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Gluten Free Sugar Cookies—Key Recipe to Incredible Cutout Cookies! 

@GFHomemade  #GlutenFreeHomemade

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Updated December 4, 2016

Gluten Free Sugar Cookies are so good; you’ll never know you’re enjoying a world class confection . . . gluten-free!

This recipe passed the “cookie” test with friends, family and co-workers who thought they were eating the real thing.

In fact, they raved these were the best sugar cookies they’d ever tasted . . . better than any others!

Addictive?  I’ll say . . . and a terrific treat for any celebration.

So, what makes this Gluten Free Sugar Cookie Recipe the best ever?

It’s all in the sugar cookie dough base.

There are special gluten-free cookie making techniques built into the recipe and instructions in order to get the best consistent cookie product.

  • No leavening helps cut-out cookies to keep from rising and distorting shape.
  • Resting the cut-outs on the prepared baking sheet before baking allows the dough to set up and prevents the cookies from spreading when cooking.

The results are worth the wait . . . a refreshing flavor reminiscent of rich homemade vanilla ice cream and a crispy crust with a tender crumb that satisfies your cookie craving.

This recipe is the key for over 70 wonderful cookie variations.

Better still, there are many variations to accommodate corn-free, dairy-free, chocolate-free and egg-free diets.

Years in the making, I’m proud to present this scrumptiously sugary confection.

You’ll be delighted!


Gluten Free Sugar Cookies

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Time:  about 1 hour, 30 minutes

Servings:  36 to 60 cookies, depending on size

Ingredients

Instructions

  1. In a small mixing bowl, stir together White Gluten Free Flour Blend, potato starch and salt.
  2. In a large mixing bowl, cream butter and sugar together until light and fluffy.
  3. To the sugar mixture, add vanilla extract and egg, and then beat well.
  4. Gradually add the dry ingredients to the creamed mixture, mixing well.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Line baking sheets with parchment paper.
  7. Using a light touch of White Gluten Free Flour Blend on a flat surface, roll out the Gluten Free Sugar Cookie dough to just shy of ¼ inch thickness.
  8. Using your favorite cookie cutter, cut the dough into shaped cookies.
  9. Place cookies 1 inch apart onto lined cookie sheet.
  10. Let rest uncovered for 30 minutes to 1 hour; this helps the cookies keep their shape when baking.
  11. Bake for 12 to 14 minutes or until edges are dry and just turning golden brown.
  12. Cool on cookie sheets for 10 minutes.
  13. Remove cookies to a wire rack to cool completely.
  14. Decorate your sugar cookies with cookie icing and colored sugars or decorative sprinkles.

Note:  Sugar Cookie dough can be frozen.  Thaw overnight in the refrigerator before baking.


Variations

Almond Crescent Cookies

  1. To dry ingredients add ½ cup ground almonds.
  2. Omit vanilla extract.
  3. Add 1 teaspoon almond extract.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a crescent shaped cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Dredge cookies in sifted powdered sugar.
  8. Lightly garnish with blue sugar sprinkles.


Anise Biscotti

  1. Omit vanilla extract.
  2. Add 1 teaspoon anise seed.
  3. Prepare dough as directed in key recipe.
  4. Divide dough in half.
  5. Press each half into two buttered loaf pans.
  6. Bake at 350 degree Fahrenheit for 25 to 30 minutes, or until cooked through.
  7. Cool completely.
  8. Unmold cookie loaves and cut into ½ inch slices.
  9. Place slices on buttered cookie sheet.
  10. Bake at 350 degrees Fahrenheit for 5 minutes.
  11. Turn slices and bake for 5 minutes more, or until slices are crisped and golden brown.
  12. Remove to cooling rack to cool completely.


Any Baking Chip Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Stir in 2 cups baking chips of your choice.
  3. Divide dough in half and roll into 2 logs.
  4. Wrap logs in waxed paper and refrigerate overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Unwrap chilled dough and cut into ½ inches slices.
  7. Bake as and cool directed in key recipe.


Apricot Filling

  1. In a small saucepan, combine 1 ½ cup finely chopped dried apricots, 2 tablespoons grated fresh orange peel or 2 teaspoons dried orange peel, 1 tablespoon orange juice, ¼ cup honey and ¼ cup sugar. 
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Stir in one of the following options, ¼ cup chopped nuts of your choice, flaked coconut or finely chopped dates.
  5. Cool before filling cookies.


Austrian Linzer Cookies

Austrian Linzer Cookies
  1. Prepare dough as directed in key recipe.
  2. Remove from refrigerator.
  3. Cut dough with a Linzer cookie cutter.
  4. With a Linzer cookie cutter, cut a hole in the center of one half of the cookie cutouts.
  5. Bake and cool as directed in key recipe.
  6. Place 1 teaspoon of red currant in center of each cookie blank, and then spread to the edge.
  7. Top each with Linzer cutout cookie.
  8. Dust cookies with sifted powdered sugar.
  9. Spoon ½ teaspoon jelly into center of each cookie.


Bacon Scotches Refrigerator Cookies

  1. Prepare dough as directed in key recipe.  
  2. Stir in 1 cups butterscotch flavored baking chips and ¼ cup cooked and cooled bacon bits.
  3. Divide dough in half and roll into 2 logs.
  4. Wrap logs in waxed paper and refrigerate overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Unwrap chilled dough and cut into ½ inches slices.
  7. Bake as directed in key recipe.


Black and White Cookies

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 inch round cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. Frost ½ of each cooled cookie with Vanilla Cookie Icing and the other half with Chocolate Drizzle Cookie Icing.


Black and White Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Stir in 2 oz. melted semisweet baking chocolate into one half of dough.
  4. Roll each half into a log.  
  5. Flatten one side of each log, so each looks like ½ of a round.
  6. Press flattened halves together to make one log.
  7. Wrap logs in waxed paper and refrigerate overnight.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Unwrap chilled dough and cut into ½ inches slices.
  10. Bake and cool as directed in key recipe.


Butter Nut Balls

  1. Prepare dough as directed in key recipe.
  2. Shape dough into 1 inch sized balls, about walnut size.
  3. Roll balls in beaten egg white.
  4. Roll balls in granulated sugar.
  5. Roll balls in finely chopped nuts of your choice.
  6. Bake and cool as directed in key recipe.


Candy Cane Cookies

Candy Cane Cookies
  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Stir in 2 to 3 drops red food coloring into one half of dough.
  4. Gently roll 1 teaspoon of each color of dough into 4 inch long strips on a lightly floured board.
  5. Twist the strips together to imitate candy cane stripes.
  6. Place on parchment lined baking sheet.
  7. Curve top down to form a cane handle.
  8. Bake and cool as directed in key recipe.


Caramel Candy Cookie Icing

  1. 1 bag (14 oz.) caramel candies, unwrapped.
  2. 2 tablespoons milk (or milk substitute)
  3. In a medium microwaveable bowl, melt caramel candies and milk together for 2 minutes, stirring at 30 second intervals, until smooth and melted.


Cardamom Sugar Cookies

  1. To dry ingredients add 1 teaspoon ground cardamom.
  2. Prepare dough as directed in key recipe.
  3. Cut dough with a 2 ½ inch round fluted cookie cutter.
  4. Bake and cool as directed in key recipe.
  5. Dust cookies in sifted powdered sugar.


Caribbean Island Cookies

  1. To dry ingredients add 2 teaspoons grated fresh lime peel.
  2. To wet ingredients add 1 teaspoon coconut extract and 1 teaspoon rum extract.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 ½ inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Caribbean Island Cookie Icing.
  7. Garnish with grated fresh lime peel and/or flaked coconut.


Caribbean Island Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon rum extract
  3. 2 to 4 teaspoons key lime juice
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Caribbean Lime Coolers Refrigerator Cookies

  1. To dry ingredients add ½ flaked coconut and 1 tablespoon grated fresh lime peel.
  2. Prepare dough as directed in key recipe.
  3. Divide dough in half and roll into 2 logs.
  4. Wrap logs in waxed paper and refrigerate overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Unwrap chilled dough and cut into ½ inches slices.
  7. Bake as directed in key recipe.
  8. Decorate with Lime Cookie Icing.
  9. Garnish with grated fresh lime peel and/or green sugar sprinkles.


Cherry Filling

  1. In a small saucepan, combine 1 1/3 cups finely chopped pitted dried cherries, 1/3 cup orange juice and 1/3 cup granulated sugar.
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Stir in 1 teaspoon almond extract.
  5. Cool before filling cookies.


Cherry Nut Chocolate Dippers Refrigerator Cookies

  1. To dry ingredients add 1 cup chopped dried cherries and ½ cup chopped walnuts.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon almond extract.
  4. Prepare dough as directed in key recipe.
  5. Divide dough in half and roll into 2 logs.
  6. Wrap logs in waxed paper and refrigerate overnight.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Unwrap chilled dough and cut into ½ inches slices.
  9. Bake and cool as directed in key recipe.
  10. In a small microwaveable bowl, melt 20 ounces vanilla almond bark for 1 ½ minutes, stirring at 30 second intervals, until smooth and melted.
  11. Dip 1/3 of each cookie in to melted candy coating; allow excess to drip back into bowl.
  12. Place on waxed paper to rest until set.


Chocolate Crispies

  1. To wet ingredients add 2 ounces melted unsweetened chocolate.
  2. Prepare dough as directed in key recipe.
  3. Using a light touch of White Gluten Free Flour Blend on a flat surface, roll out the Gluten Free Sugar Cookie dough to 1/8 inch thickness.
  4. Cut into desired shapes.
  5. Place cookies 1 inch apart onto lined cookie sheet.
  6. Let rest uncovered for 30 minutes to 1 hour; this helps the cookies keep their shape when baking.
  7. Bake for 10 to 12 minutes or until edges are dry.
  8. Cool on cookie sheets for 10 minutes.
  9. Remove cookies to a wire rack to cool completely.


Chocolate Drizzle Cookie Icing

  1. 4 ounces semisweet chocolate chips
  2. 1 tablespoon butter
  3. In a small microwaveable bowl, melt 1 tablespoon butter and chocolate together for 1 ½ minutes, stirring at 30 second intervals, until smooth and melted.


Chocolate Logs

  1. To wet ingredients add 2 ounces melted unsweetened chocolate.
  2. Prepare dough as directed in key recipe.
  3. Stir in ¾ cup finely chopped nuts of your choice.
  4. Press dough into a buttered 13 by 9 inch baking dish.
  5. Bake at 375 degrees Fahrenheit for 12 to 15 minutes.  
  6. Remove from oven and cut into 4 by ½ inch logs.
  7. Place logs onto ungreased baking sheet.
  8. Bake for 10 to 12 minutes, until dried and lightly toasted.
  9. Cool completely before serving.


Chocolate Nut Wafers Refrigerator Cookies

  1. Prepare dough as for Chocolate Slices Refrigerator Cookies.
  2. Stir in ¾ cup finely chopped nuts of your choice.
  3. Shape dough into 1 inch balls, about walnut size.
  4. Place dough balls about 2 inches apart on parchment lined baking sheet.
  5. Flatten with buttered bottom of glass dipped in granulated sugar.
  6. Bake and cook as directed in key recipe.


Chocolate Peppermint Cookies

  1. To wet ingredients add 2 ounces melted unsweetened chocolate.
  2. Prepare dough as directed in key recipe.
  3. Cut dough with a 2 inch round cookie cutter.
  4. Bake and cool as directed in key recipe.
  5. “Sandwich” two cookies together with pastel green or pink tinted Peppermint Cookie Icing.


Chocolate Pinwheel Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Stir in 2 oz. melted semisweet baking chocolate into one half of dough.
  4. Roll each half into equal size rectangles, a scant ¼ inch thick.  
  5. Carefully place the chocolate rectangle on top of the white rectangle.
  6. Tightly roll into a log.
  7. Wrap logs in waxed paper and refrigerate overnight.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Unwrap chilled dough and cut into ½ inches slices.
  10. Bake and as directed in key recipe.


Chocolate Ribbon Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Stir in 2 oz. melted semisweet baking chocolate into one half of dough.
  4. Divide both doughs into 3 portions each.
  5. Roll each portion into logs about 9 inches long.
  6. Flatten logs to about 1 ½ inches wide and then straighten sides.
  7. Place the six strips on top of each other, alternating layers of chocolate and plain dough.
  8. Wrap dough in waxed paper and refrigerate overnight.
  9. Preheat oven to 350 degree Fahrenheit.
  10. Cut dough into scant ¼ inch slices.
  11. Bake and cool as directed in key recipe.


Chocolate Slices Refrigerator Cookies

  1. Into wet ingredients stir in 2 oz. melted unsweetened chocolate.
  2. Prepare dough as directed in key recipe.
  3. Divide dough in half.
  4. Roll each half into a log.
  5. Wrap logs in waxed paper and refrigerate overnight.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Unwrap chilled dough and cut into scant 1/4 inches slices.
  8. Bake and cool as directed in key recipe.


Chocolate Triangles Refrigerator Cookies

  1. Prepare dough as for Chocolate Slices Refrigerator Cookies.
  2. Spread into buttered jelly roll pan.
  3. Sprinkle top with 1 cup finely chopped nuts of your choice.
  4. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.
  5. Remove from oven.
  6. Cut into 2 inch squares, and then cut squares into triangles.
  7. Remove from pan.
  8. Cool completely before serving.


Chocolate Wafers Refrigerator Cookies

  1. Prepare dough and bake as for Chocolate Triangles Refrigerator Cookies.
  2. Remove from oven.
  3. Cut into 2 ½ by 1 inch strips.
  4. Remove from pan.
  5. Cool completely before serving.


Cinnamon and Sugar Cookies

  1. To dry ingredients, add 1 teaspoon ground cinnamon.
  2. Prepare dough, and bake and cool cookies as directed in key recipe.
  3. Decorate cookies with Vanilla Cookie Icing.
  4. Garnish with a sprinkling from a mixture of ¼ cup granulated sugar and 1 tablespoon ground cinnamon.


Cinnamon Roll Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Using a light touch of White Gluten Free Flour Blend on a flat surface, roll one half out the Gluten Free Sugar Cookies dough into a rectangle, just shy of ¼ inch thickness.
  4. Brush with melted butter.
  5. Sprinkle dough with a mixture of 1/4 cup cinnamon and 1 tablespoon ground cinnamon.
  6. Roll into a tight spiral.
  7. Repeat with other half of dough.
  8. Wrap logs in waxed paper and refrigerate overnight.
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Unwrap chilled dough and cut into ½ inches slices.
  11. Bake as directed in key recipe.
  12. Decorate with Vanilla Cookie Icing.


Cinnamon Slices Refrigerator Cookies

  1. To dry ingredients add 3 teaspoon ground cinnamon.
  2. Omit vanilla extract.
  3. Prepare dough as directed in key recipe.
  4. Divide dough in half.
  5. Roll each half into a log.
  6. Wrap logs in waxed paper and refrigerate overnight.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Unwrap chilled dough and cut into scant 1/4 inches slices.
  9. Bake and cool as directed in key recipe.


Coconut Islands

  1. Prepare dough, and bake and cool cookies as directed in key recipe.
  2. Decorate with Vanilla Cookie Icing.
  3. Garnish with flaked coconut.


Cookie Fillings

Gluten-free Pie Fillings

Gluten-free Prepared Minced Meat

Lemon Filling

Orange Filling

Plum Filling

Raisin Filling



Cranberry Ginger Refrigerator Cookies

  1. To dry ingredients add ½ cup chopped dried cranberries; ¼ cup finely chopped crystallized ginger and ½ teaspoon ground ginger.
  2. Prepare dough as directed in key recipe.
  3. Divide dough in half and roll into 2 logs.
  4. Wrap logs in waxed paper and refrigerate overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Unwrap chilled dough and cut into ½ inches slices.
  7. Bake and cool as directed in key recipe.
  8. Drizzle cookies with Vanilla Cookie Icing.
  9. Garnish with white sugar sprinkles.


Cran-Rosemary Orangies

  1. To dry ingredients add ¾ cup chopped dried cranberries and 1½ teaspoons minced fresh rosemary.
  2. Prepare dough as directed in key recipe.
  3. Cut dough with a 2 ½ inch round cookie cutter.
  4. Bake and cool as directed in key recipe.
  5. Decorate cookies with Orange Cookie Icing.
  6. Garnish with grated fresh orange peel.


Date Filled Sandwich Cookies

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 ½ inch round cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. “Sandwich” two cookies together with Date Filling.
  5. Store cookies in the refrigerator.


Date Filling

  1. In a small saucepan, combine 1 1/3 cups minced, pitted dates, ½ cup water and 1/3 cup granulated sugar.
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Stir in 2 tablespoons lemon juice and ½ teaspoon vanilla extract.
  5. Cool before filling cookies.


Date Nut Filling

  1. In a small saucepan, combine 1 1/3 cups minced, pitted dates, ½ cup water and 1/3 cup granulated sugar.
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Cool completely.
  5. Stir in ½ cup finely chopped nuts of your choice.


Date Nut Pinwheels Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Divide dough in half.
  3. Roll each half into equal size rectangles, a scant ¼ inch thick.  
  4. Evenly spread Date Nut Filling to the edges.
  5. Tightly roll into a log.
  6. Wrap logs in waxed paper and refrigerate overnight.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Unwrap chilled dough and cut into ½ inches slices.
  9. Bake and cool as directed in key recipe.


Date Nut Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Stir in ½ cup finely chopped dried dates and ½ cup finely chopped nuts of your choice.
  3. Divide dough in half.
  4. Roll each half into a log.
  5. Wrap logs in waxed paper and refrigerate overnight.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Unwrap chilled dough and cut into scant 1/4 inches slices.
  8. Bake and cool as directed in key recipe.


Empire Biscuits

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 inch round fluted cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. “Sandwich” two cookies together with currant jelly.
  5. Decorate the top with Vanilla Cookie Icing.
  6. Garnish with a tiny dollop of currant jelly.


Fig Filling

  1. In a small saucepan, combine 1 ½ cups finely chopped dried figs, 1/3 cup sugar and ½ cup water.
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Stir in 2 tablespoons grated fresh lemon peel or 2 teaspoons dried lemon peel, and 1 tablespoon lemon juice.
  5. Cool before filling cookies.


Filled Sugar Cookies

  1. Prepare dough as directed in key recipe.
  2. Using a light touch of White Gluten Free Flour Blend on a flat surface, roll out the Gluten Free Sugar Cookies dough to just shy of 1/8 inch thickness.
  3. Cut dough with a 2 ½ inch round cookie cutter.
  4. Place 1 teaspoon of cookie filling of choice in center of each round; spread to within ½ inch of edge.
  5. Top with another cookie round.
  6. Seal edges, fluting them with fork tines.
  7. Bake and cool as directed in key recipe.


Fruit Tarts

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 4 inch fluted cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. Frost cookies with a layer of whipped cream cheese.
  5. Top with a decorative arrangement of in-season fresh fruits.


Holiday Celebration Cookies

Holiday Celebration Cookies
  1. Prepare dough as directed in key recipe.
  2. Cut dough with appropriate holiday shaped cookie cutters.
  3. Bake and cool as directed in key recipe.
  4. Decorate with colored and flavored cookie icings.
  5. Garnish with decorative sprinkles and colored sugars.


Ice Cream Sandwiches

  1. Make cookie variation of your choice.  
  2. Scoop 1/3 cup frozen ice cream of your choice and “sandwich” it between 2 cookies.  
  3. Roll the sides in gluten-free cookie sprinkles, chopped nuts, toasted coconut or chopped candy of your choice. 
  4. Tightly wrap in plastic wrap.
  5. Freeze until solid.
  6. Serve frozen.


Iced Almond Wafers

  1. To dry ingredients add ½ cup ground almonds.
  2. Omit vanilla extract.
  3. Add 1 teaspoon almond extract.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Vanilla or Chocolate Drizzle Cookie Icing.
  8. Garnish with finely chopped almond slivers.


Iced Sugar Cookies

  1. Prepare dough as directed in key recipe.
  2. Bake and cool as directed in key recipe.
  3. Decorate with Vanilla Cookie Icing.


Jan Hagel Cookies

  1. To dry ingredients add ½ teaspoon ground cinnamon.
  2. Omit vanilla extract.
  3. Prepare dough as directed in key recipe.
  4. Stir in ½ cup very finely chopped sliced almonds.
  5. Press dough into rectangle about ½ inches thick, onto a parchment lined jelly roll pan.
  6. Beat 1 egg white and 1 tablespoon cold water together until very frothy.
  7. Brush egg wash over dough.
  8. Sprinkle with 1 cup sliced almonds.
  9. Lightly sprinkle with granulated sugar.
  10. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, until very light golden brown.
  11. Remove from oven and cut into 3 by 1 inch strips.
  12. Cool completely before serving.


Lemon Citrus Cookies

  1. To the dry ingredients, add 1 tablespoon grated fresh lemon peel, or 1 teaspoon dry grated lemon peel.
  2. Omit 1 teaspoon vanilla.
  3. Add 1 teaspoon lemon extract and a few drops of yellow food coloring.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 ½ inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Lemon Cookie Icing.
  8. Garnish with yellow sugar sprinkles.


Lemon Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon lemon extract
  3. 3 to 5 teaspoons water
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Lemon Coolers

  1. Reduce vanilla extract to 1 teaspoon.
  2. Add 2 tablespoons fresh grated lemon peel.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Lemon Cookie Icing.
  7. Garnish with yellow sugar sprinkles.


Lemon Drop Sandwich Cookies

  1. Omit vanilla extract.
  2. Add 1 teaspoon lemon extract.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Lightly sprinkle tops of cookies with granulated sugar.
  6. Bake and cool as directed in key recipe.
  7. “Sandwich” two cookies together with Lemon Filling.
  8. Dust cookies with sifted powdered sugar.


Lemon Filling

  1. In a small saucepan, combine ¼ cup sugar and 2 ¼ teaspoon potato starch.
  2. Stir in water and butter.
  3. Bring to a boil, stirring until thickened.
  4. Remove from heat.
  5. Stir in 1 tablespoons grated fresh lemon peel or 1 teaspoon dried lemon peel, 1 tablespoon lemon juice and 2 drops yellow food coloring.
  6. Cool before filling cookies.


Lemon Ginger Cookies

  1. Omit vanilla extract.
  2. Add 1 tablespoon grated lemon peel.
  3. Add 1/3 cup crystallized ginger, minced.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 inch round cookie cutter.
  6. Bake and cook as directed in key recipe.
  7. Decorate with Vanilla Cookie Icing.
  8. Garnish with yellow sugar sprinkles.


Lemon Pistachio Cookies

  1. Reduce vanilla extract to 1 teaspoon.
  2. Add 1 tablespoon fresh grated lemon peel or 1 teaspoon dry grated lemon peel.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Lemon Cookie Icing.
  7. Garnish with chopped pistachios.


Lemon Refrigerator Cookies

  1. To dry ingredients add 1 tablespoon grated fresh lemon peel or 1 teaspoon dried lemon peel.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon lemon extract.
  4. Prepare dough as directed in key recipe.
  5. Divide dough in half and roll into 2 logs.
  6. Wrap logs in waxed paper and refrigerate overnight.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Unwrap chilled dough and cut into ½ inches slices.
  9. Bake and cool as directed in key recipe.
  10. Decorate and/or garnish as desired.


Lemony Rosemary Dainties

  1. To the dry ingredients, add 1 tablespoon grated fresh lemon peel or 1 teaspoon dried lemon peel, and ½ teaspoon minced fresh rosemary leaves or 1/8 teaspoon crushed dried rosemary.
  2. Omit vanilla extract. 
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch fluted round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Dust with powdered sugar.
  7. Garnish with yellow sugar sprinkles.


Lime Citrus Cookies

  1. To the dry ingredients, add 1 tablespoon grated fresh lime peel.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon lime extract and a few drops of green food coloring.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 ½ inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Lime Cookie Icing.
  8. Garnish with green sugar sprinkles.


Lime Cookie Icing

  1. 1 cup powdered sugar
  2. 3 to 5 teaspoons key lime juice
  3. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Lime Coolers

  1. Reduce vanilla extract to 1 teaspoon.
  2. Add 2 tablespoons fresh grated lime peel.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Bake and as directed in key recipe.
  6. Decorate with Lime Cookie Icing.
  7. Garnish with green sugar sprinkles.


Lime Crescent Cookies

  1. To dry ingredients add 1 tablespoon grated fresh lime peel.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a crescent shaped cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Dredge cookies in sifted powdered sugar.
  7. Lightly garnish with grated fresh lime peel and/or green sugar sprinkles.


Lime Ginger Cookies

  1. Omit vanilla extract.
  2. Add 1 tablespoon grated fresh lime peel and 1/3 cup crystallized ginger, minced.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Lime Cookie Icing.
  7. Garnish with green sugar sprinkles or grated fresh lime peel.


Maple Iced Sugar & Spice Cookies

  1. To dry ingredients add, ½ teaspoon ground cinnamon, ¼ teaspoon ground, ginger, 1/8 teaspoon ground cloves and 1/8 teaspoon ground nutmeg.
  2. Reduce vanilla extract to 1 teaspoon. 
  3. Add 1 teaspoon maple extract.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with autumn shaped cookie cutters.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Maple Cookie Icing.
  8. Garnish with autumn colored sugars, and sprinkles.


Maple Cookie Icing

  1. 1 cup powdered sugar
  2. 3 to 5 teaspoons maple syrup
  3. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Margarita Cookies

  1. To the dry ingredients add 1 tablespoon grated fresh lime peel.
  2. Omit vanilla extract.
  3. Add 2 teaspoons key lime juice.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with Mexican themed cookie cutters.
  6. Sprinkle cookies with coarse sea salt.
  7. Bake and cool as directed in key recipe.


Nut Refrigerator Cookies

  1. Prepare dough as directed in key recipe.
  2. Stir in ½ cup chopped nuts of your choice.
  3. Divide dough in half.
  4. Roll each half into a log.
  5. Wrap logs in waxed paper and refrigerate overnight.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Unwrap chilled dough and cut into scant 1/4 inches slices.
  8. Bake and cool as directed in key recipe.


Orange Citrus Cookies

  1. To the dry ingredients, add 1 Tablespoon grated fresh orange peel, or 1 teaspoon dry grated orange peel.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon orange extract and a few drops of orange food coloring.
  4. Cut dough with a 2 ½ inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Orange Cookie Icing.
  7. Garnish with orange sugar sprinkles.


Orange Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon orange extract
  3. A few drops of orange food coloring
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Orange Drop Sandwich Cookies

  1. Omit vanilla extract.
  2. Add 1 teaspoon orange extract.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Lightly sprinkle tops of cookies with granulated sugar.
  6. Bake and cool as directed in key recipe.
  7. “Sandwich” two cookies together with Orange Filling.
  8. Dust cookies with sifted powdered sugar.


Orange Filling

  1. In a small saucepan, combine ¼ cup sugar and 2 ¼ teaspoon potato starch.
  2. Stir in water and butter.
  3. Bring to a boil, stirring until thickened.
  4. Remove from heat.
  5. Stir in 1 tablespoons grated fresh orange peel or 1 teaspoon dried orange peel, 1 tablespoon orange juice and 1 drop orange food coloring.
  6. Cool before filling cookies.


Orange Spiced Cookies

  1. To dry ingredients add, 1 tablespoon grated fresh orange peel or 1 teaspoon dry grated orange peel, ½ teaspoon ground ginger, ¼ teaspoon ground, cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon ground all spice.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon orange extract.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Orange Cookie Icing.
  8. Garnish with grated fresh orange peel or orange sugar sprinkles.


Pecan Fingers

  1. Prepare dough as directed in key recipe.
  2. Stir in ½ cup chopped pecans.
  3. Shape dough into 2 ½ inch long fingers.
  4. Roll each finger in granulated sugar.
  5. Bake and cool as directed in key recipe.


Peppermint Bark Sugar Cookies

  1. Line a large cookie sheet with parchment paper.
  2. Prepare dough as directed in key recipe.
  3. Press dough into a 12-inch square, a scant ¼ inch thick, onto the parchment paper.
  4. Bake and cool as directed in key recipe.
  5. In a medium microwaveable bowl, cook 2 cups white baking chips and 1/3 cup crushed peppermint candies, or candy canes, for 30 to 60 seconds, stirring at 30 second intervals, until smooth and melted.
  6. Quickly, pour over cookie base and spread to the edges, and then sprinkle with crushed peppermint candy.
  7. Let rest until set, about 30 to 60 minutes.
  8. Carefully break peppermint bark cookies into pieces.


Peppermint Candy Cookies

  1. Omit vanilla extract.
  2. Add 1 teaspoon peppermint extract.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 inch round cookie cutter.
  5. Bake and cook as directed in key recipe.
  6. Decorate with Peppermint Cookie Icing.
  7. Garnish with red sugar sprinkles.


Peppermint Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon peppermint extract
  3. 3 to 5 teaspoons water
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Plum (Prune) Filling

  1. In a small saucepan, combine 1 ½ cups finely chopped dried plums (prunes), 1/3 cup sugar and 1/2 cup water.
  2. Bring to a boil, stirring until thickened.
  3. Cool before filling cookies.

Poppy Seed Almond Cookies

  1. Omit vanilla extract.
  2. Add 2 teaspoons almond extract.
  3. Add 1 tablespoon poppy seeds.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with White Cookie Icing.
  8. Garnish with sliced almonds arranged as a 5-legged star shape.


Raisin Filling

  1. In a small saucepan, combine 1 ½ finely chopped raisins, 1/3 cup sugar and 1/3 cup water.
  2. Bring to a boil, stirring until thickened.
  3. Remove from heat.
  4. Stir in 2 tablespoons grated fresh lemon peel or 2 teaspoons dried lemon peel, and ½ teaspoon ground cinnamon.
  5. Cool before filling cookies.


Ready to Bake Cookie Dough

  1. Roll dough variation of choice into 1 inch balls, about walnut size, and place on an ungreased baking sheet.  
  2. Freeze for 1 hour.  
  3. Place frozen dough balls in a sealed container and return to freezer.  
  4. To bake, remove dough balls from freezer and place on a parchment lined baking sheet.  
  5. Bring to room temperature. 
  6. Preheat oven to 350 degrees Fahrenheit. 
  7. Bake and cool as directed in key recipe.


“Rum” Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon rum extract
  3. 3 to 5 teaspoons milk (or milk substitute)
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


Salted Caramel Sugar Cookies

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 ½ inch round cookie cutter.
  3. Bake and cool as directed in the key recipe.
  4. Decorate each cookie with Caramel Candy Cookie Icing.
  5. Garnish with Chocolate Drizzle Cookie Icing.
  6. Sprinkle with coarse sea salt.
  7. Let rest until set.


Sandy Cookies

  1. Prepare dough as directed in key recipe.
  2. Stir in 1 cup finely chopped pecans.
  3. Bake and cool as directed in the key recipe.
  4. Dust with powdered sugar.


Sesame Seed Cookies

  1. To dry ingredients, add 1/3 cup sesame seeds.
  2. Prepare dough as directed in key recipe.
  3. Cut dough with a 2 inch round cookie cutter.
  4. Bake and cool as directed in key recipe.
  5. Decorate cookies with Vanilla Cookie Icing.
  6. Garnish with a sprinkling of toasted sesame seeds.


Sparkling Limeade Cookies

  1. To the dry ingredients, add 1 tablespoon grated fresh lime peel.
  2. Add 2 drops green food coloring.
  3. Prepare dough as directed in key recipe.
  4. Cut dough with a 2 ½ inch round cookie cutter.
  5. Bake and cool as directed in key recipe.
  6. Decorate with Lime Cookie Icing, tinted green with 1 drop green food coloring.
  7. Garnish with grated fresh lime peel or green sugar sprinkles.


Sparkling Pink Lemonade Cookies

  1. To the dry ingredients add 1 tablespoon grated fresh lemon peel, or 1 teaspoon dry grated lemon peel.
  2. Reduce vanilla extract to 1 teaspoon.
  3. Add 1 teaspoon lemon extract and 2 drops red food coloring.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 ½ inch round cookie cutter.
  6. Bake and cool as directed in key recipe.
  7. Decorate with Lemon Cookie Icing, tinted pink with 1 drop red food coloring.
  8. Garnish with pink sugar sprinkles.


Spiced “Rum” Sugar Cookies

  1. To dry ingredients add ½ teaspoon ground ginger, ¼ teaspoon ground, cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.
  2. Omit vanilla extract.
  3. Add ½ teaspoon rum extract.
  4. Prepare dough as directed in key recipe.
  5. Cut dough with a 2 ½ inch round cookie cutter.
  6. Bake and cool as directed in the key recipe.
  7. Decorate with "Rum" Cookie Icing.
  8. Garnish with coarse turbinado sugar.


Spritz Cookies

  1. Prepare dough as directed in key recipe.
  2. Place dough into a cookie press and force dough through press onto parchment lined baking sheet.
  3. Bake and cool as directed in key recipe.


Stained Glass Cookies

Stained Glass Cookies
  1. Prepare dough as directed in key recipe.
  2. Remove dough from refrigerator.
  3. Using a light touch of White Gluten Free Flour Blend on a flat surface, roll out the Gluten Free Sugar Cookies dough to 1/8 inch thickness.
  4. Cut dough with a 2 inch fluted square cookie cutter.
  5. With a Linzer cutter, cut a hole in the center of one half of the cookie cutouts.
  6. Top each cookie blank with a “Linzer” cutout cookie.
  7. Fill hole with coarsely crushed hard candy of choice (I use multi-colored Lifesavers™).
  8. Sprinkle cookie edges with granulated sugar.
  9. Bake and cool as directed in key recipe.


Sugar Bar Cookies

  1. Prepare dough as directed in key recipe.
  2. Press dough into buttered 9 by 9 inch square baking dish.
  3. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until edges are dry and just turning golden brown.
  4. Cool completely.
  5. Decorate with your favorite cookie icing.
  6. Garnish with your favorite decorative sprinkles.


Sugar Cookie Sandwiches

  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 ½ inch round cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. “Sandwich” two cookies together with fluffy cake frosting of your choice.
  5. Roll edges of cookie sandwiches in decorative sprinkles.
  6. Store cookies in the refrigerator.


Sugared Sugar Cookies

Sugared Sugar Cookies
  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 ½ inch round cookie cutter.
  3. Sprinkle cut out cookies with white and colored sugars.
  4. Bake as directed in key recipe.


Sugar Cookie Turtles

Sugar Cookie Turtles
  1. Prepare dough as directed in key recipe.
  2. Cut dough with a 2 ½ inch round cookie cutter.
  3. Bake and cool as directed in key recipe.
  4. Decorate each cookie with Caramel Candy Cookie Icing.
  5. Place a dollop of Chocolate Drizzle Cookie Icing in the center of each cookie.
  6. Garnish the top of chocolate dollop with a pecan half.
  7. Let rest until set.


Vanilla Cookie Icing

  1. 1 cup powdered sugar
  2. 1 teaspoon vanilla extract
  3. 3 to 5 teaspoons water
  4. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.


White Cookie Icing

  1. 1 cup powdered sugar
  2. 3 to 5 teaspoons water
  3. In a small bowl mix ingredients until smooth and easily drizzles, or until it holds its shape for piping from a decorator bag.








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Home > Gluten Free Cookies Recipes > Gluten Free Sugar Cookies—Key Recipe to Incredible Cutout Cookies!