Cut and Roll Sugar Cookies

Gluten-Free Cut Out Sugar Cookies

Halloween Sugar Cookies Gluten-Free
Look for How-To Instructions for these Halloween Cookies with step-by-step videos!

These Gluten-Free Cut And Roll Sugar Cookies add a festive touch to any occasion!

Sugar cookies are a holiday favorite, but I really think they should be made year round. There are so many creative ways to decorate your cookies for any occasion! Think unicorns for a girls’ night or palm trees and sea shells for a swim party. Pumpkin or mummy shaped cookies are perfect for Halloween, or turkeys for Thanksgiving. Either way, you get my point. So, let’s get in the kitchen. This is my favorite gluten-free Cut And Roll Sugar Cookie recipe, courtesy of Pamela’s Products. I use their Artisan All-Purpose Gluten-Free Flour Blend for as my go-to in the kitchen, and I ended up liking this cookie recipe better that the one I previously used. (My tweaks are included here.) It rolls beautifully, doesn’t stick to your cookie cutter, and provides a nice flat base for whatever decorations you desire.

When you’re ready to roll, you’ll need to have a good Royal Icing recipe on hand. And don’t forget about gluten-free sprinkles. Sweetapolita sprinkles are my favorite. They have the cutest color combos and shapes. If you need some inspo, check out my friend @kookiesbykellieldred on Instagram. She makes the cutest cookies EVER.

So, happy Halloween, Hannukah, Thanksgiving and Merry Christmas. Whatever you’re celebrating, these gluten-free Cut And Roll Sugar Cookies are sure to put a smile on your face.

Cut and Roll Sugar Cookies

You'll love this gluten free Cut and Roll Sugar Cookie recipe!
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: cookie, gluten-free sugar cookies
Servings: 24 cookies
Calories: 52kcal
Author: KC Cornwell

Ingredients

Instructions

  • In a medium bowl, whisk together Pamela's All-Purpose Flour, baking powder, powdered sugar and salt. Set aside. In the bowl of a stand mixer, cream butter until soft, add granulated sugar and beat until light and fluffy. Add egg and vanilla and mix until well combined. Add in the dry ingredients and mix on low until dough is completely mixed, scraping down dough as needed.
  • Divide dough in half. Roll each piece of dough between two sheets of parchment paper until approximately ¼” thick. (Tip: if you do not have a rolling pin or if you have more than one person rolling out dough at a time, you can use an empty wine bottle or other cylinder to roll out the dough.)
  • Preheat oven to 350° with rack in top third of the oven. Cut out your desired shapes using cookie cutters. Remove the unwanted dough from around the shape, and then gently pick up the dough with your fingers and place onto a cookie sheet lined with parchment paper. (Using a spatula may tear the dough.) If you find that the dough is too sticky or soft, making it hard to handle, you may need to chill the dough before rolling.
  • Bake for 13 to 17 minutes, or until the cookies are starting to turn a golden color on the edges. (Thinner cookies will brown faster than thicker cookies.)
  • Let cookies cool on the baking sheet until you can handle them and then remove them to cool all the way on a wire rack.

Notes

I make these corn-free by using organic powdered sugar that contains tapioca starch instead of cornstarch.

Nutrition

Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 7mg | Fiber: 1g | Sugar: 3g | Vitamin A: 94IU | Calcium: 7mg | Iron: 1mg

Unicorn/Narwhal Cookies by Kelli Eldred, Photos by James Collier

 

Gluten-Free Unicorn Sugar Cookies