Gluten Free Sugar Cookie Recipe (Vegan) – Jarastyle

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Last modified: December 14, 2023. Originally posted: December 18, 2023 By Sophia DeSantis

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A gluten free sugar cookie recipe that is easy to make and uses 8 simple ingredients! Delicious and perfect for cut out holiday cookies.

This sugar cookie recipe also happens to be vegan! It uses whole flours instead of a gluten free all purpose mix, and when chilled easy rolls out.

This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.

Much like my gluten free snickerdoodles, the flavor of these vegan sugar cookies are spot on and you won’t miss the traditional cookies you can’t have!

Ingredients

The best gluten-free sugar cookies recipe uses a magical blend of plant based ingredients to create the perfect flavor and texture without dairy or eggs, or even an egg replacer!

For the gluten free and vegan sugar cookies:

• Gluten-free flour blend– both oat flour and super-fine almond flour are used in this sugar cookie recipe instead of all purpose flour. Both are naturally gluten free, but look for gluten free certified if needed.
• Tapioca starch – another staple for and gluten free kitchen! This adds the chewy texture you love in classic cookie recipes.
• Baking powder – Baking powder also helps to make sure the cookies don’t spread too much so do not use baking soda.
• Sea salt – salt helps to round out all of the other flavors and shouldn’t be skipped.
• Sugar – while many of my vegan cookie recipes are made without refined sugar, this isn’t one of them! After all, these are sugar cookies.
• Vegan butter – if you only need the cookies to be gluten free and not vegan you can use regular butter. However, to make them vegan as well choose a dairy-free butter. Make sure to only let it soften, not melt. You want cold butter or the cookies will spread too much.
• Vanilla extract – a must in any sugar cookie recipe!

And for the vegan icing:

• Powdered sugar – this is the key ingredient in any classic icing recipe.
• Water – you can adjust the thickness of the icing by using more or less water.
• Maple syrup – this helps the icing stick better to the cookies while adding a hint of sweetness. Light corn syrup can be used as a substitute.
• Vanilla extract – don’t use this if you want pure white icing, or use clear vanilla extract to avoid discoloration.
• Salt – just a pinch goes a long way to develop the flavors.
• Gel food coloring and sprinkles – optional but makes it much more fun to decorate!

How to Make Vegan Sugar Cookies

1. Whisk the flours, starch, baking powder, and salt in a bowl.
2. In another large mixing bowl, beat the sugar, softened butter and vanilla.
3. Add in the flour mixture as you mix and continue to mix until it is combined well.
4. Knead and form a ball, then wrap the cookie dough in plastic wrap and chill.
5. Use a rolling pin to roll out the dough between two sheets of parchment paper.
6. Use cookie cutters to cut out cookies.
7. Place cookies on a prepared baking sheet.
8. Bake until just getting golden on the edges.
9. While they are baking whisk the icing ingredients.
10. Once cool, ice the cookies by dipping them in front side down.
11. Add decorations like sprinkles.
12. Enjoy!

Tips for Decorating Cookies

Decorate these gluten-free cut out sugar cookies with icing for festive Valentines day, Halloween, or Christmas cookies!

• Cool the cookies completely on a cooling rack.
• Once the sugar cookies are completely cool (the next day is best), prepare the icing.
  • Mix the icing ingredients in a bowl with a whisk until smooth.
  • Add gel food coloring if using and stir until combined.
• To ice the cookies, I found it easiest to dip the tops (flat side down) into the bowl very carefully so you just get icing on the tops, then putting them on a plate or wire rack to harden.
• You may need to keep whisking the icing as it will form a crust on the top depending on how fast you work.
• The icing can also be placed in a piping bag and you can decorate that way.
• If you are decorating the cookies make sure to put sprinkles on top while the icing is wet and not hardened so they stick.

Make Ahead and Storage Tips

• One way you can prep ahead it to measure out the flours, tapioca starch, baking powder, and salt and store in an airtight container like the until you are ready to use.
• You can also completely make the gluten-free sugar cookie dough and keep in an airtight container (Rubbermaid with the EasyFindLids System™) in the refrigerator until you are ready to roll it out, cut, and bake.
• Allow the gluten free sugar cookies to cool completely on a wire rack to room temperature before storing.
• Once cooled, transfer to the Rubbermaid containers and keep at room temp.

The Best Food Storage Containers

I’m telling you, Rubbermaid with the EasyFindLids System™ is the absolute best, these cookies stayed so fresh! Here’s a few more reasons I love this line:

• The interchangeable lid system, plus nesting capabilities, plus snap-together lids means that my cabinets stay organized! I love storing my cookie decor in these are it helps save space versus using all the different sizes and shapes that decor comes in.
• A must for my kitchen- the BPA-free containers are top-rack dishwasher-safe.
• Plus, they are freezer-safe for long term storage, and microwave-safe for reheating!

More Preparation Tips

1. For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
2. If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
3. I suggest baking these on a parchment lined cookie sheet. Parchment helps crisp the cookie for that perfect outer texture.
4. The dough may seem to crumble as you take off the scraps but it easily forms back into a ball and rolls out well.

More Gluten Free Cookie Recipes

The key to gluten-free baking is using the right blend of ingredients! These vegan cookie recipes all avoid gluten, so eat ’em up without issues!

Gluten Free Sugar Cookie Recipe (Vegan)

Sophia DeSantis

A gluten free sugar cookie recipe that is easy to make and uses 8 simple ingredients! Delicious and perfect for cut out holiday cookies.

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 36

Calories 83 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Optional Icing:

• 2 cups powdered sugar
• 4 tablespoons water adjust for the thickness you want
• 2 teaspoons maple syrup or light corn syrup (this helps the icing stick better to the cookies)
• Pinch salt
• ½ teaspoon vanilla extract don’t use if you want pure white icing (or use clear vanilla extract)
• Gel food coloring and sprinkles to decorate optional

Shop Ingredients on Jupiter

Instructions 

• Preheat oven to 350 F/ 175 C

• Put flours/starch, baking powder, and salt in a bowl. Whisk well to remove clumps and combine.

• In another bowl, add sugar, softened butter and vanilla. Beat with a hand or stand mixer (using the whisk attachment) until fluffy.

• Add in the flour mixture as you mix and continue to mix until it is combined well. Switch to a paddle attachment if using a stand mixer.

• Knead with hands until you get a ball, then wrap in plastic and chill for at about 15-20 minutes. I tested working with it right away and it actually worked well. It was a little fragile so I made sure I only rolled the dough out to no less than ¼ inch.

• Once chilled, put the dough on a piece of parchment paper, then place another piece on top. Using a rolling pin, roll out the dough. Ideally you want it to be no less than ¼ inch thick or the shapes will get pretty delicate and hard to move to the cookie sheet.

• Use cookie cutters to cut out cookies. Place cookies on a parchment lined baking sheet. Carefully peel away the scraps and use them to form another ball and then repeat the process of rolling it out, cutting out shapes, and forming a ball until you are left with very little to no dough. If the dough softens too much (it can happen if you are working in a warm area), then place the parchment with cookies in the fridge to harden a bit so you can peel them off the parchment without them breaking. You can also place a hand under the parchment paper and lift the cookie that way.

• Bake cookies for 10-11 minutes until golden at the edges. Mine took 10 minutes. Allow to cool completely before removing or they will break. At least 10 minutes.

• If you plan to make the icing, once cookies are completely cool (the next day is best), prepare the icing by mixing icing ingredients in a bowl with a whisk until smooth. Add gel food coloring if using and mix in.

• To ice the cookies, I found it easiest to dip the tops (flat side down) into the bowl very carefully so you just get icing on the tops, then put them on a plate, rack or back on the cooled baking sheet to harden. Allow the icing to drip off the tops before turning them back up or it could run off the sides. You may need to keep whisking the icing as it could form a crust on the top depending on how fast you work. You can also put the icing in a piping bag and decorate that way.

• If you are decorating the cookies make sure to put sprinkles, etc on top while the icing is wet and not hardened. Or decorate as you prefer.

Notes

• You want cold butter or the cookies will spread too much. So make sure it is softened but not melted.
• Baking powder also helps to make sure the cookies don’t spread too much so do not use baking soda.
• The dough may seem to crumble as you take off the scraps but it easily forms back into a ball and rolls out well.
• The number of cookies you get depends on how big your cookie cutters are. I got about 36 cookies that were about 2-3 inches in diameter.
• Nutrition facts are for the cookies only, does not include the icing or decor.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 83kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 50mgPotassium: 36mgFiber: 1gSugar: 6gVitamin A: 79IUCalcium: 20mgIron: 0.3mg

Nutrition and metric information should be considered an estimate.

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