What could be more festive than holiday sweaters? These ugly sweater sugar cookies are even better—perfect for cookie exchanges, gift boxes, or a family decorating party. If you celebrate the season with sugar cookies, this tutorial will help you create adorable, gluten-free roll-out cookies decorated with royal icing that dries to a matte finish. They’re easy to personalize and just as fun for kids as for adults.
Bake the cookies ahead and host a cookie-decorating gathering, or prepare several trays for holiday gift giving. Use the gluten-free sugar cookie recipe below or swap in your favorite roll-out cookie dough if you prefer.
Here’s what you’ll need
Essential equipment:
- Sweater-shaped cookie cutter
- Gel food coloring (highly concentrated for vibrant colors)
- Piping bags—disposable or reusable
- Piping tips—small round tips (#2 or #3) for outlines and details; open star tips (#13 or #24) for textured accents
- Couplers (optional, useful if you swap tips often without changing bags)
- Hand mixer or stand mixer with a whisk attachment—for royal icing and creaming the cookie dough
What is royal icing and should you use it?
Royal icing is made from powdered sugar, meringue powder and water. It stiffens as it dries, creating a smooth, matte surface ideal for detailed cookie work. The recipe below uses meringue powder rather than raw egg whites for food safety and consistency.
Alternative frostings such as a simple powdered sugar glaze or buttercream will work if you prefer, but they won’t dry to the same firm, flat surface. A glaze can be harder to control for detailed decorations and won’t present as cleanly as royal icing. Buttercream or a vegan buttercream gives a softer, textured finish and can be used intentionally when you want a different look.
Royal icing consistency
Consistency matters when decorating. I outline cookies first to create a small “dam” and then flood the interior with thinner icing. For outlining and flooding, aim for a “10‑second” icing: when you drag a spoon through the icing, the ripple should smooth back into the surface in roughly 10 seconds. If it smooths faster, the icing is too thin—add powdered sugar. If it takes much longer, add water by the teaspoon until you reach the right flow.
How to decorate ugly sweater cookies
- Bake your cookies and prepare royal icing.
- Start with 10‑second icing and tint it with gel food color. A little gel coloring produces rich hues.
- Transfer colored icing to a piping bag. Use a #3 round tip for outlining and filling. Outline the sweater, let the outline set briefly, then flood the center with the same consistency. Leave the hem and sleeve cuffs clear if you plan to pipe a contrasting color later.
- Allow the base layer to dry at least an hour before adding details.
- For wreath or tree motifs, wait until the base is fully dry. Use a stiffer 12‑ to 13‑second icing with a #13 open star tip to pipe greenery shapes. Add sprinkles immediately to mimic ornaments.
- Finish edges and hems with a stiffer icing in a contrasting color—dots, dashes, or squiggles all look great.
- Let cookies dry completely (several hours or overnight) before stacking, packing, or serving.
Sugar cookie quick reference
Outline consistency: 10‑second icing
Flood consistency: 10‑second icing
Detail/decorating consistency: 12‑ to 13‑second icing
Outline tip: #3 round
Decorating tips: #2 (small round), #13 (open star)
FAQs
My cookies spread too much—what should I do?
Keep your cut-out shapes cold before baking. If the dough gets warm, cookies will spread. Freeze cut shapes on a baking sheet for 10–15 minutes before baking to minimize spreading.
Can I use something other than royal icing?
Yes—pipeable buttercream or a simple sugar glaze can work. They won’t dry as hard or as smooth as royal icing, but they’re perfectly acceptable for a softer finish.
What gel food coloring is recommended?
Choose a professional-quality gel coloring for vibrant, concentrated color. Avoid standard liquid food coloring; gels give more predictable results and don’t thin the icing as much.
Can I use a reusable pastry bag?
Yes. Reusable bags usually require a pastry tip; a #3 tip is a good choice for these designs.
Where can I find a sweater cookie cutter?
Sweater cookie cutters are widely available at craft and bakeware stores and from many retailers that sell cookie cutters.
Related recipes
- Try peppermint hot chocolate cookies topped with a marshmallow and candy cane pieces for another holiday favorite.
- For a playful treat, make chocolate peanut butter cereal clusters that look like “reindeer poop” for a funny stocking stuffer.
- Strawberry Santa hat brownie bites are another festive option that’s easy to assemble and adorable on a dessert tray.
Gluten-Free Ugly Sweater Sugar Cookies
Ingredients
Sugar Cookie
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 tsp almond extract
- 1 tsp pure vanilla extract
- 1 tsp salt
- 1 egg
- 2½ cups gluten-free flour blend (or 2½ cups all-purpose flour)
- 1/2 tsp xanthan gum (if your flour blend does not contain it)
Royal Icing
- 4 cups powdered sugar, sifted
- 2 tbsp meringue powder
- 5 tbsp water (adjust as needed)
- 1 tsp vanilla or almond extract (optional)
Instructions
To make the cookies
- In a medium bowl whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum if using a gluten-free blend composed of separate flours. (If using a 1-to-1 gluten-free blend, simply measure 2½ cups of that blend.) Set dry ingredients aside.
- Cream butter and powdered sugar in a large bowl with an electric mixer until light and fluffy.
- Add egg, vanilla, almond extract and salt; beat until combined.
- Gradually add flour to the wet mixture, about 1/2 cup at a time. Mix until combined; avoid over-mixing. Use the mixer for most of the mixing, then finish by hand for the final portion so the dough stays tender.
- Chill the dough in the refrigerator for about 20 minutes until slightly firm so it’s easier to roll. You may chill in the freezer for 10 minutes if you prefer, but don’t freeze solid.
- Roll dough to 1/4 inch thickness on a surface dusted with powdered sugar. Cut with a sweater cookie cutter and place on a greased or lined baking sheet. Freeze cut shapes for 10–15 minutes before baking to prevent spreading.
- Bake at 375°F (190°C) for 8–10 minutes, or until the cookies are set through. They shouldn’t brown heavily; slight edge browning is fine. Cool completely on a wire rack.
To make the royal icing
- In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, meringue powder and water.
- Whip on medium-high for 7–10 minutes until the icing has a matte finish and holds shape. Adjust water or powdered sugar to reach your desired consistency: use a slightly thinner icing for flooding (10‑second rule) and a stiffer icing for piping details (12–13‑second rule).
To decorate
- Outline each cookie with 10‑second consistency icing using a #2 or #3 round tip, then flood the interior with the same consistency. Allow the base layer to dry until firm.
- Use stiffer icing and appropriate tips (#13 star for greenery, small round tips for lines and dots) to pipe sweater details such as stripes, zigzags, wreaths or trees. Add sprinkles immediately to secure them if desired.
- Allow decorated cookies to dry completely for several hours or overnight before stacking or packaging.
Notes
You can substitute 2½ cups all-purpose flour for the gluten-free flour blend if you do not need the recipe to be gluten-free. If using all-purpose flour, omit xanthan gum.
Nutrition
This recipe was originally posted in December 2012 and updated with new photos and tips to help you create perfect gluten-free ugly sweater sugar cookies every holiday season.
