These gluten free cut out sugar cookies with buttercream frosting are incredibly flavorful, soft, and so delicious. Easy to make, fun to bake, and the perfect holiday treat. They’re the best homemade gluten free sugar cookies you’ll ever eat.
This sugar cookie recipe has been in my family for ages and now I’ve made it gluten free! It makes the most tender sugar cookies that everyone loves and asks for year after year. These cut out sugar cookies are incredibly tasty, make a perfect homemade gift, and are a festive addition to your holiday cookie box.
What you’ll need to make these Gluten Free Cut Out Sugar Cookies
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free 1:1 flour
- baking powder
- fine sea salt
- unsalted butter
- vegetable shortening
- granulated sugar
- eggs
- vanilla bean paste + pure vanilla extract
- powdered sugar
- unsweetened vanilla almond milk
- gel food coloring
- sparkling sugar
These gluten free sugar cookies are soft, buttery, and perfectly sweet with hints of vanilla bean throughout. They’re generously frosted with a thick and creamy buttercream frosting that truly makes these cookies melt in your mouth.
The best part about these sugar cookies is how easy they are to make. The dough comes together in minutes, which means you can spend more time decorating them. Cut them out with whatever shape and size cookie cutter you’d like, bake, then decorate!
I love to frost these cookies with my ridiculously simple buttercream frosting (recipe included) and sprinkle them with sparkling sugar to make them festive and fun. You can get the whole family involved and get creative decorating with fun colors and sprinkles. However you do it, you’re going to love these gluten free sugar cookies.
tips + tricks for making the perfect sugar cookies
- Whenever I make cut out cookies like these, I like to roll out the dough between two sheets of parchment paper, cut out the cookies, then freeze them on a baking sheet for about 20 minutes. This ensures the cookies will hold their shape when baked.
More delicious gluten free cookie recipes you’re sure to love!
- Gluten Free Gingerbread Cookies
- Gluten Free Brown Butter Snickerdoodle Cookies
- Grain Free Peanut Butter Cup Cookies
If you make these Gluten Free Cut Out Sugar Cookies with Buttercream Frosting, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Cut Out Sugar Cookies with Buttercream Frosting
- Diet: Gluten Free
Description
These gluten free cut out sugar cookies with buttercream frosting are incredibly flavorful, soft, and so delicious. Easy to make, fun to bake, and the perfect holiday treat.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
sugar cookies
- 2 ½ cups gluten free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons vegetable shortening
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 ½ teaspoons vanilla bean paste (or sub pure vanilla extract)
buttercream frosting
- ½ cup (8 tablespoons) unsalted butter, room temperature
- 2 cups powdered sugar
- pinch of fine sea salt
- 1 to 1 ½ tablespoons unsweetened vanilla almond milk (or any milk you like)
- 1 teaspoon pure vanilla extract
- gel food coloring, if desired
- sparkling sugar, if desired
Instructions
step 1
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together on medium speed until combined. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla bean paste and mix on low speed until well combined. With mixer on low speed, gradually add the flour mixture and mix until incorporated.
step 3
Place two sheets of parchment paper on your work surface and lightly dust with gluten free flour. Divide the dough in half. Place each portion of dough on prepared parchment paper. Place a second sheet of parchment paper on top of each pile of dough. Using a rolling pin, roll out the dough to an even ¼ inch thickness. Transfer one rolled out sheet of dough, with parchment paper attached, to a large baking sheet. Stack the second sheet of dough, with parchment paper attached, on top. Wrap the baking sheet in plastic wrap and refrigerate for at least 8 hours or overnight.
step 4
After the dough has chilled, preheat the oven to 350 degrees.
step 5
Take out one sheet of chilled dough from the refrigerator and remove top sheet of parchment paper. Use your favorite cookie cutters to cut dough into shapes. Remove all of the dough surrounding the cut out shapes and set aside. Slide a baking sheet under the parchment paper with the cut out shapes on it and place both in the freezer for 20 minutes. While cookies are in the freezer, repeat with the remaining sheet of dough. Re-roll all dough scraps until all the dough has been used, refrigerating for a few minutes if needed between rollings.
step 6
Once cookies have chilled for 20 minutes, remove the baking sheet from the freezer. Cut out shapes will now be hard and you will be able to pick them up without losing their shape. Place cut out shapes onto the baking sheet lined with a sheet of parchment paper, spacing them about 1 ½ inches apart. Bake cookies for 7 to 9 minutes, or until the edges are set and they just start to brown around the bottoms. Be careful not to over bake, they will be very pale. Allow cookies to cool on baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
step 7
To make the buttercream frosting – In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat the butter on medium speed until smooth. Add the powdered sugar, salt, almond milk, and vanilla extract and mix until smooth and creamy. If the buttercream is too thick, add a little more almond milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar, 1 tablespoon at a time. If you would like to color your buttercream, divide frosting into bowls and color each as desired.
step 8
Use a butter knife to frost each cookie and decorate with sparkling sugar or sprinkles, if desired.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Brittany says
This was the third gluten free sugar cookie I tried this season and it was the best texture and taste. I didn’t think a gluten free sugar cookie could be so fluffy! You definitely need to have some time on your hands, but it’s worth it and this will be my go-to to share with friends.
Lisa Sturdy says
These are by far the best sugar cookies I have had, both with and without gluten. I made the dough the night before and pulled out the next day and followed the directions and they came out better than perfect!! I can’t thank you enough for this amazing recipe that has been in your family and will now be a tradition in ours.
Jackie says
The absolute BEST sugar cookies! Save this recipe for as a family favorite. These are NOT your store-bought sugar cookies. Each bite tastes fresh and full of warmth, soul and love. Fun for the family or just a party of 1. You’ll never use another sugar cookie recipe AGAIN!