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Cut-out sugar cookies in the shape of snowflakes for a Christmas party dessert.
4.47 from 71 votes

Cut-Out Sugar Cookies that Don't Spread!

The best Cut-Out Sugar Cookies are created with this recipe that can easily be made gluten-free! Learn all the tips and tricks for how to get the cookies to hold their shape and decorate them perfectly for this Christmas season.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 cookies
Calories 235 kcal


  • ½ cup butter cold, but not frozen, cubed*
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 ¼ cups flour or a gluten-free 1-to-1 baking blend
  • ½ tsp. salt

Family Icing Recipe:

  • 2 egg whites
  • 2 Tbsp. butter melted*
  • 3 cups powdered sugar sifted
  • ½ tsp. vanilla extract
  • 1-2 Tbsp. milk if needed
  • food coloring

Royal Icing Recipe:

  • 1 egg white
  • 2 cups powdered sugar sifted
  • ½ tsp vanilla extract
  • 1 tbsp milk optional


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Add egg, vanilla and almond extract. Continue mixing for 1-2 more minutes.
  4. In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt. Toss to combine.
  5. Slowly add dry ingredients to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.
  6. Place dough out on a lightly powdered sugar-coated surface. Roll dough out to ¼ - ⅓ inch thickness.

  7. Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.
  8. Bake cookies for 9-11 minutes or until edges just begin to brown.
  9. Let cookies cool completely before frosting.

Family Icing:

  1. 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.
  2. 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.
  3. Add food coloring as desired.

  4. Frost cookies using a toothpick to spread the icing where you want it on the cookies.

Royal Icing: *optional*

  1. 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.
  2. Add powdered sugar and mix over medium-low speed for 4-5 minutes.
  3. If icing is too thick, add milk as needed to reach an easy piping consistency.

  4. Place royal icing in a piping bag fitted with a 3M piping tip. Pipe designs on cookies and enjoy!

Recipe Video

Recipe Notes

  • You can also use 1 1/2 cups sweet white rice flour, 3/4 cup tapioca starch, and 1 teaspoon of xanthan gum instead of the gluten-free flour blend.
  • Food coloring gel works best when getting really vibrant colors in your icing.
  • Use tweezers when placing small nonpareils onto the cookies.
  • These sprinkles and these white nonpareils were used to decorate the cookies you see pictured.
  • You can also use vegan "buttery" sticks or margarine if dairy-free.
  • To Store: Baked sugar cookies taste best when kept in an airtight container at room temperature for up to 3-4 days.
  • To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition Facts
Cut-Out Sugar Cookies that Don't Spread!
Amount Per Serving
Calories 235 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 125mg5%
Potassium 19mg1%
Carbohydrates 43g14%
Sugar 29g32%
Protein 1g2%
Vitamin A 190IU4%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.