Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}

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Gluten-Free Cut Out Sugar Cookies. Buttery, fluffy and lightly sweet. Perfect for Christmas cookies and other holiday shapes. The recipe also has a dairy-free option.

Gluten-Free Christmas Cookies

I love making Christmas cookies with my kids! Every year we try a new cookie that will be fun for them to decorate. We have a Christmas cookie decorating party every year. My kids love to decorate Christmas cookies!

This year I decided I would try to make gluten-free cut-out sugar cookies. They are nice and fluffy but firm enough to firm so you can decorate them with icing without them falling apart on you. They are very much like the pre-made, refrigerated Pillsbury sugar cookie shapes you see in the grocery stores.

They are buttery, fluffy and lightly sweet. This gluten-free cookie dough holds its shape and does not spread out when you bake it. It’s perfect for Christmas cookies and other holiday shapes.

Cut Out Sugar Cookies In A Few Easy Steps

• In a large bowl, cream the softened butter, brown sugar and sugar together with a mixer. (photo 1)
• Beat in the egg, pure vanilla, and pure almond extract. (photo 2)
• In a medium bowl, add the gluten-free flour, xanthan gum (leave out if your flour already has it), baking powder and stir to blend ingredients.
• Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough. (photo 3)
• Cover cookie dough and refrigerate for at least 30 minutes. Do not skip this step! (photo 4)
• Preheat oven to 375°
• Divide the dough into 2 equal parts. Sprinkle a tablespoon of powdered sugar on top of parchment paper. Roll one of the dough balls onto to about 1/4″ thickness. While you are cutting out the first set of sugar cookies, place the second dough ball in the refrigerator. Cut the cookies out using a cookie cutter and place the shapes carefully on a parchment lined cookie sheet. Roll out the second dough ball and repeat the steps from above so you will have two cookie sheets of cutouts. (photo 5)
• Bake for 10-12 minutes or until the edges are very lightly browned. If you like your cookies a little crunchier, bake for the full 12 minutes. Please watch your cookies because all ovens are different.  (photo 6)
• Allow the cookies fully cool before icing them. If you just want to use sprinkles and not frost the cookies, add the sprinkles to the cookies before you bake them.
• Store in an air-tight container. Enjoy!

Pro Tips

• Make sure the butter is softened and mix the dough really well. Butter must be softened, but not melty. If there are pockets of butter, you’ll find them to melt during baking and cause the cookies to spread.
• Do not skip the step of refrigerating the dough, waiting for the dough to chill helps the sugar cookies keep their shape.

Gluten-Free Flour

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Dairy-Free Baking

I have also included a dairy-free option to the gluten-free sugar cookies. My husband, myself and youngest son are all dairy-free as well. I used Smart Balance butter for the dairy-free option.

So, now you too can enjoy a gluten-free and dairy-free sugar cookie. I promise that it is just as delicious dairy-free butter.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Sugar Cookie Icing

This sugar cookie recipe would work well with several types of frostings. You can decorate them with buttercream, royal icing, or even pre-made cookie icing (like me)! Just make sure your cookies are completely cooled before icing them.

I used the pre-made Wilton’s cookie icing that I bought at Walmart. It was super easy to use, and I just added food coloring to it.

If you wanted to just use sprinkles to decorate the cookies, just make sure you add the sprinkles before you bake them.

These gluten-free cut-out sugar cookies are a fun gluten-free Christmas recipe. It’s a classic cookie that everyone loves to decorate and eat!

More Gluten-Free Christmas Cookies For You To Try!

• Almond Spritz Cookies {Gluten-Free, Dairy-Free}
•  Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
• Gluten-Free Christmas Sugar Blossom Cookies {Dairy-Free Option}

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5 from 5 votes

Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}

Gluten-Free Cut Out Sugar Cookies. Buttery, a fluffy and lightly sweet. Perfect for Christmas cookies and other holiday shapes. The recipe also has a dairy-free option.

Course Dessert

Cuisine American

Keyword gluten-free cut out sugar cookies, gluten-free sugar cookies

Prep Time 10 minutes

chilling 30 minutes

Total Time 20 minutes

Servings 36 cookies

Calories 98kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 cup unsalted butter (butter must be softened, but not melty) dairy-free use Smart Balance butter
• 1/4 cup brown sugar ,packed
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 egg
• 2 1/2 cups gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1/2 teaspoon xanthan gum (leave out if your flour already has it)
• 1 1/2 teaspoons baking powder
• 2 tablespoons gluten-free all-purpose flour ,for rolling
• gluten-free cookie icing I used Wilton's cookie icing.

US Customary - Metric

Instructions

• In a large bowl cream the butter, brown sugar and sugar together with a mixer.
• Beat in the egg, pure vanilla, and pure almond extract
• In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking powder and stir to blend ingredients.
• Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
• Cover cookie dough and refrigerate for 30 minutes.
• Preheat oven to 375°.
• Divide the dough into 2 equal parts. Sprinkle a tablespoon of gluten-free flour on top of parchment paper. Roll one of the dough balls onto to about 1/4″ thickness. While you are cutting out the first set of sugar cookies place the second dough ball in the refrigerator. Cut the cookies out using a cookie cutter and place the shapes carefully on a parchment lined cookie sheet. Roll out the second dough ball and repeat the steps from above so you will have two cookie sheets of cutouts.
• Bake for 10-12 minutes or until the edges are very lightly browned. If you like your cookies a little crispy bake for the full 12 minutes. Please watch your cookies because all ovens are different.
• Allow cookies to completely cool before icing. Enjoy!
• Store in an air-tight container.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I used Smart Balance butter for the dairy-free option.
• Make sure your cookies are completely cooled before icing them. 
• I used Wilton's Cookie Icing.
• Store in an air-tight container.

Nutrition

Serving: 1cookie | Calories: 98kcal | Carbohydrates: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 20mg | Sugar: 6g | Vitamin A: 160IU | Calcium: 16mg | Iron: 0.3mg

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