These no-spread, gluten-free, cut out cookies are perfectly sweet and slightly soft. I’ll give you the secrets that will make these cookies hold their shape. They are somewhere in the neighborhood of a butter cookie or sugar cookie. I can’t really figure out which they are closest to, but the recipe works perfectly for rolling and cutting out your favorite holiday shapes.
Be sure to check out more of my gluten-free cookies including my homemade danish butter cookies, cinnamon mesquite cookies and my from scratch gluten-free funfetti cookies.
Ingredients
The ingredients in this recipe are pretty simple. If you are a baker or maybe even if not, you should have all of these ingredients in your pantry and fridge.
This recipe is definitely sensitive to the type of flour you use. Unfortunately not all gluten-free flour mixes are the same and can change the outcome of a recipe. This recipe was tested with 3 different flour blends:
- Gluten-free flour mix #1 was my DIY flour blend that contains 1 c brown rice flour, 1 c white rice flour, 2/3 c potato starch and 1/3 c tapioca starch. Check out my post on gluten-free flour mixes and blends to mix up your own. It is a huge cost saver over buying ready-made blends.
- Blend #2 was King Arthur Gluten-Free All purpose Flour. This is their blend without xanthan gum. It works very well in this recipe.
- Blend#3 was King Arthur Measure for Measure Flour. With this flour, the dough was very dry and crumbly and needed a little adjusting. Add an additional 2 Tbsp butter and 1 Tbsp sugar. Omit the xanthan gum called for in the recipe as this blend already contains it.
Xanthan gum is the binder for these cookies. If you have done any gluten-free baking, you are likely familiar with this ingredient. If your gluten-free flour blend includes xanthan gum or other binders like guar gum or inulin, omit the half teaspoon called for in the recipe.
The recipe includes butter which gives these cookies a perfect rich flavor and texture. I have not tested it with dairy-free substitutes.
Tips for No-Spread Cut Out Cookies
What is the best temperature for rolling out the dough? – This cookie dough is best when rolled out right after mixing. If very cold, the dough is too crumbly to handle and if too warm, it will be too sticky. I leave the butter and egg out for about 60 minutes before mixing. They do not need to be warm, just warmer than refrigerator temp. If the dough seems to be too sticky, flatten the dough to 1/2″, wrap and refrigerate for 10 minutes only. Or, if it’s dry and crumbly, work it with your hand for a minute. If it does not come together, beat in another 2 Tbsp butter. A lot of this will depend on the temp in your home.
The most important advice for this recipe is, that this cookie dough needs to be baked when very COLD. Put the cut out cookie dough in the freezer for 10 minutes (best) or the fridge for 90 minutes and you’ll have cut out cookies that hold their shape. The cold dough is the key that keeps the cookies from spreading. Once they are cut out and on the pan, they need to be chilled. So be sure to make room to fit the baking sheets with the cookies.
The easiest way to roll out this dough is between sheets of plastic wrap, parchment or silicone mats. Lightly dust the surface with flour, dust the dough with flour and roll to approximately 3/8″ thick.
How thick should I roll the dough to? – The sweet spot for thickness in these cookies is around 1/4″- 3/8. If they are thinner than 1/4″ the top will become uneven. Take a look at your ruler and eyeball 1/4 – 3/8″ when you are rolling out the dough. Or use this awesome rolling pin with rings on the ends to get the exact dough thickness.
How long do I bake cut-out cookies? Depending on the size of your cookies, baking time will vary from 7-12 minutes. My small 1″ stars took 7 minutes while the 2″ rounds (without the center cut out) took about 11 minutes. They do not need to be baked until brown, so remove from the oven when they are set. Since baking times vary by size of the cookie, do not mix sizes on a single pan. These cookies will hold their shape well even when using cookie cutters with smaller details. These holiday cookie cutters are perfect for this recipe.
Cookie Icing and Decorations
I personally am a purist and love these gluten-free cut out cookies plain. But, there are so many possibilities for decorations. A traditional cookie icing recipe dresses up these cut out cookies for any occasion. Link here to my Easy Cookie Icing Recipe with just 3 ingredients. The icing will give a perfect glossy topping to these cookies
If you want to color your icing, I prefer Color Kitchen Foods Food Colors. They come in powdered form, are all natural and just sprinkle of powder goes a long way.
Dip or drizzle these cut out cookies with white, semisweet or dark chocolate. Add nuts, sprinkles, sanding sugar, or crushed peppermint candy for a festive look.
No-Spread Gluten-Free Cut Out Cookies
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Ingredients
- 1 2/3 c gluten-free flour blend *
- 1/2 tsp xanthan gum omit if your flour blend contains it
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 c butter 1 stick
- 1/2 c sugar
- 2 egg yolks
Instructions
- IMPORTANT TIPS: This recipe is sensitive to the type of flour you use. Not all gluten-free flours create the same results. When mixing the dough, if it does not come together into a ball after beating 1 minute (dry and crumbly), add an additional 2 Tbsp soft butter and 1 Tbsp sugar and beat.If the dough seems to be too sticky, flatten the dough to 1/2 inch, wrap in plastic and refrigerate 10 minutes only.This cookie dough does best when rolled out right after mixing. If very cold, the dough will be too crumbly to handle and if too warm, it will be too sticky. I leave the butter and egg out for about an hour (longer if cold in your house) before mixing.The most important advice for this recipe is, that these cookies need to be baked when very COLD. The cold dough is what makes these no-spread cookies hold the shape that you have cut out. Once they are cut out and on the pan, they need to go in the fridge or freezer (best option). So be sure to make room to fit the baking sheets with the cookies.
- Combine the flour, xanthan gum, salt and baking soda together in a small mixing bowl. Set aside.
- Beat the butter on high for one minute using a hand or stand mixer (with paddle attachment).
- Add the sugar and beat to cream.
- Add the egg yolks and mix until combined.
- Add the dry ingredients and mix until the dough comes together, scraping down the sides and bottom of the bowl a couple of times.
- If the dough seems warm, refrigerate no more than 10 minutes.
- Take 1/3 of the dough and roll out between 2 pieces of flour dusted parchment, plastic wrap or silicone mats. Roll to 1/4"-3/8" thick.
- Take half of the remaining dough, combine with the scraps and roll out as a in step 6. Repeat until you run out of dough.
- Place the pans in the freezer for 10 minutes (best) or the refrigerator for 1 hour minimum. These cookies must be COLD when baked or they will spread and lose their shape.
- Bake on parchment lined baking sheets at 350Β°F for 7-11 minutes. 1" cookies will be need around 7 minutes while 2" cookies will be 9-11 minutes.
- Cool on the pan for 10 minutes then transfer to a wire rack to complete cooling.
- Decorate with my Easy Cookie Icing
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