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!

gluten free cut-out cookie mix shamrocks

Shamrock Cookies made with gfJules Cut Out Sugar Cookie Mix.

 

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

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

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! For an even simpler recipe, just grab 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 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 Cookies Recipe (Vegan)

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10 min

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 whisk together: 1 Tbs. milk powder or DariFree Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)
  • 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)

Method:

gluten free shamrock cookies

Cream shortening and sugar until very fluffy.  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. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.

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

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 8–10 minutes, but remove before they begin to brown at the edges.

When baked and cooled, frost with Easy Cookie Icing, if desired.

Yields: 3 dozen cookies, depending on size.

sugar cookies christmas watermark

 

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

  1. 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.

  2. 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

  3. I typically buy the cut-out cookie mix, but I tried this recipe when the mix was out of stock. It was actually quite simple to make and the cookies turned out great. My 3 year old daughter and I had a fantastic time making and decorating them. I have Celiac disease and she is allergic to eggs and tree nuts. I use EnerG egg replacer in place of the egg. Thank you for this recipe!

    • I’m so glad you found the recipe easy, as well! The sugar cookie mix will be back in stock this week or next, so now you’ll have options for holiday baking! So happy to hear the Ener-G works for you, too. I always use it when I make this recipe or my mix … so we can eat the dough! 😉
      ~jules

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    • Hi Janet, this recipe was written for my gfJules Gluten Free All Purpose Flour which already includes the right amount of xanthan gum. If you are trying to use another blend, understand that all gluten-free flour blends are quite different, so the recipe might not turn out exactly as you’d hoped. Either way, if the flour you’re using does not include xanthan gum, you’ll need to add it here. I would suggest adding 1 teaspoon. Happy baking!
      ~jules

    • Great question, Amy! The best way is to store them in a single layer in tupperware or a similar type of container. If the icing is totally set, you can stack another layer on top if you put wax paper or parchment between them, but you are risking some smudges with the icing that way. Happy baking!
      ~jules

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    • Hi Jenn, I assume you mean the dough? Absolutely! Just make sure it’s wrapped tightly so no air gets in to make the dough hard. Enjoy!
      ~jules

  7. I have now made my second batch of these cookies, and they are fantastic! The only modification I use is to add a tsp. of butter flavoring, in addition to the vanilla. My (future) son-in-law is gluten sensitive, and now he can enjoy my goodies along with the rest of the family. Thank you, Jules!

    • Oh Yay! Carolyn, that’s wonderful to hear! The butter flavoring sounds delightful, too! My kids finished off our last batch of these cookies tonight, and were lamenting that they were gone, so I guess it’s time for us to make another batch as well! Thanks for spreading the GF holiday cheer to your future son-in-law. You probably have no idea just how much that means to him that you are thinking of him and want to include him in the holiday goodies!
      ~jules

  8. What is the best egg replacement for this recipe? I usually use flax seed/water, will that work here or should I usue something different? Thanks!

    • Hi Beth, as I noted in the recipe, in place of 1 egg, you could use Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water). Enjoy!!!

  9. Hi, I was wondering if I could substitute either coconut flour or almond flour for the regular flour that was mentioned… I need a recipe not using regular flour.

    • Hi Bunny, I don’t work with almond or coconut flour exclusively, so it’s hard to say. You could try a blend of the two (it’s always better not to just use one flour to replace wheat flour or in this case, a blend of 5 GF flours + xanthan gum). I know coconut flour can suck up extra moisture, so be aware that you might have to add more milk to get the dough to hold together.

  10. THANK YOU, THANK YOU ,THANK YOU. My Granddaughter was diagnosed with a mild case of Asberger’s and my Daughter controls some of her symptoms with her diet. For 4 years now we have been cooking and baking Gluten,Dairy,Corn Syrup Free to name a few. YOU ARE A GOD SEND. My Granddaughter and I now baking every weekend thanks to you. At 7 Sugar Cookies are a big deal. You have made one Grandmother and Granddaughter very happy, you cannot tell that the cookies are Gluten free…no grittiness, no after taste. JUST WONDERFUL
    Thank you for your dedication.
    Sue

    • Oh Sue, you just made my day! :) Thank you so much for taking the time to write to me and share your experiences with my flour and recipes. You and your granddaughter are why I do what I do. All the best to you and your girls!!!

  11. I made these with my toddler for Christmas and they were a huge success. success. I froze half the dough in our deep freeze since then. Will it still be good for Easter cookies?

    • Sarah, if well sealed in your deep freeze, the dough should be fine for Easter cookies. So glad you loved them at Christmas, too!

  12. Help! I followed the directions, but the mixture curdled when I added the almond milk (which was fresh). What did I do wrong?

    • OK, so I went ahead and added the flour and other dry ingredients and it all turned out smooth. I just didn’t expect the curdling!

    • Hi Jennifer – I’m not sure what you mean about the curdling. When and what curdled? There shouldn’t be anything in this recipe that would cause that. Did you bake out the dough anyway?

  13. i made these with the kids. i put in the freezer for 2+ hrs but they were still very sticky, so I added a bit more flour. when baked they are very tasty but oh so crumbly and break easily. any suggestions? thanks.

    • Adding more flour is a good idea, but will make them more crumbly when cooked. I’d suggest taking small amounts of dough out of the refrigerator to work with, leaving the rest in the fridge until you need it. The longer it sits out and warmer it gets, the stickier it gets. Also try baking less time in the oven. Since there are no eggs, there’s no worry of under-cooking them (food safety-wise). The longer they cook, the more crumbly they get. Take them out just before you think they’re done. Glad you loved the taste!!

  14. I posted this question on your other recipe, but thought I would post it here too since this recipe is newer.I live in Canada and I have never seen your flour blend here. Is it possible to make this with Bob’s Red Mill All purpose flour blend ? Thanks.

    • Hi Nathalie – I wouldn’t try it with Bob’s Red Mill Flour – that blend is substantially different from my blend, as it has bean flours in it and no xanthan gum. I don’t think you’ll like the results of that flour with a recipe written for my blend which is lighter, has no aftertaste, and already includes xanthan gum. The only other suggestion I have for you is to make your own similar blend. I have recipes for such blends in my newest cookbook, Free for All Cooking, if you want to check those out. You should be able to find the ingredients near you to make a blend like this for better results!

  15. Jules, I made Pizzelles using your flour. I was so happy to once again taste these yummy cookies! I used Almond flavoring instead of Anise. Some I left flat & some I quickly rolled in powered sugar. I want to make some Rosettes now. My irons have layed around long enough! I’m hoping they will also come out just as good. I will be making the Cut-Out Cookies, also. Thank You so much for your hard work.

    • Katie, that’s wonderful! I have been wanting to get an iron for so long now, I need to just DO it! So glad to hear that you’re back in the cookie-making fun! :)

  16. My son (diagnosed with Celiac over a year ago) is coming up on his third birthday. Along with a gf cake, these will be a great treat. Plus we can have the kids decorate as they wish.

    It is always interesting when we have a party to see if anybody can determine that the cake or cookies they are eating are gluten free. Usually nobody knows unless we tell them (thanks to your great flour).

    • Ah, Neil, that is so great to hear! Fantastic to have fun gluten-free options for our kids, isn’t it? Sounds like it’ll be a great party!

  17. Thanks so much for this recipe! I have multiple food allergies, but my aunt and cousin have even more (wheat, corn, oats, nuts, soy, egg, dairy, cane sugar), and I always try to bake them something they can eat for holidays. I bake traditional Italian cookies every Christmas, and this year I used your roll-out cookie dough recipe (with a few adaptations for our allergies) to make cuccidate, which is kind of like an Italian fig newton. I need to make a few more tweaks so that the dough will be sturdier when it is rolled and formed, but it was much easier to work with than I expected, and tasted good! My aunt said she was in hog heaven and didn’t feel deprived. Thanks for the recipe!

  18. These cookies are yummy!
    My 4 year old is allergic to wheat, dairy, eggs, nuts, peanuts, etc so he was thrilled to have homemade cookies.
    Your recipes and flour have TRULY changed our lives – he is able to have so many “normal” things now!

  19. Just wanted to thank you for this wonderful recipe. It was easy and turned out great. My kids need GF, DF and egg free so last year I didn’t even try roll out cookies. But this year we made wonderful cookies and memories that took me right back to my childhood. Sent some in to my son’s GFDF teacher too and she was thrilled! Thank you! Thank you! Thank you! It’s not just about food, but holidays and making things together.

    Slightly less sweet than I remember sugar cookies, but we just sprinkled some colored sugar on top, no icing. Probably just my personal preference.

    • Karen, that makes me so happy to hear! I’m thrilled that you and your kids can experience this tradition again together!!!! Happy holidays!!!! :)

  20. Hi Jules, Just wondering if you recommend the scoop and measure or dip and measure method for measuring out your flour? I am new to GF baking and want to try a couple family Christmas cookie recipes substituting your flour. Thanks so much for all your help and great recipes!

      • Hi, I am going to make these tonight (that’s my goal). I can’t find EB shortening. Can I use Crisco. I have celiac but no food allergies. Is there a better substitute for Earth Balance? I just want to eat a decorated cookie with everyone else this year ;)

  21. Hi, I’ve been searching for a GF sugar cookie recipe to do with my toddler…yay, so glad you have this! My question is: I only have Bobs Redmill All Purpose Flour Mix…do you think it would work? I sure hope so, we plan to make them in the morning! Thanks so much!

    • Jaye – I don’t work with that flour mix to give you a firm answer, but it will definitely be different. Whether it will work or not, I’m not sure, but you will need to add xanthan gum because that blend does not have any binders in it. Use approximately 1 tsp. xanthan gum for each cup of flour in cookies (my flour already has the binders in it, so if you use mine, don’t add any!). That blend also has bean flours in it, so it will leave an aftertaste that may or may not bother you. I think frostings cover up nearly anything, so give the recipe a shot and make my Easy Cookie Icing to put on top! :) Have fun with your kiddo – playing with dough is fun, even if the baked out result isn’t perfect!

  22. Dear Jules,
    I have bought all of your books, but temporarily cannot find my copy of “Free For All Cooking”. I tried to find it in the Baltimore and Howard Counties’ Libraries to no avail. Please see that the libraries stock your books as I must not be the only person who temporarily misplaces one of your books!
    Many thanks,
    Tina Pritchard

    • Kris – thanks for the tip! I’m not sure how they choose what books to buy for libraries, but I’ll have to look into it. Even my local library doesn’t have it! They have a special exhibit about “local authors” but don’t have me in there. :( I guess I need to speak to them about that! LOL! I hope you finally located your copy of Free for All Cooking!!!!

  23. We had a wonderful gluten-free Thanksgiving made with many of your recipes and lots of your flour. I’d like to make the dinner rolls and dumplings earlier to avoid the last minute mess. Any ideas?

    • Myra – so glad you had a wonderful and tasty GF Thanksgiving! You can make the dinner rolls earlier in the day next time and just let them keep rising covered and in a warm, damp place. At least those would be out of the way and you could just pop them in the oven right before you need them! :)

    • Samantha – there are several manufacturers with sprinkles not containing gluten, but you need to call to be sure that there is no contamination. The easiest choice if you can find them though, is Let’s Do! brand. They have great sprinkles and they are gluten-free!

  24. I like to roll the cookies out with powered sugar instead of flour. It adds sweetness, instead of the flour taste. Also almond flavoring, for those who can have it, is a wonderful addition.

  25. Better to have one demonstration video together with your Daughter. It would be nice to see and looking forward!

    Thanks for your recipes and tips :)

  26. As a diabetic with gluten & egg allergies, I’ve been surprised at the lack of the use of Stevia in baked goods. It can be cooked(unlike all other no-calorie sugar subs), I need this in my baked goods but don’t see it offered.HELP?

    • I’m a diabetic as well – what do you mean the other sugar subs can’t be cooked? I cook with Splenda, Acesulfame K, Equal all the time and it turns out fine. Perhaps you don’t know how to use them best?

      But in regards to your other question there’s a chart on stevia.com that I refer to all the time to substitute stevia instead of sugar: http://www.stevia.com/Stevia_Sugar_Substitute.aspx

      It’s advice is pretty good – the ratios are a good starting point for any recipe, because people tend to have individual opinions as to if you can taste the stevia or not.

  27. My top 8 allergen free kindergartener came home from school yesterday with a “state box” that contained two cookie cutters. It was part of the day’s curriculum and he desperately wanted to make cut-out cookies. Being top 8 free, with eosinophilic esophagitis, we’ve NEVER been able to make cut-out cookies. I had some of your flour on hand, but hadn’t tried it yet. I found this recipe and replaced the shortening with 1/3 cup of canola oil and replaced the egg with ½ of a mashed banana and ¼ t of baking powder. I used rice milk. I froze the dough for just over an hour. Well, I’m ecstatic to report that the cookies rolled beautifully, baked perfectly and tasted good enough that I would even eat them!!!! This is going to be our new staple recipe and flour. Thank you, thank you, thank you!! (I’m pretty sure I’m more excited than he is!)

    • Natalie – that is such an awesome success story and demonstrates the payoff when you never give up!!! There’s nothing like cut-out cookies to put a smile on everyone’s face! Thanks for sharing!!

    • Christy, definitely use baking powder, not baking soda in this recipe! I’m not surprised you could taste the soda, because there’s really nothing in this recipe to counteract the baking soda. I think you’ll find that with the baking powder, you won’t notice the taste.

  28. We can’t use the shortening or coconut oil. If Canola Oil choice was the only available option how much should i use instead of the shortening?

  29. would you be able to tell us how to make these cut out cookies in a chocolate version? how much cocoa to add….any additional moisture to add then? I would love these in a chocolate version! Thanks.

  30. Hi Jules, thanks for the recipe! We made these and had such fun decorating. I was out of canola oil, and so used the Earth Balance sticks and some coconut oil instead. The dough was still easy to work with, and they turned out perfectly – with the added bonus of a yummy, yet subtle hint of coconut flavor.

  31. These cut out cookies look fantastic! We have mutliple food allergies: eggs, tree nuts(except almonds), peanuts, dairy, soy, corn, wheat. I noticed your flour blend does contain corn. Do you have a gluten-free blend you could recommend that we use?

    • In my newest book, Free for All Cooking, I share recipes for homemade flour blends that allow you to choose the allergens you need to avoid and substitute for other ingredients instead. I haven’t worked with all the pre-made mixes on the market to recommend a corn-free sub, but I know my homemade mixes work great. Be sure to buy xanthan gum that is also corn-free, when you blend!

  32. Thank you for working hard to make these egg-free!!!! I am excited to try them. Also, thank you for including the recipe for the egg replacement. There are SO many choices out there and not every one works in every recipe! (And not everyone has the cooking ability to know which one to choose!! :o)

  33. I am wondering, you mention that these cookies are soy free. The recipe calls for shortening, which contains soy. How do you make them soy free? Would they turn out the same with lard or butter?

    • Good question, Kendra. Not all shortenings contain soy, though. If you’re looking for a soy-free alternative, look for products like Spectrum Palm Oil Shortening. Coconut oil (it’s solid like shortening at room temperature) is also another good option. Butter will be too wet for this recipe, I’d think. I don’t bake with lard, but that would likely work as well.

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