Cookie Cutter Sugar Cookies

Sadly,  this is full gluten and real butter.  I have not ever found a gluten free sugar cookie recipe that rivals the real thing.  If you have one, please share!  What I do love about this recipe is that it is perfect for cut cookies.  A good dough needs to hold it’s shape when it bakes.  This is my fool-proof recipe for Christmas cookies, wedding favors and more.


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 2 teaspoons of vanilla extract
  • 1 tablespoon milk


  1. Pre-heat oven to 350
  2. Sift together flour, baking powder, and salt. Set aside.
  3. Place butter and sugar in large bowl of electric stand mixer ( I love my Kitchen Aid) and beat until light in color.
  4. Add egg , extract, milk and beat to combine.
  5. Mixer on low speed, gradually adding the flour. Beat until mixture begins to “ball”. The mixture will be a bit “dry”.  Look for something in between pasta dough and cookie dough.
  6. Divide the dough in half, wrap in saran wrap, and refrigerate for 2 hours.  This will help the cookies cut cleaner and keep their shape when they bake.
  7. Roll dough out on a floured surface.  For sugar cookies I like to use powdered sugar to enhance the sweetness and avoid making them too crumbly.
  8. Cut with a cutter (metal preferably like these).
  9. Bake for 8-10 minutes until they begin to brown around the edges.  Tip” parchment paper keeps these delicate cookies from sticking.
  10. Allow to cool for 2 minutes and then carefully transfer to a rack for cooling.
  11. When completely cooled, decorate with royale icing.

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