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Easy Gluten-Free Christmas Sugar Cookies with Royal Icing

gluten-free Christmas sugar cookies - featured image
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These easy gluten-free Christmas sugar cookies with royal icing are crisp, buttery, and sturdy enough to hold a thick layer of royal icing without crumbling. They’re not a sad substitute for the ‘real’ thing—they’re their own beautiful thing, perfect for holiday cookie exchanges and decorating with family.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar (organic cane sugar preferred)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 2 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons water, room temperature
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. It should look pale yellow and feel airy.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined. The mixture might look slightly curdled—that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, slightly sticky dough forms. If too dry, add 1 tablespoon of cold water.
  5. Chill the dough: Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and cut: On a lightly floured surface (use gluten-free flour), roll dough to about ¼-inch thickness. Cut out shapes with cookie cutters and place 1 inch apart on prepared baking sheets. Re-roll scraps once only.
  8. Bake: Bake for 10-12 minutes, until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the royal icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add 4 tablespoons of water and beat on medium speed for 5-7 minutes until stiff, glossy, and holds a peak. Add more water 1 teaspoon at a time if too thick.
  10. Decorate: Divide icing into bowls and tint with gel food coloring. Transfer to piping bags or squeeze bottles. Outline each cookie, then flood the center with slightly thinner icing. Let dry completely, about 2-4 hours, before stacking or storing.

Notes

Chill the dough for at least 30 minutes to prevent spreading. For sharper edges, chill cut-out shapes on the baking sheet for 10 minutes before baking. Don’t overwork the dough—mix just until combined. Watch baking time closely; gluten-free cookies can overbake quickly. For royal icing, outlining consistency should hold a stiff peak; flooding consistency should flow like honey. Store undecorated cookies in an airtight container for up to 2 weeks, decorated cookies for up to 10 days. Freeze unbaked dough for up to 3 months.

Nutrition

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

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