Gluten Free Sugar Cookies with Royal Icing

Few things bring people together like a platter of beautifully decorated cut-out cookies, and this recipe delivers all the charm without a single speck of wheat flour. The gluten free flour blend steps in seamlessly, producing a soft, rollable dough that chills down firm and cuts cleanly — no crumbling, no frustration. Creaming the butter and sugar until pale and fluffy is the secret to that classic tender crumb, and the small splash of milk keeps the texture from going dry or gritty. The royal icing — built from pasteurized egg whites, cream of tartar, and sifted powdered sugar — sets up glossy and hard, making these cookies every bit as stunning as anything from a bakery case. You can adjust the water a tablespoon at a time to get the perfect consistency for piping crisp outlines or flooding smooth, even color across each shape. With gel food coloring optional but highly encouraged, the decorating possibilities are genuinely endless. This batch makes 24 cookies, so there's plenty to share — or to keep entirely to yourself.

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