I love these gluten-free cut-out sugar cookies plain but you’re welcome to fancy them up with sugar sprinkles or even icing. The cookies have crispy edges and soft centers and the recipe makes about two and a half dozen medium-sized cut-outs.

Delicious with sugar sprinkles or plain.

Ingredients:

  •  8 T butter, melted
  • ¾ C sugar
  • 2 T milk
  • 1 egg
  • 1 t vanilla
  • 1 ¼ C white rice flour
  • ¾ C tapioca starch
  • ¾ C potato starch
  • ½ t baking powder
  • ½ t xanthan gum
  • Optional: 1 egg white, 1 T water, sugar sprinkles

Directions:

Mix butter and sugar until creamy.  Add milk egg, and vanilla. Mix thoroughly. Whisk together dry ingredients in a separate bowl.

Ingredients for gluten-free cut-out sugar cookies.

Add flour mixture to butter mixture. Mix until combined. Use hands to form into a ball.

Dough should form a ball

Chill in refrigerator for about 30 minutes.

Preheat oven to 350 degrees.

Divide dough into thirds.  Place each third between two sheets of wax paper.  Use rolling pin and roll to desired thickness (¼” for crispy cookies, ⅜“ for thicker and softer cookies).  Use cookie cutters to cut in shapes.  Use a metal spatula to transfer your cutouts onto a parchment covered cookie sheet.  

Use metal spatula to put cut-out cookies on pan

Optional: Mix 1 egg white and 1 T water.  Brush cookie tops with mixture and then decorate with sugar sprinkles.

Bake your gluten-free cut-out sugar cookies at 350 degrees for 10 – 12 minutes or until the edges just begin to get golden. (Adjust time for thickness of cookies).

Gluten-Free Cut-Out Sugar Cookies

Enjoy!

Try these two sugar-cookie variations: Gluten-Free Snickerdoodles or Gluten-Free Ricotta Cookies