These soft, melt-in-your-mouth Gluten-Free Sugar Cookies are perfect for making cut-out cookies.
RECIPE FOR PERFECT GLUTEN FREE CUT OUT SUGAR COOKIES
This Gluten Free Sugar Cookie recipe is perfect for cutting out cookies. These gluten- free don’t spread during baking. They have a delicious melt in your mouth texture and are perfect for cookie decorating with royal icing.
INGREDIENTS FOR GLUTEN-FREE COOKIES
- King Arthur Gluten Free Measure for Measure Flour
- Potato Starch or Gluten-Free Corn Starch
- Baking Powder
- Unsalted Butter
- Granulated Sugar
- Large Egg
- Honey or us Agave/Invert Sugar
- Vanilla Extract
- Almond Extract
MAKE THE GLUTEN FREE COOKIE DOUGH
Gather all the ingredients. In a small bowl, whisk together egg, honey, vanilla, and almond extract. If you don’t have almond extract or you don’t like it, use vanilla or lemon extract instead. Into a medium-size bowl, sift Gluten-Free Flour, starch, baking powder, and salt.
- Cream room-temperature butter with sugar until fluffy. It takes about 2-3 minutes. Gradually beat in egg mixture-honey mixture. Beat until well combined, another 1-2 minutes.
- Then at low speed, in 3 additions, beat in the flour mixture. Once the dough is moist throughout, continue beating for 20 seconds.
Gather the dough for the best gluten-free cookies into a ball. Flatten it into a disk and wrap it in clear plastic wrap. Be sure to chill the dough for at least 4 hours. I prefer to let it rest overnight, even for up to 2 days. Resting gluten-free cookie dough is very important.
ROLL THE COOKIE DOUGH
Lightly dust your work surface with potato starch. Roll the cookie dough ¼ inch thick and cut out desired shapes. Transfer cookies onto a baking sheet and chill for 10 minutes.
Bake cookies in the preheated oven at 335F (168C) for 10 minutes. Bottoms should be lightly brown and edge a little crispy. Let cool for 5 minutes on a baking sheet. Then transfer cookies onto a cooling rack to cool completely.
GLUTEN-FREE CUT OUT COOKIES SUCCESS TIPS
- Why do I need to chill the gluten-free dough? As you know, gluten-free cookies are known for their gritty, sand-like texture. Chilling and resting the dough is essential for developing a soft, smooth texture. During this resting period, flour gets adequately hydrated, resulting in a soft, melt-in-your-mouth cookie texture. Be sure to chill the dough for at least 4 hours. I prefer to let it rest overnight, even for up to 2 days. Resting gluten-free cookie dough is very important. Don’t skip this step.
- Why do you add starch to cookie dough? Gluten-free cookies made with starch bake with a softer, fluffier texture. I find, it also eliminates the gritty texture of most gluten-free cookies.
- How big can I make the cookies? For the best results, use a 3.25-inch cookie cutter or smaller.
- Is your dough crumbly? Add a teaspoon of milk.
- Don’t overmix the dough. Most gluten-free mixed contain Xanthan Gum. Cookie dough made with flour blend containing xantham gum when over-mixed, will become very tough and elastic-like. Overmixed gluten-free cookie dough will stretch when pulled apart.
- What kind of flour should I use? – I use Gluten-Free measure for measure flour. You can also make your own Gluten-Free Flour Blend via Minimalist Baker.
- I want to make this recipe Vegan & Gluten-Free; what adjustments should I make? I suggest you use my recipe for Vegan Sugar Cookies. You can use Pamela’s Artisan GF flour to make a vegan and gluten-free version (per Christina’s recommendation; see the full comment in the comment section).
- More Gluren-Free baking tips via Whole New Mom
EASY COOKIE DECORATING WITH A ROYAL ICING
I used an easy and fast dipping method to decorate gluten-free flower cookies.
- Thin royal icing to 10-second consistency royal icing. Divide icing into bowls.
- Color icing with gel food colors. I mixed two shades of pink and white icing.
- Cover the icing with a damp kitchen towel and sit for 10 minutes. This time allows air bubbles formed during mixing to float to the surface.
- Use a toothpick to pop the air bubbles.
- Or bang the bowl with the icing on the counter and watch the bubbles pop.
- Be sure to cover the bowl with icing with a damp towel to prevent icing from crusting.
- To white 10-second consistency royal icing, add contrasting colors. I used light and deep pink.
- Use a toothpick to swirl the colors.
DIPPING ICING METHOD
- Hold the cookie by the edges, turn it upside down, and let the cookie touch the icing.
- Gently wobble the cookie or turn it gently. This ensures that icing touches the edges and covers the whole surface of the cookie.
- Carefully lift the cookie from the icing. At first, there is a slight resistance, this is normal.
- Move the cookie above the icing surface, let the icing drip off the cookie for a few moments.
- Then, turn it over, place it on a flat, firm surface, and shake it gently to smooth the icing.
- If you see any bubbles on the surface, pop them with a needle tool.
- Let the icing dry.
MORE DELICIOUS COOKIE RECIPES
TO MAKE MARBLED GLUTEN-FREE SUGAR COOKIES YOU NEED
- Gluten Free Cookie Recipe
- Royal Icing, Vegan Royal Icing
- Gluten Free Measure for Measure Flour
- My Favorite Cookie Decorating Tools
- Cookie Cutters I use
- Baking Tools
- Dough EZ Mat
- Food Colors
- Needle Tool
- Spray Bottle – to thin royal icing
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Gluten Free Sugar Cookies
- 6 tbsp room temperature unsalted butter
- ½ cup sugar
- 1 ¼ cup Gluten Free Flour I used King Arthur Measure for Measure Gluten Free Flour
- ¼ cup potato starch Substitute : gluten free cornstarch
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 egg
- 1 tbsp honey
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract Susbtitute : vanilla, lemon
- Whisk together GF flour(1 1/4 cup ), potato starch(1/4cup), baking powder(1/4tsp) and salt(1/8tsp). Set aside.
- In a small dish whisk together egg (1), honey(1tbsp), vanilla extract(1 1/2tsp) and almond extract(1/2tsp).
- In a bowl cream room temperature butter(6tbl) and sugar(1/2cup) until pale in color and fluffy, about 3-4 minutes.
- Gradually beat wet ingredients into the butter mixture. Beat well. About 2 minutes.
- In 3 additions beat in dry ingredients. Once dough is moisten through, beat for additional 20 seconds. Gather dough into ball and flatten it into a disk. Wrap in a plastic wrap. Refrigerate for 8 hours. (minimum 4 hours)
- Preheat oven to 335F. Roll the dough between 2 sheets of parchment or use a Silicone Mat. (I use DoughEZ rolling mat). Dust your work surface with little bit of potato starch. Using ¼inch rolling guides, roll out the dough. Cut out shapes and transfer them onto a baking sheet lined with parchment paper.
- Chill the cookies for 10 minutes. Bake at 335F for 10 minutes.
- Remove from the oven, let cool for 5 minutes and then transfer cookies onto a cooling rack.
- Store in an airtight container for up to a week. Decorate with icing as desired.
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