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These gluten-free sugar cookie cut outs are great for decorated cookies with royal icing.

Gluten-Free Sugar Cookie Cut Outs

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4.5 from 2 reviews


  • 2 ½ sticks butter (or, 1c & 4tbsp butter, softened at room temp. I always use salted butter because I prefer the flavor, but unsalted can be used)
  • 1 c granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 ½ tsp vanilla extract
  • 3 c of 1:1 gluten-free flour blend (such as King Arthur Flour's Measure for Measure Flour)
  • 1 ½ tsp baking powder
  • ½ tsp fine salt (feel free to omit if using salted butter)


  1. Preheat the oven to 325 degrees. Prepare baking sheets with parchment paper.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter & sugar and light and fluffy.
  3. Add in the egg, egg yolk & vanilla. Beat until well combined.
  4. In a separate medium bowl, whisk together the gluten-free flour blend, baking powder & salt.
  5. Add half of the flour mixture to the butter mixture and gently mix. Once the flour is about absorbed, add the remainder of the flour mixture and mix until just combined. Do not over mix and be sure to thoroughly scrape the sides and bottom of your bowl while mixing.
  6. Gather the dough into a ball. If you are ready to roll, start with about 1/4 of the dough and roll out on a lightly floured surface (ensuring your rolling pin is also lightly floured). With the gluten-free flour blend, you need very little for this purpose. Avoid using too much of the flour on the rolling surface. Just a sprinkle on the board should do!
  7. Roll to a 1/4 inch thickness. Cut using your desired cookie cutters and place the cookies on the prepared tray. If you are decorating with sprinkles, this is when you would sprinkle your cookies.
  8. Bake time for me has been about 10-12 minutes, but since all ovens vary, I suggest starting your timer with 10 minutes and see how they look. These cookies are done when there is a hint of brown hue on the edges. Over baked cookies can be dry.
  9. Allow to cool on the pan for 5 minutes and transfer to a baking rack to finish cooling. Decorate as desired.


Recipe by

Please note, I have only used the King Arthur Flour brand of gluten-free flour blend. This is the flour that I used and had success with this recipe. I cannot speak to other brands of flours or homemade blends.

I also checked that all of my other ingredients were gluten-free. If you or the person consuming these cookies have gluten-allergies, please be aware and check ALL labels of ingredients to ensure they contain no gluten or were made in a facility that made products containing gluten. The label on the ingredients should clearly state this.

If you are making these in a "gluten household" for someone who has gluten allergies, be sure to properly wash and clean all utensils, bowls and counter tops which may have had contact with any gluten products before starting this recipe.