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    Home » Cookies

    Gluten Free Cut Out Sugar Cookies

    Published: Dec 12, 2021 · Modified: Aug 30, 2022 by Tiffany · This post may contain affiliate links · 2 Comments.

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    This recipe was originally posted December 11, 2018 and updated December 12, 2021

    Rolled and decorated cutout sugar cookies are a classic of the holiday season.  This recipe will definitely not disappoint.  It's gluten free and dairy free.  Plus it stays soft in the middle while being sturdy enough to hold it's shape during baking and travel.  I've been enjoying these for over 20 years and I hope you will too!

    Gluten free sugar cookies cut into tree shapes and bags of royal icing laid out on a marble table.

    Why You'll Love This Recipe

    • It's gluten free and dairy free.
    • It holds it's shape when baked.
    • It stays soft in the center after baking.

    Equipment Needed

    Other than the usual mixer and baking sheets, you will also need a rolling pin, cookie cutters and piping bags (if you want to add icing).

    A plate of decorated cut out sugar cookies.

    Ingredient List

    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill.  You can use the flour blend of your choice, but this recipe has been created specifically with BRM so you may experience different results.  As always, I recommend you weigh your flour if you plan to use another blend.
    • Salt
    • Baking Powder
    • Sugar
    • Vegan Butter - I use Miyoko's or Country Crock Plant Butter
    • Shortening - Butter Flavored Crisco is my preference. You can also use the full amount of butter in place of the shortening, but may experience some spreading during baking.
    • Egg
    • Vanilla


    Sugar cookie dough rolled out and cut into tree shapes.

    How to Make Sugar Cookies

    Step 1: Cream cold butter, shortening and sugar in a stand mixer for 5 minutes.

    Step 2: Add the eggs and vanilla.

    Step 3: With the mixer on the lowest setting, add the flour, baking powder and salt.

    Step 4: Divide dough into two parts. Wrap dough in plastic wrap and refrigerate for at least 2 hours.

    Step 5: Place dough onto a piece of parchment paper and roll out to ¼" thick.  Place the dough sheet in the freezer for 15 minutes.

    Step 6: Cut out shapes and transfer them to a lined baking sheet. Place baking sheet into freezer at least 15 minutes.

    Step 7: Bake

    Step 8: Cool cookies and then decorate!

    Christmas tree cut out sugar cookies on a white plate.

    How to Decorate Gluten Free Sugar Cookies

    If you don't want to decorate your cookies with icing, you can sprinkle them with colored or white sugar before baking.  To decorate with icing, make the royal icing recipe below.  It will create a thick icing, which you can thin to your desired consistency depending on your design. 

    The icing recipe below will create more than enough to decorate all of the cookies in a variety of colors.  To create separate icing colors, just scoop a portion of the mixed icing into a small bowl and add gel food coloring until you reach your desired color.  Then transfer your icing to a piping bag for decorating.

    Snowflake sugar cookies decorated with white royal icing and sugar pearls.

    How to Store Frosted Sugar Cookies

    Once you apply the icing, it will take a while to dry to the point you can safely stack the cookies.  Leave them out on a baking tray for several hours until you're sure they are dry.  Then transfer the cookies to an airtight container, layering them with was paper in between.  They can be stored at room temperature for 3-4 days.

    FAQ

    What is the trick to cut out sugar cookies?

    The recipe is important because having too much sugar or butter will cause the cookies to melt and spread.

    But the key to getting perfect cut out cookies is keeping the dough really cold. Put the shapes into the freezer right before baking and move the cookie sheet directly from the freezer to the oven.

    How thick should cut out sugar cookies be?

    I usually roll my dough out to about ¼" thick, maybe a little less. I like to keep them thick so the center stays softer after baking. Having them on the thick side also makes the cookies a little more sturdy for decorating.

    Do you cut sugar cookies before or after baking?

    Cut your shapes out of the dough before baking.

    How do you know when cut out sugar cookies are done?

    The edges should feel a little stiff when you gently touch them. You don't want to wait until the tops are golden unless you like your cookies crunchy/crispy.

    Pin for gluten free cut out sugar cookies.

    If you love cookies, check out these great recipes!

    Easy Gluten Free Sugar Cookies
    Gluten Free Red Velvet Crinkle Cookies
    Gluten Free Black and White Cookies
    Gluten Free Limoncello Italian Lemon Meltaway Cookies

    If you try this recipe, please make sure to leave a rating and comment below.  Happy baking!

    Snowflake sugar cookies decorated with white royal icing and sugar pearls.

    Gluten Free Cut Out Sugar Cookies

    These perfect cut out sugar cookies stay soft in the center and are sturdy enough for decorating. Perfect for the holidays!
    Author: Tiffany
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Chilling Time: 2 hours 30 minutes
    Total Time: 2 hours 53 minutes
    Servings: 36
    Calories: 183kcal

    Ingredients

    For the cookies

    • 3 ½ Cup Gluten Free 1-to-1 Flour Blend (518g) sifted (I use Bob's Red Mill)
    • ½ teaspoon Salt
    • 1 teaspoon Baking Powder
    • ½ Cup Vegan Butter I use Miyoko's or Country Crock Plant Butter
    • ½ Cup Shortening
    • 2 Cup Sugar
    • 2 Eggs
    • 2 teaspoon Vanilla
    • 1 Tablespoon Water

    For the Royal Icing

    • 4 Cup Powdered Sugar sifted
    • 2 Egg Whites or 5 tablespoon Meringue Powder
    • ½ Cup Water may need more depending on how thick you want your icing
    • 1 teaspoon Vanilla

    Instructions

    For the cookies

    • Combine sifted flour, salt and baking powder in a medium size bowl. Set aside.
    • In the bowl of an electric mixer, combine butter, shortening, and sugar. Beat on medium speed about 3-5 minutes until light and fluffy. Scrape down bowl.
    • Add in the eggs one at a time, beating about 60 seconds between each addition. Scrape down bowl. Add in vanilla.
    • Turn mixer to lowest speed. Slowly add the flour mixture. Stir until just combined. If the mixture seems too stiff, add the 1 tablespoon of water.
    • Divide dough in half. Cover each half with plastic wrap and flatten to 1 inch thick. Place wrapped dough in refrigerator for 2 hours or overnight.
    • Remove chilled dough from refrigerator and roll out to ¼” thickness. Place on cookie sheet and return to the freezer for 15 minutes.
    • Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
    • Remove chilled dough from freezer and cut into shapes. Place cut shapes on cookie sheet and return to freezer for 15 minutes. The extra chilling helps the shapes stay crisp/defined when baking.
    • Bake in preheated oven for 11-13 minutes. Ideally the cookies should be very light in color on the top and sides and the bottoms should be lightly browned. If you notice browning around the edges it usually means the dough wasn't rolled to an even thickness.
    • Continue the process until all the dough has been used.
    • Makes about 36 cut out cookies 2-3” in size.

    For the Royal Icing

    • Combine all of the ingredients in a stand mixer with paddle attachment. Start out on slow speed until the ingredients are incorporated. Then turn mixer to high setting and beat for 6-8 minutes until very fluffy. If the icing is too thick, stir in a little more water 1 tablespoon at a time.

    Notes

    For King Arthurs Measure for Measure flour, use 4 cups.
    Calories: 183kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 8mg | Fiber: 1g | Sugar: 25g | Vitamin A: 133IU | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Robyn says

      December 18, 2021 at 4:23 pm

      5 stars
      These are really good ! I doubled the recipe, being VERY careful to measure properly. As I went along though, I baked them longer than recommended. Approximately 13 minutes. Don't skip the freezer part, it's very very important !

      Reply
      • tw says

        December 18, 2021 at 4:32 pm

        I'm so glad you liked them! 🙂

        Reply

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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