This is the ultimate gluten-free cut-out cookie recipe. Buttery, sweet, and perfect for making holiday cut-outs and special occasion cookies. You can eat these gluten-free sugar cookies plain or get fancy with your decorations. But know that this cookie recipe is where taste and texture collide for total sugar cookie bliss.
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This is by far the best GF sugar cookie recipe for making celebration cut-outs. You can decorate these gluten-free cookies with royal icing, a stamp, or use sanding sugar. Perfect for all the holidays.
If you enjoy this classic cookie recipe be sure to check out my gluten-free gingerbread cookie recipe before Christmas! Both are perfect for sharing with friends and family.
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📖Why My Recipe Works
- Extra Egg Yolk- The extra fat helps keep the sugar cookie moist.
- Unique Flavor- Most sugar cookie recipes use one or the other. But I find a 50/50 split to be the tastiest. The almond highlights the butter flavor, while the vanilla gives the sugar cookie a little finesse.
- Great Cookies for Freezing- Who doesn't love extra cookies?
🧾Ingredient Notes
- Gluten-Free Flour Blend - I used my cup-for-cup blend for this recipe but cookies are forgiving and any gluten-free measure for measure flour blend should work fine. If your flour mix does not contain xanthan gum, you will need to add it.
- Granulated Sugar- I used white sugar but coconut sugar works as well, the cookie will just be a bit more golden brown.
- Unsalted Butter- If you use salted butter you need to reduce the salt added by half.
- Eggs- Note you will need one whole egg plus one yolk.
- Vanilla Extract and Almond Extract- You can use one or the other but I like both.
💭GF Sugar Cookie Variations
Gluten-Free Dairy-Free Sugar Cookies
This recipe can be made using vegan butter, I recommend Earth Balance Baking Sticks. Just like with my gluten-free crescent rolls, these cookies turn out great every time even when made dairy-free.
Gluten-Free Lemon Sugar Cookies
Swap out the almond extract for ½ teaspoon of lemon extract. This is my favorite way to make Easter sugar cookies.
Gluten-Free Drop Cookies (Soft and Chewy)
To make gluten-free sugar cookies without a rolling pin you can turn them into drop cookies. These types of cookies are soft and chewy.
After chilling (only chill once) scoop out a dough ball, about 2 tablespoons worth. Roll the dough between your hands to form a ball.
Place on your prepared baking pan. Gently press down with your fingers to slightly flatten. Bake for 10 minutes at 350 F degrees.
This type of cookie is best decorated with buttercream frosting.
⏲️ How to Make Gluten-Free Cut-Out Cookies
You are going to do a basic cookie method of dry ingredients and wet ingredients separately mixed, and then combined slowly. This method is what makes classic sugar cookies with a soft center and crispy edges.
Mix Dry Ingredients
Measure out your flour and whisk in salt, xanthan gum (if needed), and baking powder. I highly recommend sifting for the best results.
If you don't have a sifter or fine-mesh sieve be sure to use a spoon to scoop the flour into the measuring cup to ensure you don't add too much.
Cream Butter and Sugar
Add your softened butter and sugar to a mixing bowl. Mix with an electric mixer on medium speed until light and fluffy. This typically takes about 2 to 3 minutes.
When using a stand mixer use the paddle attachment.
Add the Wet Ingredients
Add the wet ingredients to the butter mixture. Beat until well combined. This should take about 1 minute to 90 seconds.
Slowly Add Dry Ingredients
Reduce the mixing speed to low. Add the flour one cup at a time. Mix until the dough comes together, about 2 minutes.
You may use more or less of the flour mixture depending on the humidity of your kitchen environment. Also, the dough won't be totally smooth until after rolling. Don't worry if there are cracks.
Chill the Sugar Cookie Dough
Dive dough into 2 pieces. Form into discs and wrap with plastic wrap. Chill in the refrigerator for at least one hour. You can also let the dough chill overnight.
Chilling serves two purposes when making gluten-free cookies. First, chilling the dough prevents the cookies from spreading. Second, chilling the dough allows the flour to rehydrate. Rehydrating the dough is a critical step in gluten-free baking.
Roll Out the Cookie Dough
Lightly flour your work surface. Working one piece at a time, roll the dough a ⅛ to ¼ inch thick, depending on how you prefer your sugar cookies.
Use your favorite cookie cutters to cut out the cookies into your desired shapes. Place your cookie sheet and chill for another 30 minutes.
Bake
Preheat your oven to 325 F degrees. Bake cookies in a single layer, one sheet at a time for 12 to 14 minutes until the edges begin to turn golden and they are firm to the touch.
Rest cookies on your baking sheet for 3 to 5 minutes then cool cookies on a wire rack. Let the cookies cool completely before decorating.
How to Decorate Cut-Out Cookies
Personally, I like to keep it gluten-free and use a basic white or colored royal icing with meringue powder. If you are new to royal icing it is a forgiving frosting made with egg white (the meringue), powdered sugar, and warm water.
You can get as elaborate and as colorful as you like. Try adding a little sanding sugar or sprinkles depending on the holiday. Just be sure the cookies are completely cool before icing.
Sugar cookies also look great with a stamped pattern and are dusted with sugar.
See below for decorating inspiration! We make these sugar cookies for birthdays, the 4th of July, Valentine's Day, St. Patrick's Day, and more!
👩🏻🍳 Expert Tips
- For softer sugar cookies, reduce the flour slightly and roll thicker.
- For sugar cookies with more snap, roll thinner and use all the flour.
- Softened butter means that it is at room temperature, not melted.
- Roll out the dough on a silicone mat or Silpat or between two pieces of parchment paper.
- Always weigh your flour for an exact recipe. If you are unsure go a tad bit lighter than the recipe calls for. You can easily add more flour during rolling.
- Keep your extra dough in the fridge when working on rolling. Keeping the dough cold prevents the cookies from spreading during baking.
🌡️ Storing and Freezing
Store baked cookies in an airtight container for up to two weeks at room temperature. Unlike most gluten-baked goods I found that these cookies stay soft for up to 10 days!
This recipe can also be frozen. Store baked cookies in a plastic bag with the air pushed out. They will keep in the freezer for 3 months.
More Gluten-Free Cookies
💬Frequently Asked Questions
Can you freeze gluten-free sugar cookies?
Yes, you can freeze gluten-free sugar cookies. Place a freezer-friendly zip top for up to 3 months. Cookies freeze best when they are unfrosted.
Why are my gluten-free cookies crumbly?
Gluten-free flour takes longer to hydrate than traditional wheat flour. Beating the cookie dough longer and allowing the batter to rehydrate for at least 10 minutes or chilling the dough will help with this. Adding an extra egg yolk, as I do in this recipe.
What is the best flour for gluten-free cookies?
Cookies are one of the easiest things to make gluten-free. For the perfect GF sugar cookie use a 1:1 flour blend containing xantham gum. Bob's Red Mill 1:1 Cup for Cup, and King Arthur Gluten-Free Measure for Measure all work well for cookies.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten Free Cut-Out Sugar Cookies
Ingredients
- 15 ounces gluten free flour blend about 3 cups
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon xanthan gum omit if your blend contains
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg plus 1 yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Royal Icing
- sprinkles and other decorations optional
Instructions
- Mix together the flour, salt, baking powder and xanthan gum. Set aside.15 ounces gluten free flour blend, ½ teaspoon baking powder, ¼ teaspoon kosher salt, ¼ teaspoon xanthan gum
- Cream the softened butter and sugar with an electric mixer or stand mixer on medium until pale and fluffy. About 2 minutes. Add egg, egg yolk, and extracts. Beat until well combined.1 cup butter, 1 cup granulated sugar, 1 egg plus 1 yolk, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Reduce speed to low and add the flour a cup at a time. Mix until the dough comes together, about 2 minutes.
- Dive dough into 2 pieces. Form into discs and wrap with plastic wrap. Chill in the refrigerator for at least one hour.
- Place one sheet of parchment or a Silpat on your counter. Working with one piece at a time, cover with a second piece of parchment and roll to ⅛ inch thick. Cut into the desired shape. Place on a baking sheet and chill for 30 minutes.
- Preheat oven to 325 F degrees. Bake cookies one sheet at a time for 12 to 14 minutes until edges begin to turn golden and they are firm to the touch. Rest cookies on your baking sheet for 3 to 5 minutes then cool cookies on a wire rack. Decorate once totally cooled.Royal Icing, sprinkles and other decorations
Video
Notes
- Cookies can be made one day and decorated another.
- Cookies will keep up to a week at room temperature.
- Depending on humidity you may use more or less flour by a couple of tablespoons.
Michelle Potts says
Can the dough be rolled into balls and frozen uncooked so I can bake only a few at one time ?
Michelle Potts says
Hi, we made these cookies this week and they were deliciously good. I made a second batch this evening for frosting tomorrow! They are that good!! Thank you so much.
Kim says
Love how you put your ingredients in the directions!!
Jen Wooster says
I think it makes it so much easier!
Heather says
Hi! Is it 3 cups of flour or 15 oz? 3 cups is more than 15oz. 19 oz is 2 cups
Jen Wooster says
What flour are you using? I always prefer to weigh my flour because it is more accurate. Bob's red mill should come out to just over 3 cups. You should scoop into the cup with a spoon so you are intro duce air. You don't want the flour to be packed down.
Sharon says
Is it baking soda or baking powder? Both are listed. Thank you.
Jen says
It is baking powder. Thank you so much for pointing out my typo! I corrected the instructions.
Mark says
Great recipe and delicious cookies.
Jen says
Thanks Mark!