Gluten Free Cut-Out Sugar Cookies

Ingredients

• 425 g (15 oz; about 3 cups)gluten-free flour blend
• 2.5 ml (½ teaspoon)baking powder
• 1.25 ml (¼ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon), omit if your blend contains itxanthan gum
• 227 g (1 cup), softenedbutter
• 200 g (1 cup)granulated sugar
• 1 egg plus 1 yolk, at room temperatureegg and egg yolk
• 5 ml (1 teaspoon)vanilla extract
• 5 ml (1 teaspoon)almond extract
• As neededroyal icing
• Optional, as neededsprinkles and other decorations

Instructions

1. 1

   Mix dry ingredients

   Combine the gluten-free flour, salt, baking powder and xanthan gum in a bowl. Set the mixture aside.

2. 2

   Cream butter and sugar

   With an electric or stand mixer on medium speed, beat the softened butter and sugar for about 2 minutes, until pale and fluffy. Add the egg, egg yolk, vanilla extract and almond extract, then beat until combined.

3. 3

   Bring dough together

   Turn the mixer to low and add the flour mixture a cup at a time. Mix for about 2 minutes, until the dough comes together.

4. 4

   Chill the dough

   Divide the dough into 2 pieces. Shape each into a disc, wrap in plastic wrap and refrigerate for at least 1 hour.

5. 5

   Roll and cut

   Lay a sheet of parchment paper or a Silpat on the counter. Work with one piece of dough at a time, covering it with a second sheet of parchment and rolling it to about 3 mm (⅛ inch) thick. Cut out the desired shapes, place them on a baking sheet and chill for 30 minutes.

6. 6

   Bake and cool

   Heat the oven to 163°C (325°F). Bake one sheet at a time for 12–14 minutes, until the edges start to turn golden and the cookies feel firm to the touch. Leave them on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool. Decorate only once completely cool.

What are cut-out sugar cookies?

Cut-out sugar cookies are rolled cookies shaped with cutters before baking, a style especially popular for American holiday baking. Their simple, sweet dough makes a handy base for festive shapes and decorations.

This gluten-free version uses a flour blend and a little xanthan gum, when needed, to help the dough hold together. Chilling the dough at two stages helps the cut shapes keep their definition in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 2g protein, 16g carbs, 1g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies most of the fat and the egg and yolk contribute protein. Serve a cookie alongside fruit or another fresh option for a more balanced snack.

Choosing the flour blend

Flour blend: Use a gluten-free blend intended for baking, and check whether it already contains xanthan gum. If it does, leave out the extra amount listed in the recipe.

Measure: The recipe lists 425 g of flour, with about 3 cups as a guide. Weighing it helps keep the dough consistent, as cupfuls can vary depending on how the flour is packed.

Creaming and mixing the dough

Butter and sugar: Beat them for about 2 minutes, until pale and fluffy; very firm butter can make this harder. Add the egg, yolk and extracts after creaming, and mix until they are incorporated.

Flour mixture: Add it gradually on low speed. Stop once the dough comes together rather than continuing to mix unnecessarily.

Why the dough needs chilling

First chill: The hour in the fridge firms the dough after mixing, making it easier to roll. Keep both wrapped discs chilled until you are ready to work with them.

Second chill: After cutting the shapes, chill them on the baking sheet for 30 minutes. This gives the cookies another chance to firm up before baking.

Rolling and cutting neatly

Parchment: Roll the dough between two sheets of parchment to limit sticking and avoid adding extra flour. Aim for an even thickness of about 3 mm (⅛ inch) so the cookies bake at a similar rate.

Cutters: Cut the shapes close together to make efficient use of the rolled dough. Gather scraps gently and reroll them as needed.

When the cookies are done

Edges: Start checking at 12 minutes. The cookies are ready when the edges begin to turn golden and the centres feel firm to the touch; the full baking time is 12–14 minutes.

Cooling: Let the cookies rest on the baking sheet for 3–5 minutes before moving them to a wire rack. Wait until they are completely cool before adding royal icing or other decorations.

Serving and decorating

Icing: Royal icing and optional sprinkles turn the plain cookies into a decorated treat. Make sure the cookies have cooled fully so the icing can be applied without melting.

Serving: Offer the cookies with tea, coffee or a glass of milk, or arrange them on a festive dessert plate. Their cut-out shapes also make them suitable for gifting once the icing has set.

Recipe notes & tips

• Check the flour blend's ingredients before adding xanthan gum.
• Bring the egg and yolk to room temperature before mixing.
• Roll the dough between parchment sheets to make handling easier.
• Keep the dough and cut shapes chilled as directed for cleaner edges.
• Bake one sheet at a time and use the edge colour and firmness as doneness cues.
• Wait until the cookies are fully cool before decorating.

Variations

• Dairy-free: Use a dairy-free butter alternative in place of the butter.
• Festive icing: Decorate the cooled cookies with royal icing in seasonal colours.
• Sprinkle finish: Add optional sprinkles or other decorations to the icing.
• Simple shapes: Use a single cutter shape for a coordinated batch.
• Extract choice: Adjust the balance of vanilla and almond extracts to suit your preferred flavour.

Common mistakes to avoid

• Adding extra xanthan gum: Check the blend first and omit it if it already contains xanthan gum.
• Skipping the first chill: Refrigerate the wrapped dough for at least 1 hour so it is easier to roll.
• Rolling unevenly: Aim for about 3 mm (⅛ inch) throughout so the cookies bake evenly.
• Skipping the second chill: Chill the cut shapes on the baking sheet for 30 minutes before baking.
• Overbaking: Begin checking at 12 minutes and take the cookies out when the edges start to colour and they feel firm.
• Icing warm cookies: Let them cool completely on a wire rack before decorating.

How to store

Once the icing has set, keep the cookies in an airtight container at room temperature and enjoy within 3–4 days. For longer storage, freeze undecorated cookies in a sealed container; thaw them before decorating.

Frequently asked questions