Recipes Desserts Cookies Sugar Cookies Gluten-Free Sugar Cookies Be the first to rate & review! Classic sugar cookies get the gluten-free treatment. By Laura Kanya Laura Kanya Laura Kanya is a freelance recipe developer and tester based in Vermont. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless Active Time: 1 hr Total Time: 13 hrs 15 mins Yield: 40 to 45 cookies The cinnamon, nutmeg and almond extract in this recipe gives the cookie dough a nice hint of spice. But letting the dough rest overnight to better hydrate the flour is the secret to the tender texture of these sugar cookies. When you roll out the dough, place it between two pieces of parchment so it doesn't stick to the counter, and be sure to flour your cookie cutters. We suggest topping the cookies with a classic vanilla-scented icing and sparkling sugar to make them fit any occasion that calls for cookies. Cook Mode (Keep screen awake) Ingredients Dough 1 cup granulated sugar 3/4 cup (6 ounces) unsalted butter, softened 1 large egg 1 large egg yolk 1 tablespoon whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 3/4 cups (about 11 3/4 ounces) gluten-free flour (such as King Arthur), plus more for cookie cutters 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Icing 3 large egg whites or 6 tablespoons liquid egg whites 5 cups (about 1 lb., 4 ounces) powdered sugar 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice(from 1 lemon) Food coloring (optional) Additional Ingredients Sparkling sugar Directions Prepare the Dough: Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until incorporated, about 3 minutes. Add egg, egg yolk, milk, vanilla extract, and almond extract to butter mixture in mixer; beat on medium-low speed until combined, about 1 minute, stopping to scrape down sides of bowl as needed. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Slowly add flour mixture to butter mixture, beating on low speed until combined, about 1 minute, stopping to scrape down sides of bowl as needed. Place dough on plastic wrap, and wrap tightly, forming a rectangle about 1-inch thick. Refrigerate at least 12 hours or up to 2 days. Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Unwrap dough, and place between 2 pieces of parchment paper. Roll out dough to about 1/4-inch thickness. Peel off top piece of parchment. Using 2- to 3-inch holiday cookie cutters, press out shapes, dipping cookie cutters in flour as needed to prevent sticking; place on prepared baking sheets, about 1/2-inch apart (about 22 per sheet). Reroll remaining dough using new parchment paper. Bake 1 baking sheet of cookies at a time in preheated oven until cookies are set and edges are slightly brown, 10 to 12 minutes. Remove from oven, and let cool for 5 minutes on baking sheet; transfer cookies to a wire rack, and let cool completely, about 15 minutes. While cookies bake, prepare the Icing: Whisk together egg whites, powdered sugar, vanilla extract, and lemon juice in a large bowl until combined; add food coloring (if using), stirring to combine. (If desired, add water, 1 teaspoon at a time, until desired spreading consistency.) Place about 1 cup Icing into a disposable piping bag, and cut about a 1/8-inch hole from tip of bag. Line edges of cookies with Icing, and fill in top surface of cookies with Icing using a toothpick to spread Icing. Sprinkle with sparking sugar before Icing sets. Rate It Print