Grab your favorite cookie cutters for some beautiful (and delicious) gluten-free sugar cookies.

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

prep:
25 mins
bake:
6 mins to 8 mins at 375° per batch
Servings:
36
Yield:
36 cookies
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Gluten-Free Sugar Cookie Cutouts

Ingredients

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Directions

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  • Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and, if desired, almond extract. Beat in salt and as much of the Gluten-Free Flour Mix as you can with the mixer. Stir in any remaining flour mix.

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  • On a lightly floured surface, roll dough to 1/8 to 1/4 inch thick. Using 2- to 3-inch cookie cutters, cut dough into desired shapes. (Dip cutters into flour mix to prevent sticking.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar or colored sugar.

  • Bake 6 to 8 minutes or until edges are firm but not brown. (Adjust timing for smaller and larger cookies.) Cool on a wire rack.Tint Buttercream Frosting with food coloring; frost cookies. If desired, decorate with candies or colored sugar.

Nutrition Facts (Gluten-Free Sugar Cookie Cutouts)

147 calories; total fat 8g; saturated fat 5g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 26mg; sodium 119mg; potassium 22mg; carbohydrates 18g; fiber 0g; sugar 6g; protein 1g; trans fatty acid 0g; vitamin a 244IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 7mg; iron 0mg.

Gluten Free Flour Mix

Ingredients

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Directions

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  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Buttercream Frosting

Ingredients

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Directions

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  • In a large bowl beat 1 cup softened butter with a mixer on medium 1 minute or until creamy. Beat in 1 cup gluten-free powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. gluten-free vanilla, and dash salt. Beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream, and if desired, 1 tsp. orange zest; beat on high 1 minute more.

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