Go Back Email Link
+ servings
a V shaped sugar cookie on a plate

Gluten Free Cut-Out Cookies

Sandi Gaertner
An easy gluten free sugar cookie recipe that makes wonderful cut out cookies. Decorate with this easy royal icing tutorial.
5 from 12 votes
Prep Time 30 mins
Cook Time 8 mins
Additional Time 45 mins
Total Time 1 hr 23 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 155 kcal


For Cookies

  • 2 cups gluten free flour blend * see note
  • ½ cup sugar
  • cup butter softened, but not fully melted
  • 1 teaspoon vanilla

Royal Icing

  • 3 cups powdered sugar
  • 2 egg whites
  • ½ teaspoon cream of tartar
  • pinch of salt


  • In a bowl, add the cookie dry ingredients (gluten free flour and sugar) and whisk to blend.
  • In a small bowl, add softened butter and vanilla. Mix well.
  • Pour the wet ingredients into the dry ingredients and mix. Take the dough ball and wrap it in plastic wrap. Chill for 45 minutes.
  • Preheat the oven to 350º F.
  • Remove the dough ball and roll the dough out flat. 
  • Use cookie cutters to cut shapes. Place the shapes on a parchment lined baking sheet and bake for 8 minutes.
  • Remove the cookies and cool on a cooling rack.
  • Time to make royal icing!
  • In a mixer, add powdered sugar, egg whites, cream of tartar and salt. 
  • Turn the mixer on SLOW. (If you turn it on too fast, it will explode sugar everywhere!)
  • Slowly mix the icing for 9 minutes until it becomes somewhat fluffy and thick.
  • Decorate your cookies, don't forget to let each color icing dry before adding another color, otherwise the colors can run together.


  1. You can use Pamela's Pancake and Waffle Mix or a gluten free flour blend in making this cookie recipe.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Cut-Out Cookie and Royal Icing tips:
  • When rolling out your dough, you want to make sure that it doesn’t get to thin. When the cookie is thin, then it is more likely to be brittle and break or crack.
  • Use a silicone mat or parchment paper on your cookie sheet, so they don’t stick. This will help them from snapping in half when you are trying to remove them from the pan.
  • One way to keep the dough from sticking to cookie cutters is to dip them into a gluten free flour mixture in between cutting cookies.
  • When mixing your royal icing, you never want to mix on to high of speed because it will introduce air bubbles and that becomes a pain for you when you are trying to decorate. So always use caution and mix at a lower speed.
  • If your royal icing is too thick, just add a little bit of water to thin it up and it will be much more usable.
Decorating tips: 
Let each color icing dry before adding another color. If you don't allow drying time, the icings will blend together (which might be nice if you are going for a tie-dyed swirled look, but not if you want crisp color separation!)
When you are finished baking your cookings, and they are all iced, you can also decorate them with your favorite sprinkles. This recipe is fantastic because you can make the gluten free sugar cookies to fit any theme or style you are looking for. You will end up with a beautifully elegant cookie that tastes so good you can’t help but gobble up every crumb!


Serving: 1gCalories: 155kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 51mgSugar: 18g
Keyword gluten free cut-out cookies, gluten free sugar cookies
Tried this recipe?Let us know how it was!