If you dream of bakery-perfect holiday cookies that are safe for gluten-free friends, you are in the right kitchen. These gluten-free cut out sugar cookies hold their shape, bake up with soft centers and crisp edges, and taste like the classic. They are sturdy for decorating yet wonderfully tender to bite.
Gluten-Free Cut Out Sugar Cookies: Soft, Crisp, Easy
Equipment
- 1 Stand mixer or hand mixer
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Cookie cutters
- 1 Baking Sheet
- 1 Wire rack
Ingredients
Cookies
- 2.5 cups gluten-free all-purpose flour blend cup-for-cup with xanthan gum; add 1 teaspoon xanthan if blend lacks it
- 1 teaspoon xanthan gum only if your flour blend does not contain it
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- 0.25 teaspoon almond extract optional
- 2 teaspoon milk or dairy-free milk use 1 to 2 tsp only if dough feels dry
Glaze (optional)
- 1 cup powdered sugar
- 3 tablespoon milk or dairy-free milk use 2 to 3 tbsp for a pourable glaze
- 0.5 teaspoon pure vanilla extract
- 1 pinch fine sea salt tiny pinch
Instructions
Cookies
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. If using xanthan gum, whisk it in thoroughly so it disperses evenly.
- In a stand mixer fitted with the paddle (or with a hand mixer), beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until light and creamy.
- Beat in the egg until fully combined, then mix in the vanilla and almond extract (if using). Scrape the bowl.
- Add the dry ingredients and mix on low just until a soft dough forms. If the dough seems crumbly, mix in milk 1 teaspoon at a time until it holds together. Do not overmix.
- Divide dough in half, shape into two flat discs, wrap, and refrigerate for 30 to 45 minutes.
- Roll one disc at a time between two sheets of parchment to 1/4-inch thickness. Lightly dust parchment if needed.
- Cut shapes with floured cookie cutters, transfer to a parchment-lined baking sheet, and refrigerate 10 minutes. Gather scraps and reroll once or twice.
- Bake at 350°F (175°C) for 8 to 10 minutes, until edges look set and just barely golden. Cool on the sheet 5 minutes, then move to a rack to cool completely.
Glaze (optional)
- Whisk powdered sugar, milk, vanilla, and a tiny pinch of salt until smooth and pourable. Dip or pipe designs and add sprinkles. Let set until dry to the touch before stacking.
Notes
Why You’ll Love This Gluten-Free Cut Out Sugar Cookies
- Hold their shape so your stars, trees, and hearts look picture-perfect.
- Soft middles with delicately crisp edges for the best texture balance.
- No gritty bite, thanks to the right flour blend and a simple chill.
- Easy to decorate for any occasion with glaze, royal icing, or buttercream.
- Make-ahead friendly for stress-free holiday baking.
Gluten-Free Cut Out Sugar Cookies Ingredients & Substitutions
- Gluten-free all-purpose flour blend: 2 1/2 cups (300 g). Choose a cup-for-cup blend with xanthan gum. If your blend has no xanthan gum, add 1 teaspoon.
- Baking powder: 1/2 teaspoon for gentle lift without puffing the shapes.
- Fine sea salt: 1/2 teaspoon to balance sweetness.
- Unsalted butter, softened: 3/4 cup (170 g). For dairy-free, use a quality plant-based butter stick (not tub).
- Granulated sugar: 3/4 cup (150 g) for classic sweetness and clean edges.
- Large egg: 1, room temperature. For egg-free, use 3 tablespoons aquafaba; cookies will be slightly more delicate.
- Pure vanilla extract: 2 teaspoons. Optional 1/4 teaspoon almond extract for a bakery-style aroma.
- Milk or dairy-free milk: 1 to 2 teaspoons only if dough feels dry.
- Optional easy glaze (for decorating): 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla, tiny pinch salt. For royal icing, use your favorite recipe with meringue powder.
Step-by-Step Instructions to Make Gluten-Free Cut Out Sugar Cookies
1. Whisk Dry Ingredients
In a medium bowl, whisk the gluten-free flour, baking powder, and salt. If adding xanthan gum, whisk it in thoroughly so it disperses evenly.
2. Cream Butter and Sugar
In a stand mixer (paddle) or with a hand mixer, beat softened butter and granulated sugar on medium speed for 2 to 3 minutes until light and creamy. This traps air for tender cookies without excess spread.
3. Add Egg and Extracts
Beat in the egg until fully combined, then mix in vanilla and almond extract if using. Scrape the bowl so everything mixes evenly.
4. Bring Dough Together
Add the dry ingredients to the mixer on low speed. Mix just until a soft dough forms. If the dough seems crumbly, add 1 teaspoon milk at a time until it holds together. Do not overmix.
5. Chill for Clean Cuts
Divide dough in half, shape into two flat discs, wrap, and refrigerate for 30 to 45 minutes. The chill relaxes hydration and keeps details sharp.
6. Roll Between Parchment
Work with one disc at a time. Place between two sheets of parchment and roll to 1/4 inch thickness. If needed, lightly dust parchment with a pinch of your flour blend or a bit of tapioca starch.
7. Cut Shapes and Chill Briefly
Cut with floured cookie cutters, transfer to a parchment-lined baking sheet, and refrigerate 10 minutes to prevent spreading. Gather scraps, press together, and reroll once or twice.
8. Bake to Just-Set
Bake at 350°F (175°C) for 8 to 10 minutes, depending on size. Edges should look set and barely turning golden. Let cookies cool on the sheet 5 minutes, then move to a rack to cool completely.
9. Decorate
Whisk glaze ingredients until smooth and pourable. Dip or pipe designs and add sprinkles. Let set until dry to the touch before stacking.
Tips for Success
- Weigh your flour for accuracy. Gluten-free blends vary, and weight ensures consistent texture.
- Use a blend with xanthan gum or add it. It provides structure similar to gluten.
- Roll between parchment to avoid adding excess flour, which can dry the cookies.
- Chill twice: once after mixing and again after cutting for crisp edges.
- Bake by visual cues. Pull them when edges are set; overbaking leads to dryness.
Variations of Gluten-Free Cut Out Sugar Cookies
- Lemon Vanilla: Add 1 tablespoon lemon zest and swap 1 teaspoon vanilla for lemon extract.
- Chocolate Roll-Out: Replace 1/4 cup (30 g) flour with 1/4 cup (20 g) Dutch-process cocoa.
- Warm Spice: Add 1 teaspoon ground cinnamon and a pinch of nutmeg.
- Dairy-Free: Use plant-based butter sticks and dairy-free milk. Texture remains tender.
- Confetti: Stir 2 tablespoons rainbow jimmies into the dough for a birthday vibe.
Serving Suggestions: What to Pair with Gluten-Free Cut Out Sugar Cookies
- Hot cocoa, chai, or peppermint tea for a cozy afternoon treat.
- A simple cookie board with fresh berries, citrus slices, and dark chocolate squares.
- Holiday decorating party with piping bags, sprinkles, and edible glitter.
Storage & Reheating Instructions
- Room Temperature: Store undecorated or glazed cookies in an airtight container up to 5 days. Separate layers with parchment.
- Freeze Dough: Wrap discs tightly and freeze up to 2 months. Thaw overnight in the fridge before rolling.
- Freeze Baked Cookies: Freeze undecorated cookies up to 2 months. Thaw at room temperature, then decorate.
- Refresh: If cookies soften, warm on a sheet at 300°F (150°C) for 3 to 4 minutes, then cool for crisp edges.
Memories Made Around the Table
Every December, we set out bowls of sprinkles and a rainbow of icing, and the kitchen turns into a joyful, powdered-sugar snow globe. These gluten-free cookies let everyone join in the fun, no special batch needed.
FAQs
Which gluten-free flour blend works best? A cup-for-cup blend with rice flours, starches, and xanthan gum works beautifully. My reliable choice is a finely milled blend with xanthan included. If yours lacks xanthan, add 1 teaspoon per this recipe.
Do I have to chill the dough? Yes. A 30 to 45 minute chill hydrates the flour and keeps shapes sharp. A quick 10 minute chill after cutting reduces spread even more.
Why do my cookies seem gritty? Grittiness often comes from coarse rice flour. Use a high-quality blend, weigh ingredients, and let the dough rest so flours fully hydrate.
Can I make them dairy-free or egg-free? Yes. Use plant-based butter sticks for dairy-free. For egg-free, swap in 3 tablespoons aquafaba. Expect a slightly more delicate crumb.
How thick should I roll the dough? About 1/4 inch for soft centers with crisp edges. Thinner cookies bake faster and crisper; adjust time accordingly.
Final Thoughts
These gluten-free cut out sugar cookies deliver all the nostalgic flavor and clean edges you want, with a dough that is kind to work with. Mix, chill, cut, and bake your way to a platter everyone can enjoy.