Hey there! I’ve got a delicious recipe for you – the Best Gluten Free Roll-Out Sugar Cookies! These cookies are packed with almond flavor goodness and cream cheese frosting! They are perfect for decorating during the holiday season. Trust me, they’re a lot of fun to make and even more fun to eat! So grab your rolling pin and let’s get baking!
The dough comes together in no time, and you can have a blast cutting fun shapes and adding frosting. Whether you use a piping bag or not, it will still turn out delicious. Oh, and don’t forget to throw in some fun sprinkles! Personally, I prefer using artificial dye-free food coloring for that extra pop of color. Trust me, this dough will be an absolute hit!
We used this fun cookie cutters!
These bake quick and hot to hold their shape. Don’t OVERBAKE! In my oven they are typically perfect in about 5 minutes!
I have both of these artifical dye-free food colorings in a powder here, and a liquid here. I like both equally!
I used some disposable piping bags to pipe the frosting onto some of the cookies. I used these tips. play around with the different tips and find your favorites. We used some fun sprinkles we found on a recent outing. Here is a good choice for certified gluten free sprinkles.
The Best Gluten Free Roll-Out Sugar Cookies! Bursting with almond flavor and topped with delightful cream cheese frosting, these cookies are a holiday treat that’s easy and fun to make. Enjoy shaping, decorating, and sharing these delicious goodies with loved ones! Happy baking!
Here is a list of essentials for these Gluten Free goodies. These are some of my favorite items that I have tried and tested.
*Gluten Free Flour blend, Sprinkles, rolling pin, cookie cutters (here), parchment paper, disposable piping bags, piping tips, baking sheets and cooling rack
Cute dinner napkins from here.
*These are Affiliate links.
Ingredients
Method
- Preheat the oven to 425°F
- In the bowl of a stand mixer cream, the sugar and butter, until smooth, about 2-3 minutes.
- Add the sour cream, egg, and almond extract. Mix to combine.
- Next, add the baking soda and salt. Slowly add the flour, one cup at a time. Mix until dough forms.
- Roll out on a flowered surface to about a 1/4 of an inch thick (dough rises quite a bit). If dough sticks, re-roll and sprinkle surface with more flour (gluten free dough can be extra sticky. Cut into desired shapes.
- Place on an ungreased cookie sheet lined with parchment. Bake 5 to 7 minutes until golden brown on the bottom, but don't overcook! Let them cool completely on a wire rack.
- Cream together the butter and cream cheese until smooth. Add the almond extract. Slowly adding the powdered sugar, whip until nice and fluffy. Add milk to adjust consistency. Add more powdered sugar if nesscary. Add food dye if desired.
- Frost once cookies are completely cool.I like to let the cookies sit until the frosting hardens, and then either store in an airtight container in the fridge or store in the freezer in Ziploc bags with parchment paper between layers.
Notes
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