Gluten- Free Easy Cut Out Sugar Cookies with Royal Icing (Dye-Free)
These are the BEST gluten-free and easiest cut-out sugar cookies! They’re decorated with royal icing made using meringue powder and all dye-free sprinkles and colors. The shapes won’t spread in the oven, there’s no chill time required, and the ingredients are super simple!
Ingredients
Cut Out Sugar Cookies
- 1 Cup Unsalted Butter lightly softened
- 1 Cup Sugar granulated
- 1 Large Egg
- 3 Tsps Vanilla Extract + 1 tsp almond flour optional
- 2 Tsps Baking Powder
- 3 Cups All-Purpose Gluten-Free 1:1 gluten-free flour
Royal Icing
- 5 Tbsps Meringue Powder
- 1/4 Cup Warm Water or more
- 4 Cups Powdered Sugar or more
- 1 Tbsp Vanilla Extract + almond optional
Instructions
Cut Out Sugar Cookie Dough
- Cream the Butter and Sugar: In a mixer, combine the softened butter and sugar. Mix on medium speed for 2-3 minutes until light and fluffy.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using). Mix on medium speed for about 1 minute, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, sift together the baking powder and flour.
- Mix the Dough: Gradually add the dry ingredients to the butter mixture, one spoonful at a time, mixing on low speed. Once the flour is incorporated, the dough should form and come together.
- Shape the Dough: Turn the dough out onto a floured surface. Roll it into a ball, then divide into smaller portions if needed. Use a rolling pin to roll the dough to about 1/4 inch thickness. (gluten-free cookies can be stickier, make sure to add extra flour to the surface)
- Cut Out Cookies: Use cookie cutters to cut shapes from the dough. Carefully transfer the cut-out cookies to a parchment-lined baking sheet.
- Bake: Preheat your oven to 350 degrees and bake the cookies for 8 minutes, or until the edges are lightly golden. Do not overbake, as they will harden as they cool.
- Cool: Let the cookies cool completely on a wire rack before decorating with royal icing. Enjoy!
Royal Icing (using meringue powder)
- Mix Meringue Powder and Water: In a stand mixer or large bowl, combine the meringue powder and warm water. Mix on high speed until the mixture becomes foamy (about 2-3 minutes).
- Add Powdered Sugar and Vanilla: Gradually add in the powdered sugar and vanilla extract. Mix on medium speed until smooth and fully combined.
- Adjust Consistency: If the icing is too thick, add a tiny bit of water, a teaspoon at a time, until it reaches the desired consistency. If it's too runny, add more powdered sugar until it thickens.
- Use Immediately: Once your icing is at the right consistency, transfer it to squeeze bottles or piping bags to decorate your cookies.
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