This recipe for gluten-free cut-out sugar cookies is great to use year round for all of your holiday and special event cookies. Easiest and best Christmas cookies!
Craving sugar cookies during the holiday season? Or maybe want some ‘specialty’ cookies for the next birthday or special event but don’t want to spend a small fortune on ordering gluten free cookies?
Well, look no further because this recipe has you covered! These gluten-free cut-out sugar cookies taste phenomenal (seriously, no one will be able to tell), they hold their shape great and they’re easy to make.
Perfect Any Time of Year
I make these cookies ALL the time! They are one of my family’s favorites! Every birthday party, we go all out and I make the birthday boy or girl a great big cake and these delicious cookies. We love to top them with royal icing but feel free to use traditional buttercream or even pre-made icing.
I don’t know about you, but in addition to the gluten sensitivity, we also have dye allergies over at my house. I have found McCormick Nature’s Inspiration Food Colors and Watkins Assorted Food Coloring to be my favorite ‘dye free’ food coloring go-to’s.
You also have to be careful about most sprinkles because they can contain gluten and tons of dyes. Rainbow Pop! Natural Nonpareil Sprinkles by Supernatural are not only gluten-free but also dye-free, so a double win! And they look very similar to the traditional rainbow sprinkles. You can find quite a variety on Amazon.
Which is another reason why I prefer baking our own holiday and party cookies because I know exactly what my daughter can and can’t have and I don’t have to worry about any ‘post-party’ reaction.
Top Two Tips for Fool Proof Gluten-Free Sugar Cookies
- Use a gluten free flour that’s a 1:1 ratio or ‘measure to measure’ for this recipe. This step isn’t crucial for all gluten-free recipes but it is for this one. It will help the cookies hold their form thus helping them cut-out better. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour but you could also use King Arthur Flour GF Measure for Measure Flour .
- Another important tip, is make sure you leave time for the cookies to chill. After making the dough, it’s important to allow at least one hour for the cookies to chill.
How to Make Gluten-Free Cut-Out Sugar Cookie Dough
To make these delicious cookies, start by adding softened unsalted butter and white sugar to a mixer with the paddle attachment.
Beat until smooth, then add the eggs and vanilla and beat again, making sure to scrape down the sides of the bowl.
In a separate bowl, sift together the flour, baking powder and salt.
Slowly add to the wet ingredients and mix until just combined.
Pour in the milk (or milk substitute of choice) and mix until the dough is combined.
Divide the dough in half, flatten into two discs, wrap in plastic wrap and chill for at least 1 hour.
After the dough is chilled, preheat the oven to 375 degrees F. Roll out dough to ~1/3 inch thick.
Cut out as many cookies as you can!
Bake for 7-9 minutes.
Allow cookies to completely cool before icing.
While the cookies are cooling, mix up the icing.
How to Make the Royal Icing
- 2 lbs sifted Powdered Sugar
- 1/3 Cup Whole Milk or milk substitute
- 2 Egg Whites
Place all ingredients in a bowl and with an electric mixer beat together until smooth.
Add desired colors and put in a piping bag.
Start by outlining your cooking then slowly filling it in with the rest of the icing.
Have fun with the sprinkles! My kids love helping me decorate as you can tell above. Ha! You’ll want to add the sprinkles while the icing is still ‘wet’ before it sets and hardens, but be careful not to bump it with your hand or it will leave an indention as pictured above.
Enjoy!! Guaranteed to be a crowd pleaser!
Looking for more gluten free recipes? Find them here!
Gluten-Free Dye-Free Cut-Out Sugar Cookies
- 1 1/3 Cup Unsalted Butter
- 1 1/2 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 4 Cups Gluten Free Flour (1:1 ratio preferred)
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 3 tbsp Whole Milk or Milk Substitute
- 2 lbs Powdered Sugar
- 1/3 Cup Whole Milk (or milk substitute)
- 2 Egg Whites
- Add butter and sugar to an electric mixer. Using the paddle attachment, beat until smooth.
- Next, add the eggs and vanilla. Beat until smooth, being careful to scrape down the sides of the bowl.
- In a separate bowl, sift together the flour, baking powder and salt. Slowly add to the wet ingredients and mix until just combined.
- Pour in the milk and mix until the dough is combined.
- Divide dough in half and form into two discs. Wrap in plastic wrap and chill in fridge for at least one hour.
- Once dough is chilled, preheat oven to 375 F. Roll out dough to ~1/3 inch thick and cut out desired amount of cookies.
- On a baking sheet lined with parchment paper, bake cookies for 7-9 minutes. Being careful not to overbake.
- Allow cookies to cool completely before icing. Enjoy!
For the Icing
- Sift the powdered sugar to make sure there are no lumps.
- Place all ingredients in a mixing bowl. Beat together until the mixture is very smooth.
- If mixture is too thick, add more milk as needed.