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Buckwheat Sourdough Sugar Cookies (Gluten-free, additive-free) #sourdough #buckwheat #gluten-free #reclaimingvitality #holidaycookies #cutoutcookies

Buckwheat Sourdough Sugar Cookies

A delicious gluten-free sugar cookie made with buckwheat that is perfect for making holiday cut-out cookies.
Prep Time 10 mins
Cook Time 30 mins


  • 1 cup bubbly buckwheat sourdough starter
  • 3/4 cup 123 grams buckwheat flour (Acadian)
  • 1 1/4 cup 120 grams sweet rice flour (superfine)
  • 1/ 2 cup 88 gramsbrown rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon gelatin grass-fed
  • 1 cup organic sugar or granulated monkfruit white
  • 1 cup cold grass-fed unsalted butter cut into tablespoon-sized pieces
  • 1 egg lightly beaten
  • 2 T milk or milk substitute
  • 1 teaspoon pure vanilla extract


  • First, cut the flours and butter together in the food processor. Pulse until pea-sized pieces (alternately, you can use a pastry cutter or two knives.)
  • Next, add baking powder, salt, gelatin, and sugar.
  • Bloom the gelatin in the milk and vanilla. Heat until gelatin is fully dissolved.
  • Then, add starter, egg, milk/vanilla/gelatin mixture.
  • Pulse a dough ball forms.
  • Divide dough into 2  or 3 balls (for easier rolling out tomorrow). Chill overnight. Don't skip this step! The dough needs time to hydrate properly.
  • Preheat oven to 350 degrees.
  • Line baking trays with parchment paper.
  • Take one of your dough balls out of the fridge and roll it out on a well-floured surface. I like to use superfine flour for this, but you can use buckwheat or brown rice flour as well.
  • Roll out to 1/4 to 1/2 inch thickness, depending on your preference. Since this dough is wetter than a gluten-containing dough, I like to roll the dough out on parchment with a piece of plastic wrap on top. Then, cut with cookie cutters. I use a metal spatula to transfer the cookies to my lined baking trays.
  • Baking times will vary depending on the size of your cookie cutters and whether you rolled out to 1/4 inch thickness or 1/ inch thickness.  For large/thick cookies, bake for 17-22 minutes. Medium-sized cookies should bake for 12-17 minutes, and small/thin cookies should bake for 10-12 minutes.
  • Cool the cookies on the baking tray for about 5 minutes before transferring to a rack to cool completely. Be sure they are cooled completely before frosting.


Frost with cream cheese frosting. Add sprinkles if desired.
Tried this recipe?Let us know how it was!