Gluten Free Cut-Out Sugar Cookie Recipe

Gluten Free Cut-Out Sugar Cookie Recipe

Cut-out sugar cookies are one of life’s great pleasures that no one should have to go without. That’s why I created a vegan, gluten free cut-out sugar cookie recipe that makes it easy for everyone to celebrate with cookies at the holidays … or anytime!

When I finally succeeded in developing a gluten free cut-out sugar cookie recipe that could also be made free from soy, dairy and eggs (it’s already nut-free), was pliable and easy to roll and cut out, baked up soft and chewy or crunchy and crispy if baked longer AND allowed me to eat the eggless cookie dough with reckless abandon, I knew I was in trouble!  I had not only created a great cookie recipe that nearly everyone could enjoy, I had made it too darn easy for me to eat the cookie dough!

halloween gluten free sugar cookies spider web

halloween-gluten-free-cut-out-cookies-gfjules-com

AND, the dough is soft and pliable, making it easy for little hands to make cookies all by themselves! Just roll the dough up after they cut out their cookies and roll it out again!

kids making gluten free cut-out sugar cookies

This is a recipe I know you and your family will enjoy at every festive season or for no reason at all, except to have awesome cookies! My family makes gluten free cut-out sugar cookies in December, of course, but we also make them for Valentine’s Day, Mardi Gras, St. Patrick’s Day, Easter, July 4, Halloween, Thanksgiving … you getting inspired yet?  Enjoy this recipe with your family on any occasion!

gluten-free-halloween-cut-out-cookies-boo

gfJules gluten free sugar cookie mixFor an even simpler recipe, just use my gfJules Sugar Cut-Out Cookie Mix! Grab some heart-shaped cookie cutters or gingerbread family cutters while you’re at it! (Or maybe ugly sweater and winter cutters are more your style?) With a yummy, resilient gluten free dough like this one, there’s no end to the creative possibilities!

*Note: I include many different egg replacement recipes in Free for All Cooking, but I also note that applesauce or Ener-G brand egg replacer works really well in cookies. If your family avoids eggs, this product should be in your cupboard! I don’t choose it for every type of recipe, but it does work really nicely in cookies. If you can use eggs, obviously, feel free to use the egg called for in this recipe instead.

Also, if you are looking for a refined-sugar-free version of this recipe, try coconut palm sugar, pulsed in a food processor or blender until fine and smooth.

gluten free cut-out sugar cookie mix valentines hearts

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Gluten Free Cut-Out Sugar Cookie Recipe

gluten free christmas cookies

5 from 1 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 3 dozen cookies, depending on size

Ingredients

  • 1/2 cup vegetable or palm oil shortening
  • 1 cup granulated cane sugar or palm sugar (see note above)
  • 1 egg or egg substitute (e.g. Ener-G Egg® Replacer OR 1/4 cup natural applesauce)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • Food coloring (optional)
  • 2 1/4 cups gfJules™ All Purpose Gluten Free Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Gluten-free sprinkles or colored sugar (optional)

Instructions

Cream shortening and sugar until very fluffy – several minutes at high speed of the mixer.

Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended.

Form the dough into a ball and wrap tightly with plastic wrap to make the dough less sticky. Refrigerate or freeze until cold and no longer sticky, at least 2 hours. (Note: you may roll the dough out immediately without refrigerating, but if you find the dough too sticky, refrigerate.

Preheat oven to 375ºF (static) or 350ºF (convection).

Lightly flour the rolling surface, rolling pin and cookie cutters with gfJules™ Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.

Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired.

Bake approximately 6–8 minutes, but remove before they begin to brown at the edges.

Once completely cooled, frost with Easy Cookie Icing, if desired.

Store in tupperware-type containers or freeze to keep for longer.

Notes

To make spider webs, ice cookies with white, then draw circles with black icing. Using a toothpick, pull through the black circles from the center out to create the web design.

 

gluten free cut out sugar cookies gfJules

The BEST soft gluten free sugar cookies - this super easy recipe makes soft, pliable dough, even the kids can make these cookies! Dairy-Free & Vegan options too! gfJules

gluten free sugar cut out cookies - vegan, too! gfJules.com

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99 thoughts on “Gluten Free Cut-Out Sugar Cookie Recipe

  1. Not a fan.. there wasn’t any flavor in the dough and the suggested baking time was not enough. Cookies tasted doughy. I would at least increase the bake time to 10 minutes …not sure that would help the flavor though..

    • Hi Charlene, can you tell me what flour you used? And butter or shortening? The flavor comes from the sugar, and using my gfJules Flour, the light and sweet flavor really shines through. It’s very odd that you would need that much extra time to bake – was the dough especially thick when you rolled and cut it out?
      ~jules

  2. I made this recipe today using the cookie mix. I used shortening and coconut milk. It was very sticky so I put it in the fridge per the instructions on the box. I took it out after about 3 hours. I sprinkled the counter with flour and rolled it out. But when we started cutting out the dough they would stick to the counter. It became a big mess with all the dough stuck to the counter. I saved what I could and wrapped it in wrap again and put it in the fridge. My only guess is that I didnt put enough flour on the counter? I certainly sprinkled but maybe more was required. How do I save my sticky dough? I’m probably down to half of what I started with.

    • Hi Carolina,
      Your inclination is correct that if it’s sticking to counter and you don’t have a silicone mat, you just need to use lots more flour to keep it from sticking on the counter. I do know some people who tape cling wrap to their counter and put flour on that, but I have a hard time with that method, myself. Be sure to use gfJules Flour or a gluten free starch to roll the dough in — rice flour or other similar gluten free flours won’t keep it from sticking as well and will coat the dough with grit. Putting it in the fridge is good, but when you use coconut oil and put it in the fridge, it can make the dough quite hard and difficult to work with, so you’ll need to leave it out at room temperature (covered) for a bit to make it more pliable. I hope those tips help!
      ~jules

  3. I have a recipe from before I was GF. It was mostly butter and no oil. Do you know if your cookies would work with butter. I just received my first flour order from you and am so excited to start baking!

    • Hi Carol- yes they work with butter. I would suggest refrigerating the dough for a couple hours before rolling out though, since butter contains more moisture than shortening does. Enjoy!!
      ~jules

  4. Have you ever tried baking this dough straight from the freezer? I’m thinking of just forming logs of dough to make quick slice and bake sugar cookies….

  5. Made small heart shape cookies with a slit to sit on coffee cup. These are delicious! Very easy to make. We are not a GF home, but wanted to make allergy friendly cookies for guests at Wedding Shower – I used Coconut Oil and Coconut Milk. I chilled dough over night. I rolled out dough between 2 pieces of Press’n Seal wrap, cut shapes, placed in freezer again. To keep shape (they got soft quickly). Put frozen dough on cookie sheet and baked about 8 minutes.

    • I love the idea of cutting a slit in them to sit on a coffee cup!
      So glad they turned out well for you – thanks for letting me know!
      ~jules

  6. These are so cute! I haven’t made Halloween or pumpkin cookies in a few years, since my daughters birthday I think. We use to do them when they were younger. These have inspired me to try to fit them in before Halloween. I love making them for Christmas why not spread the love out year round!

  7. I use the cut out cookie mix all the time for my grandson. The cookies get gobbled up quickly. I have always used the Earth balance shortening, but they no longer make it. What do you recommend as an alternative. I have found that Crisco is not labeled as GF. Thoughts?

    • Hi Loretta – so happy these are a hit! I have transitioned to using Spectrum *(sustainable) Palm Shortening. It’s kept at room temperature and it’s a seamless substitute for the Earth Balance Shortening we both used to love!
      ~jules

  8. Can butter be used instead of shortening? I always add an extra 2 TBSP of flour when making cookies with butter to keep them from spreading so much (regular, not GF, cookies). Thank you.

    • Hi Carolyn, yes if using all butter, you will likely need to add more gfJules Flour to the dough to help keep it from spreading. Happy baking!
      ~jules

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  10. Can I substitute applesauce for egg? I understand that the egg replacer would work, but I may not have a chance to get it. Thanks.

  11. While baking, yet again, another batch of ‘gluten’ sugar cookies this past weekend, I realized just how badly I wanted to make some for myself. I was diagnosed with celiac disease nine years ago. There have been MANY trial and errors throughout that time where cooking is involved. After tons of searching, I found your wonderful flour about 5 years ago. It has been a God send. And so have your recipes. So, in longing for a sugar cookie, I immediately looked to see if you had a recipe, and this is the one I used. It was super quick to make up, and after chilling the dough, when I started rolling it out I was amazed. It was perfect. Very easy to work with. I waited with anticipation for the first pan to come out of the oven. Let them cool for a quick bit, then took my first bite. It was heaven. Way better than I even remembered a ‘gluten’ one tasting. And the rest of the gluten eating family, agreed that they were delicious!!! Thank you, Jules! For making cooking, and eating, a joy for those of us with Celiac, once again.

    • This makes me so very happy to hear! I’m so glad you finally decided to try the cookies and now you know you can have them any time you like! Thanks so much for taking a minute to review the recipe. I truly hope you have many more such experiences each time you try a new recipe. Happy baking (again!).
      ~jules