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!
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.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and vegan sprinkles.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams). Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.