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Gluten Free Dairy Free Basic Cut-Out Sugar Cookie

Angela Litzinger at angelaskitchen.com
4 from 1 vote
Course cookies, dairy free, desserts, gfcf, gluten free
Servings 2 1/2 to 3 1/2 dozen depending on size of cutouts


  • 2/3 cup baker's sugar
  • 1 cup gluten and dairy free margarine or gluten/dairy/soy free shortening
  • 1 egg or 1 T ground golden flax mixed with 3 T hot water
  • 1 teaspoon gluten free vanilla extract
  • 1/2 teaspoon gluten free almond extract or more vanilla extract, if desired
  • 2 1/2 cups gluten free flour blend see chart above
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon salt 1/4 teaspoon more if using shortening
  • 1/2 teaspoon gluten free baking powder plus 1/4 teaspoon more if using flax instead of egg


  • In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring extracts and beat well.
  • In another bowl combing the gluten free flour blend, xanthan or guar gum, salt and baking powder. Mix well. Add to sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined.
  • Wrap dough or put into a covered bowl and chill in refrigerator for at least 1 hour. Roll out chilled dough on counter lightly dusted with the gluten free flour blend to between 1/8” to ¼ “ thick. With a thin spatula, loosen rolled out dough from counter then cut desired shapes. Transfer cut outs to baking pan using a thin spatula. Bake in a preheated 350 degree oven for 8-10 minutes, depending on the size of your cookies. Allow cookies to cool for 5 minutes on baking pan, then transfer to a cooling rack. Cool cookies completely before decorating with frosting, if desired.