Gluten free rollout cookies: Let our mix be your holiday helper

Chocolate curls, chocolate swirls, cherries bright, sugar so white…

For me, one of the greatest joys I know is creating pretty baked goods. Sure, I like to make bread and pizza and biscuits just fine; but to make a tray of cupcakes or cookies that is truly beautiful brings the biggest smile to my face.

Of course, when I bring the goodies to share and have to tell my friends “sorry…

…you can’t have one,” it makes me so very sad. Several of my co-workers and good friends here at King Arthur eat gluten-free, and as much as they tell me it’s OK not to be able to eat something, I still want to have something special for them for the holiday season.

I was thrilled when our blog schedule included a space for gluten-free cookies, and snapped up the chance to try out our test kitchen’s recipe for rollout cookies, that staple of the holiday cookie tray.

First things first. This recipe uses one of our gluten-free mixes as a base ingredient. And I’m good with that. Why? Because I know the hard work that went into creating the mix from the best ingredients out there, and I know the testing that goes on for every mix. I BELIEVE in these mixes, not just from a King Arthur Flour employee-owner standpoint, but from a truly-fussy-about-her-cookies standpoint, too.

Do I have a purely from-scratch gluten-free rollout cookie recipe? Nope, I don’t.

Are you welcome to share yours here in the comments section? YES, YOU BETCHA, YEP. I’d love it, in fact.

Our goal here today is to share information on how to create a great-looking tray of cookies to share with everyone, our GF baking friends included. I’m using the recipe and method that worked well for me, but I’m just one gal so please, please, please share your recipes, tips, and experience with us at the end of the post.

Come along for the ride as we make Gluten-Free Rollout Cookies.

To make the dough, you’ll need the following:
1/2 cup soft butter
1 box King Arthur Gluten-Free Cookie Mix
1 large egg white

Mix the butter and half of the mix together until creamy, then add the egg white and beat until fluffy. Scrape down the bowl well.

Add the rest of the cookie mix and 1 cup of nut flour. Here, I used toasted almond flour. You can use regular almond flour, hazelnut, toasted hazelnut, etc. Choose your favorite, and what will pair nicely with your planned fillings and toppings.

**Our nut flours are not Gluten Free at this time. Be sure to use completely GF flours if you have celiacs. **

Blend on low speed until the mix resembles pie dough. It will be moist, but somewhat crumbly at this point. Divide into four disks, wrap well in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.

After chilling, the dough will be firmer and less crumbly. Roll it out on a surface lightly dusted with cornstarch or confectioners’ sugar. I found cornstarch to be the most effective at stopping the occasional sticking.

Roll the dough approximately 1/4″ thick. You’ll need this dough to be slightly thicker than normal, to provide stability.

Use your favorite cookie cutters to cut out shapes. I wanted to play more with toppings, so I kept all of my shapes the same. A nice 2″ round cutter did the trick for me.

Place the cutout cookies on a parchment-lined baking sheet. They won’t spread much, but do leave room between them for good air flow.

First up on my toppings and fillings list is red raspberry jam. Place 1/2 teaspoon of jam in the center of one of the cookies, and top with a second cookie. I used plain rounds for the bottom, and scalloped rounds for the top.

For best sealing, re-cut through both the cookies. If you need a touch of water to help the cookies seal, just brush it on with your finger.

Next, chocolate drops. You can place disks of chocolate on before or after baking, it’s up to you. I find if you place the disks on before baking, the chocolate tends to “sink in” a little more. Try it both ways, and choose your favorite.

Bake the cookies in a preheated 350°F oven until lightly browned and crisp. Timing will vary by the size and shape of your cutters. My rounds took about 9 to 12 minutes.

Dipping and piping with chocolate really allows you to make so many different styles of cookie, you can let your imagination run free. Because I didn’t need tempered chocolate for dipping, I slowly melted 6 ounces of Merckens dark chocolate in a double boiler. For the white chocolate, I melted about 1 ounce in a disposable piping bag in the microwave.

Dip, dip, dip. Swirl, swirl, swirl.

In the background you can see the fancier cookies with candied cherries set into the melted disks, the jam-filled cookies covered in white sugar and more candied cherries, drizzled with dark chocolate.

To coat the cherry cookies in snow white sugar without getting any on the cherries, I got creative with a 1/2 teaspoon measuring spoon and a fine sifter.

You’ll need to move the spoon part way through sifting so that you don’t have a handle line on the cookie base. You can see two slight impressions where the handle was on this particular cookie.

Trust me, no one is going to know your secret unless you tell them. They’ll just be dazzled by the bright red cherry in the drift of fluffy white sugar.

Simply amazing! Yes, all of the cookies on this platter are from the same batch of dough and they are ALL gluten-free!

I can’t begin to tell you what a stir these caused in the kitchen as different folks stopped by to take a look. “Gluten free, really?” “Seriously, those are all gluten free?” I felt like I should have hung a sign on my station. “YES! I promise these are all gluten free.”

In truth it was very flattering, and I was so pleased with the outcome. My goal was to provide a cookie tray that rivaled my regular spread of goodies, and I believe these really hit the mark.

So, you’re up next. Please share your favorite gluten-free rollout cookie recipe, baking tip, decoration, etc. If you’re sharing a recipe, please be sure to post it on our community site first, then include a link in your comment. If you already have it posted on your own Web site, just include the link. This will allow others to ask you questions directly from your recipe.

Thanks in advance for sharing!

Please bake, rate, and review our recipe for Gluten-Free Rollout Cookies.

Print just the recipe.

Shop for: gluten-free cookie mix, candied cherries, Merckens chocolate, snow-white non-melting sugar, nut flours.

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour’s baker’s hotline in 2006, and the blog team ...


  1. "Paul from Ohio"

    Neat idea about blocking the cherry when dusting with powdered sugar – how about NOT adding the cherry till after the top is powdered? Or a round cut out of parchment paper to protect it?
    I like the parchment idea, but not sure how you’d add the cherry to the chocolate drop after it hardened up. It was really a last minute thing with the spoon, maybe I can find a better way if I concentrate. ~ Maryjane

  2. justplainbeth

    What if you have nut allergies? Could you substitute your regular g.f. all purpose flour, or does the nut flour provide that stiffness for the rolling?

    I think you could safely substitute our GF flour blend, Beth – PJH

  3. cannonriverheritagefarm

    Hey! Great idea! I’ve found that chopping up pecans with sugar, then mixing in heaps of butter and BUCKWHEAT flour (of all things!) is simply delicious! (I added a little salt for balance) I discovered this working on a crust for some fruit bars I was making. The sweet, nutty, buckwheat flavor was a huge hit with my kids. It doesn’t rise, but it does get nice and crispy/chewy. My 6yr old son ate all his crust and left the bar. 🙂 It’s like a cross between a praline topping and really good buckwheat pancakes.

  4. sewals

    I can’t wait to try these. I’ve recently been diagnosed as gluten intolerant and I have been looking for a cut out cookie recipe. I will have to go buy it.

  5. Ravennj

    I just got diagnosed as gluten intolerate too & ordered a bunch of baking items from KAF this week. Any suggestions on Milk substitutions so the recipes are still moist & taste right? I’m supposed to avoid milk products too but many good tasting baked goods are made with milk & butter.

    Soy milk or rice milk would be your best bets – I think you’ll be pleased with the outcome. Good luck – PJH

  6. Nina

    if i want to make this with regular flour, how much should I use?
    Love this blog and your generous sharing of recipes. I’ve tried out so many and even here in India where we don’t get many of the ingredients, I’ve been able to substitute with GREAT results! thank you!
    This is actually a formula that features our gluten free cookie mix. Find a comparable wheat-based roll-out cookie here. ~Amy

  7. MGW960W

    How about putting a small bottle cap of some sort over the cherry before sprinkling the sugar on? It should be easy to move from cookie to cookie.
    Certainly! If you have the bottlecaps and they fit the cherries, by all means, use them! ~Amy

  8. mbyanow

    I don’t have your GF cookie mix but I do have your GF multi-purpose flour, and GF vanilla. Can you tell me how to adjust this recipe using the MPF? Also, if I want to go non-dairy, do you have a preference between a non-hydogenated shortening/margarine (e.g. Earth Balance) vs. virgin coconut oil? Please let me know ASAP–it’s time to make the Hanukkah cookies!
    I have had great success using Earth Balance in cookies. I would recommend it certainly. Unfortunately we do not have a regular roll-out cookie recipe at this time. I apologize for the inconvenience. ~Amy

  9. Dsklnp

    My daughter also has an allergy to eggs….could you use an egg replacer in sub for the egg white?
    Both the flax egg replacer , and the starch egg replacer worked well with our GF cookie mix. The flax replacer made chewier cookies, the starch recipe, crisper. If you like chewy cookies, go with the flax gel. ~Mel

  10. Laura

    My daughter & I followed this recipe exactly (used almond meal/flour) & it was incredibly difficult. Chilling the dough made it terribly crumbly – we needed to warm it in our hands to roll it out & even then we got far fewer cookies.
    It felt like more liquid was needed – another egg? Or more butter?

    1. The Baker's Hotline

      If the cookie dough feels too crumbly, please slowly add water – a Tablespoon at a time. ~Jaydl@KAF

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