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!
If you're looking for more sugar cookie recipes, check out my popular Sprinkle Sugar Cookies, Chocolate Chip Sugar Cookies and my Dark Chocolate Sugar Cookies.
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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.
- 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- 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.
- 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.
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 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 Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick 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
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Step 6: Chill the Dough and Preheat the Oven
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 and line a baking sheet with parchment paper.
Step 7: Roll out the Dough
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.
Step 8: Cut out the Cookies and Add Sprinkles
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.
Step 9: Bake the Cookies
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.
Expert Baking Tips
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- 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.
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.
If you do not want the cookies to spread, then yes.
Every time I have made them without the extra cornstarch, 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
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cut Out Sugar Cookies
Ingredients
- 1 ¾ cup gluten free flour (I use a 1:1 gf flour with xanthan gum)
- 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 gluten free flour, 1.5 tablespoons of cornstarch and salt. Set aside.
- 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.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the 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 vanilla 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!