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Perfect Gluten-Free Christmas Sugar Cookies with Royal Icing

gluten-free christmas sugar cookies - featured image
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These buttery, tender gluten-free sugar cookies hold their shape perfectly and are topped with a hard-set royal icing. They’re so delicious that no one will guess they’re gluten-free.

Ingredients

Scale
  • 2 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 teaspoon xanthan gum (only if your flour blend doesn’t include it)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. The mixture might look slightly curdled—that’s normal.
  3. Combine the dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, and salt.
  4. Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  5. Chill the dough: Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is even better).
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and cut: Lightly dust a clean surface with gluten-free flour. Roll one disc of dough to about ¼-inch thickness. Cut out shapes and transfer to prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll, and cut again.
  8. Bake: Bake for 8-10 minutes, rotating pans halfway through. Edges should be just barely golden. Centers will look slightly underdone—that’s fine.
  9. Cool completely: Let cookies sit on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not ice warm cookies.
  10. Make the royal icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add 3 tablespoons of water and beat on medium speed for 4-5 minutes until stiff peaks form. Add more water one teaspoon at a time until you reach a ‘flooding’ consistency—when a ribbon of icing holds its shape for 10 seconds before sinking back.
  11. Decorate: Divide icing into bowls and tint with gel food coloring. Use a piping bag fitted with a #2 tip to outline each cookie, then flood the center with thinned icing. Use a toothpick to spread it into the corners. Let set for 4-6 hours or overnight.

Notes

Chilling the dough for at least 2 hours is crucial for gluten-free flours to hydrate and prevent spreading. Use a kitchen scale for accurate flour measurement. For dairy-free, use vegan butter; for vegan, use a flax egg and vegan butter. Cookies taste even better on day two.

Nutrition

Keywords: gluten-free, sugar cookies, Christmas cookies, royal icing, holiday baking, gluten-free cookies

Find it online: https://lolaspoon.com/perfect-gluten-free-christmas-sugar-cookies-with-royal-icing/