Illustrative serving image, not a documented photograph of a kitchen-tested batch. The decorated-cookie image is illustrative; colors and designs are optional.
Jump to ingredients and method
Gluten-free cut-out cookies decorated with a meringue-powder icing.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use meringue powder specifically suitable for uncooked royal icing and follow its directions; do not substitute raw unpasteurized egg whites. Allow at least two hours to chill the dough, full cooling after baking and several hours for the icing to dry.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
-
1Prepare Dough In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract (and almond extract, if using) until well combined.
-
2Combine & Chill Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
-
3Roll & Cut Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface (using GF flour), or between two sheets of parchment paper, roll out one disc of chilled dough to about 1/4-inch thickness. Use your favorite Christmas cookie cutters to cut out shapes. Carefully transfer cookies to the prepared baking sheets.
-
4Bake Cookies Bake for 8-10 minutes, or until the edges are lightly golden. Cookies should still be soft in the center. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
-
5Make Royal Icing Use meringue powder labeled as suitable for uncooked royal icing, and follow its preparation directions. Combine the listed icing sugar, meringue powder and water, beating until smooth and suitable for decorating. Add optional coloring. Do not substitute unpasteurized raw egg whites.
-
6Decorate & Dry Once cookies are completely cool, decorate with royal icing using piping bags or spread with a knife. Allow decorated cookies to dry completely at room temperature for several hours, or overnight, until the icing is hardened.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
Rate This Recipe
Did you make this? We'd love to hear how it turned out!