Gluten-Free Sugar Cookies (Cut-Out Cookies)

These grain-free, gluten-free sugar cookies are made with coconut flour. They have a delicious, buttery flavor and the perfect texture for making cut-out cookies!

How have I not shared a recipe for sugar cookies yet?! I’m honestly not sure, because sugar cookies are a staple in my kitchen every year around the holidays. I love finding new cookie cutters and thinking of new frosting designs. This year, I used these adorable star and snowflake cookie cutters. I like these cookie cutters because they can be used for Christmas or Hanukkah.

Hand holding a snowflake cut out cookies decorated with white icing and sprinkles.

Gluten-Free Sugar Cookies

For this particular recipe we’re making gluten-free cut out cookies using one of my favorite healthy alternative flours, coconut flour! I already have a basic coconut flour cookie recipe, but I thought it would be fun to try making coconut flour sugar cookies as well. Turns out, coconut flour lends itself well to cut-out cookies and worked like a charm.

Don’t be intimidated by gluten-free baking, I’m here to hold your hand through this process and it’s really quite easy!

For this recipe, you’ll simply mix the butter, sugar, egg, baking powder, vanilla extract and sea salt together and then slowly add in the coconut flour until the mixture is well combined. Coconut flour absorbs a ton of liquid so let the dough sit for about five minutes so the flour can work it’s magic.

After the dough has sat for a bit, you’ll sprinkle arrowroot powder and knead into the dough. Arrowroot powder acts as a binding agent for the dough. If you’re finding the dough is too sticky or wet, feel free to add in more arrowroot.

Sugar cookies dough with cut out shapes.

On to the fun part, my personal fave: cutting the cookies! Roll out the dough on parchment paper until it’s about 1/4 of an inch thick. Cut the dough into desired shapes and place on a cookie sheet. Bake 8-10 minutes or until the bottom of the cookies are golden.

Let cookies cool completely before decorating or transferring to a storage container.

Plate of star and snowflake cut-out cookies with white icing and sprinkles.

How to Store Sugar Cookies

If you won’t be eating the cookies right after making them, you want to make sure you store them properly so they don’t get stale! Let them cool completely and then you have two options: frost them or store unfrosted! You really can’t go wrong either way. If you choose to frost them first, let the icing set/solidify before storing. Lay parchment paper underneath the layers of cookies in an airtight container. If you want to frost right before eating, simply store the sugar cookies in an airtight container.

Snowflake and star cut-out cookies on a cooling rack decorated with white icing and sprinkles.

Can You Freeze Sugar Cookies?

You better believe it! I remember going to my grandparent’s house for Christmas and there SO MANY Christmas cookies. I always wondered how she baked that many but now I’m wondering if she prepped in advance and froze her cookies?!

For sugar cookies or cut out cookies, I recommend freezing them un-frosted. Let them thaw and frost the cookies right before serving.

Snowflake and star cut-out cookies on a cooling rack decorated with white icing and sprinkles.

I can’t wait for you to try this delicious, buttery cookies. I made them for Isaac and his brother a while back and they were hooked on them. I need to make another batch ASAP!

More Healthy Christmas Cookie Recipes:

If you make these gluten-free sugar cookies, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.


Gluten Free Coconut Flour Sugar Cookies

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 10


These grain-free, gluten-free sugar cookies are made with coconut flour. They have a delicious, buttery flavor and the perfect texture for making cut-out cookies!


  • 1/4 cup softened butter or ghee 
  • 1/2 cup organic cane sugar 
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt 
  • 1/2 cup coconut flour 
  • 12 Tablespoons arrowroot powder or tapioca flour

Vanilla Icing

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 12 teaspoons almond milk 
  • Sprinkles (look for ones that are naturally colored)


  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl stir together butter or ghee, sugar, egg, baking powder, vanilla extract and sea salt. Add coconut flour and mix until combined. Allow the dough to rest for 5 minutes at room temperature. 
  3. After 5 minutes, sprinkle 1 Tablespoon of arrowroot powder over dough and knead, using your hands until firm. If it is sticky or too wet, add another Tablespoon of arrowroot.
  4. Dust a clean rolling surface (or a parchment lined surface) with arrowroot and roll out dough, using a rolling pin, until it’s about 1/4-1/3″ thick.
  5. Use cookie cutters to cut dough into desired shapes and place on cookie sheet.
  6. Bake for 8-10 minutes or until the bottom of the cookies are golden. Let cool for a few minutes on the sheet before carefully transferring to a wire rack to cool completely. 
  7. Once cookies are cool you can frost and decorate them. To make homemade icing, combine powdered sugar, vanilla and almond milk (start with 1 teaspoon) in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don’t want it to be super thick, but also don’t want it to be too runny where it melts off the cookies. Frost cookies with icing and add sprinkles right away, before the icing has a chance to set.
  8. Cookies will keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.


  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie with icing
  • Calories: 164
  • Sugar: 15g
  • Sodium: 144mg
  • Fat: 7g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 1g

Keywords: coconut flour cut out cookies

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  1. I made these today but with flaxseed egg (I’m vegan) and coconut oil in place of butter. I’d sub a vegan butter next time but didn’t have any on hand.

    The dough didn’t come together as easily and was very delicate to handle but once it got on the cookie sheet, it was fine. It baked up perfectly and is study now that it’s cooked. The taste and texture is great!

    I’ll play around with the flax egg and oil/butter modifications a bit more next time. Wanted to share my vegan subs for anyone who wants to give it a go. Thank you for this great recipe! 🙂

  2. I’m planning on trying these as an Easter treat for the family… but I don’t have any Arrowroot powder or tapioca! Do you think cornstarch would work alright? Thanks!

    • Coconut flour has a subtle taste and smell of coconut, but it’s mild enough to blend with other flavors without overpowering them. I love that it adds a hint of natural sweetness to baked goods without a ton of coconut flavor.

  3. This recipe for sugar cookies looks great! My daughter has an egg allergy and I am wondering if this recipe could be adapted. Would the recipe work if you replaced the egg? Thanks!

    • Hey Christy – I haven’t tried it with a egg replacement like a flax or chia egg. I think it’d be okay, I’m just not 100% sure if the consistency will turn out the same since I haven’t tried it. Definitely let me know if you end up trying it and how the cookies turn out. 🙂

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