At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Gluten free cut-out cookies! This basic cut-out cookie recipe can be decorated for any holiday or occasion.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour blend and salt; beat st low speed until well mixed. Cover; refrigerate 1 hour or until firm.
Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake 8-12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Dietary Fiber: 5g
Easy to make and taste as good, or better, than most cut-out sugar cookies that are NOT gluten-free. Friends and family couldn't tell the difference!
This recipe is simple and easy to follow and the cookies are DELICIOUS.They taste as good as the standard sugar cookie recipe.I made the dough the night before and refrigerated it overnight and had no problems with the consistency of the dough.This recipe will become a staple to my holiday cookie collection.
These were the best cut out cookies I ever made. I followed the recipe exactly and they were prefect.Everyone liked them. They were easy to roll and cut out. The thin ones were crispy but held together.The thicker ones were softer and held together. They lasted less than 2 days so I don't know how well they store. I will be making them again tomorrow.
This recipe was FANTASTIC! I have had a hard time finding cookie recipes that don't crumble and tast every dry. This recipe was perfect. A little more flour needed to be added, when they say you don't want to dough to be sticky, they really mean it. Also, you want to make sure you bake these on wax paper as they hold their shape even better. I had great luck both times I have made these, and I have also used the pre-made gluten free baking flour (Bob's Red Mill brand) and the cookies came out a little darker. The rice flour mix from this recipe truly does make moist, delicious cookies that my family said were the best sugar cookies they have ever had! :)
These are by far the best sugar cutout cookie recipe I have made. They held together well and tasted very close to "normal" sugar cookies. My only suggestion would be to make sure you don't roll them too thin or they get a bit brittle (which is to be expected I think). Great recipe overall.
i am going to make them for Christmas so i was going to freeze them then add frosting do you think its better to freeze them adready cooked and cut out. or just freeze the dough ???
I have been cooking gluten free for 9 years since my daughter was diagnosed with celiac. I have tried many recipes and some were just not good. These cookies were delicious, almost exactly like typical sugar cookies. Making them again tonight. Thanks.
I added extra vanilla, lemon an extra cube of butter and lemon rind, the consistency was good, as we live in high altitute and the kids liked them. I use evaporated cane juice which seems to be less sweet, so I added half a cup to make them taste more like "real" sugar cookies. I used Bob's Red Mill Baking and a teaspoon of xanthum gum. I have to admit, I didn't try them! But the kids liked them, even the picky one that doesn't like "health" food.
I don't understand. The first time I made this recipe it turned out fabulous. I made ladybug shapes and decorated them. Now, today, for Thanksgiving I made this recipe and the cut-outs ran thin. The dough did not hold its shape. I tried again using a different Xanthum Gum as I thought maybe what I used first was not good. Again, they ran thin.What could possibly be different?
Great recipe. However, not having all the ingredients in the house, I substituted my own flour recipe which is 1 c sorghum flour, 1 c tapioca starch, 1/4 c almond flour, 1 tsp xanthan gum. Also, substituted the vanilla with almond flavoring, 1/4 tsp. (you could increase to 1/2 tsp. if you like it stronger. Those who aren't gluten free love these! Rolled them out on plastic wrap - worked well. Thanks Land O' Lakes!
I'm making these as a surprise for someone in a few days, but will be restricted on time. Can I make the dough a day ahead and then take it out of the fridge to bake when I need to?
I am considering adding dried lavender flowers to this recipe. I was initially looking for a gluten-free shortbread recipe to add lavender to but I think this one is quite similar. I like the reviews I have read about this receipe. I've never baked with lavender before and want to try it because I tasted some wonderful lavender shortbread a long time ago.
These are excellent cookies! I substituted a little bit of lemon extract for some of the vanilla (I love lemon) and baked them in a molded cookie pan for Halloween pumpkins. They were great. Thank you for such a great recipe.
Used this recipe to make wedding cookies - iced and decorated with sugarpaste (fondant). Held shape and lasted well. Best gf recipe for decorating. After cutting out shapes popped back in fridge to chill again ( a tip I use for all cookies) stops any spread.
Can i use any salted butter for this or does it have to be land O lakes??? and does anyone have a possible milk substitute for this recipe?
The only thing that would make these better is if there were some way I could make them chocolate! Any ideas?
We LOVE this recipe! I always cut the recipe in half, when I make a batch for my little one, and the cookies always come out perfectly! :)
Wonderful recipe. I use my own flour blend with rice, potato, tapioca, sorghum, and cornstarch, and they came out a little softer. I also rolled them out between two sheets of parchment, and I didn't have to mess with flouring any surface. Will definitely make these again.
These are fantastic! Made these for my son to decorate at preschool...they may have been better than the "real" thing! I did find I needed to use a lot of rice flour for dusting (....a LOT), but it didn't seem to affect the taste or texture. Will be making these again and again. Thanks for the gf recipes, Land O Lakes....they are the best I have found in 4 years of searching!
Very tasty. Used 1 tsp of almond extract and half a tsp of vanilla. Even with my slightly too course rice flour these came out tasty.
Very good sugar cookie recipe, held their form and easy to roll out. I however thought they were a little on the sweet size, so I will cut down on the sugar the next time I make these.I rolled out my dough between two sheets of dusted parchment paper.
Halved the amount of vanilla and substituted the other half with Almond extract, per a recommendation in another comment. These were the best gluten-free sugar cookies I have ever tried. All my friends and family loved them, and picked them over the gluten filled ones, even though I'm the only one with Celiac's! Will definitely be making more of these!!
buttery. don't fall apart. don't eat the cookie dough, x.g.
I made these for Christmas this year and they were very good. I used Bob's Red Mill All Purpose Gluten Free flour plus I added the Xanthan Gum. The only things I would change next time would be to use almond extract instead of vanilla, and I would grind some almonds very fine (almost powder) and replace about 1/4 cup of the flour with the same amount of ground almonds.
I scaled the flour recipe back to 2 1/4cup because I don't like having left-over flour. The ratios work perfectly for the flours:1.5 c. rice flour.5 c. potato starch.25 c. tapioca flour (I used arrowroot)scant 1 t. xanthan gum.This dough worked up well. When it was time to roll it out I tried the parchment paper idea that another commenter had and used cornstarch as my duster. That worked fine but was a pain, so I just used my hands to mash it to the thickness I wanted. I liked how they tasted when they were thinner, but then I had trouble with them keeping the cut-out shapes. So mine are a little thick, but they taste good and were fun to decorate. For frosting I melted 2-3T. butter, added some evaporated milk (maybe the same amount?) and then whisked powdered sugar in until I got a consistency I like. We just spread them with this glaze and add some sprinkles or m-n-ms, etc.
This is a wonderful recipe!! I have a son with Celiac and he loves these!!! as well as the rest of the family!!
These cookies are amazingly good! In fact, my youngest daughter prefers these to those containing gluten.
By far the best of the 3 GF sugar cookie recipes I made today! I will try to substitute in 1/4 cup of coconut flour the next time.
nice flavor, crispy texture! I wouldn't know it was GF. I used King Arthur GF flour.
I use this recipe for cut-out sugar cookies all the time! It is the best of many recipes I have tried and most requested from friends that are on gluten free diets. I highly recommend this recipe. I do use Pure Almond Extract rather than Pure Vanilla. Then I use gluten free pwdr sugar, corn syrup, almond extract and water for a glazed frosting after piping a gluten free frosting around shapes. BIG HIT with my family and friends. Can barely tell the difference between regular sugar cookies and these. That buttery flavor and almond extract, I believe is the trick.
Hoping the review will be the same for me when I make these. Will have to use egg replacement and butter flavored shortening, since my neice also has an allergin to eggs and diary as well. Can't wait to make these tomorrow!
Help!!! I made these in April, they were excellent,crisp and held royal icing.It is now July my home is dry and air conditioned, I am not over beating the butter and sugarBaking at 350 as said, but they are spreading thin, I keep dough in fridge for the hour as said, I have even made my shapes and placed in fridge before oven. What is wrong!! I need 60 cookies for my sons wedding HELP!!!
Good. I made the dough, refrigerated for an hour, then formed into rolls to slice and bake the next day. Worked well as a refrigerator cookie.
Delicious! Please come up with more gluten free recipes!
These are the best gluten free sugar cookies I have tried (and our family has tried a lot!). I did up the sugar a little and I used brown sugar intstead of white sugar. Also, we don't use potato starch, but you can interchange all the starches: corn, tapioca, and potato. So I used 2 cups brown rice flour and 1 cup tapioca starch for the flour mixture. Yum!
These were really good! I will definitely Make them again! Tastes just like regular cutout cookies :)
Excellen recipe. I made these last year and will make them again. I actually like this gluten free cut out cookie recipe better than my old gluten-full version. These cookies stayed crisp, even after being frosted. I prefer my cookies crisp, so these were perfect for me. These cookies also have a great flavor.
The dough can be fragile when rolled out thin (to keep a good shape while cooking), so rolling between two corn starched pieces of wax paper was PERFECT! Don't be shy with the corn starch as it will absorb quickly. After you have brought it out of the refrigerator, don't fret if you see that it isn't as held together as traditional dough. Once you add a dusting of the starch and lightly knead, it will work up very similarly!
I was thrilled to find this recipe and it did not disappoint. The cookies were buttery delicious and had a great flaky texture, but did not fall apart easily as some gluten-free cookies do. We decorated them with buttercream frosting and sprinkles. They were a bit hit with my Celiac and non-Celiac friends and family.
This is the first time I've made this recipe. I think the dough worked up nicely. I used Bob's Red Mill Gluten-free flour . I am making these gluten-free cookies for a shower for my new daughter-in-law to be who is gluten intolorant. They have a nice crispness and texture. I found after baking several sheets of these they keep their shape better if rolled out very thin. I used a 2" teapot cookie cutter and they turned into round balls as they cooked if they are too thick.
We have been gluten free as a family for a little over a year and last year was our first Christmas of doing all gluten free cookies. Our cut out cookies were not that good. This year I struck out to find a new recipe and stumbled on this one. It was fabulous! The cookies did not crumble. I baked them on Silpat mats which worked well. I recommend these!
I have a grand-nephew who has celiac disease. Christmas can be especially difficult with all the treats available. I have used this recipe with great results. Even my other family members couldn't tell this wasn't wheat flour.I use this in all my holiday baking, so he won't have to worry about which kinds of cookies he can and can't have.
This was my first experience making gluten free cookies. I purchased a gluten free flour mix rather than purchase all the different flours in the recipe. Other than that, I made the recipe as written. Unlike others, I had no trouble rolling them out. However, I always use a pastry cloth and rolling pin cover that I work flour into, whenever I roll out cookies or pie crusts. I always tell people the pastry cloth and rolling pin cover were the best investments I ever made for my kitchen. ; Of course, for these cookies, I used the gluten free flour. They rolled out beautifully. I I were to make these again, I would definitely try cutting back on the butter. They just seemed way too greasy for me. Although I did not like these as well as my regular roll out sugar cookies, these were edible. My husband actually ate a lot of them and thought they were decent.
This cookie dough is easy to work with and tastes great! I have made it several times for different holidays and the whole family is surprised that a gluten free cookie can taste so much like the traditional cut out cookies they have enjoyed for years. Thank you so much for this recipe.
These were delicious cookies. I used 2 1/2 cups of a "ready made" gluten free flour. Unfortunately I left the dough in the fridge overnight, and it was as hard as a brick in the morning. I let it reach near room temp and was able to work with it. Rolling out the dough between sheets of floured wax paper was challenging and time consuming. The results though were great! The grandkids frosted and decorated them with sprinkles. They held up well with all of the handling and tasted scrumptious.
These cookies are wonderful. You'd never know they were gluten free. I have always adored sugar cookies and to be able to bake, decorate, or not, and then EAT, is great. The recipe is easy, and the cookies come out sturdy, light and buttery, not dry and crumbly. I sprinkle each cookie with sugar before baking. Yum!
The cookies are delicious. I will be making them often. They were a big hit with my family.
These cookies are amazing! I made them for a baby shower for a friend of mine who is gluten intolerant. Everyone loved them and they disappeared quickly! It is important to let them rest on the cookie sheet (as directed) before removing them or they will crumble (learned the hard way!)
You can roll the dough between two sheets of lightly floured wax paper to make it easier. Gluten free dough can be difficult.
Being a new Celiac patient, I was excited to bake this recipe. The cookies are buttery and taste just like my family's recipe. The dough was tricky to roll w/ a rolling pin - the dough easily rips, so I ended up kneading it by hand. For a gluten-free cookie, this is flavorful and tasty!
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