Sugar Cookie Cut-Outs

Time to get out the cutters and have fun again. Make up this dough the day before, chill and then pop out the rolling pin, fun cookie cutters, sprinkles, and frosting.

It doesn’t get any better than this.

Sugar Cookie Cut-Outs


1 cup granulated sugar
1/2 cup shortening
1/2 cup butter, softened
2 tsp. gluten-free vanilla
1 egg
2 1/2 cups All-Purpose Gluten Free  Flour Blend
1/2 tsp. gluten-free baking powder
1/4 tsp. salt
Cookie Glaze
1 cup powdered sugar
2 Tbps.  milk
Sparking Sugar


Needs to chill at least 1 hour or overnight

In large bowl, beat the sugar, shortening and butter with an electric stand mixer on medium speed until creamy ( you can use a hand held mixer as well).  Reduce the speed to low and beat in the vanilla and  the egg.

In a medium bowl, whisk together the gluten free flour blend, baking powder and salt until well mixed.  Add to the butter mixture and beat until will mixed.

Divide the  dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.

Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on parchment lined baking sheets.

Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to a wire rack. Cool completely, about 15 minutes.

Stir together the Cookie Glaze ingredients. Spread on cookies. Sprinkle with sparkling sugar, if desired.

To make the designs pictured, add food coloring to the glaze and spread on the cookies. Allow to harden, then take regular vanilla frosting and pipe on the design. Immediately sprinkle with the sparkling sugar.

Makes 24 cookies.

Team Your Gluten Free Kitchen

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