![\"Pinterest](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-Pinterest.jpg\")
<\/p>\nThese Gluten-Free Sugar Cookies are tasty on their own, but are fantastic for decorating! Easy to make, rolls nicely, minimal spread.<\/p>\n
Note: This recipe was first posted on my original blog, Celebration Generation, on August 22, 2020. It was transferred over to this blog - existing comments and all - on Feb 26, 2021. It was updated on 3\/8\/22.<\/i><\/p>\n
<\/p>\n
This is the time of year where thoughts turn to Christmas cookies - Not only as a tasty menu item, but as an activity central to the holiday traditions of many.<\/p>\n
Rolling out the dough for classic sugar cookies, using fun holiday cookie cutters to cut festive shapes, baking them up, and decorating them with brightly colored royal icing is always a fun part of the holidays to look forward to.<\/p>\n
Even beyond the winter holiday season, rolled sugar cookies can be seen as a versatile special occasion cookie. <\/p>\n
Simply change out the cutters and colours, and you\u2019ve got an activity - and dessert for Valentine\u2019s Day, Easter, Canada Day, Halloween, etc!<\/p><\/div>\n
The thing is, many gluten-free options out there ... just aren\u2019t good. Textures, tastes, etc. <\/p>\n
I learned early on that \u201cTastes just like the real thing!\u201d means something entirely different to gluten-free people.\t<\/p>\n
I think that after you\u2019ve been off gluten for a while, either memory fades or desperation sets in, and you lose track of what \u201cnormal\u201d tasted like... or felt like. <\/p>\n
No judgment here - I\u2019m the same way, and totally acknowledge it. I think you get to the point where it\u2019s just \u201cOMG A COOKIE\u201d, and convince yourself it\u2019s edible, you know? <\/p>\n
It\u2019s why - when I was writing Beyond Flour and Beyond Flour 2 - I tested all my gluten-free recipes exclusively on people who aren\u2019t gluten-free. When *THEY* say \u201cas good or better\u201d, I know I can trust it!<\/p>\n
Being on a gluten-free diet can lead to people feeling excluded, and never is that more the case than during the holidays. <\/p>\n
A typical holiday spread MAY include coconut macaroons or meringues, but other than that ... offerings usually aren\u2019t set up with gluten-free people in mind.<\/p>\n
That\u2019s part of why these gluten-free cut-out cookies - and the rest of my gluten-free cookie recipes - are so great. <\/p><\/div>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-2.jpg\")
<\/p>\n
They taste, look, and feel like normal sugar cookies, so you can just make a batch for everyone - no need to make 2 separate batches!<\/p>\n
With this gluten-free sugar cookie recipe, I wanted something that would brown a LITTLE - with crispy edges - that is sturdy enough that it\u2019ll hold up to decorating but tender enough that it\u2019s nice to eat. <\/p>\n
It\u2019s a cookie, after all!<\/p>\n
The gluten-free sugar cookie dough had to hold together well for rolling out, and hold its shape through baking - much the same as any regular, wheat flour rolled cookie dough.<\/p>\n
It took a bit of experimentation, but here we are: A great recipe for gluten free cutout sugar cookies!<\/p>\n
It is easy to make, rolls out beautifully, spreads minimally when baking, looks like it should, is a nice, soft sugar cookie to bite into, and tastes delicious! <\/p>\n
No weird mouth feel, either!<\/p>\n
You know, pretty much anything you could want in a gluten-free recipe!<\/p><\/div>\n
Need a gluten free sugar cookie recipe that's also low carb?<\/p>\n
Now I have a fantastic Keto Sugar Cookies recipe<\/a>, over on my keto blog!<\/p>\n There's even a Sugar Free Royal Icing recipe<\/a> to go with it.<\/i>\n<\/div>\n The big secret to gluten-free cooking and baking is that \u201call-purpose\u201d gluten-free flours... aren\u2019t really all-purpose. <\/p>\n Sure, they\u2019ll get the job done... but in trying to be all things to every dish, they don\u2019t work *great* for any of them. <\/p>\n Passable, sure - which is fine if you\u2019re just cooking for yourself. <\/p>\n If you\u2019re looking to make gluten-free food that passes as \u201cnormal\u201d to feed everyone, though? There aren\u2019t many things that the \u201call-purpose\u201d gluten free flour blends are perfect for.<\/p>\n It\u2019s because all-purpose wheat flour really is all-purpose - It\u2019s super neutral so works for both savoury and sweet dishes. It thickens, it browns, it crisps.. <\/p>\n Depending on how you use it, you can work the gluten to create something chewy (like bread), or you can AVOID developing the gluten, and get something delicate and flaky - like pie crusts or shortbread. <\/p>\n Basically, regular flour is a jack-of-all-trades workhorse that no single gluten free baking flour really replicates, and that all purpose gluten-free flour blends can\u2019t really match.<\/p><\/div>\n So, generally, you have to mix flours - whether using a ready-made mix, or doing your own. <\/p>\n One type of flour may work to hold things together, while a different flour may add crispiness, or the ability to brown, or a chewy texture. <\/p>\n Developing good gluten free recipes is all about assembling a team to get the job done. <\/p>\n How gluten-free flours react with water vary wildly, so that\u2019s another balance to keep in mind - and a big part of why many recipes don\u2019t work well when converted from normal flour to a GF version. <\/p>\n Some GF flours need more water than wheat does, to achieve the same texture\/volume, etc. Some need extra time to absorb moisture in order to work properly. <\/p>\n Then, there\u2019s the matter of flavour. While wheat flour is pretty neutral, many gluten-free flours are anything but... which is a blessing and a curse.<\/p>\n Early on in the \u201call purpose gluten-free flour blend\u201d days - and still to some degree, with lower priced GF all purpose flour versions - there was a lot of bean flour being used. <\/p>\n It\u2019s cheaper than many of the other gluten-free flours, so you\u2019d find a lot of mixes based with that and\/or rice flour.<\/p>\n Great for many savoury dishes... not so much when it comes to cookies. That\u2019s part of how GF cookies ended up with such a bad reputation.<\/p><\/div>\n The thing is, many gluten-free flours have a taste that\u2019s GREAT for cookies, especially when combined with other flours being chosen for their tastes and properties. <\/p>\n Coconut flour, Oat flour, Sorghum flour - they all actually contribute *flavour* to the mix!<\/p>\n However, the proportions needed vary wildly. Coconut flour helps make a chewy cookie \u201cpass\u201d - without a gross texture! - but too much of it would ruin a shortbread. <\/p>\n Oat flour tastes great - and is great for fibre - but the flavour can overwhelm if it\u2019s not balanced out.<\/p>\n Basically, designing gluten-free recipes that pass as regular food is a bit of a matrix - balancing not only the flavours, but also the properties of each. <\/p>\n A bit tricky, but fun for problem solving!<\/p>\n Anyway, I could go on all day about GF recipe development, but you\u2019re here for the cookies!<\/p><\/div>\n Anyway, enough of the generalities about gluten free baking, let\u2019s look at what you\u2019ll need for this specific recipe.<\/p>\n In terms of the flours, starches, and related ingredients, you\u2019ll be using:<\/p>\n Brown Rice Flour<\/a> Plus you\u2019ll want some Corn Starch<\/a> for rolling them out.<\/p>\n If corn starch doesn\u2019t work for you, Potato Starch<\/a> is a good substitute for this use.<\/div>\n Unsalted butter If you\u2019re decorating these, you\u2019ll also want to make some royal icing. <\/p>\n I have fantastic recipes for both traditional royal icing and meringue powder royal icing on my Easy Spider Web Cookies<\/a> post on Celebration Generation. <\/p>\n One takes raw egg whites, the other takes meringue powder. Aside from that, you need powdered sugar, lemon juice, and food coloring.<\/p><\/div>\n While you don't want to mess with the main ingredients in this recipe, you CAN tinker with the flavourings.<\/p>\n The vanilla extract can be swapped out for any other flavouring. <\/p>\n When I'm doing Halloween cookies, I'll sometimes swap it out for anise flavour... or I'll use anise in the royal icing, and flavour the cookie with orange flavouring. <\/p>\n Depends on what mood I'm in - and the audience.<\/p>\n You can add the zest of an orange, lime, or lemon - or a combination - to this recipe with the butter. Use lemon or vanilla extract when you're doing zest - either way tastes fabulous!<\/p>\n Back on the subject of Halloween - you can dye the dough with a bit of food colouring. Black bat cookies, orange pumpkins - whatever you like.<\/p>\n Just have fun with it!<\/p><\/div>\n There are a few items you\u2019ll need to make these cookies.<\/p>\n This dough works best when you use a stand mixer (with the paddle attachment) or electric hand mixer to make it.<\/p>\n You can use any rolling pin, but I LOVE this Rolling pin with adjustable thickness guides<\/a>. <\/p>\n It makes it super easy to get a perfectly even roll - important, when it comes to decorated cookies!<\/p>\n Just use your favorite cookie cutters in whatever shape(s) you want \/ are appropriate for whatever occasion you\u2019re baking cookies for!<\/p><\/div>\n - I like to use disposable Pastry Bags<\/a> for this, personally. You\u2019ll want one piping bag for each colour you do, plus an extra for the white. <\/p>\n - Couplers<\/a> and Piping Tips<\/a>. Using a coupler and tips are totally optional for this. It just gives it a cleaner appearance, than if just cutting the tip of the bag off. I like to use a smallish round tip, usually a 3 or 4. <\/p>\n - Gel Food Colouring<\/a><\/b> - I prefer gel food colouring over paste or liquid colour. It\u2019s super concentrated, available in a ton of colours, and doesn\u2019t screw with the icing viscosity too much. <\/p>\n Several brands make gel colour, you can get it on Amazon or at your local cake decorating supply store.<\/p><\/div>\n The actual recipe is at the bottom of this post in a recipe card, here\u2019s a quick walk through with some additional information.<\/i><\/p>\n 1. In a large bowl or the bowl of a stand mixer, cream together butter and sugar - at medium speed - until smooth and fluffy.<\/p>\n 2. On medium-low speed, add in eggs, one at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth<\/p>\n 3. In a separate bowl, whisk together all dry ingredients (except sugar and corn starch) until well combined, set aside.<\/p>\n 4. Slowly add flour mixture to the mixer bowl, and carefully mix until well incorporated and smooth.<\/p>\n 5. Wrap dough in plastic wrap, chill for 1 hour. For best results, do NOT skip this step!<\/p><\/div>\n 7. Generously sprinkle clean work surface with corn starch - potato starch if needed - roll dough to \u00bc\" thick (can be slightly thicker).<\/p>\n 8. Use cookie cutters to cut out whatever shapes you\u2019d like.<\/p>\n 9. Place cookies 2\" apart on prepared baking sheet, bake for 8-10 minutes, or until bottoms look lightly golden.<\/p>\n 10. Allow cookies to cool on cookie sheet for at least 5 minutes before moving. You can use a wire rack if you like.<\/p>\n 11. Cookies need to cool completely to room temperature before decorating.<\/p>\n 12. Decorate with Royal Icing, if desired.<\/p>\n 13. Store cookies in an airtight container for up to a week.<\/p><\/div>\n Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!<\/p>\n Gluten Free Apple Pie Cookies<\/a> ... and there\u2019s even more - be sure to check out our Gluten-Free Cookies and Bars<\/a> recipe section!\n<\/div>\n Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!<\/p>\n Finally, if you love this recipe, please consider leaving a star review and comment about it!\n<\/p><\/div>\n![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-1.jpg\")
<\/p>\n\nThe Secret to Gluten-Free Baking<\/h2>\n
\nMaking Gluten-Free Flours WORK<\/h4>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-4.jpg\")
<\/p>\n\nGreat Flours for Gluten-Free Cookies<\/h4>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-3.jpg\")
<\/p>\n\nIngredients<\/h2>\n
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nTapioca Starch<\/a> \/ Tapioca Flour<\/a>
\nXanthan Gum<\/a><\/p>\nIn terms of the other ingredients, you\u2019ll be using:<\/p>\n
\nGranulated sugar
\nLarge eggs
\nVanilla extract (or Almond extract)
\nBaking powder
\nSalt<\/p><\/div>\n\nRoyal Icing<\/h4>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-6.jpg\")
<\/p>\n\nVariations<\/h4>\n
\nEquipment<\/h2>\n
Mixer<\/h4>\n
Rolling Pin<\/h4>\n
Cookie Cutters<\/h4>\n
\nDecorating Supplies<\/h4>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-5.jpg\")
<\/p>\n\nHow to Make Gluten-Free Decorated Sugar Cookies<\/h2>\n
6. Preheat oven to 400 F (200 C), line cookie sheets with parchment paper<\/p>\n![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-8.jpg\")
<\/p>\n\nMore Gluten Free Cookie Recipes!<\/h2>\n
\nGluten-Free Candy Cane Cookies<\/a>
\nGluten Free Carrot Cake Cookies<\/a>
\nGluten-Free Chewy Banana Oatmeal Cookies<\/a>
\nGluten Free Chewy Chocolate Cookies<\/a>
\nGluten-Free Chocolate Chip Cookies<\/a>
\nGluten-Free Cowboy Cookies<\/a>
\nGluten Free Do-Si-Dos<\/a>
\nGluten-Free Fig Newtons<\/a>
\nGluten Free Fruitcake Cookies<\/a>
\nGluten-Free Gingerbread Cookies<\/a>
\nGluten Free Ginger Molasses Cookies<\/a>
\nGluten-Free Graham Crackers<\/a>
\nGluten Free Imperial Cookies<\/a>
\nGluten-Free Jacques Torres Style Chocolate Chip Cookies<\/a>
\nGluten-Free Oatmeal Butterscotch Cardamom Cookies<\/a>
\nGluten Free Peanut Butter Cookies<\/a>
\nGluten-Free Pecan Pie Cookies<\/a>
\nGluten Free Red Velvet Cookies<\/a>
\nGluten-Free Sandwich Cookies<\/a>
\nGluten Free Shortbread Cookies<\/a>
\nGluten-Free Snickerdoodles<\/a>
\nGluten-Free Unicorn Poop Cookies<\/a><\/p>\n![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-7.jpg\")
<\/p>\n\nShare the Love!<\/h2>\n
![\"Close](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Sugar-Cookies-3-150x150.jpg\")
<\/div>\n\t