Gluten Free Soft and Fluffy Cutout Sugar Cookies
 
Prep time
Cook time
Total time
 
Forget all other sugar cookies because this Gluten Free Soft and Fluffy Cutout Sugar Cookies recipe is all you will ever need. These soft, yet sturdy, vanilla flavored sugar cookies will excite the kid in you.
Author:
Recipe type: Dessert
Serves: 18-20 cookies
Ingredients
  • For the cookies:
  • 1½ sticks butter, room temperature (12 tablespoons or ¾ cup)
  • 1 cup granulated sugar (215 g)
  • 1 large egg
  • 1½ teaspoons vanilla
  • ¼ teaspoon almond extract
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 2⅓-2½ cups (315-330 g) high quality gluten free all purpose flour (I've used Cup 4 Cup and Pamela's All Purpose Flour with good results), plus more for rolling*
  • For the icing:
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • dash of salt
  • 4 tablespoons water
  • 2 teaspoons light corn syrup
Directions
  1. Begin making cookie dough by creaming together butter, sugar, and egg with a hand mixer or in a stand mixer, scraping down the sides as needed. Add vanilla and almond extract and mix until incorporated. Add baking powder and salt and mix until combined.
  2. Add 2 cups of flour and mix until well incorporated. Add remaining ⅓ cup flour and mix until dough begins to pull away from sides of the bowl. This should happen after about a minute of mixing. If it does not come together, add another 2-3 tablespoons of flour.
  3. Divide dough into two balls. Flatten each ball into about an 1" thick disc on top of a piece of plastic wrap. Wrap plastic wrap around dough and chill for at least an hour up to overnight until solid.
  4. Remove dough from fridge, one disc at a time, 10 minutes prior to baking. Preheat oven to 375 degrees and line baking sheets with parchment paper or silpat mat. Set aside.
  5. Generously dust counter top with flour and set disc on top. Dust top of dough with flour. Or you may roll dough in between parchment paper for easier cleanup, and you don't have to add extra flour. Gently roll dough out to ¼" thickness. Cut out desired shapes and transfer them with a thin spatula to baking sheet, placing cookies about 1½" apart. Reuse and reshape dough, flouring surface as needed until you have filled the baking sheet with cookies.
  6. Bake cookies at 375 degrees for 9-11 minutes or until edges are just turning golden brown. Remove and slide parchment paper with cookies onto a cooling rack to completely cool.** Repeat with remaining dough.
  7. Once cookies have completely cooled, make the glaze. To make the glaze, whisk all ingredients together in a bowl until smooth. Pour into a plastic squeeze bottle (like one you would use for homemade ketchup) and line the edges of the cookies, making sure to leave a little space around the edge so frosting doesn't drip off the sides as it hardens.
  8. Once edges have set, after about 5 minutes, fill the rest of the cookie with glaze, spreading with a toothpick as needed. Decorate as desired. Let frosting completely harden before stacking or transferring to containers.
  9. Store in an airtight container, with plastic wrap or wax paper between each layer, at room temperature for up to 3 days, in fridge for up to a week, or in freezer for up to 3 months.
Notes
*I use closer to 2½ cups
**Once cookies are set, after about 5 minutes, you may transfer cookies from parchment paper to just the cooling rack and reuse the parchment paper for another batch.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sugar-cookies/