Gluten-Free Dye-Free Cut-Out Sugar Cookies
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!
Ingredients
- 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
Royal Icing
- 2 lbs Powdered Sugar
- 1/3 Cup Whole Milk (or milk substitute)
- 2 Egg Whites
Instructions
- 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.
