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Cut-out sugar cookies in the shape of snowflakes for a Christmas party dessert.
4.41 from 57 votes

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!

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


  • ½ cup butter cold, but not frozen, cubed*
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 ½ cups sweet white rice flour Bob's Red Mill
  • ¾ cup tapioca starch Bob's Red Mill
  • 1 tsp. xanthan gum
  • 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.
    Six images showing how to make cut out sugar cookies that don't spread while baking.
  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.

    Four images showing how to roll out sugar cookie dough and cut with cookies cutters.
  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!

    A piping bag decorating cut out sugar cookies with royal icing and then adding sprinkles.

Recipe Video

Recipe Notes

  • 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.  However, I strongly recommend using the 3-ingredient combination for the most predictable results.
  • 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.
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.