Alton Brown Gluten-Free Sugar Cookies

This delicious gluten-free sugar cookie recipe from Alton Brown is perfect for any occasion! These quick and easy cookies are light, buttery, and melt-in-your-mouth good. The versatile dough is ideal for cutting into fun shapes and decorating with royal icing. Plus, you can whip up these sweet treats with simple, everyday ingredients you likely already have at home.

Recipe Ingredients:

For the Gluten-Free Flour Mix

• 1 3/4 cups plus 1 1/2 teaspoons brown rice flour
• 1 1/2 cups plus 2 tablespoons white rice flour
• 1 cup plus 1 tablespoon cornstarch
• 1 1/4 cups plus 2 teaspoons tapioca flour or starch
• 1/2 cup plus 1 tablespoon plus 1/2 teaspoon potato starch
• 1 cup nonfat dry milk powder
• 1 tablespoon plus 1/2 teaspoon xantham gum

For the Cookies

• 3 1/2 cups Gluten-Free Flour Mix (above)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup plus 1 tablespoon plus 2 teaspoons granulated sugar
• 16 tablespoons (2 sticks) unsalted butter, softened to 67°F
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Confectioners’ sugar, for rolling
• Royal Icing, for decorating

How To Make Gluten-Free Sugar Cookies?

1. Make the Gluten-Free Flour Mix: Combine all flour mix ingredients in a large, airtight container, shake well, and store for up to 6 months.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour mix, baking powder, and salt.
3. Cream the Butter and Sugar: In a stand mixer with a paddle attachment, cream the butter and sugar on medium-low speed until light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Mix in the egg, vanilla extract, and almond extract until just combined, around 15 seconds.
5. Combine Dry and Wet Ingredients: Reduce the speed to low and gradually add the dry flour mixture until fully incorporated, about 30 seconds.
6. Shape and Chill the Dough: Divide dough into two rectangles (approx. 10x15cm / 4×6 inches), wrap in plastic wrap, and refrigerate for at least 6 hours or overnight.
7. Preheat the Oven: Position one oven rack in the top third and the other in the bottom third of the oven. Preheat to 325°F / 160°C (fan).
8. Roll Out the Dough: Let dough sit at room temperature for 10 minutes. Roll out to 6mm / 1/4-inch thick between two parchment sheets, lightly dusted with confectioners’ sugar.
9. Cut Cookie Shapes: Use cookie cutters to cut shapes and transfer them to parchment-lined baking sheets using a small offset spatula.
10. Chill Before Baking: Refrigerate the cut cookies on the baking sheets for 30 minutes to firm up.
11. Bake the Cookies: Bake straight from the fridge for 8 minutes, then rotate and swap the trays. Bake for an additional 7 minutes or until the edges just begin to brown.
12. Cool and Decorate: Allow cookies to cool completely on wire racks before decorating with royal icing, if desired.

Recipe Tips:

• Chill the Dough: Refrigerate the cookie dough for at least 6 hours. This helps the dough firm up, making it easier to roll out and ensuring the cookies hold their shape while baking.
• Use Parchment Paper for Rolling: Roll the dough between two sheets of parchment paper dusted with confectioners’ sugar. This prevents sticking and makes it easy to transfer cookies to the baking sheet.
• Keep Dough Cool While Working: If the dough gets too soft while cutting shapes, pop it back in the fridge for 10 minutes. This prevents cookies from spreading too much when baked.
• Bake Cookies Cold: Place the cookies in the oven straight from the fridge. Cold dough helps achieve a soft center and a slightly crispy edge.
• Rotate Baking Sheets: Halfway through baking, rotate the baking sheets and swap them between oven racks. This ensures even baking and perfectly golden cookie edges.

How To Store Leftovers?

• Refrigerate: Let the gluten-free sugar cookies cool completely to room temperature. Store them in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
• Freeze: Allow the cookies to cool completely before freezing. Arrange them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag for up to 3 months. To serve, let the cookies thaw at room temperature—no reheating needed.

Nutrition Facts

• Calories: 90​
• Total Fat: 4g​
• Saturated Fat: 2.5g​
• Cholesterol: 15mg​
• Sodium: 60mg​
• Total Carbohydrate: 13g​
• Dietary Fiber: 0g​
• Sugars: 8g​
• Protein: 1g

Check out More Recipes:

• Alton Brown Chocapocalypse Cookies
• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Serious Vanilla Ice Cream: Reloaded