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The BEST Gluten-Free Sugar Cookies

Dec 1, 2015 · 12 Comments

Cut Out Gluten-Free Sugar Cookies

This time of year leaves me feeling a little like the Cookie Monster: “Me want cookies!” And I don’t want just any cookie, I want cut-out cookies. I love cookie cutters. I might love them a little too much. My 200-plus cookie cutter collection even boasts an armadillo-shaped cookie cutter.

When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. As written, it makes delicate vanilla-scented cookies that strike a nice balance between sweet and buttery. But like most bakers, I like to adjust my recipes from time to time. Happily, this recipe welcomes change! If you crave a more robust flavor, swap brown rice flour and brown sugar for the white rice flour and granulated sugar. Or you can add some lemon zest and oil instead of vanilla extract.

Cookie Variations

  • Flours: Use a different gluten-free flour, such as brown rice flour or sorghum flour. They’ll both provide you with a deeper flavor and color.
  • Sugars: You can replace the granulated sugar with brown, raw, granulated maple or muscovado sugars. Just be sure to avoid using a liquid sugar (like honey or maple syrup).
  • Flavors: Feel free to vary the extract, or add 1 teaspoon of ground cinnamon. (I’ve found adding cinnamon is especially nice in batches where I’ve also used brown rice flour and brown sugar.)
  • Dairy-free: Use a solid non-dairy replacement, like shortening or coconut oil. Be sure you use a solid, not liquid, fat replacement.
Gluten-Free Cut out Sugar Cookies on a Plate.
Print

Gluten-Free Sugar Cookies

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24 cookies

Ingredients

  • 1 1/4 cups finely ground white rice flour (5 ounces; 142 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 10 tablespoons butter, softened (5 ounces; 142 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 148 grams)
  • 1 large egg (about 1 3/4 ounces; 50 grams)
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons water if needed

Instructions

  1. In medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt, and xanthan gum. Set aside. In standing mixer fitted with paddle attachment or large mixing bowl with hand mixer, beat butter and sugar on medium-high speed until a thick paste forms, about 30 seconds. Scrape down bowl.
  2. Add egg and vanilla, turn mixer on to medium speed. Blend until incorporated, about 25 seconds. Turn off mixer and add dry ingredients. Turn mixer to medium-low. Blend until a dough forms, about 30 seconds. Dough might be dry, especially if you are using shortening. If this is the case, add 2-3 teaspoons water.
  3. Pat dough into round. Wrap tightly with plastic wrap and refrigerate for two hours.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove dough from refrigerator. Allow to dough to stand for 10 minutes or until slightly soft. Generously dust countertop with white rice flour. Roll dough out about 1/4-inch thick.
  5. Cut dough into shapes. Place on prepared baking sheet. Bake cookies until edges are golden brown. (Baking time will vary depending on the size of your cookies. My 3-inch trees took about 12 minutes; the 6-inch dachshunds took about 14 minutes. Keep your eye on the first batch of cookies to help you with the timing.)
  6. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Gluten-free cookie dough can be gathered into a ball and re-rolled. Be sure to bake cookies on cool baking sheet. I usually bake one sheet of cookies at a time. This allows baking sheets to cool between batches.

 

Christmas, Cookies, Cut-Out Cookies, Gluten Free Christmas Cookies, Holiday Cookies

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Reader Interactions

Comments

  1. Susan Block says

    October 7, 2016 at 12:38 pm

    Have you ever made these as chocolate cut outs? Or can you suggest how to do it?

    Reply
    • Elizabeth says

      October 10, 2016 at 2:45 pm

      I haven’t! I’m not sure how much cocoa powder to add to convert these to chocolate cookies. I’d be happy to create a chocolate cookie cut-out recipe for you!

      Reply
      • Susan Block says

        October 11, 2016 at 2:37 pm

        I used my standard GF cut out sugar cookie recipe (similar to yours but used 1 c cornstarch) and replaced 1/2 c cornstarch with 1/2 cocoa powder. They got great reviews. Not sure if that replacement quantity would work for this recipe, but it is a place to start 🙂

        Reply
  2. Yvonne says

    January 2, 2017 at 7:04 pm

    I just made these cookies using 2 cups of my own all purpose GF blend instead of the flours in the recipe and Earth Balance soy free butter alternative and they turned out wonderful! Thank you for the recipe, will definitely be saving this one to use again

    Reply
    • Elizabeth says

      January 11, 2017 at 7:43 pm

      Glad to hear they worked even with the substitutions!

      Reply
  3. Nancy says

    December 11, 2017 at 12:36 am

    What is sweet rice flour and where can you get it? Can you substitute and use just 1 1/2 cups of white rice flour in the gf sugar cookie recipe above?

    Reply
    • Elizabeth says

      December 18, 2017 at 12:09 pm

      Sweet rice flour is made from short grain (aka sticky) rice. And, yes, if you can’t find it, you can replace it with white rice flour.

      Reply
  4. Heather says

    December 23, 2017 at 1:17 am

    Are you using regular or superfine white rice flour?

    Reply
    • Elizabeth says

      January 8, 2018 at 10:41 am

      Regular!

      Reply
  5. CharlieAnn says

    August 18, 2019 at 3:29 pm

    Do you know what I can replace the gums with? I can not digest any of those and I was wondering if there is a good substitute for them. Tried Psyllium Husk and can not use that either. Can help would be great.
    Thank you,
    CharliAnn

    Reply
    • Elizabeth says

      August 21, 2019 at 2:59 pm

      I’m not sure. For this recipe, you could try simply omitting the gum. That will cause the cookies to spread, however.

      Sorry I don’t have more options for you!

      Reply

Trackbacks

  1. Paleo Sugar Cookies - Gluten-Free Baking says:
    July 11, 2016 at 2:17 pm

    […] calendar flips to December and I don’t care about chocolate chip cookies. I’m all about gluten-free cut-out sugar cookies and gingerbread […]

    Reply

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