Gluten-Free Sugar Cookies (Cut-Out Recipe)
User Reviews
4.5
Gluten-Free Sugar Cookies (Cut-Out Recipe)
Description
Gluten-Free Sugar Cookies (Cut-Out Recipe) blend cold butter with sugars and eggs, providing a creamy base enriched by both vanilla and almond extracts. The use of a gluten-free baking blend forms a dough that rolls out smoothly and holds cookie cutter shapes effectively. Baking at 375°F until the edges turn lightly browned ensures a slightly crisp edge balanced by a tender interior.
The recipe includes two types of icing: a family icing that uses whole egg whites and butter for a softer texture, and a royal icing made with egg whites and powdered sugar for a firmer finish. Both icing options can be colored and used to decorate the cooled cookies, giving a festive touch according to personal preference.
These cookies make a suitable treat for gluten-free diets without sacrificing the familiar sugar cookie taste and texture. They can be prepared in advance, with dough chilled or frozen prior to baking. Decorated cookies should be allowed to set before storing.
Using a gluten-free blend or substituting with a mix of sweet white rice flour, tapioca starch, and xanthan gum ensures the proper structure. For vivid icing colors, gel food coloring is recommended, and careful placement of small decorations like nonpareils may require tools such as tweezers.
Ingredients
- ½ cup butter cold, but not frozen, cubed*
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ½ tsp. salt
- 2 ¼ cups baking blend such as Bob's Red Mill, gluten-free 1-to-1
Family Icing Recipe:
- 2 egg white
- 2 Tbsp. butter melted*
- 3 cups powdered sugar sifted
- ½ tsp. vanilla extract
- 1-2 Tbsp. milk if needed
- Food Coloring
Royal Icing Recipe:
- 1 egg white
- 2 cups powdered sugar sifted
- ½ tsp vanilla extract
- 1 tbsp milk optional
Instructions
- Preheat oven to 375 degrees.
- Mix the Wet Ingredients: In the bowl of an electric mixer combine cubed butter and sugar. Mix on medium for 1-2 minutes, or until butter and sugar are just combined. Add egg, vanilla extract, almond extract, and salt. Continue mixing for 1-2 more minutes.
- Add in Flour: Slowly add the flour to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.
- Cut Dough into Shapes: Place dough onto a lightly powdered sugar-coated surface. Use a rolling pin to roll dough to ¼- to ⅓-inch thickness. Cut dough into desired shapes using cookie cutters. (The metal ones work the best!) Place cookies on a parchment paper-lined baking sheet at least ½-inch apart.
- Cook in the Oven: Bake cookies for 9-11 minutes or until edges just begin to brown on the edges. Let cookies cool completely before frosting.
For the Family Icing:
- Mix Whites, Butter, Sugar: In a medium-sized bowl place, mix egg whites over medium speed for 1 minute. Add butter, vanilla and 1 cup powdered sugar. Mix until sugar is incorporated.
- Thicken Icing and Add Coloring: Add remaining sugar incrementally and mix well between each addition. If frosting is too thick, add 1-2 tbsp milk until desired consistency is reached. Add food coloring as desired.
- Decorate Cookies: Frost cookies while the icing is still wet, using a toothpick to spread it delicately across the cookies.
For the Royal Icing: (optional)
- Beat Egg Whites: Place egg white in a medium bowl. Beat with a hand-held electric mixer for 1-2 minutes or until it becomes frothy. Add vanilla and mix for another minute.
- Mix in Sugar: Add powdered sugar and mix over medium-low speed for 4-5 minutes. If icing is too thick, add milk as needed to reach an easy piping consistency.
- Pipe Designs: Place royal icing in a piping bag fitted with a 3M piping tip or another round tip. Pipe designs on cookies and enjoy!
Notes
- Substitute the gluten-free flour blend with a mix of 1 1/2 cups sweet white rice flour, 3/4 cup tapioca starch, and 1 teaspoon xanthan gum for proper dough texture.
- Food coloring gel achieves more vibrant icing colors compared to liquid food dyes.
- Use tweezers when applying small nonpareil decorations for more precise placement.
- Vegan buttery sticks or margarine can replace butter to make the recipe dairy-free.
- Dough can be made ahead, refrigerated up to 3 days, or frozen up to 3 months; defrost in the refrigerator before rolling.
- Baked cookies keep best in an airtight container at room temperature for 3-4 days.
- Cookies freeze well for up to 3 months when sealed in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 125mg | 5% |
| Potassium | 19mg | 0% |
| Sugar | 29g | 58% |
| Vitamin A | 190IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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