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  • Writer's pictureMadison Koutrouba

Gluten Free Sugar Cookies

Yield: 12- 15 cookies


  • 1 cup unsalted butter

  • 1 1/2 cups confectioners sugar

  • 1 egg

  • 2 tsp. vanilla

  • 2 3/4 cups GF all purpose flour (I used this

  • 1/2 tsp. baking powder

  • 1 tsp. Salt

Royal Icing:

  • 2 lb. package confectioner's sugar

  • 5 Tbsp. meringue powder

  • 10-12 Tbsp. water


  1. In the bowl of a stand mixer fit with a paddle attachment, cream together the butter and the sugar on low speed until it is nice and smooth.

  2. Scrape down the sides of the bowl then add in the egg and vanilla. Continue to mix on low speed.

  3. Add in the dry ingredients and mix until the dough comes other nicely and pulls way from the sides of the bowl.

  4. Remove the dough from the bowl and roll out onto parchment paper to 1/4" thick. Chill in the fridge for abut 20 minutes.

  5. Cut out as many shapes as you can, re-rolling as needed. Then place about 2" apart onto a cookie sheet fit with parchment paper.

  6. Bake for about 8-10 minutes at 400 degrees or until golden brown.

  7. Let the cookies cool completely before decorating.

  8. For the royal icing, combine the confectioners sugar and meringue powder in the bowl of a stand mixer fit with the paddle attachment while slowly adding in 10-12 Tbsp. of water.

  9. Mix as many colors of icing as you'd like then place into tipless piping bags. I use these bags; I added about an 1/8th of a tsp. of water to each color to make the consistency a bit thinner. A little drop of water goes a long way and we don't want the icing to be too thin and runny so only add a bit at a time.

  10. Starting on the outside of the cookie, but leaving about 1/4"-1/8" free on the sides, slowly pipe your way into the center of the cookie. It's important to leave that bit of space on the sides for the icing to naturally flow a bit towards the outside on its own.

  11. Repeat this process to decorate each cookie.

  12. Enjoy!


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