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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 gluten-free sugar cookies have a classic crisp edge with a soft, tender center. The dough rolls out beautifully without cracking, holds its shape in the oven, and is sturdy enough to handle a thick layer of royal icing.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 3 cups (420g) gluten-free all-purpose flour blend (e.g., King Arthur Flour Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 3 cups (340g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • 1 teaspoon vanilla extract (optional)
  • Gel food coloring (as desired)

Instructions

  1. Cream the butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until smooth and combined—about 2 minutes. Scrape down the sides of the bowl.
  2. Add the sugar: Add the granulated sugar and beat on medium speed for another 2-3 minutes until the mixture is pale and fluffy.
  3. Incorporate the wet ingredients: Add the egg, vanilla extract, and almond extract (if using). Beat on low speed until just combined.
  4. Whisk the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  5. Combine wet and dry: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. If it feels too sticky, add another tablespoon of flour.
  6. Divide and chill the dough: Turn the dough out onto a lightly floured surface. Divide it in half, shape each half into a flat disc about 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
  7. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Roll out the dough: Take one disc of dough out of the fridge. Place it between two sheets of parchment paper. Roll it out to about ¼-inch thickness.
  9. Cut the cookies: Use cookie cutters to cut out shapes. Transfer cut cookies to prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut again.
  10. Bake: Bake for 8-10 minutes, or until edges are just barely set and bottoms are light golden brown. Rotate the baking sheet halfway through. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the royal icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons of warm water and vanilla extract. Beat on low speed until combined, then increase to medium-high speed and beat for 4-5 minutes until thick, glossy, and forms stiff peaks.
  12. Adjust the consistency: For outlining, keep icing stiff. For flooding, thin with a few drops of water until it flows like thick honey and a ribbon settles back into itself in about 10 seconds.
  13. Decorate: Once cookies are completely cool, use a piping bag fitted with a small round tip or a squeeze bottle to outline each cookie. Let outline dry for a few minutes, then flood the center with thinner icing. Use a toothpick to spread icing and pop air bubbles. Let dry completely, uncovered, for 4-6 hours or overnight.

Notes

Don’t skip the cream cheese—it’s key to tenderness. Chill the dough properly for at least 1 hour. Measure flour correctly by fluffing, spooning, and leveling. For royal icing, start with less water than you think you need. Use gel food coloring to avoid thinning the icing.

Nutrition

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

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