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Best Gluten-Free Sugar Cookies – Easy Royal Icing Recipe

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These gluten-free sugar cookies hold their shape perfectly for cookie cutters, have crisp edges and tender centers, and are topped with a royal icing that dries to a matte finish. They’re so good that even gluten-eating friends won’t know the difference.

Ingredients

Scale
  • 2 ½ cups superfine white rice flour
  • 1 cup oat flour (certified gluten-free if needed)
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (or almond extract)
  • Gel food coloring

Instructions

  1. In a medium bowl, whisk together the superfine white rice flour, oat flour, tapioca starch, xanthan gum, baking powder, and salt.
  2. In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  3. Add the egg, vanilla extract, and softened cream cheese, then beat until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface (use rice 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.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should be just barely golden around the edges. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the royal icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add 4 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and forms stiff peaks. Add more water, one teaspoon at a time, to reach desired consistency.
  10. Divide icing into bowls and tint with gel food coloring. Transfer to piping bags or squeeze bottles. Outline each cookie with stiff icing, then flood with thinner icing. Use a toothpick to guide icing into corners and pop air bubbles.
  11. Let cookies dry at room temperature for at least 4 hours or overnight until icing is hard to the touch.

Notes

Chill dough for at least 2 hours to prevent spreading. Weigh flour for best results (120g per cup of rice flour). Royal icing consistency: for flooding, it should flow like honey and smooth out in 10-15 seconds. Cookies taste even better the next day. Store in airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

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

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