These Gluten Free Sugar Cookies are 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 was way before 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 3/8 to 1/2-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 1/2-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 1/4-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 1/4-inch thick on lightly floured surface.
- Cut out 1/2 with circle cutter and the other 1/2 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 Cookies with Endless Variations
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 tbsp vanilla extract
- 9½ cups (1.33kg) Kim's gluten free flour blend (a store bought blend may work, but has not been tested)
- ½ tsp 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 tsp ground cinnamon
- 1 tbsp Kim's all purpose gluten free flour blend
- ½ cup (63g) powdered sugar
- 1 tsp milk or water, more as needed to thin icing
3. BAKERY STYLE ITALIAN BUTTER COOKIES:
- 15 oz (425g) master sugar cookie dough
- 2 tbsp milk
- 2 tbsp 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 tbsp Dutch process unsweetened cocoa powder
- 2 oz (56g) semi-sweet or dark chocolate chunks or chips
- ⅛ tsp cayenne pepper
- ¼ tsp ground cinnamon OR
- ½ tsp 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 tsp grated lemon zest
- ¼ tsp grated orange zest
- 1 tbsp 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 tsp 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 tbsp 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 3/8 to 1/2-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 tbsp 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 tbsp 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
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.
Do you happen to have this sugar cookie recipe broken down to a single recipe? This is too much to make for only 1 person. Thank you!
I am having problems with the tops flaking up? I am using Namaste flour. It doesn’t happen every time, and not every cookie. Any ideas?
I’m guessing it’s the flour blend you’re using. I would try switching the flour blend and see if that solves your problem.
Really great cookies! And I’m really fussy! Well, less fussy than back when I could enjoy gluten-rich foods. But, you really can’t tell these are GF!
Question – when you are dividing the dough into 6 bowls/batches, about how much should each batch weigh? I made the dough, and just started breaking off chunks to make cut-out cookies, but now I want to make the pecan squares, and I’m not sure how much dough to use for the base. Can’t wait to compare it to Ina Garten gluten variety.
Hey, Meg! Each amount is listed in the recipe, but it’s 15 oz or 425g. The pecan squares are my absolute favorite and I have a really hard time staying away from them 🥰
I see it now! You are so patient answering questions about information that is already there! Thank you!
I have a question about what kind of butter you use. You’ve mentioned before that you use salted butter, but do you use American butter or Irish butter, etc?
It depends on what I’m making. Generally when I’m making something like these cookies or something where the butter isn’t the complete star of the recipe, then I just use normal American style butter (I get my butter mainly from Lidl). But if I’m making something like croissants, puff pastry, or pie dough, I like to go all out with Irish butter (or any European butter) mainly because of the texture and the fact that it has more butterfat in it than American butter, and to me that’s crucial in getting the right dough consistency for those pastries.
First of all, let me say that these cookies are delicious, thick or thin, with or without the Royal treatment.
I grew up on ¼” crispy sugar cookies. My mom was a home baker who sold thousands of dozens of her sugar cookies expertly painted with tinted sugars for Valentine’s, Easter, Hallowe’en, Thanksgiving, and, of course, Christmas. So I was surprised when the instructions said to roll them 3/8ths to ½” thick and to avoid crispy edges. Whaaaaat?
But, I tried it and discovered a whole new world of soft sugary delight. The thick version is soft, with almost biscuit-like feathery layers. Then I tried rolling them thinner and found that they remain soft, as long as you don’t overbake them. However, call it nostalgia, I still like my mom’s thinner, crispy version.
Also, I used the Robin Hood all purpose GF flour substitute and the texture is great!!
Hi! I love all your recipes, they are the only ones that truly work for me every time. I wonder if I could make this recipe without cream cheese, its not really that common where I live, have you tried doing that before?
I haven’t tried it without the cream cheese, but I don’t think you’ll get the same results. However, there’s a blogger, biggerbolderbaking.com, who shows you how to make your own cream cheese if you don’t have it in your area, and it uses milk, lemon juice, and salt. Here’s the link directly to her recipe if you want to try it: https://www.biggerbolderbaking.com/how-to-make-cream-cheese/
Thank you!
Turned out fantastic! My son is also lactose intolerant so I used Miyokos cream cheese and butter. I felt like they had a little lemony/cheesecakey flavor. Not sure if it’s because of the substitutions I made or if they always taste like that but they are certainly good and even better with a little icing! My only question is how do you recommend storing unfrosted cookies that will be frosted the next day? Tupperware on the counter? In the fridge? Thanks for the great recipe!
I’ve just kept mine on the counter if I’m decorating them the next day (not even in a container–just on a baking sheet). If you’re keeping them for more than a day, I would definitely put them in a container for a few days, or they can also be frozen for a few months (undecorated or decorated).
Thanks for sharing info on your dairy free substitution! I was trolling the comments to see if someone has tried that yet 🙂
These are wonderful. In fact I love all of your recipes that I have tried.
Thanks so much, Barbara!
Have you ever made gluten free spritz cookies? I wonder if this dough would work.
I haven’t had a spritz gun in years, but I bet this dough would work great for spritz!
Salted or unsalted butter?
You can use whichever you prefer, but I always use salted when baking, unless I specifically state otherwise.
Hello! My cookies turned out very fragile. I can not pick them up with out them falling apart. They have good flavor but seem to get powdery dry while chewing. Could this be the amount of cooking time? Does it need more time? I did use Pamelas flour just because it has worked so well in your other recipes. I would like to try these with your flour blend next time. But I still have half the dough in the fridge. Can it be saved?
Oh no! I’ve never used Pamela’s so I don’t know much about it but I’m sure that’s the problem. Maybe you could add a little milk or water to the dough or one more egg yolk. I’m guessing the flour blend uses a gritty rice flour so it would need something else to bind it together. I wish I could be of more help with this flour blend, but unfortunately it’s not my area of expertise.
I made these again, exactly to your recipe, only this time I didn’t ice them but sprinkled them with raw can turbinado sugar and a grating of fresh nutmeg. Oh my! A perfect summer cookie.
Love these cookies—made them last month. Wanted to make them again but only a half recipe. Realized too late that the measured weights do not adjust when I adjust the number of servings, only the cups amounts adjust up and down when servings amount is changed.
It would be super helpful to those who weigh ingredients if the amounts could be automatically adjusted too, because I just made a batter with 400g of sugar for 2 dozen cookies!
Thanks if you can.
I am so sorry, Cassie! I know that is a problem with my recipe card maker and I’m working on it with the company who makes the plugin to try to get it fixed. Bear with me as I hopefully get this corrected very soon.
Excited to try these! Just wanted to double check, no leavener- baking powder/ soda?
None. That’s why they keep their shape very well while baking, but remain soft 🙂
Wow!!! I’m not a fan of sugar cookies, but these were terrific! They are soft not overly sweet, yummy! This is the first sugar cookie I’ve made that I’ve managed to roll out and get onto the cookie sheet. An amazing cookie, thanks!
Thank you for the feedback on the AP flour 1 to 1. Since I found your site, my happiness on having tasty bread and buns is boundless. I was so tired of eating bread that had the consistency of a damp sponge, coupled with being flavorless.
Awe, that’s so awesome, Gillie! So glad you liked the cookies! They are a family favorite.
I hear you about flavorless, crappy breads and buns. That’s why I developed my own flour blends and blog.
Merry Christmas 🎄🎅
Howdy! I plan to make these cookies in a few days, hubs looooves sugar cookies that are iced. I had a question, how 1 to 1 is your ap flour? I’d like to make a few of our favorite Christmas bars but am uncertain as to the flour usage.
It’s pretty spot on. Sometimes for cakes, however, I bump up the liquid in the recipe (milk, water, etc) by 1/4 cup because gluten free flours tend to soak up more liquid and then the cakes are drier than I want them to be. I think for bars it would be perfect as a 1:1 sub 🙂
so excited to try this after having such success with your cinnamon rolls! i have left over bread flour blend from that recipe, and i’m wondering if i can use that blend of yours for this recipe or if you intended for your other blend to be used here?
My all purpose blend for this recipe. I think the bread flour blend wouldn’t work well at all. Sorry, Megan!
Thank you so much for this recipe! I have celiacs, and have not had real frosted sugar cookies for nearly a decade. This made my day and I cannot wait to share my cookies!
Hi Kim!
I was wondering which brand of meringue powder you use? I have looked at King Arthur and Wilton’s in the past, but both have a “May contain wheat” disclaimer. 🙁
Thank you!
This is the one I’ve used for a while: https://amzn.to/37Zf1uR
I am using Bob’s 1-to-1 flour and measured it out by weight to match the recipe. But my dough (prior to going into the fridge) seems realllllly sticky. Is that how it should be?
It is pretty sticky normally. I can’t attest to how similar Bob’s 1 to 1 is to my own flour blend, though.
These cookies are amazing! The dough holds together while while rolling out, cutting and baking, and they crisp up nicely while still having a chewy center. Your site is my new favorite go-to for all gluten free recipes!
Thanks so much, Cara!! I’m so glad you liked them. They are my family’s favorite cookies 🙂
Thanks for following along with my gluten free baking endeavors!
Help. My cookies melted out of shape during baking. 🙁
What flour blend did you use? Or did you allow the dough to chill for at least 2 hours? These cookies are famous for keeping their shape, so I’m baffled. Did you use real butter and not a butter substitute?
I’ve been having trouble with my cookies spreading as well 😕😕😕
Any ideas on how to convert this to dairy free, as well?
Hi, Tami! I’m sure you could probably use a dairy free cream cheese, like Daiya or Tofutti brand, and then use a dairy free butter alternative, like Earth Balance.
Good luck and Merry Christmas to you!!
These are the best Christmas cookies ever! I’m one of the sisters who made cookies with Kim and I see none of my terrible decorated cookies made the cut! Haha! I’m not gluten intolerant and I LOVE these
Haha!! I think the candy cane was yours. But I’m not sure if any of them are mine either. Probably Sissy’s and Pam’s. They’re the artists in the family 🤣
I am looking forward to trying your flour blends! Do you just use a whisk to mix them together, or should I put them in my blender or food processor? I plan to make the cut out cookies this weekend. And I really can’t wait to try the deep dish pizza!
Hi, Donna! Yep, I just use a whisk. After I whisk them, I put the top on my container and shake it vigorously, too.
You’re gonna LOVE the cookies AND the pan pizza!! The cookies are a family favorite. My husband, who isn’t gluten free, says the pan pizza is the best pizza he’s ever had! And he’s from Pennsylvania where there are TONS of great pizza places.