Gluten-Free Sugar Cookies

This is the cutout dough every gluten-free house needs on file: rolls without cracking, holds sharp edges through the bake, and tastes like vanilla shortbread’s friendlier cousin. Pair it with our royal icing and December is handled.

Yield: About 30 cutouts · Time: 1 hr + chill

Ingredients

• 2 3/4 cups (385 g) gluten-free all-purpose flour blend with xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (225 g) butter, softened
• 1 cup (200 g) sugar
• 1 egg + 1 yolk
• 2 tsp vanilla
• 1/2 tsp almond extract (optional)

Directions

1. Whisk the dry ingredients; cream the butter and sugar until fluffy.
2. Beat in the egg, yolk, and extracts, then the dry mix.
3. Divide into two disks and chill 1 hour.
4. Roll 1/4 inch thick between parchment, cut shapes, and re-roll scraps freely — GF dough doesn’t toughen.
5. Bake at 350°F (175°C) for 9–11 minutes until the edges barely color; cool before icing.

Pro tip: Chill the cut shapes 10 minutes on the pan before baking and the edges stay knife-sharp.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.