Recipes & Cooking Recipes by Diet Gluten-Free Gluten-Free Sugar Cookie Cutouts Be the first to rate & review! Grab your favorite cookie cutters for some beautiful (and delicious) gluten-free sugar cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 25 mins Bake Time: 6 mins Total Time: 25 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients 1 ½ cup butter, softened 1 cup granulated sugar ¼ teaspoon baking powder 1 egg 1 teaspoon vanilla ½ teaspoon almond extract (optional) ¾ teaspoon salt 3 ½ cup Gluten-Free Flour Mix* 1 recipe Buttercream Frosting Coarse sugar or colored sugar (optional) food coloring Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Buttercream Frosting 1 cup softened butter 4 cup gluten-free powdered sugar 3 tablespoon heavy cream 1 teaspoon gluten-free vanilla Dash salt 1 teaspoon orange zest (optional) Directions Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and, if desired, almond extract. Beat in salt and as much of the Gluten-Free Flour Mix as you can with the mixer. Stir in any remaining flour mix. On a lightly floured surface, roll dough to 1/8 to 1/4 inch thick. Using 2- to 3-inch cookie cutters, cut dough into desired shapes. (Dip cutters into flour mix to prevent sticking.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar or colored sugar. Bake 6 to 8 minutes or until edges are firm but not brown. (Adjust timing for smaller and larger cookies.) Cool on a wire rack.Tint Buttercream Frosting with food coloring; frost cookies. If desired, decorate with candies or colored sugar. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Buttercream Frosting In a large bowl beat 1 cup softened butter with a mixer on medium 1 minute or until creamy. Beat in 1 cup gluten-free powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. gluten-free vanilla, and dash salt. Beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream, and if desired, 1 tsp. orange zest; beat on high 1 minute more. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate It Print Nutrition Facts (per serving) 147 Calories 8g Fat 18g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 147 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 26mg 9% Sodium 119mg 5% Total Carbohydrate 18g 7% Total Sugars 6g Protein 1g 2% Vitamin C 0mg 0% Calcium 7mg 1% Iron 0.1mg 1% Potassium 22mg 0% Folate, total 1.9mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.