Gluten-Free Roll-Out Sugar Cookies made with baking mix

These buttery, sweet rollout vanilla cookies are made with our Gluten-Free All-Purpose Biscuit & Baking Mix. Crispy and tender, these cookies can still hold their own when coated in frosting. With a hint of almond, they're as comforting and familiar as they are elegant and sophisticated and can be served for just about any occasion.

30 mins
8 to 10 mins
3 hrs 45 mins
2 dozen 2 1/2" cookies
Gluten-Free Rollout Sugar Cookies made with baking mix


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  1. To make the cookies: Beat together the confectioners' sugar, butter, and extracts until fluffy.

  2. Beat in the the egg then stir in the baking mix, mixing until well blended.

  3. Divide the dough in half, wrap each piece in plastic, and refrigerate for 2 to 3 hours, or overnight.

  4. Preheat the oven to 375°F.

  5. Lightly dust your work surface with baking mix. Working with one piece of dough at a time, roll dough out about 1/4" thick.

  6. Cut the dough into desired shapes, and place them on ungreased baking sheets. Re-roll the scraps to cut more shapes, and repeat with the other half of the dough.

  7. Bake the cookies for 8 to 10 minutes, until lightly golden around their edges.

  8. Remove the cookies from the oven, allow them to cool for 5 minutes, then transfer them to a rack to cool completely.

  9. To make the frosting: Combine all the ingredients except the milk or cream.

  10. Beat the frosting at low speed, scraping the bowl often and gradually adding enough milk or cream to achieve spreading consistency.

  11. Spread the frosting over the completely cooled cookies.

  12. Store cookies at room temperature in an airtight container for several days; or wrap unfrosted cookies well and freeze for longer storage.

Tips from our Bakers