Gluten-Free Sugar Cookies (Cut-Out Cookies)

GF VG

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.

Coconut flour sugar cookies dough in a bowl with a gold spoon.

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!

Gluten Free Coconut Flour Sugar Cookies

5 from 4 votes
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!
Hand holding a snowflake cut out cookies decorated with white icing and sprinkles.
Prep Time 15 minutes
Cook Time 8 minutes
Servings 10 cookies

Ingredients

  • 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
  • 1–2 Tablespoons arrowroot powder or tapioca flour

Vanilla Icing

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

Instructions
 

  • Preheat oven to 350ºF.
  • Mix dough: 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.
    Gluten-free sugar cookies dough in a bowl with a gold spoon.
  • Knead: 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.
  • Roll out dough: 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.
  • Cut dough: Use cookie cutters to cut dough into desired shapes and place on cookie sheet.
  • Bake: 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. 
  • Decorate: 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.
  • Store: Cookies will keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.

Notes

Nutrition

Serving: 1cookie with icing Calories: 164kcal Carbohydrates: 23g Protein: 1g Fat: 7g Sodium: 144mg Fiber: 2g Sugar: 15g
Course: Dessert
Cuisine: American
Keyword: coconut flour sugar cookies

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    28 comments
    1. Elaina
      May 29, 2021 AT 1:33 pm

      I haven’t tried these cookies yet,and before I do I am wandering if you can substitute cane sugar with some different sugar.I am only 11 years
      old and trying to get good at cooking. Thax:)

      1. Brittany Mullins
        June 1, 2021 AT 2:41 am

        You could use regular sugar or coconut sugar, but the cookies will be darker in color.

    2. ElainaJensen
      May 29, 2021 AT 1:26 pm

      I haven’t tried these cookies yet,and before I do I am wandering if you can substitute cane sugar with some different sugar

      1. Brittany Mullins
        June 18, 2021 AT 12:27 pm

        Hey Elaina – I haven’t tried a sub for the cane sugar. You could use coconut sugar, but the cookie will turn out darker. Monkfruit sugar might work, but again, I haven’t tried it. Let me know what you try and how the cookies turn out!

    3. Molly Mackinnon
      March 10, 2021 AT 3:47 pm

      4 stars
      The dough tends to crumbliness, bakes very golden brown while the cookies remain tender.
      I use a lot of ghee – need to reduce 20% compared to amount of butter due to less volume with dairy solids removed. This could be why crumbly, overly oily?

      1. Brittany Mullins
        March 11, 2021 AT 1:40 am

        Mmm, that could have been the reason. I haven’t tried these with ghee, so I’m not sure! If the batter was dry I would think it would need more ghee, but you said it was oily?

    4. Jana Davila
      December 27, 2020 AT 10:15 am

      5 stars
      So delicious! I refrigerated the dough for about 48 hours before cutting and baking. I was worried it would dry out, but they turned out perfectly. Very soft, cut well, and tastes just like the classic but more filling and nutrient-dense!

      1. Brittany Mullins
        December 27, 2020 AT 3:00 pm

        Ahh yay!! So glad these cookies turned out for you. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    5. Michelle
      December 11, 2020 AT 8:37 pm

      Can you make the dough ahead of time & chill it?

      1. Brittany Mullins
        December 12, 2020 AT 12:35 am

        Definitely! 🙂

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X