These gluten-free cut-out sugar cookies are thick and buttery sugar cookies made with simple ingredients perfect as a Christmas sugar cookie recipe. These cut-out sugar cookies are also great for holidays like Easter, Fourth of July, birthday parties and other events.
There is nothing better than a classic, thick, soft and buttery sugar cookie and these gluten-free cut-out sugar cookies do not disappoint. This classic sugar cookie recipe is made with simple ingredients and is the perfect cookie for any occasion.
We love making these homemade sugar cookies for holidays like Christmas and Easter. They are also the best cut-out sugar cookies for decorating cookies with friends or kids.
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Why You'll Love This Recipe
- Kid-Friendly
- Make Ahead Dough
- Crowd-Pleaser
- Great for Any Holiday or Event
Ingredients & Substitutions
- Gluten-Free Flour Blend - A high quality gluten-free flour blend is the base of the sugar cookie dough.
- Baking Powder - Baking powder helps to slightly leaven the cookies while baking.
- Salt - The salt helps the to strengthen the dough by helping the flour and butter to combine. It also enhances the sweet flavors in the cookie dough.
- Butter - Softened butter is key to making the perfect sugar cookie dough and the combination of butter, sugar and vanilla extract gives the dough its classic sugar cookie flavor.
- Sugar - Cane sugar or white sugar is best to give the recipe its classic flavor.
- Vanilla Extract - Vanilla extract is a crucial ingredient for flavor in the cookie dough recipe.
- An Egg - The egg helps bind the dough together.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Hand Mixer or Stand Mixer - We recommend using a stand mixer to easily work the cookie dough together, but a hand mixer works great as well.
- Plastic Wrap - The plastic wrap is necessary for wrapping the cookie dough and chilling it in the fridge. You want to ensure the cookie dough is concealed in the plastic wrap so it doesn't dry out while chilling.
- Rolling Pin - A rolling pin helps roll the cookie dough out.
- Cookie Cutters - You can use any cookie cutters to make various shaped cookies. We love making cookies for holidays like Christmas, Easter, Fourth of July and Birthdays.
- Sheet Pans - A sheet pan or two are great to have on hand for many recipes, especially for baking cookies.
How to Make Gluten-Free Cut-Out Sugar Cookies
Step 1. Place the softened butter and sugar in the bowl of a stand mixer.
Step 2. Use the paddle attachment to cream the butter and sugar together.
Step 3. Scrape the sides of the bowl.
Step 4. Add the egg and vanilla extract to the creamed butter and sugar.
Step 5. Cream the wet ingredients together.
Step 6. Scrape the sides of the bowl.
Step 7. Add the gluten-free flour, baking powder and salt to the bowl.
Step 8. Mix the dry ingredients into the wet ingredients.
Step 9. Shape the dough into a disc shape, wrap in plastic wrap and chill in the fridge.
Step 10. Roll the dough out into a ¼ inch thick oval.
Step 11. Use cookie cutters to cut the dough into shapes.
Step 12. Cut the dough into cookie shapes.
Step 13. Place the cookies on a sheet pan and chill in freezer.
Step 14. Bake the cookies in the oven at 350 degrees for 8-10 minutes.
Step 15. Allow the cookies to cool then decorate the cookies.
Recipe Serving Suggestions
This recipe makes 24 sugar cookies that can be made into various shapes to serve for any holiday. We love to decorate the sugar cookies with royal icing or buttercream frosting.
If you love this recipe, you will love our other classic holiday desserts.
Expert Tips & Variations
- Use softened butter. Softened butter is crucial to making the cookie dough. Set the butter out on the counter an hour before you plan to start making the dough to ensure it softens at room temperature.
- Chill the dough for at least 3 hours. This sugar cookie dough needs time in the fridge to chill. It is best to chill the dough for at least 3 hours, but overnight is even better.
- Make the dough ahead of time. If you are planning to make these cookies for an event or holiday, make the dough a couple days before you need it. It can chill in the fridge for 3-4 days before you make the cookies.
- Make the cookies for different holidays. You can easily make this recipe for other holidays like Easter, Fourth of July, and birthdays. Simply use cookie cutters in shapes that correspond with the holiday.
How to Store Cut-Out Sugar Cookies
- Countertop - Store baked and decorated cookies in an airtight container on the countertop for up to 5 days.
- Refrigerator - Store uncooked dough in the fridge for 3-4 days wrapped tightly in plastic warp or sealed in an airtight bag.
- Freezer - Store cookies in an airtight container in the freezer for up to 2 months. You can also store tightly wrapped sugar cookie dough in the freezer for up to 2 months. To bake with the dough, remove from the freezer and allow to thaw before rolling it out and making cookies.
Recipe FAQ
Yes! It is important to chill the cookie dough before rolling it out to cut the cookies out and before baking to ensure the dough doesn't spread during baking.
We recommend rolling the dough out to be about ¼ inch thick for soft, thick sugar cookies.
More Gluten-Free Cookie Recipes
Gluten-Free Cut-Out Sugar Cookies
These gluten-free cut-out sugar cookies are thick and buttery sugar cookies made with simple ingredients perfect as a Christmas sugar cookie recipe. These cut-out sugar cookies are also great for holidays like Easter, Fourth of July, birthday parties and other events.
Ingredients
- 2 cups gluten-free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, softened at room temperature
- ¾ cup cane sugar
- 1 egg
- 2 teaspoons vanilla extract
- frosting or icing to decorate the cookies
Instructions
- Add softened butter and the sugar to the bowl of the stand mixer. Use the paddle attachment to cream the butter and sugar on medium speed for about 2 minutes or until smooth and creamy.
- Add the egg and vanilla extract to the bowl and beat on medium to mix the wet ingredients together until combined, about 1 minute.
- Pour the gluten-free flour, baking power and salt into the bowl and mix on low to combine the dry ingredients into the wet ingredients to form the dough.
- Shape the dough into a disc shape and wrap it tightly with plastic wrap.
- Place the wrapped dough in the fridge to chill for at least 3 hours or up to 3 days.
- Once the dough has chilled, remove the dough from the fridge and allow it to soften at room temperature until it is soft enough to roll out. (About 20-30 minutes)
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Roll the dough out into a ¼ inch thick oval.
- Use cookie cutters to cut the dough into shapes.
- Place each cookie on the baking sheet.
- Place the baking sheet with cookies in the freezer to chill for 7-10 minutes.
- Remove the chilled cut out cookies from the freezer and place into the oven to bake at 350 degrees for 8-10 minutes.
- Remove the cookies from the oven when the edges of the cookies are lightly browned.
- Allow the cookies to cool completely before decorating.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 48mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g
