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gluten free cutout sugar cookies in red, blue, green, and yellow colors

Gluten Free Cutout Sugar Cookies

Start a tradition with your family making the absolute best gluten free cutout sugar cookies each year!  These cookies are so tender, tasty, and addictive, no one will ever know they're gluten free, and they're sure to become your favorite :)
Print Recipe
CourseDessert
CuisineAmerican
Keywordcutout cookies, Gluten Free, sugar cookies
Prep Time30 minutes
Cook Time12 minutes
Chilling time2 hours
Total Time2 hours 42 minutes
Servings4 dozen
AuthorKim

Ingredients

COOKIES:

  • 2 cups (453 g) butter, softened
  • 8 oz package cream cheese, softened
  • 2 cups (400 g) granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 4 3/4 cups (665 g) Kim's gluten free flour blend (or your favorite flour blend with xanthan gum)
  • 1/4 tsp salt

ROYAL ICING:

  • 3 tbsp meringue powder
  • 4 cups (440 g) powdered sugar
  • 5 tbsp warm water, plus more as needed for thinning
  • gel or paste food coloring as desired

Instructions

FOR THE COOKIES:

  • In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese while slowly adding the sugar 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 two disks on sheets of plastic wrap.  Wrap tightly and chill for about 2 hours or up to 12.  
  • Preheat the oven to 350° F.
  • Line baking sheets with parchment paper.
  • On lightly floured surface, roll 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 about 12-14 minutes or until set but not browned, or very slightly browned on 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.  

FOR THE ROYAL ICING:

  • Beat all ingredients together using a heavy duty stand mixer for about 7-10 minutes at low speed, or 10-12 minutes at high speed with a hand-held mixer.  
  • Add 1 tsp water at a time to thin to desired consistency.  For outlining, consistency should be thicker.  For flooding cookies, consistency should be a little bit thinner to allow it to flow smoothly.  
  • Separate into small bowls and color as desired. Spread on cookies, or fill piping bags and decorate as desired.

Notes

* To freeze cookies, bake and cool completely.  Do not decorate with royal icing.  Buttercream can be frozen, however.  Carefully place in airtight container that is freezer safe, or in a large ziptop bag, removing as much air as possible.  Freeze for 2-3 months.  To thaw, keep wrapped to avoid drying out and thaw on counter.  
**Dough can also be frozen, well wrapped, for 2-3 months.  Thaw in refrigerator overnight and roll out as per instructions.