cookies are soft and buttery, with a pleasant sweetness that pairs perfectly with a smooth organic vanilla frosting and delicate snowflake sprinkles. They make an excellent offering for holiday gatherings, teachers, neighbors, or anyone who appreciates a classic homemade treat. If you have a little extra time, consider doubling the recipe and wrapping a few in cellophane or a festive box for a thoughtful homemade gift.
Other cookie recipes to try: Nutty Chocolate Chip Cookie (Gluten-Free) and Double Chocolate Peppermint Cookies (Gluten-Free, Vegan).
Snowflake Sugar Cookies (Gluten-Free)
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Ingredients
- 2 cups gluten-free flour
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder
- 1/2 cup grass fed butter room temperature
- 1 cup organic sugar cane
- 1 free-range egg
- 1 tsp vanilla extract
- 1 tub organic vanilla frosting
Instructions
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Combine the dry ingredients in a small bowl: gluten-free flour, sea salt, and baking powder. Whisk until evenly mixed.
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In a medium bowl, beat the room-temperature butter with the sugar, then add the egg and vanilla. Whisk until the mixture is smooth and well combined.
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Add half of the dry flour mixture to the wet ingredients and stir to combine. Then add the remaining flour and mix until the dough is uniform and holds together.
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Turn the dough out onto a lightly floured surface, or sandwich it between two sheets of parchment paper. Roll the dough to about 1/4 inch thickness for even baking.
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Cut cookies using a snowflake cookie cutter. Gather scraps, re-roll the dough, and continue cutting until all dough is used.
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Arrange cookies on a baking sheet and bake in a preheated 350°F oven for about 7 minutes, or until the edges are just about to turn golden. Avoid overbaking to keep them tender.
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Allow cookies to cool completely on a wire rack before spreading frosting. Decorate with your favorite sprinkles and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.