Gluten Free Cut Out Cookies
This is the only gluten free cut out cookie recipe you’ll ever need, it’s true!
I’ve been making my gluten free cut out cookies recipe for several years and this one works really well.
Before I got on the blogging treadmill I decorated cookies all the time, my dining room table was frequently covered in large batches of iced cookies waiting to dry.
One of the key properties you must have for really great cut out cookies is that they hold their shape really well once they cook.
There’s really nothing worse than having your Christmas tree shaped cookies come out of the oven to find out that they’ve spread all over the pan, it’s infuriating and they will not be easy to decorate. You won’t have that issue with these cookies, they’ll hold their shape every time.
My cut-out cookies are quite forgiving and seem to work well with different flour blends, I’ve tried them with different flour mixes and they baked well every time. however, I usually use my own
However, I usually use my own All Purpose Gluten Free Flour Blend to for this recipe as it’s cheaper to make and I get better results.
Make Royal Icing For Cookies!
If you want to go ahead and decorate your cookies then you’ll need my Royal Icing recipe for Cookies which is very easy to make and is gluten free and dairy free.
Like most gluten-free baked goods they can tend to dry out a little after a day or two and do not keep as long as their gluteny cousins.
You can freeze them but they will be a little softer after you defrost them, though still perfectly edible. I confess that I don’t know how well they keep after two days as they almost never last that long in our house!
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Gluten Free Cut Out Cookies Recipe
- 1.5 sticks butter, or dairy free margarine 175g or butter
- 1 cup sugar 200g
- 2 large eggs
- 3.5 cups All Purpose Gluten Free Flour Blend 450g
- 1 tsp xanthan gum omit if included in your flour blend
- 1 teaspoon gluten free baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
PLEASE READ NOTES FIRST!
Preheat your oven to 350F
Cream together margarine and sugar.
Add in eggs, vanilla, and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
Add the dry ingredients to the sugar and egg mixture and mix well to combine.
If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don't use extra flour.
Bake cookies for 12 - 14 minutes at 350F on a parchment lined baking sheet.
Allow to cool on baking sheet, the cookies will firm up once cooled.
When they are fully cooled they are ready for decorating.
1. I bake by weight using a digital kitchen scale as I find that gives the most consistent results, especially when baking gluten free, the cup measures are approximate.
One cup of your gluten free flour blend may not weigh the same as my flour blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe. I have based my cup measures assuming that a cup of gluten free flour would be an average of 130g per cup.
I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results with this recipe. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale, they are very easy to use.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.