Cut Out Cookies

Gluten-Free Cut Out Cookies


Gluten-Free Cut Out Cookies are a terrific addition to anyone’s cookbook. These cookies taste great frosted or not.

Cut Out Cookies

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Gluten-Free Cut Out Cookies

The holiday time of year is the time when we have cut out cookies. This recipe is a good one that you can use any time of year or for any holiday time be it a birthday, anniversary, or the holidays. We have had this recipe in our box for over thirty-five years. They are sweet cookies but not too sweet. The cookies taste good with frosting or without frosting. You can frost them with a traditional frosting, buttercream frosting, or use a chocolate ganache frosting.

Just so you know, this recipe is only gluten-free. You can do this recipe egg-free. My favorite egg replacer is Just Eggs. The recipe has sour cream in it. If you need to be dairy-free, please use your favorite sour cream substitute.

Batter

How to Cream the Butter and Sugar

When you bake things, you want to cream the butter and sugar together. What does cream mean? In a mixer, you will put the white sugar and butter in and then turn the mixer on a low to medium speed. The butter and sugar will mix or, as it’s called, cream together. If you take a fork to the mixture, you will feel that the butter is lighter because of the mixing of it. You will do this for this recipe, cream the butter and sugar together.

Just Eggs

Other Ingredients Added

Next, you want to add the eggs and flavorings. You want to have the mixer at a low speed when you add one egg to the mixture. If you are adding more than one egg for a recipe you will add one egg at a time, adding the next egg as the first one is mixed in well to the batter. For this recipe you need two eggs, so you will get to try it. Add the vanilla to the mixture. Make sure you mix the batter well, then turn off the mixer.

Dry Ingredients

Gluten-free flour, baking powder, baking soda, salt, and nutmeg are the dry ingredients in this recipe. You will need to combine these ingredients in a separate bowl. You can add the flour without sifting but I would not do that. Sifting the flour will add a lift to the cookies. I use King Arthur’s 1 to 1 All Purpose Baking Flour. Mix all the dry ingredients together.

Add the dry ingredients to the wet mixture a little at a time. Alternate adding in the dry ingredients with adding in the sour cream. Mix well.

Rolling Board and Pin

Rolling the Dough

On a floured surface – be it a countertop or a baking board or cutting board – make sure you flour the surface well with your gluten-free flour. Roll the dough out until it is about half an inch thick. You can use a rolling pin to roll the dough out. If you do not have a rolling pin, you can use a bottle of water. It would be best if the water were cold or frozen.

Dough to Roll Out


The dough is rolled out so now you just have to cut out your cookies. If you do not have cookie cutters, well, I would not make this recipe without having cookie cutters. You could free-hand cut out shapes of things. I personally have cookie cutters because it’s just easier to get the shapes of cookies that I want with cookie cutters. You can find Christmas Trees, snow people, snowflakes, stars, hearts, dogs, horses, and many more shapes.

Rolling out Dough

Cutting the shapes out I will have a little pile of flour to dip the cookie cutter into. Cut all the shapes out, leaving them to sit. Take a knife and lift the extra dough from the pieces, rolling it into a ball. Put the cut-out shapes on a cookie sheet. Roll out the ball of dough, again to half an inch thick, and repeat the process of cutting out the cookies.

Baking Cut Out Cookies

Baking the Cookies

Make sure you pre-heat the oven. This is when you set the temperature for baking and the oven heats up fully before you use it to bake. For this recipe, you will use a 425 oven to bake the cookies for 8-10 minutes.

The cookies should have golden brown edges but be white on the top of the cookie and be flakey when you break them open. Let them cool before you frost them.

Cut Out Cookies

Frosting the Cookies

To frost the cookies with a basic frosting recipe of powdered sugar and water or plant-based milk. If you have never made this before, it may seem challenging, but it is not. Take a deep breath, you got this. Put the powdered sugar into a bowl, then add milk and stir. I do not have a measurement because it is about the consistency of the frosting. The frosting should be thick but moveable with a knife to spread the frosting on the cookie. You will know when you have added enough water or milk to the powdered sugar. If you prefer buttercream or ganache frosting, feel free to use those as well. Tip: At Valentine’s make heart-shaped cookies frosting them with white, red, pink, purple frosting, and well as using ganache to top them.

Gluten-Free Cut Out Cookies
Cook Time
10 mins
 

Gluten-Free Cut Out Cookies are a terrific addition to anyone’s cookbook. These cookies taste great frosted or not.

Ingredients
  • 3 1/2 cup Gluten-Free Flour
  • 2 ea Eggs (Egg Substitute)
  • 1 tsp Xanthum Gum (Only use this if your baking flour doesn't have it)
  • 1 cup Sugar (Sugar substite)
  • 1 tsp Vanilla
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 cup Sour Cream
Instructions
  1. Mix the shortening, sugar, eggs and vanilla together in a mixer.

  2. Blend all dry ingredients together in a seperate bowl.

  3. Add dry ingredients to the creamed mixture, alternating with sour cream.

  4. Roll the dough to 1/2 inch on well floured board & cut out.

  5. Bake cookies 10 minutes at 425 degrees.

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