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Vegan Gluten-Free Sugar Cookies Recipe

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4 from 41 reviews

These Vegan Gluten-Free Sugar Cookies are soft, delicious, and perfect for anyone avoiding gluten and animal products. Made with a simple gluten-free flour blend, vegan butter, and dairy-free milk, these cookies can be easily customized with optional icing or buttercream frosting for festive decorations. They are easy to prepare, chilled for the right texture, then rolled, cut, and baked to perfection. Ideal for allergy-friendly baking and a great treat for any occasion.

Ingredients

Cookie Dough:

  • 1 ½ cups + 2 tablespoons (241g) gluten free flour
  • 1 tablespoon cornstarch or arrowroot starch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup / 1 stick (113g) unsalted vegan butter, slightly softened
  • ½ cup (100g) granulated sugar (or organic cane sugar)
  • 4 teaspoons unsweetened dairy-free milk
  • 1 ½ teaspoon vanilla extract
  • Sanding sugar (optional)

Icing (Optional):

  • 1 cup (120g) powdered sugar
  • 1 tablespoon unsweetened dairy-free milk
  • ⅛ teaspoon vanilla extract
  • Gel food colour (optional)
  • Sprinkles (optional)

Buttercream (Optional):

  • ¼ cup (57g) / ½ stick unsalted vegan butter, slightly softened
  • ⅛ teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2 teaspoons unsweetened dairy-free milk
  • ¼ teaspoon vanilla extract
  • Gel food colour (optional)
  • Sprinkles (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, cornstarch, baking powder, and salt until evenly combined. Set aside for later use.
  2. Cream Butter and Sugar: In another medium bowl, use an electric mixer to beat the vegan butter and granulated sugar until creamy and well blended, about 3 minutes. Scrape down the sides of the bowl as needed. Add the dairy-free milk and vanilla extract, then mix again until combined.
  3. Combine Dough: Gradually add the dry flour mixture to the butter mixture on low speed or mix with a wooden spoon until a soft, sticky dough forms. Gather the dough into a ball.
  4. Chill Dough: Place the dough ball on a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for at least 3 hours to firm up the dough.
  5. Prepare for Rolling: Remove dough from fridge and let sit at room temperature for a few minutes to soften slightly if needed.
  6. Preheat Oven and Prep Sheets: Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper.
  7. Roll Out Dough: Lightly dust a piece of parchment paper with gluten free flour. Place the chilled dough on top, then cover with another piece of parchment paper. Roll out the dough to about ¼-inch thickness using a rolling pin.
  8. Cut Shapes: Use cookie cutters to cut out desired shapes. Place cookies on prepared baking sheets leaving at least 1-inch space between them. Gather and re-roll scraps to use all dough.
  9. Add Finishing Touch: Optionally sprinkle cookies with sanding sugar before baking.
  10. Bake: Bake in the preheated oven for 11-12 minutes for softer cookies or 13 minutes for crispier cookies.
  11. Cool: Remove cookies and let cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely before decorating.
  12. Make Icing (Optional): In a small bowl, mix powdered sugar, dairy-free milk, and vanilla until smooth. Thin with milk ¼ teaspoon at a time if needed. Add gel color if desired. Pipe onto cooled cookies and top with sprinkles.
  13. Make Buttercream (Optional): Beat vegan butter and salt until creamy. Gradually add powdered sugar mixing on low, scraping sides as needed. Add vanilla and milk gradually until desired consistency is reached. Beat on medium speed for 2-3 minutes until fluffy. Add gel color if desired. Decorate cookies and top with sprinkles.

Notes

  • This recipe yields between 18-26 cookies depending on cutter size; 3-inch cutters yield about 18 cookies.
  • You can double the recipe, dividing and chilling dough in two portions separately.
  • Different gluten-free flour blends vary in results; recipe tested with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (blue package).
  • If your gluten-free flour blend lacks xanthan gum, add ¾ teaspoon xanthan gum to dry ingredients.
  • Make sure vegan butter is slightly softened for easier mixing.
  • Adjust baking time for preferred cookie softness; do not overbake to maintain texture.
  • Allow cookies to fully cool before decorating with icing or buttercream.

Find it online: https://flavorspath.com/vegan-gluten-free-sugar-cookies-recipe/