Perfect and Easy Gluten Free Sugar Cookie Recipe (cut out)

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Sugar cookie cut outs are such a staple for almost any holiday! But in my growing up we always made them for Valentine’s Day. My mom would make heart shaped sugar cookies, but instead of using the traditional buttercream frosting, she would use a raspberry jam and sprinkle powdered sugar over the top. And while that combination brings a wave of precious nostalgia to my mind, my crew of boys loves the combination of a soft sugar cookie paired with a creamy buttercream frosting. Both variations will be covered in this blog post! 

This gluten-free sugar cookie recipe yields a deliciously soft cookie with the perfect amount of sweet. The texture is soft and buttery, and won’t crumble or fall apart. The cookies are perfect for cut out shapes and hold their shapes beautifully while baking, making for the perfect decorating party for any holiday! This recipe also works beautifully for regular sugar cookies – instead of rolling out the dough and using cookie cutters, you can simply roll the dough into balls, roll in sugar, then bake!

Why You Will Love This Recipe:

• The cookie holds its shape beautifully while baking!
• It has the perfect amount of sweetness paired with buttery texture. 
• It doesn’t crumble or fall apart easily when trying to frost!
• Works with any kind of frosting – buttercream, glaze or jam!
• The recipe can be made as traditional sugar drop cookies – instead of rolling out the dough and using cookie cutters, you can simply roll the dough into balls, roll in sugar, then bake!

Ingredient List:

Gluten-Free Cut-Out Sugar Cookie Ingredients

• 1 cup (2 sticks) salted butter, softened to room temperature – Make sure the butter is soft but not melted for the perfect creaming texture. If your butter is too soft or melted, the cookies may spread too much. Let it sit at room temperature for 30-60 minutes before using.
• 1 tablespoon full-fat sour cream – Adds moisture and a slight tang, helping to keep the cookies soft and tender. Make sure it’s room temperature to prevent the butter from seizing when mixed.
• 1 cup powdered sugar (also called confectioners’ sugar) – This creates a softer, melt-in-your-mouth texture compared to granulated sugar. Sifting before use can help prevent lumps.
• 2 large eggs – Provides structure and richness. Eggs should be at room temperature for better incorporation into the dough. To quickly warm cold eggs, place them in a bowl of warm (not hot) water for 5-10 minutes.
• 1 teaspoon pure vanilla extract – Adds flavor depth. Use high-quality vanilla for the best taste.
• 3 cups gluten-free all-purpose flour – I recommend using a 1:1 gluten-free baking blend with a binder (like Arrowhead Mills 1-to-1 or your homemade blend). A good blend should include a mix of rice flour, starches (tapioca or potato), and a binder like xanthan or guar gum for structure.
• 1 teaspoon baking powder – Helps give the cookies a light texture without making them too puffy. Ensure it’s gluten-free, as some brands may contain gluten-based starches.
• 1 teaspoon guar gum or xanthan gum (omit if your flour blend contains a binder) – These binders mimic gluten’s elasticity, helping the cookies hold their shape. If using a 1:1 gluten-free flour with gum already included, you can skip this.
• 3/4 teaspoon salt (slightly heaping teaspoon) – Enhances the flavors and balances the sweetness. If using unsalted butter, increase the salt to 1 teaspoon for proper seasoning.

Buttercream Frosting Ingredients

• 1 cup (2 sticks) salted butter, softened – Use real butter, not margarine, for the best flavor and texture. The butter should be soft but not melted—let it sit at room temperature for about 30-60 minutes before using. If you only have unsalted butter, add a pinch (1/4 teaspoon) of salt to balance the sweetness.
• 1 pound (about 4 cups) powdered sugar, sifted – Also called confectioners’ sugar, this creates a smooth, fluffy texture. Sifting the sugar beforehand helps prevent lumps and makes mixing easier.
• 1 teaspoon pure vanilla extract – Adds warmth and depth of flavor. Use pure vanilla extract rather than imitation for the best taste. For extra flavor, you can substitute ½ teaspoon almond extract or a dash of lemon or orange zest.
• 1 tablespoon heavy cream (or milk) – Helps create a smooth, creamy consistency. Heavy cream gives a richer, fluffier texture, while milk makes it slightly lighter. You can add an extra teaspoon at a time if you prefer a thinner frosting for spreading or piping.

Optional Add-Ins:

• Food coloring – Use natural food dyes or gel-based food coloring for vibrant colors without thinning the frosting.
• Additional cream or sugar – If your frosting is too thick, add a teaspoon of heavy cream at a time. If too thin, add a tablespoon of powdered sugar to thicken it up.

Instructions: 

Gluten-Free Cut-Out Sugar Cookies

1. Cream the Butter and Sugar
   In a large mixing bowl, use a stand mixer or hand mixer to cream together butter, and sugar on medium-high speed for about 2-3 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed to ensure even mixing.
2. Incorporate Wet Ingredients
   Add pure vanilla extract, sour cream, and eggs to the creamed butter mixture. Beat on medium speed until the ingredients are fully incorporated and the texture is smooth. Again, scrape down the bowl to ensure everything is well mixed.
3. Mix in Dry Ingredients
   In a separate bowl, whisk together the dry ingredients: salt, baking powder, and gluten-free 1:1 baking flour (such as Bob’s Red Mill or King Arthur, but my favorite is 1to1 Arrowhead Mills). Gradually add the dry mixture to the wet ingredients, blending on low speed until just combined. Avoid overmixing, as this can affect the texture of the cookies.
4. Chill the Dough
   Divide the dough into two equal portions and form each into a flat disk. Wrap each disk tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour to allow the dough to firm up, making it easier to roll out.
5. Prepare for Rolling
   Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Lightly dust your work surface, rolling pin, and the top of the dough with gluten-free flour to prevent sticking.
6. Roll and Cut the Dough
   Place the dough between two sheets of parchment paper and roll it out to 1/4-inch thickness (for a crisper cookie) or 1/2-inch thickness (for a softer cookie). Use your favorite cookie cutters to cut out shapes, then carefully transfer cut-out cookies to a parchment-lined baking sheet, leaving at least 1 inch of space between cookies.
7. Bake the Cookies
   Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, or until the edges are set and just starting to turn a light golden color. Keep an eye on them, as gluten-free cookies can bake quickly.
8. Cool and Decorate
   Allow the cookies to cool on the cookie sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely. Once fully cooled, decorate with your favorite frosting, royal icing, or sprinkles.

Instructions for Buttercream Frosting:

1. Beat the Butter
   In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2-3 minutes, until it becomes creamy, smooth, and slightly paler in color. Scrape down the sides of the bowl as needed to ensure even mixing.
2. Gradually Add the Powdered Sugar
   Reduce the mixer speed to low and slowly add in powdered sugar, 1/2 cup at a time, allowing each addition to fully incorporate before adding more. This prevents a sugar cloud from forming and helps the frosting mix evenly.
3. Incorporate the Vanilla & Cream
   Once all the powdered sugar is added, pour in pure vanilla extract and heavy cream or milk. If using salt, add a small pinch at this stage. Increase the mixer speed to medium-high and beat for about 30 seconds until everything is combined.
4. Whip Until Fluffy
   Turn the mixer up to medium-high speed and beat for 5 full minutes. This step is crucial for a light, airy, and fluffy buttercream. The longer you whip, the smoother and fluffier the frosting will become. If the frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, add 1-2 tablespoons of powdered sugar to thicken it.
5. Add Food Coloring (Optional)
   If you’d like to color your frosting, add a few drops of natural food dye at this stage and mix until fully incorporated. I recommend using natural dyes like beet powder for pink, spirulina for green, or a natural food dye brand like Pixie Dust:
   1. For Easter or Spring
   2. For Valentine’s Day
   3. For Christmas
6. Frost & Enjoy!
   Use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and re-whip for a few minutes to restore its fluffy texture.

Storage Tip: Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer freshness.

Tips and Tricks for Perfect Gluten Free Sugar Cookies: 

1. Use a High-Quality Gluten-Free Flour Blend

• Choose a 1:1 gluten-free baking flour that contains a mix of rice flour, starches (tapioca, potato, or corn), and a binder like xanthan or guar gum.
• If your flour does not have a binder, add 1 teaspoon of xanthan gum or guar gum per 3 cups of flour to help the dough hold together.

2. Measure Your Flour Correctly

• Spoon and level your flour instead of scooping directly from the bag, which can compact the flour and lead to dry cookies.
• Weighing the flour (about 120g per cup) ensures better accuracy.

3. Don’t Overmix the Dough

• Overmixing can cause tough, crumbly cookies. Mix until just combined.

4. Chill the Dough for at Least 1 Hour

• Refrigerating the dough firms it up, making it easier to roll and helping the cookies keep their shape.
• If the dough feels too firm after chilling, let it rest at room temperature for 10-15 minutes before rolling.

5. Roll the Dough Between Parchment Paper

• This prevents sticking without adding extra flour, which can make the cookies dry.
• Roll the dough to ¼-inch for crispier cookies or ½-inch for softer cookies.

6. Use Gluten-Free Flour Sparingly When Rolling

• A light dusting of gluten-free flour prevents sticking without drying out the dough. Too much flour can make the cookies crumbly and dry.

7. Cut Out Shapes Strategically

• Dip your cookie cutters in gluten-free flour before cutting to prevent sticking.
• Re-roll scraps only once or twice—too much handling can make the dough tough.

8. Bake at the Right Temperature & Time

• Bake at 350°F (175°C) for 8-10 minutes, or until the edges just start to turn golden.
• Avoid overbaking, as gluten-free cookies firm up as they cool.

9. Let Cookies Cool Before Moving

• Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack. They’re fragile when hot and can break easily.

10. Frost Only When Completely Cool

• Warm cookies can melt the frosting, so make sure they are fully cooled before decorating.

Check out the recipe card below!