I love making sugar cookies with my kids.

We make sugar cookies often, as it seems to be one of their favorite activities {they love the cookie cutters, the frosting, the EATING!}. But I digress.

I would hate to think that some Gluten Free’rs {and Dairy Free’rs) out there are not making sugar cookies because they simply haven’t found a reliable recipe.

So, to ease my conscience, I am posting this recipe. Now you too can make sugar cookies!

Sugar Cookies {Gluten Free, Dairy Free}.  Want the recipe?

Lets just get one thing out in the open:

I am not one of those bakers who can make beautifully decorated sugar cookies. I look at those blogs and am in awe of their cookie creations.

I like to make these sugar cookies with my kids, so often our cookies taste better than they may look.  And they really do taste good!


Recipe: Sugar Cookies {Gluten Free, Dairy Free}

(Print Recipe)


  • 3/4 cup Spectrum Shortening
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 3/4 cup Gluten Free Flour Mix (I used a Superfine Brown Rice Flour Mix)
  • 1/4 cup sweet rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg


  1. Mix shortening and sugar together in the mixer. Once fluffy, add in the vanilla and the egg. Combine until smooth.
  2. Add the flours, baking powder, xanthan gum, salt and nutmeg to the mixer bowl. Mix until combined. {If the dough appears too sticky, add a tablespoon more of flour}.
  3. Separate the dough into two balls. Place each ball between 2 sheets of waxed paper, and roll the dough out.
  4. Chill the dough before working with it.
  5. Once your dough has cooled and you are ready to bake: Preheat the oven to 350°.
  6. Remove dough from fridge. Peel back top layer of wax paper and press dough with cookie cutters to form shapes.
  7. Bake cookies for 8 mins, until a very light golden brown starts to appear. Dont let the cookies get too dark. This dries them out.
  8. Cool cookies completely before icing.


*If you need to roll the dough again, place the top piece of wax paper back on and roll the dough while sandwiched between the wax paper. Don’t try to roll the dough directly with the rolling pin. It makes a mess.

*Only remove the dough you are ready to work with. Leave the other pieces of dough in the fridge.

*If the dough is hard to work with, put it back in the fridge to cool and firm up.

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