Every holiday season, my kitchen turns into a cookie factory.
I’ve got the rolling pin, the cookie cutters, and, of course, my favorite recipes. But years ago, when I started eating gluten-free, I thought those cookie days were behind me. Spoiler alert: they weren’t!
After some experimenting, I cracked the code for the perfect gluten-free cutout cookie.
These beauties are soft, buttery, and hold their shape like a dream. Whether you’re baking with kids or just want an excuse to decorate cookies, this recipe will bring all the fun without the gluten.
Tips and Variations
- Flavor Swap: Substitute the almond extract with lemon or peppermint for a twist.
- Dairy-Free: Use vegan butter in place of regular butter.
- Sugar-Free: Swap sugar with coconut sugar for a lower-glycemic option, though it will darken the cookies a bit.
- Storage: Keep them in an airtight container for up to a week, or freeze the dough for up to 3 months.
Serving Suggestions
Pair these cookies with hot cocoa, herbal tea, or cold almond milk. Stack them up on a festive plate or arrange them around a centerpiece for that Pinterest-perfect moment. If you’re hosting, wrap a few in cellophane bags tied with a ribbon as thoughtful take-home favors.
Gluten-Free Cutout Cookies
- Total Time: 1 hour 15 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Soft, buttery cookies perfect for decorating and enjoying with the whole family. Gluten-free never tasted so good!
Ingredients
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp almond extract (optional, but makes the flavor pop!)
Instructions
- Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. This keeps the cookies light and evenly textured. - Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until it’s fluffy and pale. It should look like frosting—this step is key to soft cookies! - Add the Egg and Flavoring
Beat in the egg, vanilla extract, and almond extract (if you’re using it). The almond extract gives the cookies a bakery-level flavor. - Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Mix until just combined; don’t overwork it, or your cookies will be tough. - Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling makes it easier to roll and keeps the cookies from spreading. - Roll and Cut
Preheat your oven to 350°F. Roll the dough out between two sheets of parchment paper to about ¼ inch thick. Use your favorite cookie cutters to make shapes. - Bake
Place cookies on a lined baking sheet and bake for 8–10 minutes, just until the edges start to turn golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack. - Decorate
Go wild with icing, sprinkles, or powdered sugar. They’re your cookies—make them as fancy or simple as you like.
Notes
Chill the dough for best results; adjust baking time slightly depending on your cookie thickness.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
