frosted gluten free holiday cookies on white plate

Sugar Cookie Cutouts

Adapted from Gluten Free Baking by Culinary Institute

This sugar cookie recipe we found and adapted is great for making cookie cutouts with or without icing for all our different holiday celebrations!


1/2 Cup butter, cold, unsalted, and CUT into small cubes
1/4 Cup sugar
1 1/4 Cup Gluten-Free 123, Pamela’s Artisan, or your favorite G-F flour blend
1 egg (blended)
1 tsp vanilla extract
1 tsp lemon extract (optional) Lemon is our family’s favorite, but there are many other flavors one can add, get creative! Peppermint, orange, almond…

Extra gluten-free flour for rolling out dough.

Tools: Food Processor or hand pastry blender, rolling pin, and something to roll dough onto.

Favorite mats for rolling out cookie or pie dough: Silpat or muslin pastry cloth, both excellent choices for your baking needs and both under $20.


  • Using a food processor or a pastry blender, blend butter cubes with flour and sugar. Once the flour resembles small pea-sized bits, then add the egg and vanilla. Mix thoroughly. Dough will be a bit sticky.
  • Place cookie batter in parchment paper and seal in a zip-lock. Refrigerate for 1-2 hours or up to 2 days
  • Roll out cookie dough onto your floured work place. A Silpat mat, muslin cloth, or marble cutting board all work great. Also, remember to flour your rolling pin and cookie cutters prior to rolling and cutting. Dough gets sticky. Cut dough into desired shapes.
  • Bake 8 min in a pre-heated 400 degree oven OR lower temp at 350 degrees for 10-12 min.
  • Check cookies half way through to make sure oven temp is correct and cookies are not burning.
  • Cool completely on cookie racks before frosting.
  • Store UN-frosted cookies together and frosted ones in a separate tin or air tight container. Once frosted the cookies will become softer. I suggest frosting when ready to eat or share. Also fun for the kids to frost, no matter what age!

Decorating Frosting/Icing:


2 Cups unsifted powdered sugar

3 Tbl. milk

1 egg white

1 tsp vanilla

1/4-1/2 tsp lemon extract or peppermint (optional)


  • Mix well. Keep refrigerated until ready to use or to store leftovers.
  • Also you can make a simple glaze with just milk, powdered sugar, and flavoring of choice. Mix enough milk into equal measure of powdered sugar to make the glaze. This glaze will harden as well. Adding more milk will thin the frosting. Sprinkles are a pretty addition!

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About The Author

Curry Girls Kitchen's picture We are passionate whole food crusaders who love seasonal fresh local food, farmers markets, cooking, sharing meals with family and friends, and just hanging out in our kitchen. Curry Girls Kitchen was created for people who will be inspired to prepare our healthy Uncomplicated easy to prepare yummy family recipes. We love to share our family’s experiences in the kitchen with you. We truly believe in our heart that food IS LOVE! What better way to say “I LOVE YOU” than to serve up a delicious meal made with love. The kitchen IS the heart of our homes and all of us Curry Girls wish to share a piece of our home with you! Visit our Website: ~ Follow us on Instagram @CurryGirlsKitchen and Twitter @TheCurryGirls

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