Gluten-Free Cut-Out Sugar Cookies: Soft, Rollable Recipe

Gluten Free Sugar Cookies — simple to make and delightful to eat. This recipe yields gluten-free cut-out sugar cookies that hold their shape, making them ideal for holidays and special occasions like Christmas or Valentine’s Day. The dough is quick to prepare and requires no chilling. Follow these steps for a reliable gluten-free sugar cookie you’ll turn to again and again.

Recipe Ingredients Notes

Gluten Free Flour: This recipe works well with several 1:1 gluten-free blends that include xanthan gum. Different blends give slightly different textures: some produce chewier cookies while others yield a lighter, more delicate crumb. Avoid single-ingredient flours like almond or coconut for these cut-outs.

Cornstarch: Adds tenderness and moisture to gluten-free baked goods. If you need to avoid corn, replace the cornstarch with an equal weight of your gluten-free flour blend.

Butter: Use cold, unsalted butter straight from the fridge. Cold butter creates small pockets in the dough that help cookies keep their shape and produce a tender texture. Dairy-free butter substitutes can be used if needed; avoid using coconut oil.

Egg: One cold large egg is used here—no need to bring it to room temperature.

Vanilla: Vanilla bean paste or a good-quality vanilla extract both work. Bean paste gives a more intense flavor and pretty specks in the dough.

Recommended Tools to make Cut Out Cookies

Cookie Cutters: Baking time will vary with cutter size and shape. Use the shapes you like—this dough is versatile for every season.

Rolling Pin: A rolling pin is recommended; a clean bottle can work in a pinch.

Offset Spatula: Helpful for transferring cut cookies to the baking sheet without distorting them.

Gluten Free Sugar Cookie Dough

Keep the butter and egg cold for this recipe to prevent spreading. The method resembles techniques used for sturdier cookies: minimal aeration and gentle mixing produce a dough that holds its shape.

1. Step 1: Whisk together the gluten-free all-purpose flour, cornstarch, and kosher salt in a small bowl. Set aside.

2. Step 2: In the bowl of a stand mixer, combine the granulated sugar and cold butter.

3. Step 3: Mix on low just until the sugar coats the chunks of butter. Do not cream—incorporating air will cause spreading during baking.

4. Step 4: Add the cold egg and vanilla. Mix briefly on low speed until combined; the mixture may look slightly curdled before the dry ingredients are added.

5. Step 5: Add the dry ingredients and mix on low until the dough comes together, about a minute. Keep the speed low to avoid adding air.

6. Step 6: Turn the dough out onto a clean counter and quickly knead until smooth.
7. Step 7: Either roll and cut immediately or form the dough into two flat disks, wrap tightly, and refrigerate up to 2 days.

How to bake Sugar Cookies

These cookies don’t require chilling before baking. Many bakers prefer to roll and cut all cookies first, place them on sheet trays, and refrigerate the trays while finishing the remaining dough to streamline baking.

1. Step 1: Preheat the oven to 325°F (163°C) and position the racks in the middle for even baking. Line baking sheets with parchment paper.
2. Step 2: Divide dough in half. On a lightly floured surface, roll between parchment sheets to about 1/4 inch (6 mm) thickness.

3. Step 3: Cut shapes with your cookie cutters, placing shapes close together for the best yield. Re-roll scraps 2–3 times; further re-rolling can cause shrinking during baking.

4. Step 4: Use a small offset knife to transfer cut cookies to the prepared baking sheet, leaving space between them.

5. Step 5: Bake one tray at a time at 325°F (163°C) for 10–14 minutes, depending on cookie size. Cookies should remain light in color, matte, and dry to the touch; edges should not brown.
6. Step 6: Let cookies cool on the sheet for a few minutes, then transfer to a rack to cool completely. Repeat with remaining dough.

Sugar Cookie Frosting Ideas

This dough pairs well with many icings: American buttercream, royal icing, or store-bought gluten-free icings all work. For natural color and flavor, consider using powdered freeze-dried fruit to tint frostings.

I often enjoy these cookies plain or topped with a soft buttercream and sprinkles. Adjust sweetness and color to your preference.

Storage & Freezing

Dough: Refrigerate wrapped dough up to 2 days. Longer refrigeration can dry the dough and make it crumbly—wrap tightly to minimize moisture loss.

Baked Cookies: Store baked, frosted or unfrosted, in an airtight container at room temperature up to 5 days. Place parchment between layers if frosted to prevent sticking.

Freeze Baked Cookies: Freeze in an airtight container up to 4 weeks. Thaw at room temperature or overnight in the fridge before decorating or serving.

Freeze Unbaked Cut-Outs: Freeze cut, unbaked cookies on a parchment-lined tray until solid. Stack in an airtight container with parchment between layers and freeze up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.

Why do gluten free cut out cookies spread?

Gluten-free baking requires attention to technique. Common causes of spreading include:

• Warm ingredients: This recipe uses cold butter and a cold egg to prevent the dough from spreading. Cold butter creates small pockets that help cookies keep their shape.
• Measurement errors: Weigh ingredients with a digital scale for consistent results. Cup measures can vary and affect the dough’s behavior.
• Surface choice: Parchment paper works well for these cookies, absorbing excess moisture and helping maintain crisp, clean edges.

FAQ about Gluten Free Sugar Cookies