Gluten Free Sugar Cookies

These gluten free cut out sugar cookies are sure to become a holiday tradition in your home!

Recipe by Amber Goulden on December 16, 2018

Prep time: PT40M

Cook time: PT10M

Total time: PT140M

Rating

4.46 stars (11 reviews)

Keywords

baked goods, gluten free, holiday, low FOD-MAP, nightshade free, vegetarian

Ingredients

1 1/2 cups gluten free flour blend
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick, softened)
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup powdered sugar
1-2 tablespoons milk (non-dairy milk of choice, or water)
Food coloring
Sprinkles

Cuisine

Dessert

Steps

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.
To make the frosting:
- Whisk the powdered sugar and milk until the icing is thin enough to spread, but not so thin it will run off the cookies.
- 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!

Nutitrion

Serving Size: 1 serving
Calories: 82 kcal
Carbohydrates: 11 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 3 g
Trans Fat: 0.2 g
Cholesterol: 17 mg
Sodium: 71 mg
Sugar: 5 g
Unsaturated Fat: 1.2 g

Reviews

Kim on 2023-10-08 (5 stars):
These cookies are awesome. I have made them many times and they always turn out perfect - no one even knows they are gluten free. Instead of letting the dough cool before rolling/cutting, I always roll and cut out the cookies and then put the baking trays into the fridge for 30 min or so before baking. Easier to work with and cookies don’t spread.
Leanna M on 2020-12-15 (5 stars):
These sugar cookies are AMAZING!!! I made them last year around Christmas & can't wait to make them again this year. It is a new holiday tradition for us. They are best eaten within 1-2 days, as they tend to dry out after that. I like to save some of the dough to bake a few days later or freeze so we can enjoy yummy cookies the entire week of Christmas :)
Laura on 2020-12-02 (4 stars):
These tasted really yummy and we ate them up! However, they did not hold their shape at all. They were supposed to be angels so we could decorate them like Baby Yoda. They came out like blobs! Still very tasty! I did chill the dough. On the second batch I chilled it over night and after cutting them out put the sheet in the fridge for about 45 minutes. We used Bob’s Redmill recommended gluten free flour 1-1. Not sure what went wrong.
Shannon on 2020-11-29 (5 stars):
Can't rave about this recipe enough- it was literally SPOT on. Perfect texture, sweetness, flavor - all of it. My new go-to GF sugar cookie recipe for sure. Thank you!!
Marcey on 2020-03-02 (4 stars):
What can be subbed for butter to make these dairy free? Need to know ASAP please.
Marta on 2018-12-16 (5 stars):
These are delicious! I added 1/4 tsp. nutmeg so they’d taste more like my mom’s cookies & they came out beautiful! Thank you!