When Kate from Venison for Dinner texted me her honey cut-out cookie asking if I could make it gluten-free, I looked at the recipe and couldn’t resist. Some recipes just lend themselves more easily to being transferred to gluten free and this was one. (If you want the gluten version just follow this link to her blog.) https://venisonfordinner.com 

With the honey adding just a mild sweetness, these are pleasant to eat plain or as vessels for you or your children’s decorating needs. Our new favourite topping is lightly frosted (I’ll include the recipe below.) and sprinkled with crushed candy canes. 

They roll out beautifully and hold together for cut outs without being dry or gritty as can so often happen with gluten free. 

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Gluten Free Honey-Sweetened Cutout Cookies

With the honey adding just a mild sweetness, these are pleasant to eat plain or as vessels for decorations! 
Course Dessert


  • 1 c. Butter
  • 1/2 c. Honey
  • 2 Large Eggs
  • 1 tsp. Vanilla
  • 1 c. Tapioca flour/starch
  • 1 c. Sorghum flour
  • 1/2 c. Sweet white rice flour
  • 1/2 tsp. Psyllium husk (you can leave this out but they will sread a little)
  • 1/2 tsp. Salt

Glossy Sugar Cookie Frosting (without corn syrup)

  • 1/2 c. Raw Cane Sugar
  • 2 tbsp. Water
  • 1 c. Confectioners Sugar
  • 1 tbsp. Milk
  • 1/2 tsp. Vanilla
  • Food Colouring (Optional)


  • In a food processor or in the bowl of a stand mixer, or with a hand mixer, beat honey and butter until well combined, scraping the bowl a few times if needed. Add in egg, vanilla and salt, mix well. Mix in the flours and psyllium husk until well combined. 
         I really like using the food processor for this, it mixes up so quickly.
  • Scoop out the dough and divide into two. It’s a bit sticky at this point but gently shape it into a disk and wrap it with parchment paper or beeswax wrap. Chill in the fridge for 30-60 min. If you do longer chilling such as overnight, it will be fine just warm the dough up before rolling it out.
  • Preheat oven to 350F.
  • Roll dough out on a floured surface to 1/4 inch thickness. Cut out your desired shapes, and transfer to cookie sheets lined with parchment or silpats. Keep re-rolling the scraps and cutting out more shapes!
  • Bake for 12 minutes or until edges are just getting gently browned. If you want them crispy and not chewy, bake a few more minutes.
  • Cool, decorate and enjoy.

Glossy Sugar Cookie Frosting (without corn syrup)

  • In a small saucepan over medium heat, combine the sugar and water. Simmer it until the sugar is dissolved, watching closely that it doesn’t burn.
  • In a bowl, mix the confectioners sugar, milk and vanilla together, add in the sugar syrup a tablespoon at a time the frosting is smooth and glossy at the texture you desire. 
  • You can divide the frosting and add drops of food colouring to your desired shade at this point. Dip the cookies in the frosting or swipe it on with a knife (swiping works better for kids!). Add any toppings or sprinkles before the frosting sets on the cookie.
Keyword Christmas, Cookies, gluten-free, gluten-free baking, sugar cookies

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