gluten-free cut out sugar cookies snowmen and snowflakes in a red snowflake cup
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5 from 6 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.

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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