Gluten Free Cut Out Sugar Cookiesjump to recipe
These gluten free cut out sugar cookies are soft and chewy, maintain their shape when baked, and are topped with our favorite safer frosting! These cookies will quickly become a holiday staple in your home.
Some of my fondest Christmas memories involve baking cookies with my family, ESPECIALLY sugar cookies. There was seriously nothing better than getting to cut out your favorite shapes from the dough and then decorate your cookies however you liked. Even now, developing these gluten free cutout sugar cookies was one of the most fun tasks we've taken on in a while. We turned on some Christmas music, mixed up our icing, laid out the sprinkles, and got to decorating – even Gus got his own special Great Pyrenees cookie!
For my fellow Great Pyr lovers, you can find the same cookie cutter we used HERE.
Gluten free cut out sugar cookies can be problematic for a few reasons, but the main problem we were trying to solve here is finding a cookie that could actually maintain its shape. After a few tests (and watching our cookies turn from stars to unidentifiable blobs in the oven) we finally landed on the right cookie ratio, which gave us a cookie that holds its shape while baked, but still has that tender, chewy texture with slightly crisp edges. These sugar cookies are also easy to roll out! Once you flour your surface, you can easily roll out the dough to about 1/4 inch thickness without it breaking or sticking – which also plays a key role in getting the shape you want.
Once we nailed down the cookie, the next question on our minds was what kind of food coloring we would use in place of the traditional, artificial dye-filled varieties. We decided to go with Watkins as an affordable, safer, and easy-to-find alternative. Note that with the lack of artificial dye, the coloring does turn out to be more pastel than a true deep red or green. To frost, we combined a few drops of dye (color it to your liking) with powdered sugar and a bit of milk, then placed it in a piping bag (note that if you don't have any pastry bags or tips on hand, you can also add the frosting to a plastic bag and make a tiny cut in the tip to get the job done). Then, we outlined the cookies and filled them in. At this point, you can also add sprinkles to your liking!
We hope you and your family enjoy making these gluten free cut out sugar cookies as much as we did!Print
Gluten Free Cut Out Sugar Cookies
These gluten free cut out sugar cookies are sure to become a holiday tradition in your home!
- Prep Time: 00:45
- Cook Time: 00:08
- Total Time: 53 minutes
- Yield: About 24 cookies 1x
For the Cookies:
- 1 1/2 cups gluten free flour blend, plus additional for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup butter (1 stick), softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Icing
- In a small bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, beat the butter and sugar on high with an electric mixer or stand mixer for 1-2 minutes, until fluffy. Add the egg and vanilla and beat again until fully combined.
- Add the flour to the butter mixture 1/2 cup at a time, mixing constantly, until the flour is fully incorporated and a soft dough has formed. Cover the bowl and refrigerate for one hour, up to overnight.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Sprinkle flour over your counter, or over a large piece of parchment paper, then take half of the dough and place it on the floured surface. Sprinkle flour over the dough and use a rolling pin to roll it out to even 1/4-inch thickness. If the dough sticks at any time, you can add more flour to prevent it, or place another piece of parchment paper over top if you are still experiencing sticking. If the dough cracks around the edges, simply pinch it back together and roll over it again.
- Once the dough is rolled out, cut your shapes, taking care to cut them as closely together as possible to utilize all of the dough. Once you have cut out all of the shapes, carefully place the cookies one inch apart on the cookie sheet. At this point you can roll the extra dough into a ball then roll and cut again. Repeat this process for remaining dough.
- Bake the cookies for 8-10 minutes, until the edges are browned, then remove from the oven and let cool.
- In a small bowl, whisk together the powdered sugar and milk, until desired consistency is achieved. From here, spoon a small amount of icing into a piping (or plastic) bag to outline the cookies. This step makes filling them in with colored icing much easier later.
- Once you're finished outlining the cookies, divide the rest into individual bowls and add food coloring to your liking. Add the food coloring to your piping bag, or Ziploc bag with the tip cut off, and use it to outline, then fill in your cookies.
- Decorate the cookies with sprinkles, then set aside to let the icing harden slightly, about 30 minutes. Store in an airtight container for up to 5 days, or eat immediately. Enjoy!
- If you are having trouble with the dough sticking, add more flour to both sides. It can also be helpful to sandwich the dough between two pieces of parchment paper (dusted with flour) while rolling out the cookies!