Making gluten-free and allergy-friendly sugar cookies is one of my favorite things to make with my daughter! She loves grabbing all the cookie cutters and having her choice of fun shapes and sizes.
Our holiday cookie recipes have always been so popular, Chief MOM Laura asked me to do a Valentine’s Day version. How could I resist? Valentine’s Day is filled with so much love and cheer. It’s a fun holiday, especially when you have kids.
After all you do as a parent day in and day out, it’s always nice to see something as simple as a holiday cookie light up your kid’s face! Here at MOMables, we strive to do this every day by providing you with help in the kitchen to get those lunches packed and bellies full!
I love baking these cookies for my daughter and even her classmates as a treat. I know that they are safe for any food allergies and also delicious!
Here are my MOM tips for a successful cut-out cookie:
Don’t roll the dough too thin. I know that if I roll the dough out too thin and cut it, they will spread when baking. Make sure you are keeping it thick enough to hold its shape.
Make sure when you are making the batter, your butter is softened (as called for), not melted. There is a big difference in baking and the outcome you’ll achieve.
Make sure your dough chills long enough in the fridge. This is also true when rolling out the dough and cutting. If it sits out too long and is overworked during that process, again, it will spread and not hold its shape. After chilling, you may want to break off half the dough and roll it out and cut half at a time.
Not all gluten-free flours are created equal. I’ve found the best success with King Arthur GF All-Purpose Flour. Chief MOM Laura also recommends Cup4Cup and Better Batter.
Grab the kids and sprinkles; it’s time for some cookies!
Recipe yields about 2 dozen cookies, depending on the size of cutter used
½ cup butter or nondairy spread, softened
1 cup granulated sugar
1 large egg or prepared egg replacer
1 tablespoon water or milk
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon ground cinnamon (optional)
½ teaspoon xanthan gum (omit if your all-purpose flour has it)
2 cups gluten-free all-purpose flour (I’ve used Better Batter, King Arthur Flour, or Cup4Cup) + more for rolling/dusting
In a large bowl, cream the butter and sugar at medium speed.
Add the egg, water or milk, vanilla, salt, and cinnamon (if using). Blend until mixed well.
Add the xanthan gum, if necessary, and the flour. Mix at a low speed until well combined.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 350F, and line a baking sheet with parchment paper (or a silicone mat).
Roll out the dough onto a lightly floured surface, until about 1/3-inch thick.
Cut out with your favorite cookie cutters, and place the cookies on a baking sheet, allowing space between each one.
Reform and roll out the scrap dough, then continue cutting more cookies.
Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack. Cool completely before decorating.
Store in an airtight container for up to 5 days.
Not all gluten-free flours are the same. I’ve included the three all-purpose flours that I’ve made this with and that have yielded great cookies. Refrigeration is a must, otherwise your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough and it’s too sticky to “pick up,” put it back in the fridge before cutting. Gluten-free flour isn’t like regular flour; it doesn’t absorb moisture like wheat. Like with any gluten-free recipe, using the suggested flour is recommended, and substitutions are highly discouraged.