Gluten free, cut out Sugar Cookies that are light and crispy, yet sturdy enough to frost. We absolutely love the buttery, perfectly sweet taste of these cookies!
Choose Gluten Free, Non-GMO, & Organic Ingredients.
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- 360g (12.7 oz) Flour Farm Organic Gluten Free Flour Blend (3 1/3 C spoon & level)
- 2 1/4 tsp Xanthan Gum (7.2g)
- 2 tsp Double Acting, Aluminum Free Baking Powder (8.5g)
- 227g (8 oz) Salted Butter, just under room temp – (1 C or 2 sticks)
- 200g (7 oz) Cane Sugar (1 C)
- 1 Large Pasture Raised Egg (50g)
- 1 T Pure Vanilla Extract (15 ml)
For Rolling out Dough
- Powdered Sugar or Vanilla Powder
Equipment: Digital Scale (preferred), Rimless Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Electric Mixer
Before You Dive In – Prep: Please read!
- Bring butter to just under room temperature
- Bring egg to room temperature (preferred)
- Move oven rack to center slot
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
Step 1: Whisk together the flour and xanthan gum in a medium sized bowl. Do not add baking powder until step 4. Set aside.
Step 2: Add butter and sugar to the bowl attached to a stand-up mixer (use the paddle attachment,) or a large mixing bowl. Cream together until thoroughly combined. Do not over mix or you will add too much air to the cookie dough.
Step 3: Add the egg and vanilla to the butter mix. Beat just until combined.
Step 4: Add the baking powder to the mix and beat until combined.
Step 5: With the mixer on low, spoon in the flour mixture. When fully incorporated, turn the mixer off and scrape down the sides of the bowl to form a ball.
Step 6: Cover the bowl and refrigerate for 30 minutes. No need to chill longer than that. If chilling for more than 30 minutes, form the dough into several disk shapes that are easy to roll out and wrap in cling or parchment. This will make rolling the dough out an easy chore.
Step 7: Use a pie crust bag (my favorite way to roll out cookies!) or lay out a sheet of unbleached parchment and sprinkle vanilla powder over the surface. Grab a handful of dough and place on top of the prepared parchment. Turn the dough over and spread the powder evenly over the surface. Place another sheet of parchment over the top of the ball of dough and roll out to your desired thickness.
Step 8: Press the cutters into the dough and place cookies on the cookie sheet 2″ (5cm) apart. If using a silicone coated cookie sheet, no need to put parchment down first. If not using a silicone coated cookie sheet, place cookies on unbleached parchment to bake.
Step 9: Bake in the center of a preheated oven at 350 F/177 C for about 7 minutes if 1/8″ thick or 9 minutes if 1/4″ thick. The key here is NOT TO OVERCOOK. If you see the edges start to brown, pull the cookies right away. Truly, the amount of time your cookies bake depends on their size and thickness.
Step 10: Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack. If you move them too early, they will fall apart or crack. These cookies become more firm as they cool. Frost after completely cool.
Eat the cookies within two days or freeze for up to a month. Do not store in a tight fitting container, or cookies will lose their crispness.
Variations: A member of our family adds almond extract to their sugar cookies and another uses lemon zest. Feel free to add your family’s favorite extract or add-in. The rest time will absorb any extra liquid that you add to the recipe.
The nutrition information provided below is for the recipe as written making a cookie weighing an average of 20g (.5 oz).
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 4g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Gluten Free Sugar Cookies Cut Out