Pudding keeps these gluten-free sugar cookies soft and full of sweet vanilla flavor. Easy to make and no refrigeration of the dough required. Vegan option included.
Finally: a Great-Tasting Gluten-Free Sugar Cookie Recipe
Sugar cookies are a classic for a reason—rolling out dough, cutting festive shapes, and decorating warm cookies are memories many of us cherish. This recipe recreates that experience without gluten while delivering the softness and vanilla flavor you remember.
After many attempts at gluten-free sugar cookies that turned out gritty or too-sticky to work with, I discovered that adding prepared pudding to the dough solves both problems. The pudding adds moisture and structure, eliminating the grainy texture common to many gluten-free recipes and giving the cookies a tender, flavorful crumb.
Why Prepared Pudding Works
You can use any gluten-free prepared pudding—store-bought or homemade. If you need a dairy-free option, choose a pudding that sets well in dairy-free milk. Prepared pudding contributes moisture and helps the dough come together smoothly so your cookies aren’t dry or gritty.
Vegan and Dairy-Free Options
This recipe adapts well to vegan and dairy-free diets. Swap in a dairy-free pudding and use vegan shortening and an egg substitute when needed. For a fully vegan version (no eggs and no dairy), make the additional adjustments listed in the vegan variation of this recipe to ensure texture and flavor are preserved.
Frosting Ideas
These cookies pair well with a simple cookie icing or American buttercream (use a dairy-free butter for a dairy-free version). A lighter vanilla buttercream also works for a less sweet option. Use your favorite frosting and decorate as desired.
Gluten Free Sugar Cookies
Pudding makes these gluten-free cookies soft and full of sweet vanilla flavor. They are easy to make and the dough does not require refrigeration before rolling and cutting.
Ingredients
- 3/4 cup gluten-free shortening (Spectrum recommended)
- 1 cup sugar
- 1 egg (or vegan substitute)
- 1/2 tablespoon vanilla
- 1 cup prepared vanilla pudding (dairy-free option recommended if needed)
- 4 cups high-quality gluten-free flour (recommended brands: Thrive, Grandpa’s Kitchen, Pamela’s, or Cup4Cup)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Equipment
- Baking sheets lined with parchment or silicone mats
- Rolling pin and cookie cutters
- Mixing bowl and electric mixer or sturdy whisk
Method
- Cream the shortening and sugar together for about 1 minute until light.
- Add the egg and vanilla, mixing until smooth.
- Add the prepared pudding and mix on medium speed until fully incorporated and smooth.
- Add the flour, baking soda, baking powder, and salt. Mix for about 1 minute. The dough should be slightly sticky. If it is too dry or crumbly, add additional pudding or dairy-free milk one tablespoon at a time until you reach the right consistency.
You can wrap the dough and refrigerate for up to 4 days at this point, or continue to bake immediately:
- Preheat the oven to 350°F (175°C).
- On a surface lightly dusted with gluten-free flour, roll the dough to the desired thickness (about 1/4″ is recommended) and cut into shapes.
- Place cookies 1–2 inches apart on prepared baking sheets. Bake 8–10 minutes until the cookies appear set and the bottom edges are just barely turning golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. Frost and decorate once fully cooled.
Tried this recipe?
Let us know how it turned out!
