Cut-out Sugar Cookies
Categories: Cookies, Recipes
Tags: , Allergy Friendly, Christmas, Dairy Free, GFCF, Hanukkah, Sugar Cookies
My cut-out cookie dough is so easy to roll and cut, resilient, elastic, never crumbly and oh so yummy. I’ve led gluten-free cooking classes with elementary schoolers and pre-teens using this recipe, and they have all had such fun with this dough! The creative possibilities for this cookie at every holiday are nearly endless, but let this recipe make any day special in your house! Be sure to double this recipe if you want to have enough to share!
- 1/4 cup shortening
- 1/4 cup canola oil
- 2/3 cup granulated cane sugar
- 2 egg yolks
- 2 tsp. gluten-free vanilla extract
- 1 3/4 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 3 Tbs. water (as needed)
- food coloring (optional)
- colored sugar or frosting (optional – see below)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).
Preheat oven to 350º F (static) or 325º F (convection).
Lightly flour a clean surface or pastry mat with Jules Gluten Free™ All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or just until they begin to lightly brown at the edges. Cool on a wire rack and frost with gluten-free frosting, if desired.
Yield: approximately 2 dozen cookies (depending on size).
22 Comments
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22. Dec, 2010
[...] have a great cut-out sugar cookie recipe. I’ve used it through years of living gluten free and everyone loves it, including and [...]
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11. Dec, 2012
[...] dirty again as I tackled three separate cookie recipes: sugar cookies, gingerbread cookies, and gluten-free sugar cookies. Gluten-free baking involved much weeping and gnashing of teeth on my part because that dough [...]
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Ruby G said: on November 15, 2010
Hi Jules
It is me again I was just wandering if you could substatute the cookie mix for the flower? If you can please tell me how to do so
thank you so much
Jules said: on November 15, 2010
Hi Ruby, actually the cookie mix makes a fantastic toll-house like cookie — not one you’d roll out like you need for this recipe. Great idea though! I’ll have to see about trying to make a conversion for that someday!
Deena said: on December 1, 2010
I was wondering if I could use egg substitute? My little guy is allergic to eggs and wheat and I wanted to try and make these for him this Christmas.
Jules said: on December 1, 2010
Hi Deena, I actually have another recipe I like better when using egg substitutes. I published it in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy. If I get time soon, I’ll try to post it in the blog for you, but you should check out the cookbook anyway, since most all the recipes are or can be made egg-free as well!
Sally said: on December 7, 2010
Hi Jules,
I was comparing the cut-out recipes in Free for All Cooking (GREAT book) and the Holiday Baking ebook (also wonderful) and noticed that there are several significant differences: fats, eggs, baking powder and quantities of both sugar and Jules flour. I was wondering how the final products of these recipes compare and if one dough is more “user-friendly” than the other.
Thanks!
Sally
Jules said: on December 7, 2010
Hi Sally – I’m so glad you like my new book! The recipes are actually totally different, as the one in Free for All Cooking is able to be made successfully without eggs, if necessary. The one here on my blog has been my favorite cut-out cookie recipe for years, but I really like the new one in the book too!
heather shelley said: on December 11, 2010
Hey Jules! I am a very new celiac person! So I am trying to get a hand on all this “new” cooking…it can be a little overwhelming but I feel GREAT!!! so can’t complain much!! =) I am also a mother of to wonderful little girls so I am really enjoying your website…it helps me eat “normal” with them! OK SO the question I have for you is all of your recipes are gluten free but are they even ok for us celiac people? Thank you so much again…your website means a lot!!!
Jules said: on December 12, 2010
Hi Heather – welcome to the club! I, too, am celiac, so yes, all my recipes are safe and totally delicious for everyone, even us celiacs! So glad you like o bake and are enjoying sharing the experience with your girls!! I’m off to bake more cookies with my kids now, as a matter of fact! : )
Sharon said: on December 14, 2010
Hi Jules,
I learned f your website and flour from Lois whom I now get the most wondeful bread from!! We are new to this going on 3 months and it has been a real lifestyle change, but we have never felt better. I love your flour, it has made it a lot easier for me to make some of my own recipes, just using your flour. We can’t thank you enough for all the hard work you did to make all of our lives so much better. I have purchased all of your products and e-books and I am working my way through them.
Merry Christmas & A Very Happy New Year!
Sharon & Bruce
Yvonne said: on December 23, 2010
Hi Jules,
My dough is in the fridge now, ready to be cut out tomorrow morning! YAY
I am wondering: do you think this would work in a cookie press? the kind that has a tube , a plunger and a trigger to press the dough out?
Thank you!
Jules said: on December 25, 2010
I haven’t tried this recipe in a cookie press, but let me know if you do! There are a couple great-looking spritz cookie recipes posted on the Gluten Free Cookie Swap, some of which have used my flour and had great success! If this recipe doesn’t work for you in a press, try one of those, for sure!
Jill said: on December 23, 2010
Hi Jules,
I LOVE your flour! After using it I haven’t looked back at other GF flours – there’s no reason to!
Is there a way to substitute butter for the shortening and oil in the cut-out cookie recipe? (I’m okay with using oil, just not shortening.)
Thank you. Happy Holidays!
Jill
Jules said: on December 25, 2010
Thanks Jill! Why don’t you try using coconut oil (it’s like shortening, as it’s solid at room temp)? Otherwise, I’ve used Spectrum Palm Oil Shortening and Earth Balance Shortening Sticks (non-hydrogenated; no transfats; all natural; non-GMO) with success in this recipe.
Julie Cooksey said: on December 28, 2010
Could this cut out cookie dough be used as a substitute for pie crust?
Jules said: on December 30, 2010
Absolutely! If you’re looking for a sweeter, cookie-like crust, this could certainly provide the answer! Be careful not overcook it (or any large cookie, for that matter). Cook it at a lower temperature if baking without the pie filling in it first; or perhaps cover it while baking to be sure the edges don’t over-bake. Let us know how it turns out!
Nathalie said: on December 2, 2012
Just found this recipe today and am so excited to try it. I live in Canada and I have never seen your flour blend here. Is it possible to make this with Bob’s Red Mill All purpose flour blend ? Thanks,
Jules said: on December 2, 2012
Hi Nathalie – I wouldn’t try it with Bob’s Red Mill Flour – that blend is substantially different from my blend, as it has bean flours in it and no xanthan gum. I don’t think you’ll like the results of that flour with a recipe written for my blend which is lighter, has no aftertaste, and already includes xanthan gum. The only other suggestion I have for you is to make your own similar blend. I have recipes for such blends in my newest cookbook, Free for All Cooking, if you want to check those out. You should be able to find the ingredients near you to make a blend like this for better results!
Nathalie said: on December 6, 2012
Thanks Jules ! I’m glad I checked with you before making them.
Nathalie said: on December 7, 2012
Oh my goodness Jules ! These are heavenly ! They are by FAR the best sugar cookies I’ve ever had ! Who needs gluten and dairy anyway ? lol Thank you SO much for creating these but not for the 20 pounds I’m about to gain this holiday season.
Jules said: on December 7, 2012
Oh Nathalie, that’s so funny! I was just telling a friend that I just resign myself to putting on a little extra this time of year – there are just too many goodies that I associate with the holiday season! I guess that’s what New Year’s Resolutions are for! LOL! Glad you love the cookies!