Roll Out Sugar Cookies
Prep time
Cook time
Total time
A holiday classic, this is a family recipe adapted to be gluten-free and is a real treat! The cookies are light and crisp with a subtle butter flavor and not too sweet, despite being slightly over-decorated by my elves! Dough halves well too.
Recipe type: Bakery, Cookies, Dessert, Holidays
Cuisine: Gluten-Free, Vegan optional
Serves: 6-7 dozen cookies
  • 1 cup butter (I like to use 1 stick salted, 1 stick unsalted)
  • 1½ cup sugar
  • 2 teaspoon vanilla
  • 2 teaspoon milk
  • 2 eggs, slightly beaten
  • 3 cups gluten-free all purpose flour with xanthan gum, then 1½ cup more gluten-free flour (I use GF Jules - affiliate)
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  1. Cream the butter until light and fluffy.
Make the dough
  1. Add the sugar and mix very well with the butter.
  2. Add the vanilla and milk, the 2 eggs and blend well.
  3. Sift together the 3 cups of flour, baking powder and salt and then add to the above mixture, beating well after each addition. (Rather than sifting, I just place in a bowl and mix with a pastry cutter).
  4. Add 1½ cup more sifted flour or less as needed. The idea is that it should be stiff enough to roll.
  5. Chill (at least 1 hour - I usually make the day before and then take it out to almost room temp so that it is easy to roll)
Roll, decorate and bake!
  1. Preheat oven to 375 degrees F and line baking sheets with parchment paper. (You will need many baking sheets and probably reuse some)
  2. In batches, use a rolling pin to roll dough to about ⅛ inch thick.
  3. Use cookie cutters of your choice to cut out shapes and place on baking sheets. Sprinkle with colored sugar.
  4. Bake for 8-10 minutes or until set, but not browning.
  5. Let cool and enjoy!
  6. Store in air tight container for several weeks. Cookies freeze well.
Note: Recipe can be cut in half.
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