Grain Free Cut Out Sugar Cookies

Ok, I’m going to be really honest. This sugar cookie recipe is definitely more labor intensive than my usual one bowl, 30-minute, quick kind of thing. Refrigerating dough, rolling out dough, icing cookies… there’s just no getting around it. But they are a fun project for kiddos AND I think they’re pretty tasty, if I do say so myself! And sometimes you just need an excuse to use all those cookies cutters you have buried in your cabinets, you know?

Also, if you just can’t deal with the whole process, you can go the easy route. Just pinch off the dough and roll into balls. Place balls of dough on a cookie sheet lined with parchment, then flatten the dough with the bottom of a glass. Cookies will be about 1/2 inch thick. Then just bake for a bit longer for a total of about 12-15 minutes. Let them cool then top with icing and sprinkles. They look just like those iced sugar cookies you see at every grocery store for every holiday, I swear! They are SO yummy.

Grain Free Cut Out Sugar Cookies

A gluten and grain free recipe for cut out sugar cookies that is relatively simple but full of fun and flavor!

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 15 minutes mins

30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 107 kcal

Ingredients

  

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Sugar Cookies

• 1/2 cup butter, softened (or 1 stick)
• ⅔ cup organic sugar
• 1 egg
• ½ tsp vanilla
• 2 cups almond flour
• 2/3 cup arrowroot flour more for rolling
• 2/3 cup tapioca flour more for rolling
• 1/4 tsp salt

Icing

• 2-4 tbsp butter, softened
• ½-1 cup powdered sugar
• Dash vanilla
• Food coloring
• Sprinkles

Instructions

 

Sugar Cookies

• Preheat oven to 350°.
• Cream the butter and sugar together with a mixer.
• Add egg and vanilla and mix.
• Add in almond flour, arrowroot, tapioca, and salt. Use mixer on high speed until dough forms.
• Knead dough (it will be a bit sticky, you can use a bit of arrowroot or tapioca flour to help) and separate into two balls. Place back in mixing bowl, cover with plastic wrap or towel, then put in refrigerator for at least an hour.
• Take dough out of refrigerator. Place either arrowroot or tapioca flour on parchment paper placed on cookie sheet.
• Roll out dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes directly on parchment paper so you do not need to transfer them to cookie sheet.
• Place cookies in oven and bake for about 8-10 minutes. Cookies will be slightly brown around edges.

Icing

• Melt 2 tbsp. of butter till very soft but not liquid.
• Add dash of vanilla and ½ cup of powdered sugar. Mix with a fork until smooth.
• Add food coloring of choice and mix until color is even.
• Use spreader or small knife to spread icing on cooled cookies.
• Add sprinkles or any topping of choice. Let sit for a few minutes until icing slightly hardens up.
• FYI, each batch of icing should decorate about 12 cookies.
• ENJOY!

Notes

Nutrition

Serving: 28.35gCalories: 107kcalCarbohydrates: 10.5gProtein: 0.3gFat: 7.2gSaturated Fat: 3.2gCholesterol: 20mgSodium: 60mgPotassium: 4mgFiber: 0.3gSugar: 8.7gCalcium: 9mg

Keyword Cookie Recipe, cut out cookies, sugar cookies

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