Beat the softened butter until it’s creamy, then mix in the sugar. Add the eggs, one at a time mixing each time. Add the vanilla, then the baking powder, cinnamon, nutmeg, and salt. Scrape the sides of the bowl. Add the gluten-free flour 1/2 cup at a time while mixing slowly. Scrape the sides again, stir once more.
For Drop Cookies
If the dough is sticky, cover and chill for 10-15 minutes. If the dough is not sticky, you can bake it right away. Heat your oven to 350 degrees and prepare 2-3 cookie sheets by lining with parchment paper or an oven-safe non-stick liner. (Do not skip this step, even if you have non-stick cookie sheets because these cookies WILL stick.)
Drop by rounded tablespoonfuls (or use a cookie scoop) spacing about 2″ apart. Dip the bottom of a flat glass or cup into a bit of flour and press gently onto each cookie to flatten a little.
Bake for 8-11 minutes or until the cookies are just barely golden brown around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, frost using the directions below
For Cut-Out Cookies
Cover and chill the dough for about 1 hour. (You can chill it overnight but you’ll need to let it warm up a bit for about 20-30 minutes before rolling and baking.)
Preheat your oven to 350 degrees and prepare 2-3 cookie sheets by lining with parchment paper. (Do not skip this step, even if you have non-stick cookie sheets because these cookies WILL stick.)
Place a ball of dough between two pieces of parchment paper and roll out until about 1/4″ thick or your desired thickness. (I don’t measure I just estimate.) Use cookie cutters to cut out shapes; use a spatula to move each cookie to the cookie sheet. Continue until you’ve used all the dough. For extra pieces, simply re-roll. You may want to chill the extra dough if you’re taking your time doing this; it will help keep it smooth.
Bake for 8-10 minutes (if your cookies are thin, bake 6-8 minutes, if your cookies are thicker you may need 9-11 minutes) or until cookies are just barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the softened butter and gradually add the powered sugar, stopping to add 1 Tbsp milk if it’s too thick. Add the vanilla, then add 1/2 Tb more milk at a time until your frosting reaches your desired consistency. If it’s too thin, add 1/4 cup more powdered sugar. Color with food gel or coloring.
Frost the cooled cookies and decorate with festive sprinkles.
Keywords: gluten free sugar cookies, gluten free Christmas cookies, frosted sugar cookies, decorated cut-out cookies, drop cookies