Gluten-Free Cut-Out Sugar Cookies
Baking cut-out cookies with my kids is one of my favorite traditions, and this gluten-free sugar cookie recipe is my go-to. Each year, we pick a new cookie design that's fun to decorate together. Our annual Christmas cookie decorating party is always a highlight, and my kids absolutely love being creative with their cookie designs.
Servings: 36 cookies
Equipment
- 1 hand or stand mixer
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 play dough.
- 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!
Notes
- Baking requires the ingredients to be at room temperature before baking. I leave my butter and eggs out on the counter for 30 minutes before I start preparing the recipe.
- If I’m making these with my kids, things take a bit longer. I like to keep dough chilled to prevent it from spreading. I like to stick the cut-out dough in the refrigerator on the baking sheet for 20 minutes before adding it to the oven. This is an important step to ensure your cookies keep their shape!
- Gluten-free flour is different than traditional wheat flour. The best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour out of the bag and into the measuring cup. Then, I use the back of a knife to level off the top of the measuring cup.
- 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’re using sprinkles to decorate the cookies, make sure you add them before you bake.
- Sometimes, I make my dough beforehand and store it in the refrigerator for up to 3-4 days.
- Store cookies in an airtight container at room temperature for 1 week.
Nutrition
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 164IU | Calcium: 19mg | Iron: 0.4mg