Gluten-free Cut Out Cookies

Name: Cutout Cookies
Prep time: 25 h
Cook time: 9 min
Total time: 25 h 19 min
Ingredients: 4 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1/2 c. shortening; 1 c. sugar; 1 stick butter (1/2 c.), room temperature; 2 eggs, room temperature; 1 tsp. vanilla; 1 tsp. vinegar; 1/4 tsp. cream of tartar; 1/4 tsp. baking soda; 2 Tbsp. butter, melted; 4 c. powdered sugar; 6 Tbsp. milk; 1/2 tsp. vanilla extract; 1/2 tsp. almond extract

Desserts

Jan 31

Written By Kali Terry

These cookies have been in my family for years, but not the gluten-free version. These classic cutouts are made every year for Easter, Halloween, and Christmas! So, of course, I had to convert them to gluten-free. I just had to make a few little tweaks to get the recipe perfect. The key was to get them light and moist, but not dry and sandy!

cut out cookies decorated with pink and purple buttercream and pink sanding sugar

Jump to Recipe

cutout cookies that look like peeps marshmallows

Making these cut-out cookies has been a family tradition for as long as I can remember. When I was a kid my mom would make them for Easter; Lots of bunnies, chicks, and easter eggs. When I became a mom we continued the Easter tradition, but branched out and started making them for every holiday. My kids loved to decorate these cookies with anything and everything: Icing, sprinkles, candies, colored sugars, you name it - we used it.

It was always a great time making memories while we decorated (and ate) these wonderful soft and tender cut-outs. You're going to love these cookies - I promise! They are easy to roll and cut with you favorite cookie cutters. There is only a 15 minute long chill time and they hold their shape as they bake and keep a flat surface that's perfect for decorating. Bonus: they freeze perfectly!

Let the baking begin!

gluten-free cut out cookies with pink and purple icing

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- It is best to let these cookies sit for a few hours after decorating before consuming. The icing soaks in a little bit and gives the cookie a nice texture and flavor.

- I have always put almond extract in the icing, but you can use all vanilla if you prefer.

- DO NOT overmix this dough. Like many other cutout cookies, the cookies will get tough if you play with the dough too much.