Gluten Free Cut-Out Sugar Cookies

Learn how to make the best gluten free cut-out cookies from scratch! They couldn’t be easier to make and are great for making with little ones!
These have got to be the best gluten free sugar cookies I have ever had.
They may not be the prettiest cookies out there (my decorating skills are practically nonexistent), but they still taste amazing! Despite the fact that these are cookies, I tried to make them as healthy as possible, using unbleached pure cane sugar as a sweetener and uncolored icing to decorate with.
I’ll admit, the sprinkles were a compromise, but the way I saw it, I had two choices. Either make a few small bowls of icing and dye them with food coloring or just make one large bowl of uncolored icing and decorate with sprinkles.
Obviously, I went with the latter. Because sometimes we make exceptions so we don’t go crazy.
This was my first time experimenting with gluten free cookies. And at first, I totally thought I was going to botch it. I mean, the dough looked REALLY crumbly! So I added 2 tablespoons of milk (if you’re vegan, simply use a non-dairy milk) which toned down the crumbliness a bit and made it easier to bring into a cohesive ball.
I figured I would show you guys exactly how to make these delicious cookies to clear up any recipe confusion. But if you have any questions, be sure to ask them in the comments section at the bottom of this post.
So let’s get started!

  • 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 teaspoons baking powder
  • 1 cup unbleached pure cane sugar
  • 2 sticks (1 cup) salted butter, chilled
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 2 tablespoons whole milk
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the flour and baking powder. Mix until combined and set aside.
  3. In the bowl of a stand mixer fitted with the beater attachment, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
  4. Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface and knead with your hands until a smooth dough ball forms.
  5. Using a rolling pin, roll out the dough to a ½-inch thick. Cut out shapes and place them on a parchment paper (or silpat) lined baking sheet. Now, you can optionally place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading, or you can just pop them in the oven. Either way, bake for 10-12 minutes.
  6. Transfer to a cooling rack and let cool for 10-20 minutes before decorating.
You can find complete recipes of this Gluten Free Cut-Out Sugar Cookies in
- View this healthy recipes

Healthy Recipes

Next Post »