These soft gluten free cutout sugar cookies with a meringue-type frosting are in a class by themselves. They’ll hold any shape you like!
Whenever I go into the grocery store, those bakery cookies catch my eye, the little vixens. You know the ones…
They’re in a plastic clamshell case, stacked in that half-overlap manner, thick (usually pink) frosting above a pillow-soft, light and sweet cookie. Topped with a sprinkling of something that most decidedly does not exist in nature.
Be still my heart. ❤️
I might just be there for some bananas, lettuce and maybe an avocado, some spices and, say, some rice and beans. You know, exciting stuff. But those cookies are right there, right as you walk in.
I know what sort of foods are good for me and my family. I know those sugar cookies do not qualify as healthy. But there’s just something about biting into that impossibly soft sugar cookie with the thick icing that says celebrate!
Every holiday and every season needs its own cookie: St. Patrick’s Day, Easter, Spring celebrations, Christmas, New Year’s, Valentine’s Day… Need I go on? We all need a cookie that can hold its shape, for crying out loud!
Now as much as I love the idea of just picking up a package of those cookies from the front of the grocery store and going on my way, that’s just not in the gluten free cards for us. But that’s really more than okay! Here’s why.
These gluten free cutout sugar cookies are seriously so easy to make from scratch. The dough has very few ingredients so it comes together very quickly. It’s super simple to roll out, and stable enough that it’s even simple to cut out shapes and transfer them to the baking sheet.
There is nothing fragile about this recipe. But once you bake the cookies, they’re tender and light as could be. I just had to make a video to show you how easy. If you haven’t yet watched the video, scroll to the top and press ▶️ PLAY. Seeing is believing!
A quick word about the frosting: this frosting recipe is super super thick. It’s not what I would generally use to frost cupcakes.
And it’s very stable, thanks to the meringue powder. That means that if you wanted to travel with these, they could handle it. If you don’t have meringue powder, just skip it. The frosting will just be a bit softer.
If you ever want to celebrate just a little bit, you can always cut this cookie dough into miniature shapes. Have a look at that “X” for yourself! When I said this gluten free cutout sugar cookie dough would hold any shape, I really meant it.
You can of course add some food coloring to the frosting (I encourage it!), but use gel coloring or it will really alter the moisture balance and make the frosting soft and weepy. That’s exactly what we are trying to avoid.
I left out the coloring here because, to be honest, the anti-food-coloring people scare the devil out of me. According to some of the unsolicited emails I get, contrary to popular belief, it is not, in fact, a free country.