Printable Gluten-Free Cut-Out Sugar Cookies Recipe Card
For the best gluten-free sugar cookies, look no further than these 8-ingredient frosted beauties. Perfect with cookie cutters to cut, decorate, and enjoy for all your celebrations!
Servings: 36 cookies
Calories: 89kcal
Ingredients
- 3 cups Zest for Baking gluten-free flour blend (recipe linked in notes) (390 grams)
- 1 tsp xanthan gum (see notes)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar (200 grams)
- 3/4 cup vegan butter, room temperature (170 grams)
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
Instructions
- In a medium bowl, stir together the flour blend, xanthan gum, baking powder, and salt.
- In the bowl of a stand mixer, on medium-high speed, beat granulated sugar and butter until mixture is creamy. It should be fluffy and lighter in color (about 3-4 minutes).
- Add vanilla extract and mix again on low speed for a few seconds. Add the eggs, one at a time, and allow them to fully incorporate. Scrape down the sides of the bowl.
- Add the flour mixture to the mixer. Mix on medium speed just until completely combined; do not overmix.
- Wrap ball of dough with plastic wrap and lightly pat it into a disk. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 325°F. Prepare baking sheets with parchment paper.
- Remove the dough from the refrigerator and divide it in half. Keep the rest in the fridge while you roll out the first half. Sprinkle the surface lightly with flour blend and roll the dough to ¼ inch thick.
- Cut desired shapes with cookie cutters. Move each cookie to the prepared baking sheets.
- Bake in the preheated oven for about 11-12 minutes. They will not brown. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Frost using gluten free frosting (recipe linked in notes).
Notes
- Gluten-free flour mix recipe
- If you are using King Arthur flour instead of my homemade flour mix, you should omit the xanthan gum.
- Make sure ingredients are at room temperature.
- Weigh the flour with a digital scale.
- Refrigerate dough for at least 2 hours.
- Roll half the dough at a time. Keep the other half refrigerated.
- When rolling out the dough, sprinkle the counter with a bit of gluten-free flour to prevent the dough from sticking.
- Bake the cookies for the indicated time - they will not get brown.
- Frost with the gluten-free buttercream frosting.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 65mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Calcium: 13mg | Iron: 1mg
