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Gluten-Free Sugar Cookies (Cut-Out Cookies)
4.2 from 105 votes

Gluten-Free Sugar Cookies (Cut-Out Cookies)

These Gluten-Free Sugar Cookies use coconut flour and arrowroot powder to create a dough suitable for cutting into shapes. The dough is softly sweetened and flavored with vanilla, then rolled and cut before baking until the bottoms are golden. Once cooled, the cookies can be decorated with a simple vanilla icing made from powdered sugar, vanilla, and almond milk, optionally finished with natural sprinkles.

Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 10 cookies
Calories: 164 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¼ cup butter softened, or ghee
  • ½ cup organic cane sugar
  • 1 egg large
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt sea salt
  • ½ cup coconut flour
  • 1–2 Tablespoons arrowroot powder or tapioca flour
Vanilla Icing
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1-2 teaspoons almond milk
  • Sprinkles look for ones that are naturally colored

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl stir together butter or ghee, sugar, egg, baking powder, vanilla extract and sea salt. Add coconut flour and mix until combined. Allow the dough to rest for 5 minutes at room temperature.
  3. After 5 minutes, sprinkle 1 Tablespoon of arrowroot powder over dough and knead, using your hands until firm. If it is sticky or too wet, add another Tablespoon of arrowroot.
  4. Dust a clean rolling surface (or a parchment lined surface) with arrowroot and roll out dough, using a rolling pin, until it's about 1/4-1/3″ thick.
  5. Use cookie cutters to cut dough into desired shapes and place on cookie sheet.
  6. Bake for 8-10 minutes or until the bottom of the cookies are golden. Let cool for a few minutes on the sheet before carefully transferring to a wire rack to cool completely. 
  7. Once cookies are cool you can frost and decorate them. To make homemade icing, combine powdered sugar, vanilla and almond milk (start with 1 teaspoon) in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don't want it to be super thick, but also don't want it to be too runny where it melts off the cookies. Frost cookies with icing and add sprinkles right away, before the icing has a chance to set.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the dough to rest to improve texture before rolling and cutting.
  • Adjust arrowroot powder as needed to reach dough firmness suitable for rolling.

Nutrition Information

Serving 1cookie with icing Calories 164kcal (8%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 7g (11%) Sodium 144mg (6%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 10 cookies

Amount Per Serving

Calories 164

% Daily Value*

Serving 1cookie with icing
Calories 164kcal 8%
Carbohydrates 23g 8%
Protein 1g 2%
Fat 7g 11%
Sodium 144mg 6%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.