Description
These Gluten-Free Sugar Cookies are perfect for anyone looking for a delicious, cut-out cookie recipe without gluten. Featuring a tender, buttery dough with hints of vanilla and almond extract, these cookies bake up beautifully with crisp edges and soft centers. The cookie dough is rolled out and cut into fun shapes, then baked until lightly golden. Two types of icing are provided: a simple family icing that’s easy to spread and a royal icing perfect for intricate piping and decorating. Ideal for holiday baking or any special occasion, these cookies are a crowd-pleaser for gluten-free diets.
Ingredients
Scale
Cookies Dough
- ½ cup butter (cold, but not frozen, cubed)
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- 2 ¼ cups gluten-free 1-to-1 baking blend (such as Bob’s Red Mill)
Family Icing
- 2 egg whites
- 2 Tbsp butter (melted)
- 3 cups powdered sugar (sifted)
- ½ tsp vanilla extract
- 1-2 Tbsp milk (if needed)
- food coloring (as desired)
Royal Icing (Optional)
- 1 egg white
- 2 cups powdered sugar (sifted)
- ½ tsp vanilla extract
- 1 tbsp milk (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookies.
- Mix the Wet Ingredients: In the bowl of an electric mixer, combine the cold cubed butter and sugar. Mix on medium speed for 1-2 minutes until just combined. Add the large egg, vanilla extract, almond extract, and salt, then continue mixing for another 1-2 minutes to create a creamy mixture.
- Combine Wet and Dry Ingredients: Gradually add the gluten-free baking blend flour to the wet mixture while mixing on medium speed. Continue mixing until the dough begins to form a ball.
- Roll and Cut Dough: Transfer the dough onto a surface lightly dusted with powdered sugar. Roll the dough out to about ¼- to ⅓-inch thickness using a rolling pin. Use cookie cutters to cut dough into desired shapes, preferably metal cutters for best results. Place the cut cookies on a baking sheet lined with parchment paper, spacing them at least ½ inch apart.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes or until the edges just start to brown. Remove from the oven and let the cookies cool completely on a wire rack before decorating.
- Prepare Family Icing: In a medium bowl, beat 2 egg whites on medium speed for 1 minute. Add melted butter, vanilla extract, and 1 cup of powdered sugar; mix until sugar is incorporated. Gradually add the remaining powdered sugar, mixing well in between additions. If the icing is too thick, add 1-2 tablespoons of milk until the desired consistency is reached. Add food coloring as desired.
- Decorate with Family Icing: While the icing is still wet, frost the cookies using a toothpick or small spatula to spread the icing delicately over the surface of each cookie.
- Optional Royal Icing Preparation: In a separate bowl, beat 1 egg white with an electric mixer for 1-2 minutes until frothy. Add vanilla extract and beat for another minute. Slowly add the powdered sugar while mixing on medium-low speed for 4-5 minutes. If the icing becomes too thick, add milk as needed to reach a smooth, easy-to-pipe consistency.
- Decorate with Royal Icing: Transfer the royal icing to a piping bag fitted with a 3M or similar round piping tip. Pipe detailed designs onto the cooled cookies as desired, then allow icing to dry before serving or storing.
Notes
- Use gluten-free 1-to-1 baking flour to ensure the cookies hold their shape well.
- Cold cubed butter helps create a better texture in the cookie dough.
- Rolling the dough between ¼ and ⅓ inch thickness prevents cookies from being too thin or too doughy.
- Let cookies cool completely before icing to prevent melting or running.
- The family icing is softer and great for spreading, while royal icing dries hard for detailed decoration.
- Store cookies in an airtight container at room temperature for up to one week.
- Optional: Add almond extract for a subtle nutty flavor — omit if allergic.
- For food safety, use pasteurized egg whites if preferred.
