Learn how to make the best gluten free cut-out cookies from scratch! They couldn’t be easier to make and are great for making with little ones!
These have got to be the best gluten free sugar cookies I have ever had.
They may not be the prettiest cookies out there (my decorating skills are practically nonexistent), but they still taste amazing! Despite the fact that these are cookies, I tried to make them as healthy as possible, using unbleached pure cane sugar as a sweetener and uncolored icing to decorate with.
I’ll admit, the sprinkles were a compromise, but the way I saw it, I had two choices. Either make a few small bowls of icing and dye them with food coloring or just make one large bowl of uncolored icing and decorate with sprinkles.
Obviously, I went with the latter. Because sometimes we make exceptions so we don’t go crazy.
This was my first time experimenting with gluten free cookies. And at first, I totally thought I was going to botch it. I mean, the dough looked REALLY crumbly! So I added 2 tablespoons of milk (if you’re vegan, simply use a non-dairy milk) which toned down the crumbliness a bit and made it easier to bring into a cohesive ball.
I figured I would show you guys exactly how to make these delicious cookies to clear up any recipe confusion. But if you have any questions, be sure to ask them in the comments section at the bottom of this post.
So let’s get started!
To start, combine the baking powder and gluten free flour blend in a medium bowl. I use and recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour because you don’t have to worry about adding xanthan gum and you get perfect results every time!
Get that all mixed up and set it aside. You should also probably start preheating your oven to 350 degrees F.
Now cut the butter into cubes. This recipe uses cold butter so you don’t have to worry about chilling the dough. How awesome is that?!
I have yet to try this with coconut oil, but if you try it, please let me know how it works out for you!
Combine the cubed butter and sugar in the bowl of your stand mixer fitted with the beater attachment. Mix on low speed until the mixture is light and fluffy. This might take a little longer than if you had used softened butter, so just keep mixing.
Add in the flour mixture and mix on low speed until just combined. Add in the milk and mix again until that’s fully incorporated.
Be sure to scrape down the sides every once in a while to ensure that everything gets combined.
Roll out the dough until it’s about 1/2-inch thick. Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.
Let the kids help with this part—I swear, nothing is cuter than a bunch of kids crowded around a table cutting out cookies, licking their fingers, and singing along to Christmas songs playing in the background.
Nothing.
Once you’ve got them all rolled out, place them in the freezer for 5 minutes. I know, I know, I said they didn’t have to chill—but this step ensures that they won’t spread while they’re baking. This is just a little insurance, pinky promise. But this step is totally optional, if you’re short on time.
Bake the cookies for 10-12 minutes. The cookies won’t exactly be golden brown, nor will they pass the toothpick test, so you’ll just have to trust your better judgement on this one.
Once the cookies are done, transfer them to a cooling rack to cool for 10-20 minutes.
Then decorate as you’d like! I made a simple icing (1 cup homemade powdered sugar + 1-2 tablespoons milk mixed together with a fork) and tossed a few sprinkles on top. Because I’m a pro cookie decorator like that.
Ahem.
I also drizzled the icing over a few of the cookies instead of piping it and using sprinkles. I actually really liked the way these turned out and they were equally yummy (because sugar is sugar).
You guys are sure to love these homemade gluten free cut-out sugar cookies! They take so little time to make, are a great activity to do with the littles, and they taste so good! AND they stay soft, so you don’t have to worry about bringing rock-hard cookies to the Christmas party.
Here’s the recipe:
- 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- 1 cup unbleached pure cane sugar
- 2 sticks (1 cup) salted butter, chilled
- 1 large egg
- 1½ teaspoons vanilla extract
- 2 tablespoons whole milk
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the flour and baking powder. Mix until combined and set aside.
- In the bowl of a stand mixer fitted with the beater attachment, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
- Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface and knead with your hands until a smooth dough ball forms.
- Using a rolling pin, roll out the dough to a ½-inch thick. Cut out shapes and place them on a parchment paper (or silpat) lined baking sheet. Now, you can optionally place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading, or you can just pop them in the oven. Either way, bake for 10-12 minutes.
- Transfer to a cooling rack and let cool for 10-20 minutes before decorating.
You can buy Bob’s Red Mill Gluten Free 1-to-1 Baking Flour on Amazon or at health food stores like Whole Foods and Earth Fare.
I think you underestimate your decorating skills. These are adorable!
I substituted a few ingredients to what I had handy. Brown Rice Flour which need a little more liquid so I used 2 eggs, 11/2 tsp Stevia and I used 1 stick of butter and 1/2 cup of firm Coconut oil. Plus about 1/2 cup raw cacao nibs. Yummy!
Did you add anything else? Xantham gum?
I agree with Julie – these are so pretty! Your photos are gorgeous too
Ohhh they look yummy! I love the drizzle idea too as I’m not very good when it comes to icing!
Thanks for sharing a delicious looking GF cookie. Love that it looks like a sugar taste, yet is GF. Thanks!
These look so cute and tasty too! Great decorating skills!
Haha, thanks Bismah!
These are SO cute and look amazing! So much nicer than the sugar cookies my kids and I made!!! Happy New Year!
Those are so cute. Pinning.
Hi there. Just wondering if I used another GF flour, how much xanthan powder would I need to add to this. Thanks so much. Your cookies look fab
Hi Tara! You can most certainly use another gluten free flour blend if you’d like, this is just the brand I use and recommend. For each cup of GF flour, add 1 teaspoon xanthan gum. Hope this helps!
I added 1/4 cup more of sugar and 1/4 teaspoon of salt to this recipe. I rolled out 3 cookies to try them and they are really good for GF. I had to refrigerate the remaining batter to firm it up a bit. Thanks!
Hi!
I am VERY eager to try this! Question: 1/2 inch thickness sounds thick. Did you mean 1/4 inch?
Hi Renee and happy holidays! Depending on how chewy you want your cookies to be, you can roll the dough to 1/2 inch thickness for a chewier sugar cookie or 1/4 inch thickness for a crisper sugar cookie. Hope this helps!
Thank you! Thank you! Thank you! What a joy it is to be able to make cookies with my girls (that don’t crumble and fall apart)!
My niece and nephew are going to love helping me make these! Just a question, can you keep the batter in the fridge for a few days before rolling out and baking? Thanks!
Hi Genevieve! You can keep the dough in a ball or disk wrapped in plastic wrap or in an airtight container for up to 3 days before you plan on rolling, cutting, and baking the sugar cookies. Happy Holidays!
Can I use nonfat milk instead of whole milk?
Hi Julie! I haven’t tried this recipe without nonfat milk, but if you try it I’d love to hear how it turns out!
I followed the recipe except I used coconut butter for butter and water for milk. So tasty!