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Gluten-Free Cut-Out Sugar Cookies
Crispy on the edges and soft in the center, these gluten-free sugar cookies give you that classic bakery texture without the wheat. A smart blend of sorghum, white rice, and almond flours creates a beautifully tender crumb, while a hint of lemon oil brings a bright, unexpected twist. The dough rolls out smoothly and holds its shape perfectly in the oven, making it a reliable choice for decorating with royal icing or enjoying plain. You'll love the subtle crunch from the coarse sugar sprinkled on top.
Ingredients
- 1 cup sorghum flour
- 1 cup white rice flour
- ½ cup almond flour
- ½ cup potato starch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup melted ghee or coconut oil
- 1 teaspoon gluten-free vanilla
- ½ teaspoon lemon oil
- 2 eggs
- 2 tablespoons coarse sugar
Instructions
- 1Whisk the sorghum flour, white rice flour, almond flour, potato starch, cream of tartar, baking soda, baking powder, xanthan gum, and salt together in a medium bowl.
- 2In a separate medium bowl, beat the granulated sugar, melted ghee (or coconut oil), vanilla, lemon oil, and eggs with an electric mixer on low speed for one minute until well blended.
- 3Gradually add the dry flour mixture to the wet ingredients, beating continuously until a smooth dough forms.
- 4Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least two hours. Chilling firms up the fat so the cookies don't spread too much in the oven.
- 5Preheat the oven to 350°F and lightly coat your cookie sheets with cooking spray.
- 6Spray your rolling pin with cooking spray instead of dusting with flour. Roll the chilled dough to a 1/4-inch thickness on a nonstick baking mat or parchment paper lightly coated with cooking spray.
- 7Cut out shapes using a 3-inch to 3 1/2-inch cookie cutter and arrange them 1 to 1 1/2 inches apart on the prepared baking sheets. Sprinkle the tops with coarse sugar.
- 8Bake for 10 to 15 minutes until the cookies are set and the edges turn light brown. Transfer them immediately to wire racks to cool completely.
Notes
- Ingredient tip: Lemon oil adds a bright, concentrated citrus flavor to the dough. You can usually find it at specialty cookware stores or online.
- Flour swap: Be sure to use finely ground, blanched almond flour rather than almond meal. Almond meal contains the skins and will give the cookies a gritty texture.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.