These gluten-free cut-out sugar cookies are now a go-to Christmas cookie recipe in our house!! A few simple tricks make the dough super easy to work with and the cookies don’t spread while baking!
I am absolutely OBSESSED with these cookies!!! They have to be the best cut-out sugar cookies I have ever tasted.
After a slightly failed attempt to re-create our family’s traditional sugar cookie recipe, I stumbled across Allie’s Sugar Cookie Post over at Baking a Moment. If you are not 100% gluten-free, check her out!! She has got some ah-maaaazing-looking gluten-filled desserts.
Even though the recipe is not exactly the same as her’s (After all, these are gluten-free!!), I did adopt quite a few of her principals when it comes to making cut-out sugar cookies that don’t spread.
Watch the Video below to see these Cut-Out Sugar Cookies Up-Close!
A few tips for Gluten-Free Cut-Out
Sugar Cookies that Don’t Spread!!
- Forget the leaveners!! (i.e.- baking soda and baking powder!)
- Baking soda and baking powder have a tendency to make cookies spread. So when wanting to make sugar cookies with clean, no-spread edges you should leave both baking soda andc baking powder out. Leave it up to the egg to give the cookies a bit of a lift.
- Use your butter STRAIGHT from the refrigerator!!
- This has got to be my favorite part. There is no forethought about these cookies… Take your butter straight from the fridge, cube it (for easier mixing) and start rolling out your dough immediately after it is made. Do you know what that means?! NO CHILLING TIME NEEDED!! <–This makes for a super happy London since my patience is normally quite low when it comes to eating cookies.
- Use powdered sugar instead of flour on your rolling surface.
- This tip doesn’t have much bearing on the spread of your cookie, however, it does affect the taste of your cookies! Forget the extra “floured-surface.” Toss a bit of powdered sugar and go to town rolling out your dough.
- Starch is your best friend!!
- As you might already know from the site, I tend to use tapioca starch in ALL of my gluten-free baked goods. As Allie points our in her article, starch (whether cornstarch or tapioca starch) gives baked goods a softer texture versus the grainy texture most people associate with gluten-free desserts. In this one particular recipe, I DO NOT encourage substituting a GF all purpose blend. Follow the ingredients and directions closely and you will get the same result!
- Bake on parchment – always.
- Maybe it is because I am a bit lazy, but… Parchment paper is always placed on my cookie sheets. Not only is clean-up a breeze, the cookies tend to not get stuck on the baking sheet and bake more evenly.
Best Icing For Roll-Out Sugar Cookies
After experimenting with a few icing recipes, I actually went back to my family’s favorite recipe. It might be a little scary, but it does have two egg whites in it. The egg whites allow the frosting to firm up at room temperature so don’t leave them out!!
In the pictures you see, the blue frosting is my family’s icing recipe. If you would like to make intricate piping details on your cookies, you will need to make a separate batch of royal icing. Royal icing has a much thicker consistency and will pipe easily from a zip-top bag.
Where to find Christmas cookie cutters?
The other night I went on a wild-goose chase. Little did I know that our local craft store would already be sold out of Christmas cookie cutters by December 8th?!?! What has this world come to?
*If the link above has expired or they have run out of stock, check out these other Wilton cookie cutters*
Did you make this recipe? I would love to know!!
Comment below and tell me how they turned out!
Cut-Out Sugar Cookies that Don't Spread!
These gluten-free cut-out sugar cookies are now a go-to Christmas cookie recipe in our house!! A few simple tricks make the dough super easy to work with and the cookies don't spread while baking!
Family Icing Recipe:
- 2 egg whites
- 2 tbsp butter melted
- 3 c powdered sugar sifted
- ½ tsp vanilla extract
- 1-2 tbsp milk if needed
- food coloring
Royal Icing Recipe:
- 1 egg white
- 1-2/3 c powdered sugar sifted
- ½ tsp vanilla extract
- 1 tbsp milk optional
Preheat oven to 375 degrees.
In the bowl of an electric mixer combine cold butter and sugar. Mix on medium for 1-2 minutes, or until butter and sugar are just combined.
Add egg, vanilla and almond extract. Continue mixing for 1-2 more minutes.
In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt. Toss to combine.
Slowly add dry ingredients to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.
Place dough out on a lightly powdered sugar-coated surface. Roll dough out to ½ - inch thickness.
Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.
Bake cookies for 9-11 minutes or until edges just begin to brown.
Let cookies cool completely before frosting.
In a medium-sized bowl place, mix egg whites over medium speed for 1 minute. Add butter, vanilla and 1 cup powdered sugar. Mix until sugar is incorporated.
Add remaining sugar incrementally and mix well between each addition. If frosting is too thick, add 1-2 tbsp milk until desired consistency is reached.
Add food coloring as desired.
Frost cookies using a toothpick to spread the icing where you want it on the cookies.
Royal Icing: *optional*
Place egg white in a medium bowl. Mix egg white for 1-2 minutes or until it becomes frothy. Add vanilla and mix for another minute.
Add powdered sugar and mix over medium-low speed for 4-5 minutes.
If icing is too thick, add milk as needed to reach an easy piping consistency.
Place royal icing in a piping bag or in a zip-top bag with the tip cut off. Pipe designs on cookies and enjoy!
*You can also use 2 1/4 cup gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.
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