Gluten-Free Tuesday: Cut-Out Cookies Recipe

Name: Gluten-Free Tuesday: Cut-Out Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces (1 1/4 cups) white rice flour; 2 ounces (1/2 cup) cornstarch; 1.25 ounces (1/4 cup) sweet rice flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon xanthan gum; 2/3 cup butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2-3 teaspoons water, if needed

Servings: persons

1
In medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt, and xanthan gum. Set aside. In standing mixer fitted with paddle attachment or large mixing bowl with hand mixer, beat butter and sugar on medium-high speed until a thick paste forms, about 30 seconds. Scrape down bowl.
2
Add egg and vanilla, turn mixer on to medium speed. Blend until incorporated, about 25 seconds. Turn off mixer and add dry ingredients. Turn mixer to medium-low. Blend until a dough forms, about 30 seconds. Dough might be dry, especially if you are using shortening. If this is the case, add 2-3 teaspoons water.
3
Pat dough into round. Wrap tightly with plastic wrap and refrigerate for two hours.
4
Preheat oven to 350u00b0F. Line two baking sheets with parchment paper. Remove dough from refrigerator. Allow to dough to stand for 10 minutes or until slightly soft. Generously dust countertop with white rice flour. Roll dough out about 1/4-inch thick.
5
Cut dough into shapes. Place on prepared baking sheet. Bake cookies until edges are golden brown. (Baking time will vary depending on the size of your cookies. My 3-inch trees took about 12 minutes; the 6-inch dachshunds took about 14 minutes. Keep your eye on the first batch of cookies to help you with the timing.)
6
Transfer cookies to a wire rack to cool. Repeat with remaining dough. Gluten-free cookie dough can be gathered into a ball and re-rolled. Be sure to bake cookies on cool baking sheet. I usually bake one sheet of cookies at a time. This allows baking sheets to cool between batches.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces (1 1/4 cups) white rice flour, 2 ounces (1/2 cup) cornstarch, 1.25 ounces (1/4 cup) sweet rice flour, 1 teaspoon baking powder, and more.

Yes, Gluten-Free Tuesday: Cut-Out Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!