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Gluten-free Rolled Sugar Cookie Recipe

For kids and adults, a rolled sugar cookie in a fun shape with colored sprinkles always produces a smile. Rolled sugar cookies can be made any time during the year but why not get ready now with the Holidays approaching? Don’t be discouraged when you see pre-made cookies in the store; this recipe is easy and delicious (and tastes even better!).

This recipe came from this website but there are a few things to make note of:

  • Although there isn’t any gluten in the flour mix, the dough can still be tough if overworked.
  • The use of potato starch is genius; the cookies are much less gritty this way.
  • If you have a convection oven, set it to convection bake.
  • Rotate the cookie sheets halfway during the baking process, switching top with bottom. This will enable more even baking.
  • Bake until the cookies are golden brown on the edges. This makes them a little crisper, too.
  • Cool for at least 3 minutes before removing to minimize the cookies from breaking.

If you need some guidance on where to buy the ingredients in the San Francisco area, check this article.

Don’t be afraid! Go and make some cookies!!

Gluten-Free Rolled Sugar Cookies


1  cup white  rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup organic whitesugar
1/2 cup shortening, like Spectrum
1 stick (1/2 cup) unsalted butter
1 egg
2 teaspoons pure vanilla extract
1/4 cup potato starch, for kneading


  1. Preheat oven to 350F. You will need 2-3 cookies sheets.
  2. In a small bowl, mix together the flour mix, baking powder, xanthan gum, and salt. Set aside.
  3. In the bowl of your mixer, cream sugar, butter and shortening. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine. The dough will look like a soft ball.
  4. Take the bowl out of the mixer. Add 1/2 of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.
  5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place some starch on top and roll out  to about 1/8 inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.
  6. Cut into desired shapes and place on pan. Decorate with colored sugars before baking.
  7. Re-use the scraps and roll out again but try not to handle too much.
  8. Bake for about 13-16 minutes. Cool for at least 3 minutes before removing from the pan.


Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes:

About Amy Fothergill

Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at or get more info about her book at
  • Jeanne says:

    I’m confused….I’d love to make these cookies. The comment above the recipe says there’s potato starch in the recipe and that it’s a great thing. But there is no potato starch in the recipe. Do I substitute it in for something else? Help! Really want to try this recipe! Thanks!

  • Chef Amy Fothergill says:

    Sorry for the delay Jeanne! The potato starch is the last item in the recipe; it calls for 1/4 cup. Hope this helps. It is a great recipe.

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