Gluten-Free Cut Out Sugar Cookies

If you’ve ever tried rolling out gluten-free cookie dough and ended up with a sticky, crumbly mess, this recipe is for you. These gluten-free cut out sugar cookies roll out smoothly, hold their shape in the oven, and stay soft. Nobody will guess they’re gluten-free.

This recipe was passed down from my grandma, and now I make it every year with my own kids. The only change I made is swapping in a 1:1 gluten-free flour. It’s the first recipe on my holiday baking list, right alongside my Easy Gingerbread Cookies (Gluten-Free) and Gluten-Free Christmas Snickerdoodle Cookies.

Table of contents

• Frequently Asked Questions
  • Storage Tips
• More Christmas Cookies

What Are Gluten-Free Cut Out Sugar Cookies?

Gluten-free cut out sugar cookies are soft, buttery sugar cookies made with a 1:1 gluten-free all-purpose flour. The dough is sturdy enough to roll out and cut with cookie cutters. Once baked, the cookies hold their shape for decorating with frosting and sprinkles for any holiday.

Why You’ll Love This Recipe

• Grandma-approved. A tried-and-true family recipe. It’s the same base I use for my Old Fashioned Christmas Cookies.
• Rolls out easily. Chilled dough cuts cleanly without falling apart.
• Works with any 1:1 gluten-free flour. Better Batter, King Arthur, Cup4Cup, and Bob’s Red Mill all work.
• Make-ahead friendly. Mix the dough days early and cut the cookies when you’re ready.
• Works for every holiday. Use it for Christmas trees, heart-shaped sugar cookies, shamrocks, and more.
• Freezer-friendly. Bake now, decorate later.

Ingredient Notes

• Butter (1 cup, softened): Soft enough to press with a finger, but not melted. Melted butter makes the cookies spread.
• Granulated sugar (2 cups): Gives sweetness and those crisp golden edges.
• Brown sugar (¼ cup, packed): Keeps the centers soft, which matters even more in gluten-free baking. It works the same way in my Gluten Free Chocolate Chip Cookies.
• Eggs (2): Bind the dough. Room temperature works best.
• Milk (¼ cup plus 2 tablespoons): Keeps the dough soft and workable.
• Vanilla extract (2 teaspoons): Use pure vanilla for the best flavor.
• Gluten-free all-purpose flour (4 cups): Use a 1:1 blend that already has xanthan gum. I use Better Batter, the same flour I bake my Gluten-Free Homemade Biscuits with. Regular all-purpose flour works too if you don’t need them gluten-free.
• Baking powder (2 teaspoons): Gives the cookies a slight rise so they stay soft.
• Salt (½ teaspoon): Balances the sweetness.
• Cookie cutters, frosting, and sprinkles: Use whatever shapes and toppings fit the occasion.

How to Make Gluten-Free Cut Out Sugar Cookies

1. Cream the butter and sugars. In a stand mixer or large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
2. Add the wet ingredients. Mix in the eggs, milk, and vanilla until smooth.
3. Add the dry ingredients. Slowly mix in the gluten-free flour, baking powder, and salt until a soft dough forms.
4. Chill the dough. Cover and refrigerate for at least 1 hour. Gluten-free dough needs this time to firm up and absorb moisture.
5. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats, or grease them.
6. Roll out the dough. Lightly flour your surface and rolling pin with gluten-free flour. Roll the dough to about ¼ inch thick.
7. Cut the shapes. Cut out your cookies and place them 2 inches apart on the baking sheet. Re-roll the scraps, adding a little more flour as needed.
8. Bake. Bake for 10–12 minutes, until the edges are set and just barely golden.
9. Cool. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely.
10. Decorate. Once fully cooled, frost and top with sprinkles. Want a softer, fluffier topping? Use the whipped cream frosting from my Old Fashioned Christmas Cookies.

Pro Tips for the Best Gluten-Free Cut Out Sugar Cookies

• Work with cold dough. Keep the extra dough in the fridge and roll out a small portion at a time. Warm dough gets sticky fast.
• Use gluten-free flour for rolling. Regular flour on your counter will cross-contaminate the cookies.
• Roll between parchment sheets. If the dough sticks, roll it between two sheets of parchment paper. No extra flour needed.
• Chill cut-outs if they spread. If your kitchen is warm, chill the cut shapes on the pan for 10–15 minutes before baking.
• Bake similar sizes together. Small and large shapes bake at different rates, so put similar sizes on the same pan.
• Cool completely before frosting. Frosting melts and slides off warm cookies.
• Make cleanup easy. Decorating with kids? Lay down a disposable plastic tablecloth, then just roll it up and toss it when you’re done. You’ll find more ideas in How to Host a Holiday Cookie Decorating Party.

Variations and Substitutions

• Regular flour: Use the same amount of all-purpose flour for non-gluten-free cookies.
• Drop cookies: Skip the rolling and scoop tablespoon-sized balls onto the baking sheet.
• Smaller batch: For a quicker, smaller batch, try my Simple Cookie Dough (Gluten-Free).
• Peppermint: Add ½ teaspoon peppermint extract and top with crushed candy canes. Or bake my Gluten-Free Peppermint Cookies or Candy Cane Cookies.
• Almond sugar cookies: Replace 1 teaspoon of the vanilla with almond extract.
• Dairy-free: Use plant-based butter sticks and a dairy-free milk.
• Holiday versions: Make Gluten-Free St. Patrick’s Day Sugar Cookies in March, Spooky Sugar Cookies for Halloween, or bunnies and eggs for your Gluten-Free Easter Desserts table.
• Turn them into a dessert: Sandwich them with frosting like my Sugar Cookie Whoopie Pies, or bake the dough in a pan for a Christmas Tree Cookie Cake.

Frequently Asked Questions

Yes, as long as the dough is well chilled and you use a 1:1 gluten-free flour with xanthan gum. Chilling the cut-outs before baking helps even more.

A 1:1 gluten-free all-purpose flour works best. I use Better Batter, and King Arthur Measure for Measure, Cup4Cup, and Bob’s Red Mill 1-to-1 also work well.

It’s usually too warm. Chill it for at least an hour and roll out small portions while the rest stays in the fridge.

Yes. Wrap it tightly and refrigerate for up to 3 days, or freeze it for up to 3 months. Thaw it in the fridge overnight before rolling.

About ¼ inch thick. Thinner cookies can break, and thicker ones may not bake evenly.

You’ll find plenty in my 40+ Easy Gluten-Free Christmas Cookies roundup. Some of our favorites are Hot Chocolate Cookies and Easy Buckeye Cookies.

What to Serve With Gluten-Free Cut Out Sugar Cookies

• Peppermint Hot Chocolate or Whipped Hot Chocolate.
• A Holiday Hot Chocolate Bar for decorating parties.
• A cookie tray with Gluten-Free Pecan Sandies and Classic Christmas Crinkle Cookies.
• Easy Fudge (Gluten-Free) and more Holiday Candy Recipes.
• Easy Grinch Snack Mix for a fun party table.
• Gluten-Free Classic Homemade Eggnog

Storage Tips

• Room temperature: Store decorated cookies in an airtight container for up to 5 days. If you used buttercream or icing, let it set before stacking.
• Fridge: If they’re topped with whipped cream or cream cheese frosting, refrigerate for up to 3 days.
• Freezing baked cookies: Freeze undecorated cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature, then decorate.
• Freezing dough: Wrap the dough tightly and freeze for up to 3 months.
• Refreshing: Warm undecorated cookies in a 300°F oven for 2–3 minutes to soften them again.
• Gifting: Pack them in a tin with a jar of Easy Hot Chocolate Mix for an easy neighbor or teacher gift.

Gluten-free doesn’t mean giving up the cookie-cutter traditions you grew up with. Gluten-free cut out sugar cookies are easy to make ahead and fun to decorate, and nobody will guess they’re gluten-free. Grab your favorite cookie cutters, call the kids into the kitchen, and get decorating.

More Christmas Cookies

• Best Christmas Crinkle Cookies Recipe (Cake Mix Recipe!)

• Easy Buckeye Cookies (Gluten-Free)

• Hot Chocolate Cookies (Gluten-Free)

• Gluten-Free Christmas Snickerdoodle Cookies