Holiday Sugar Cookie Recipe (Gluten- & Dairy-Free!)
These turned out perfect…
I always love trying a new holiday cookie recipe, and I can’t let the month of December go by without whipping up a batch or two! And this year I was finally ready to tackle the dreaded cut-out sugar cookie.
I don’t know about you but I have NEVER been able to make cut-out sugar cookies successfully. They either spread out when baking into shapes that are completely unrecognizable, they fall apart, or the icing is just too runny. But this year I was bound and determined to make them… and make them right!
I will say though, cut-out sugar cookies are a time commitment and I would recommend doing them over two days if you can. One day to make, chill, and bake, and the next day to ice!
When I started searching for sugar cookie recipes, I couldn’t quite find exactly what I was looking for in terms of GF/DF ingredients, and most of them just seemed a bit too complicated (in my opinion). So I ended up just going with my gut!
I chose a regular recipe by Sally’s Baking Addiction and switched up the ingredients. After being GF/DF for so long, it’s easier for me to know what will work… but I am impressed with myself because they turned out perfectly!
Anyway, if you are making cookies this season the below holiday cookie recipe is a total must!
Gluten- & Dairy-Free Cut-Out Sugar Cookies
Ingredients (makes 12 cookies)
- 2 and 1/4 cups gluten-free flour (I used Bob’s Red Mill)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup soften butter (I used Mykinos)
- 3/4 cup coconut sugar
- 1 large egg
- 2 tsp. vanilla
- 1/4 almond extract
- 4 cups powdered sugar
- 3 Tbsp meringue powder
- 10 Tbsp room temperature water (this may vary for consistency of icing)
For the cookies:
Using a hand mixer, whip together sugar and butter. Then add in egg, vanilla, and almond extract. In a separate bowl whisk together flour, baking powder, and salt. Once combined, slowly mix dry ingredients into the wet.
Once the dough is formed, flour your surface and split dough into two large pieces. Roll out each piece, place on a parchment paper lined cookie sheet, and chill for 2 to 24 hours (minimum here is 2, but if you have longer, go for it). Once the dough is chilled, preheat oven to 350 degrees. Use cookie cutters for desired shapes. Place cookies on sheet about 2 inches apart. Bake for 13 minutes and let sit on the cookie sheet for an extra 5 minutes before transferring to a wire rack to cool.
For the icing:
When making the icing, mix together all ingredients and either add powdered sugar or water to get the consistence you need. If you are piping the cookies you make want some colors stiffer than others. Then separate icing into pyrex bowls and mix in food coloring, I use these food coloring gels, to achieve the correct shade! Then, pipe away!
Recipe adapted from Sally’s Baking Addiction
P.S. Find more of my favorite gluten-free dairy-free recipes here!
These are adorable! Sally’s recipes are the best. Glad to know they can be adapted to GF/DF.
Those are truly the cutest!