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Gluten Free Cut-Out Sugar Cookies

I have tried for years to find a gluten-free sugar cookie recipe that I could cut the dough into holiday shapes and bake them without the dough either tearing apart, or spreading so much in the oven that all 6 separate cookies merged into one giant undesirable blob. I found a wonderful recipe last year but of course I did not save it so I have absolutely no idea how to make them again! Grrr…

So, after trying out about 13 different flour combinations from various recipes, I landed on the Land O’Lakes recipe for Star Cut-Out Cookies. First, I made the recipe as it is written but found the dough to be a bit difficult to work with. The dough seemed a little too “wet” and the cookies did not hold their shape as well as I would have liked, but the overall taste and texture was really good. So I thought that the flour blend might really work well in my mom’s recipe that uses powdered sugar instead of granulated sugar (I was hoping the powdered sugar would absorb some of the excess moisture). My mom also always added a little almond extract which I absolutely love!

The following is the recipe I used and I am extremely pleased with the results. If you have a favorite sugar cookie recipe of your own, you might want to try subbing this GF flour blend for the gluten version!

Towanda!

Flour Blend *inspired* by the Land O’Lakes recipe:

2 cups Superfine Rice Four (I tried this with Superfine White Rice Flour in one version and Superfine Sweet Rice Flour in the other and there was no discernible taste difference, but I highly recommend getting superfine rice flours, there is no grittiness in the end product!).

2/3 cups Potato Starch

1/3 cup Tapioca Starch (I used Expandex)

1 tsp. Xanthan Gum

Gluten Free Cut-Out Sugar Cookies

1 cup Butter (or Non-Dairy Substitute)

1 1/2 cups Powdered Sugar

1 Egg

1 tsp. Vanilla Extract

1/2 tsp. Almond Extract

2 1/2 cups GF Flour Blend (see above)

1 tsp. Baking Soda

1 tsp. Cream of Tartar

  • Preheat oven to 375° F.
  • In a medium bowl (or the bowl of a stand mixer) add butter and powdered sugar, beat on medium speed until fluffy.
  • Add egg, vanilla and almond extract.
  • Meanwhile, in a separate bowl, add GF flour blend, baking soda and cream of tartar. Use a whisk to incorporate all of the ingredients (as added insurance, I then sift all of the dry ingredients to make sure everything is well blended).
  • Add the dry ingredients to the wet ingredients and mix well.
  • Cover the dough and refrigerate for 2 hours or overnight (you can also make this well ahead of time and freeze until needed).
  • Roll out the dough and cut into desired shapes. Place cookies on a parchment lined cookie sheet and bake for 8 – 10 minutes or until light golden brown around the edges.

A pretty Mom cookie...

Another pretty Mom cookie...

And yes, clearly another Mom cookie.

Dad cookie: "Hey, they all taste the same." Such a male!!

Hey, we're from New Mexico...these are mandated by state law!

"I'll put some frosting on this one..."

"...and a little more frosting..."

"...and some more concentrated sugar...hee hee hee."

"And now I'll put some frosting on me..."

"...and a little more frosting on me..."

"Mom and Dad are drawing straws for bath duty...hee hee hee!"

"I like blue...blue is good."

"Oh I am sooooo gonna run like a madman and crash like a lead ballon."

Only a grandparent could love this cookie...

I'm seeking help for my goldfish obsession...I promise!!

Six hours experimenting with dough, one hour of sugar induced pandemonium, some great video of a couple of jacked up boys running, rolling, and giggling, two hours of clean-up and the mother of all baths…priceless!

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Comments

  1. Jamie Stern says:

    Great post…love the photos!
    I have an online store providing products and resources to those with dietary restrictions. One of those resources is showcasing cookbook authors/bloggers and featuring a favorite recipe to share with my customers. I give full credit, links back to your site and mentions is press releases and social media. I would love to post one of your's. Looking forward to hearing from you.
    Have a nice weekend.
    Jamie Stern, Owner
    Allergiesandme.com

  2. ourGFfamily says:

    I struggle with the gf cookies being too puffy. If you chill the dough after you cut the shapes before they go in the oven they rise less. Here are two gluten and dairy free recipes that have worked for me:

    No Chill Sugar Cookies Recipe
    Birthday Cake Sugar Cookies Recipe

  3. Patti Gay says:

    Is there a substitute for the potato starch?

  4. marlo says:

    These look really good-I found the Land o Lakes recipe too. Have you tried them w/o any of the sugars?

    • Hi Mario! I've not yet tried the cookies without the sugars but that's definitely my plan…for tomorrow! I plan to try coconut sugar first and if that doesn't work, I'll try using a liquid like agave (I think honey or maple syrup would be too strong of a flavoring for a classic sugar cookie, don't ya think?).

  5. Toni Nelson says:

    Just made these cookes today with my kids they turned out great. we ended up using half the dough in a cookie press and that worked out really well, I got the cookie press maybe 10 years ago and tried it once and the recipie I was using then just didn't work but yours was awesome!

Trackbacks

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