Easy Gluten-Free Cut-Out Cookies

Hip! Hip! Hooray! Just in time for the holidays! I decided to try a gluten-free flour replacement to make Christmas cut-out cookies. 

Y'all, I'm happy to report that making delicious, gluten-free, cut-out sugar cookies is easy! I only have so much room in my tiny pantry for flours - and I'm at my limit with all-purpose, bread, almond, chickpea, and cake flours. For this recipe, you only need ONE bag of flour. *happy dance* 

Oh, this cookie design is based on a cookie by Megan Warne. Her cookies are INSANELY beautiful. I love these...and you know comparison is the thief of joy...but they're nowhere near the intricate gorgeousness of Megan's. Seriously, check out her cookies! 

I used King Arthur Gluten-Free Measure for Measure Flour. Why? 

This is not a sponsored post. I decided to use a gluten-free mix for a few reasons. 

1. It's easy. My thought was to use my tried and true cut-out cookie recipe, just swapping the flour 1:1 for a gluten-free mix.
2. It's less expensive. Normally when getting into gluten-free baking, you need a mix of flours and special ingredients to mimic wheat flour. Those specialty flours can be pricey...and then you're left with 5 bags of half-used flours.
3. King Arthur flour is widely available. My regular grocery store carries it, and you can find it online.
4. I trust the experience, testing, and knowledge of the bakers at King Arthur Baking Company.

King Arthur's Measure for Measure is made from two kinds of rice flour, whole grain rice flour, sorghum flour, tapioca starch, potato starch, and a few other ingredients. 

How to Make Gluten-Free Cut-Out Cookies

Start by creaming butter and sugar. You'll want to do this for several minutes until no chunks of butter remain and the mixture is fluffy. I use cold butter, so beware and guard against flying chunks when first starting to mix. 

 

Next, beat in the eggs and extracts. I like vanilla/almond, but have many flavor combinations I've tested and loved linked in my recipe index. 

Slowly mix in the gluten-free flour mixture. 

The dough is mixed when it starts to pull away from the sides and bottom of the bowl. 

If you have stray bits of flour in the bottom of the bowl, just knead those in using your hands until you have a cohesive cookie dough. 

Use the gluten-free flour to coat the rolling pin, surface, and cookie cutter/s. Roll to 1/4" (or 3/8"). 

Cut out the cookies and place on a prepared cookie sheet. The dough is no-chill, but I recommend popping the cut-out dough in the freezer for 5-10 minutes before baking to prevent spreading. You'll get into a groove of one sheet in the freezer while another bakes. 

Bake, then cool completely before decorating. Here's your chance to whip up some royal icing. You know you want to. 

How do gluten-free cut-outs taste? 

Jack and Mr. E both taste-tested these for me...you know I tested them as well. They're very similar to my regular cut-out cookies. They hold their shape and the flavor profile is pretty much identical. I think the traditional ones are just a smidge chewier. 

I found that the cookies left a slight "sandy" feeling in my mouth after eating. The boys didn't notice. Maybe I was anticipating that as rice flour has a reputation of that sandy texture. 

Easy Gluten-Free Cut-Out Cookies

3 cups King Arthur Gluten-Free Measure for Measure  Flour

2 teaspoons baking powder

1 cup sugar 

1 cup salted butter, cold and cut into chunks

1 egg

3/4 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

royal icing for decorating

Preheat oven to 350. Line cookie sheets with parchment

Combine the flour and baking powder, set aside. Cream the sugar and cold butter for several minutes until fluffy. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough may have some crumble bits at the bottom of the bowl, so knead it together with your hands if needed. 

Roll onto a gluten-free floured surface and cut into shapes 1/4 - 3/8 inch thick. Place on parchment-lined baking sheets (I recommend freezing the cut-out shapes on the baking sheet for 5-10 minutes before baking to prevent spreading) and bake for 9-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Decorate with royal icing.

I'm SO happy to have an easy way to make decorated cookies for my gluten-free friends! Yay!