Gluten-Free Cut-Out Cookies Recipe
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.
Ingredients
- 2 ½ cups 370 -375 grams gluten-free 1:1 flour blend
- 1 Tablespoon cornstarch
- 1 cup unsalted butter room temperature (see notes for substitutions)
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- ¼ - 1 ½ teaspoons lemon extract or emulsion depending on preference optional
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest optional
*See blog post for dairy free sugar cookie glaze or here for Tyler's Royal Icing recipe!
Instructions
- In a large mixing bowl, whisk together the flour and cornstarch. Set aside.
- In a stand mixer (or use a hand mixer and large mixing bowl), add the butter, granulated sugar, and powdered sugar. On medium-low speed using the paddle attachment, cream together the ingredients until fluffy and pale in color (about 5 minutes).
- Add in the egg, extract, and zest (if using) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula and continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add half of the flour, then mix until combined. 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.
- Divide the dough into two flattened balls and wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or silicone mat, set aside.
- Remove the dough from the fridge and knead the dough a few times to warm it up. It might feel difficult to roll out at first, but take your time and work gently to prevent cracks from forming—it will come together with a little patience.
- On a well floured surface, roll out the dough to ¼- ½” thick.* Use your favorite cookie cutters to shape the cookies. Place the cut cookies on the baking sheet, leaving a couple of inches between them. Chill in the fridge or freezer until firm, checking after 10 minutes.
- Once firm, bake for 10-14 minutes, or until the edges start to turn golden brown, rotating the pan halfway through for even baking. 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.
- Once done, remove the cookies from the oven and let them cool completely on the baking sheet before handling and decorating.
- Cookies packaged in an airtight container or bag will stay fresh for about 4 weeks.
Notes
Substitutions: Dairy-free unsalted butter may be substituted 1:1 in this recipe. See blog for specific egg replacer tips.
Ingredient Tips: The reason for adding 1-2 Tablespoons of cornstarch to your dough is to prevent the cookies from shrinking or spreading during baking. For dye-free frosting and sprinkles, use Watkins Natural Food Dye and Sprinkles.
Prep Tips: If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking. The thicker the dough the softer the cooker.
Storage Tips: To freeze the cookies, place the cookies in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1–2 hours until firm. Then place in a Ziploc bag or storage container for up to 3 months.
Nutrition
Calories: 148kcal | Carbohydrates: 18.3g | Protein: 1.2g | Fat: 7.9g | Saturated Fat: 4.8g | Cholesterol: 28.1mg | Sodium: 4.1mg | Fiber: 0.4g | Sugar: 5.4g
