Gluten-Free Cut-Out Cookies

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This gluten-free cut-out cookie recipe makes sugar cookies that don’t spread! Soft on the inside and crispy on the outside, they’re perfect for decorating. Dairy-Free option.

overhead photo of gluten free cut out cookies in a box with yarn tied around it.

A note from Lindsay – Tyler’s (Paper Street Parlour) cut-out sugar cookie recipe is nothing short of legendary, and adapting it to be gluten-free was a no-brainer! I tested this version using a 1:1 gluten-free flour blend, adding my own tips to ensure you get that same lightly crisp, buttery perfection Tyler’s cookies are known for. Whether you’re a fan of festive cookie-cutting or just want a sweet treat, these are a must-try. Huge thanks to Tyler for sharing this gem—trust me, you’re going to love it!

Below is an overview of the ingredients needed for this recipe. Please be sure to scroll down to the recipe card below for the complete details!

overhead photos of Ingredients in bowls and measuring cups for gluten free cut out sugar cookies. Butter, egg, sugar, flour,

Gluten-Free Flour – Use your preferred brand of 1:1 all-purpose gluten-free flour or Lindsay’s Homemade Gluten-free 1:1 Flour Recipe. Just make sure it does include xanthan gum.
Granulated Sugar & Powdered Sugar – When testing this recipe I used only granulated sugar, and only powdered sugar. It wasn’t until I started using a combination of both that I ended up with a perfect dough.
Unsalted Butter (Room Temperature) – Regular unsalted butter, nothing fancy. I’ve tested these cookies with every brand of butter on the market, and I did not taste a difference, especially after decorating cookies with icing.

Swap: I’ve had success using a dairy-free butter substitute in this recipe. It’s a straight 1-to-1 swap. I suggest using a butter substitute that is unsalted.

Cornstarch – The addition of cornstarch helps make gluten-free baked goods lighter and more airy.
Extracts & Emulsions – Use real vanilla extract, not the artificial stuff for these cookies. If you want a lemon-flavored cookie, use lemon extract or baking emulsion. You can also add some fresh lemon zest.

Swap: If you don’t like lemon, these cookies are still fantastic with just vanilla extract or vanilla bean paste. They’re also great with orange or almond flavoring.

Salt (Optional) – I typically don’t add salt, but you can add a pinch to your dough if you prefer.
Egg – If you have an egg allergy, I have successfully replaced the egg in this dough with egg replacer. I don’t recommend using egg substitutes like flax egg or chia egg, because your cookies will be too dense.

How to Make Gluten-Free Cut Out Cookies

Important – Always make sure that all of your ingredients are at room temperature, or they won’t fully incorporate.

Whisk the flour and cornstarch together and set aside.
Cream butter and sugars in the stand mixer bowl with a paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

overhead photo of butter whipped in a white stand mixer bowl

Add egg, extracts, and zest (if using) and mix on low speed until thoroughly combined. Scrape down the paddle and sides of the bowl, and continue to mix on low speed until everything is fully incorporated.

overhead photo of butter and flour in a white stand mixer bowl

Add half of the flour, and then mix until combined. Next, add the remaining flour, and stir until fully incorporated. Scrape down the sides and bottom of the bowl. Then mix again until everything is well combined.

overhead photo of sugar cookie dough in a white stand mixer bowl

Divide the dough into two flattened balls, and wrap each one tightly in plastic wrap.

Note: If making slice-and-bake cookies, split the dough in half, roll it into logs, wrap it tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

2 disks of gluten free sugar cookie dough wrapped in plastic wrap

woman's hands using a star cookie cutter to cut out cookies

Refrigerate for at least 1 hour and up to 1 week.
On a well floured surface, roll out the dough to ¼- ½” thick. The thicker the dough the softer the cooker.
Use your favorite cookie cutters and shape your rolled sugar cookie dough into festive designs! Place on a lined baking sheet a couple of inches apart. Return the cut-out cookies to the fridge or freezer until they’re firm to touch.

Tip: The dough will be slightly crumbly. Take your time rolling it out to avoid creating cracks.

Bake at 350° for 10 -14 minutes, turn the pan, and bake for another 1-5 minutes or until the edges are starting to turn a golden brown. Note: Baking time will vary depending on the size and thickness of your cookies. If you rolled out your cookies on the thinner side, check on them after 10 minutes.
Remove the cookies from the oven, and allow them to fully cool on the baking sheet before handling.

christmas cut out cookies without icing cooling on a gold cooling rack

overhead photo of gluten-free cut out cookies decorated with christmas frosting and cut-outs

Pro Tip: I always bake my cookies on silicone baking mats. You can also use parchment paper. Never use wax paper to bake on. Wax paper is not meant to be used with heat, and the wax will melt in the oven.

Also, do not bake on foil. Foil is designed to conduct heat. Any part of your cookie that is touching the foil will bake faster than the rest of your cookie. The last thing you want is a batch of cookies with burnt bottoms.

Decorate your gluten-free cut-out cookies with dairy-free glaze, buttercream frosting, or my popular royal icing recipe.

macro photo of christmas tree cut out cookie on cooling rack

Ingredients:

1 cup powdered sugar (confectioners’ sugar)
1-2 tablespoons dairy-free milk (such as almond, coconut, or oat milk)
½ teaspoon vanilla extract
A pinch of salt (optional, for balance)
Dye-free food coloring (optional)

Tip: For Dye- Free Frosting + Sprinkles we love using Watkins Natural Food Dye and Sprinkles!

Mix Ingredients: In a small bowl, whisk together the powdered sugar, 1 tablespoon of dairy-free milk, vanilla extract, and a pinch of salt (if using).

Adjust Consistency: Add more milk, a teaspoon at a time, until you reach your desired glaze consistency. For a thicker glaze, use less milk; for a thinner, pourable glaze, add more milk.

Apply to Cookies: Once the cookies have cooled completely, use a spoon or small offset spatula to spread the glaze over each cookie. Alternatively, you can dip the tops of the cookies into the glaze.

Let it Set: Allow the glaze to set and harden at room temperature for about 15-20 minutes before serving or storing the cookies.

Store – Transfer the icing to an airtight container to prevent it from drying out. It can be stored in the fridge for about 3–5 days. Before using, let it come to room temperature and stir it thoroughly, as separation may occur during storage.

bowl of sugar glaze cookie icing with small whisk in it

An overhead view of gluten-free cut-out christmas cookies arranged on a plate.

Storing Cookies at Room Temperature: These cookies will stay fresh for several days after they are decorated. I typically store cookies in bakery or pizza boxes with a piece of parchment paper between each layer. If you use royal icing, since it dries hard, you can stack your cookies. You can also individually package them in cello bags. Cookies packaged in an airtight container or bag will stay fresh for about 4 weeks.
Freezing Dough: This cookie dough freezes well. Just thaw it out in the fridge overnight before you need to use it. You can also freeze leftover royal icing. The cookie dough and royal icing will last for 2-3 months in the freezer.
Freezing Baked Cookies: You can also freeze baked cookies in an airtight container, and just let them come to room temperature before decorating. Baked cookies will last for 2-3 months in the freezer.
Freezing Decorated Cookies: If you want to freeze decorated cookies, you just need to individually package them in cello or ziplock bags, and then let them come to room temperature inside of the bag. Condensation will form on the outside of the bag, and not the cookie, so the condensation won’t dissolve the icing.
Do Not Refrigerate: I do not recommend refrigerating leftover cookies, whether decorated or not. Humidity in the refrigerator will start to dissolve the icing and break down your cookies. Cookies and royal icing should always be stored at either room temperature or frozen and never refrigerated.

Common Questions

Why chill cookies before baking?

Cold butter is key to achieving flaky, crispy layers in baked goods. When the cold water in butter is quickly heated up, it evaporates and creates little pockets of air that give pastries distinct separate layers — think flaky layers in a croissant. If you put room-temperature cookies in a hot oven the butter melts and doesn’t quickly evaporate and your cookies will lose shape and have a gummy texture.

How long does gluten-free cookie dough last in the refrigerator?

This gluten-free dough will last as long as your ingredients are good. Typically, eggs will be the first thing to expire. So, if the expiration date on your eggs is 3 days after you make your dough, your cookie dough will last 3 days. If you are using fresh ingredients, your dough will last a week in the fridge.

Can I re-knead dough scraps?

Because the dough doesn’t contain gluten, you can get away with re-kneading dough scraps 2-3 times. Any more than that, and the cookies end up a little tough. Don’t throw away those scraps though! Bake them along with your cookies for something to snack on.

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