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This Gluten Free Sugar Cookie Recipe is so soft and tender, and this very same dough can be made into an endless variety of cookies!
One of my fondest memories growing up was at Christmastime when we would make cutout sugar cookies. Rolling out and decorating the cookies was one of my favorite holiday traditions. I remember pulling out my mom's beat up old Betty Crocker cookbook with the pages falling out of the binder and flipping to Mary's Sugar Cookies. Funny how I can remember the name of those cookies, but can't remember what I had for lunch yesterday! Those good memories seem to really etch themselves into our brains where they stay for a lifetime.
My sisters and I would always gather around the table with our little bowls filled with a simple almond glaze that we'd tint several different colors. Using the back of a spoon, we'd spread the glaze all over the cookies and then use toothpicks to dot eyes on Santa or a red nose on Rudolph. That waswaybefore the days of decorating bags, or at least readily available decorating bags!
Ingredients Needed for the base dough
- Kim's gluten free flour blend--you can try a store bought blend if you don't want to make your own, such as Cup4Cup. Just know that another flour blend has not been tested.
- Butter--butter is always better. Try to use real butter in these cookies because you'll see a difference in both flavor and texture.
- Cream cheese--cream cheese is what makes these cookies soft and tender, even though they're still able to hold their shape and don't spread.
- Egg yolks--give the cookies a rich flavor, as well as add to the tenderness.
- Vanilla extract
- Salt
These gluten free cookies are better than the cookies I remember making that weren't gluten free!
making my "magic" gluten free sugar cookie dough
When I first made this dough and used it for traditional cutout cookies like above, I loved the cookies so, so much that I wondered if it would also work for a few other cookies I had in mind. So I got to work testing it out. And it was absolutely positively perfect! With just a few different add-ins and methods, you can bake a TON of cookies that no one will know ever came from the very same dough. But we need to first make the dough, and it's as easy as mixing everything together in a large bowl:
- Beat butter and cream cheese in a large bowl until light and fluffy. Add egg yolks and vanilla extract and mix well to combine.
- Add the salt and slowly add the flour blend, a little at a time, mixing until each addition has been fully incorporated.
- At this point, the dough can be refrigerated in plastic wrap and chilled for cutout cookies or you can divide it into portions to make a variety of different flavored and textured cookies.
flavor and texture variations
Variations of these cookies are only limited by your imagination. I've come up with 8, yes EIGHT! different cookies here, all with unique flavors and textures. But the sky is really the limit with this one. If you have a family recipe that is similar to a sugar cookie dough, try it. It may just work! What is so great about making all these cookies from one dough is that I was able to make ALL THESE COOKIES in just two days! And that wasn't even ALL day either. AAAANNNNDDDD, I only had to break out my mixer ONCE!! Sorry to shout, but I feel that actually deserves a little shouting, don't you?
1. cutout sugar cookies
These are the OG, the one that started all this cookie dough craze of mine. Nothing is added to the dough and they are decorated any way you want.
- Wrap dough in plastic wrap and flatten. Chill dough at least 2 hours.
- Roll out onto lightly-floured surface to ⅜ to ½-inch thick for soft cookies (like all my pictures) or thinner for a crunchier, crisper cookie.
- Cut out cookies with desired cookie cutters and place on parchment-lined baking sheets.
- Bake at 350 F for 12-14 minutes, or until set and very slightly browned on bottom edges only.
- Cool and decorate as desired.
2. mexican chocolate cookies
My husband and I love the flavors of chocolate, cinnamon, and a little heat in the form of cayenne pepper. I already have a mexican chocolate cupcake that is Scott's favorite and I thought those same flavors would work fantastically in cookies. In case you're wondering, I was right!
- Mix cocoa, cinnamon, cayenne, and chocolate chips or chunks into dough.
- Place dough on a large sheet of parchment and roll into a log.
- Twist ends and refrigerate until solid.
- Cut ½-inch thick slices from log and place on parchment-lined baking sheet.
- Bake at 350 F for 14 minutes.
- Drizzle with melted dark chocolate, if desired.
3. cinnamon roll cookies
These cookies taste JUST like a cinnamon roll!! "Nuff said.
- Wrap dough in plastic wrap and flatten. Chill dough at least 2 hours.
- Mix together softened butter, brown sugar, cinnamon, flour, and vanilla extract until smooth.
- Roll dough out on a sheet of parchment into a 9 by 11-inch rectangle.
- Spread filling over dough into an even layer.
- Using the parchment as a guide, roll dough up like a jelly roll and wrap tightly in parchment.
- Refrigerate until solid.
- Cut into ¼-inch thick rounds and place on parchment-lined baking sheets.
- Bake at 350 F for 10 minutes.
- Drizzle with a simple powdered sugar glaze (powdered sugar and a little milk).
4. bakery style Italian butter cookies
I'm sure everyone has at least seen these cookies in their lifetime, if not tasted them as well. They are in almost every Italian bakery and are sandwiched with raspberry preserves and one end is dipped in chocolate. Sprinkles or nuts usually decorate the tops of them. They're perfect little bites of heaven.
- Add 2 tablespoons of milk to the dough and stir to combine well.
- Fill pastry bag (affiliate link) fitted with an open star tip (affiliate link) with dough.
- Pipe out roughly 2-inch strips of dough onto parchment-lined baking sheets.
- Bake at 350 F for 10 minutes. Cool completely.
- Spread bottom side of one cookie with raspberry jam or preserves and sandwich together with another cookie.
- Dip ends in melted dark or semi-sweet chocolate and sprinkle with colored, chocolate, or Christmas sprinkles. Allow to set.
5. cranberry orange pistachio sticks
I LOVE pistachios. I love how they taste. I love how they crunch in a cookie (and in ice cream or anything else they're in). I love to just eat them plain. So I knew I wanted pistachios somewhere in this crazy mix of eight cookies this year, and I knew just where to put 'em. Cranberry and pistachio is a well known pair, and adding a little bit of orange zest brightens it up even more.
- Add whole toasted and salted pistachios, dried cranberries, and orange zest to dough.
- Place in plastic-lined small loaf pan, pressing to compact into pan.
- Refrigerate at least 2 hours, or until firm.
- Cut into sticks and bake at 350 F for 12-14 minutes, or until lightly browned on all edges.
- Cool and dip in melted white chocolate, if desired.
6. potato chip cookies
These cookies are a riff on my Aunt Jean's potato chip cookies that my mom has been making for years. Don't let these fool you. They might look like they're just a boring old cookie, but once you have one you'll want another. And maybe another. And eventually you've eaten the whole lot of 'em!
- Add crushed potato chips (I like to use any potato chip with ridges) and toasted nuts (pecans or walnuts are great) to the dough.
- Roll into one-inch balls (the size of a walnut in the shell).
- Place on parchment-lined baking sheet and press using the bottom of a glass or a cookie stamp to flatten.
- Bake at 350 F for 10-12 minutes, or until lightly brown around the edges.
7. linzer cookies
These cookies are easier than you'd think to make, especially if you happen to have a linzer cookie cutter (affiliate link). You can also use a round cookie cutter and punch out the shapes on the top cookie with a small star cutter.
- Add almond flour and almond extract to the dough and mix.
- Refrigerate at least 2 hours, or until firm.
- Roll out to ¼-inch thick on lightly floured surface.
- Cut out ½ with circle cutter and the other ½ with linzer top cookie cutter.
- Bake at 350 F for 8-9 minutes, or until cookies are golden brown and crisp.
- Sprinkle the cutout cookies with powdered sugar and set aside.
- Spread the bottom of each whole cookie with jam. Sandwich the two cookies together.
8. pecan squares
Technically these aren't cookies at all, but I lump all bar cookies in with cookies so I'm gonna consider it part of this crazy family of cookies. The great Ina Garten made a recipe years ago on Food Network for pecan squares and I made them, way back before I was diagnosed. They were incredible and I've been thinking about converting them to gluten free for so long. I finally did it with this same dough as the base and, man, oh, man. Best pecan squares ever. Just sayin.
- Press the dough into a parchment-lined 8 by 8-inch square baking pan.
- Bake at 350 F for 15 minutes. Cool slightly.
- Cook butter, honey, brown sugar, and orange and lemon zest in small saucepan until butter has melted. Increase heat and boil for 3 minutes.
- Remove from heat and stir in heavy cream and chopped pecans. Pour over cooled crust.
- Bake at 350 F for 25-30 minutes, until the filling is set.
- Cool and cut into squares.
This sugar cookie dough is a BREEZE to work with! It doesn't stick much, is very easy to roll out, and makes the most tender cookies you will ever have! Seriously. I think these cookies and their variations will become your new favorite cookies and maybe making them will even become a new Christmas tradition that your family will love doing!
Gluten Free Sugar Cookie Recipe With Endless Variations
Kim
Start a tradition with your family making the absolute best gluten free cutout sugar cookies each year! These cookies are so tender, tasty, and addictive, no one will ever know they're gluten free, and they're sure to become your favorite!
4.70 from 36 votes
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Prep Time 45 minutes mins
Cook Time 12 minutes mins
Chilling time 2 hours hrs
Total Time 2 hours hrs 42 minutes mins
Course Dessert
Cuisine American
Servings 8 dozen, depending on cookie size
Ingredients
MASTER SUGAR COOKIE DOUGH (can be cut in half)
- 4 cups (2 lbs or 906g) butter, softened
- 16 oz (1 lb or 453g) cream cheese, softened
- 4 cups (800g) granulated sugar
- 4 large egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 9½ cups (1.33kg) Kim's gluten free flour blend (a store bought blend may work, but has not been tested)
- ½ teaspoon salt
1. CUTOUT COOKIES:
- 15 oz (425g) master sugar cookie dough
- frostings and/or sprinkles as desired for decorating
2. CINNAMON ROLL COOKIES:
- 15 oz (425g) master sugar cookie dough
- 2 tbsp (28g) butter, softened
- 2 tbsp (25g) packed brown sugar
- 1½ teaspoon ground cinnamon
- 1 tablespoon Kim's all purpose gluten free flour blend
- ½ cup (63g) powdered sugar
- 1 teaspoon milk or water, more as needed to thin icing
3. BAKERY STYLE ITALIAN BUTTER COOKIES:
- 15 oz (425g) master sugar cookie dough
- 2 tablespoon milk
- 2 tablespoon raspberry jam
- 3 oz (85g) melted dark or semi-sweet chocolate
- sprinkles for decorating
4. CRANBERRY PISTACHIO STICKS
- 15 oz (425g) master sugar cookie dough
- ½ cup (65g) whole toasted and salted pistachios
- ½ cup (73g) dried cranberries
- zest of one small orange or half a large orange
- 3 oz (85g) melted white chocolate
- sprinkles for decorating (if desired)
5. MEXICAN CHOCOLATE COOKIES:
- 15 oz (425g) master sugar cookie dough
- 2 tablespoon Dutch process unsweetened cocoa powder
- 2 oz (56g) semi-sweet or dark chocolate chunks or chips
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon OR
- ½ teaspoon instant coffee granules
6. PECAN SQUARES:
- 15 oz (425g) master sugar cookie dough
- ½ cup (113g) butter
- ¼ cup (85g) honey
- ¾ cup (150g) brown sugar
- ¼ teaspoon grated lemon zest
- ¼ teaspoon grated orange zest
- 1 tablespoon heavy cream
- ½ lb (227g) coarsely chopped pecans
7. POTATO CHIP COOKIES:
- 15 oz (425g) master sugar cookie dough
- 1 cup (54g) crushed ridged potato chips
- ⅓ cup (45g) toasted pecans
8. LINZER COOKIES:
- 15 oz (425g) master sugar cookie dough
- 1 cup (96g) almond flour
- ¼ teaspoon almond extract
- ¼ cup raspberry preserves or jam
- ¼ cup apricot preserves or jam
- powdered sugar for sprinkling
ROYAL ICING FOR DECORATING CUTOUT COOKIES
- 4 cups (480g) powdered sugar
- 3 tablespoon meringue powder
- 5-10 tbsp (75-150g) water, room temperature (amount varies depending on the consistency you desire)
Instructions
MAKE THE COOKIE DOUGH:
To make the entire amount of dough at one time, you will need a very large bowl and a hand mixer or a professional-sized stand mixer (such as Kitchenaid Pro Series or Bosch). You can also make the dough in two batches.
Cream together the butter and cream cheese and slowly add the sugar. Beat until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla and mix well.
Slowly add the flour and salt and mix until combined.
Separate the dough into 6 bowls and two disks on sheets of plastic wrap. Wrap the disks tightly and chill for about 2 hours or up to 48.
MAKE CUTOUT COOKIES
Preheat the oven to 350° F.
Line baking sheets with parchment paper.
On lightly floured surface, roll one of the chilled disks of dough to about ⅜ to ½-inch thickness.
Using cookie cutters, cut into shapes and place on baking sheet about 2 inches apart.
Bake for 12-14 minutes or until set but not browned, or only very lightly browned around bottom edges only.
Cool the cookies on the baking sheets for 5 minutes before removing and placing on a cooling rack. Allow to cool completely before frosting or decorating as desired.
MAKE CINNAMON ROLL COOKIES
Combine butter, brown sugar, cinnamon, and flour blend in a small bowl until smooth.
Remove one of the chilled disks of dough from the fridge and roll it out between two sheets of parchment paper into a 9 by 11-inch rectangle.
Spread filling all over the dough and roll it up, like you would cinnamon rolls or a jelly roll, using the parchment as a guide.
Wrap tightly in the parchment and refrigerate until firm, at least 2 hours.
Preheat oven to 350° F. Line baking sheets with parchment and set aside.
Unroll dough from parchment and cut into ¼-inch thick slices. Place slices on prepared baking sheets.
Bake for 10 minutes, or until very lightly browned.
Mix powdered sugar and milk in a small bowl and drizzle over still warm cookies.
MAKE BAKERY STYLE ITALIAN BUTTER COOKIES
Add milk to one of the 6 bowls of dough and stir to combine well.
Fill pastry bag fitted with a large open star tip with the softened dough and pipe cookies onto prepared baking sheet.
Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
Bake for 10-12 minutes, or until bottom edges are lightly browned.
Cool completely. Spread jam on the bottom side of one cookie and sandwich with another cookie.
Dip one end in melted chocolate and add sprinkles to the chocolate while still soft. Allow to set completely.
MAKE CRANBERRY PISTACHIO STICKS
Add pistachios, cranberries, and orange zest to dough in one of the 6 bowls. Mix to combine well.
Line a small (8 by 4-inch) loaf pan with plastic wrap. Place dough onto plastic in loaf pan and pull plastic wrap over top of dough. Press firmly to shape dough into a large rectangle using the bottom of the loaf pan as a mold. Refrigerate until firm, at least 2 hours.
Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
Unwrap rectangle of dough and cut dough into sticks about ¼-inch thick. Place sticks on prepared baking sheets.
Bake for 10-15 minutes, or until very light browned. For crisper cookies, after 10 minutes, reduce temperature to 250° F and continue baking at this low temp for 20 more minutes.
Cool cookies completely before dipping one corner in melted white chocolate and sprinkling with sanding sugar or other decorative sprinkles.
MAKE MEXICAN CHOCOLATE COOKIES
Combine all mexican chocolate dough ingredients in small bowl using mixer or with a spoon.
Place dough on a sheet of parchment paper and form into a log or sausage shape. Wrap tightly in parchment and chill until firm, at least 2 hours.
Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
Unroll cookie dough and cut into ½-inch thick slices. Place on prepared baking sheets.
Bake for 14 minutes. Cool for 5 minutes on baking sheets before transferring to cooling racks to cool completely.
MAKE PECAN SQUARES
Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment to the top of the pan (so you can lift the parchment out later).
Using one of the 6 bowls of dough, press the dough into the bottom of the prepared square pan. Bake for 15 minutes.
While crust is baking, add honey, butter, brown sugar, and citrus zests to a small saucepan. Place over low heat and stir occasionally until butter is completely melted. Increase heat to medium high and bring mixture to a boil. Boil for 3 minutes, stirring constantly.
Remove from heat and stir in heavy cream and chopped pecans. Pour over prebaked crust.
Bake for 25-30 minutes, or until the filling is set. Remove from the oven and allow to cool completely.
Cut into small squares.
MAKE POTATO CHIP COOKIES:
Preheat oven to 350° F. Line baking sheets with parchment and set aside.
Add crushed potato chips and pecans to one of the 6 bowls of dough and mix well. Roll in one-inch balls and place on prepared baking sheets.
Flatten balls using the bottom of a drinking glass or a cookie stamp dipped in flour.
Bake for 10-12 minutes, or until edges are lightly browned.
Cool completely.
MAKE LINZER COOKIES
All almond flour and extract to one of the 6 bowls of dough and mix well. Place on plastic wrap and flatten slightly. Wrap tightly and chill until firm, at least 2 hours.
Preheat oven to 350° F. Line baking sheets with parchment and set aside.
Unwrap dough and roll out onto lightly floured surface to ⅛-¼ inch thickness. Cut out using a linzer cookie cutter (or cut into circles and use a small star cutter to cut the center out of half the cookies). Reroll scraps and cut out cookies again.
Bake for 10-12 minutes, or until light golden brown. Cool completely.
Sprinkle the cutout cookies with powdered sugar and set aside.
Spread jam onto the bottom sides of the whole circle cookies. Sandwich the two cookies together, pressing to push some jam into the cutout on the top cookie.
ROYAL ICING
Place all icing ingredients (beginning with 5 tablespoon water) in large bowl or bowl of a stand mixer using the whisk attachment. Whisk on high for 2-3 minutes. Check consistency by lifting up head of mixer. Add more water, one tablespoon at a time, until desired consistency is reached. For spreading, opt for a thicker consistency. For piping and writing, a thinner consistency is best. For flooding cookies, a very thin consistency is needed.
Notes
Dough can be frozen, wrapped well, for up to 3 months.
Dough can be divided in half and only be made into 4 cookie variations, or one variation (such as the cutout cookies). Be creative and mismatch any variety you'd like. For instance, if you don't like pecan squares, but love cranberry pistachio cookies, skip the pecan squares and make more cranberry pistachio cookies.
Keyword cutout cookies, Gluten Free, sugar cookies
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
Adapted from Mel's Kitchen Cafe White Velvet Sugar Cookies
These cookies were originally posted in December 2018 and have been updated with new pictures, new variations of cookies, a video, and more tips and tricks.
