These Cut Out Sugar Cookies are gluten free sugar cookies that hold their shape!!! They're soft and chewy, sugary and buttery and oh so perfect topped with festive sprinkles! With only 30 minutes of chill time, these eggless sugar cookies are the perfect soft cut out sugar cookie recipe! Best yet, they're gluten free, nut free, eggless and easily vegan!
These cut out sugar cookies do not spread in the oven!!! The dough itself is not overly sticky and you shouldn't need much flour when rolling the dough out. In fact, the second time I made these, I did not need any additional flour. Even though they retain their shape, these cookies stay soft and chewy for days like my small batch sugar cookies!
For more sugar cookie recipes, check out my popular no-mixer Crispy Sugar Cookies, my Sprinkle Sugar Cookies, Chocolate Chip Sugar Cookies and my Dark Chocolate Sugar Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are the most perfect texture like my Chocolate Chipless Cookies.
- Hold Their Shape- The cookies do not spread in the oven!
- Sugary Sprinkles- These cookies are topped with festive sugar but you can use regular sprinkles if you desire.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch- This little bit of cornstarch mixed into the flour prevents the cookies from spreading. Without it, the cookies will puff up and spread out when baking.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted or softened; the cookies will spread into a giant mess. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together.
- Sugary Sprinkles- Make sure to use gluten free/nut free/vegan if you want this recipe allergy friendly. I also use these in my Chocolate Ginger Cookies!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
How to Make this recipe with All Purpose Flour
- Use 1 ¾ packed cups of regular flour (294 grams).
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cut Out Sugar Cookies
Here are the step by step instructions to make these sugar cookies!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, 1.5 tablespoons of cornstarch and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and ¾ cup of sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Add in the other Wet Ingredients
Slowly beat the cornstarch water mixture and vanilla into the creamed butter and sugar. It will look chunky.
Step 5: Add in the Dry Ingredients and Chill
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
Step 6: Roll out the Dough
Let the dough sit out for 5 min. Work it in your hands and roll the dough out to about 1/16th of an inch thick.
Use your cookie cutters to cut out whatever shapes you desire.
Step 7: Top with Sugar Sprinkles
Top the cookies with the sugar sprinkles and gently press down so they stick into the dough.
Step 8: Bake the Cookies and Cool
Bake the cookies in the center rack of the oven at 375 degrees Fahrenheit for 7 minutes.
Let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep stay together and keep their shape. For this recipe use packed cups or the gram amount.
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted or softened butter. Since these cookies have no eggs, if you use melted/softened butter, they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Chill the Dough- If you don’t chill the dough for at least 30 min, the cookies will spread and be flat and thin. Chilling for an hour or more is best.
- Break the Dough into 4ths- Once the dough is done chilling, break the disc into 4 equal pieces...I find it's easier to work with this way.
- Work the Dough in Your Hands- If the dough is still hard, work it back and forth in your hands until it is easier to roll out.
- Gently Press on the Sugar Sprinkles- Do not push the kiss down too hard. You want to make sure it sticks to the cookie but if you press too hard, the cookies will break on the sides.
Recipe FAQs
You can make the dough the night before. Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and store in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before and store them in an airtight container at room temperature.
We do not want the cookies to puff up when baking. If you add baking powder, they puff up while baking and lose their shape.
Yes. Without it, the cookies spread and puff up.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
Other Sugar Cookie Recipes You'll Love
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📖 Recipe
Cut Out Sugar Cookies
Ingredients
- 1 ¾ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ tablespoons cornstarch (level tablespoons)
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick
- ¾ cup granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ½ teaspoons pure vanilla extract
- sugar sprinkles
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, 1.5 tablespoons of cornstarch and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and ¾ cup of sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture and 1 ½ teaspoons pure vanilla extract into the creamed butter and sugar; it will look chunky.
- Slowly beat in the gluten free flour mixture a little at a time until just combined.
- Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour. It needs to harden otherwise the cookies will spread all over the place.When the dough is almost done chilling, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Let the dough sit on the counter for about 5 minutes or until you're able to work it in your hands. Break the disc into 4 large pieces and start with one quarter of the dough. If it is still hard, work it in your hands until you're able to roll it out.
- Roll out ¼ of the dough onto a clean surface. If it is sticking a little, sprinkle a little extra gluten free flour as needed. Roll the dough out to about 1/16th of an inch thick.
- Use your cookie cutters to cut out whatever shapes you desire. I like to do one at a time, peel the dough off around the cookie cutter (to keep the shape) and then re-roll out the extra dough.
- Top the cookies with the sugar sprinkles and gently press down so they stick into the dough.
- Place the cookies on the baking sheet about 3-4 inches apart. I like to bake 8 at a time.Pop the extra dough into the fridge while these are baking. Bake the cookies in the center rack of the oven at 375 degrees Fahrenheit for 7 minutes.
- Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
- Repeat the entire process with the rest of the dough.
John
What a great recipe! So quick and easy to make!
Lee
Thanks so much!