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 (and an easy Gluten Free and Vegan Cut Out Cookie Mix!) 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!
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! It actually makes baking gluten free cookies FUN again!
It may go without saying, but I’m going to say it anyway: you can’t hide a bad gluten free flour in a sugar cookie.
Sugar cookies are light and delicate tasting, and they’re supposed to be sweet and buttery in your mouth. Make ’em with a bean flour or brown-rice flour, and they’ll be gritty and nasty and anything but buttery and light.
So don’t. This is YOUR FOOD we’re talking about! You and your family deserve to eat the best!
That’s one reason why I often sample these gluten free cut out sugar cookies at gluten free shows and expos. It’s a great way for people to taste just how different my award-winning gfJules Flour and my gfJules Cut Out Cookie Mix really are!
Clean, light, not gritty and so good you’ll definitely want another!
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 … Groundhog Day ….
Are you getting inspired yet?
Enjoy this recipe with your family on any occasion!
Perhaps even build a tree with it?
For an even simpler recipe, just use my gfJules Sugar Cut-Out Cookie Mix!
Grab some 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 my cookbook, 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.
And while we’re talking holiday cookie recipes, you’ll definitely also want to check out: Gluten Free Italian Taralli Cookies; Gluten Free Candy Cane Cookies; and Gluten Free Spritz Cookies!
And don’t forget to check out our annual Gluten Free Cookie Swap for more recipes and prizes!
Gluten Free Cut-Out Sugar Cookie Recipe
Gluten Free Cut-Out Sugar Cookie Recipe
A delicious cut out sugar cookie is something no one should have to go without. Which is why this gluten free cut out sugar cookie is such a treasure! Many people say these taste even better than the wheat flour version!
Ingredients
- 1/2 cup vegetable or palm oil shortening or butter
- 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 (304 grams) 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 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, or if using butter, refrigerate for an hour or two.)
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; make sure to err on the side of cooking less if you want them to remain soft and chewy.
Once completely cooled, frost with 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.
Icing options: Easy Cookie Icing or Royal Icing (whip 1 2/3 sifted confectioner's sugar together with 1/2 tsp. cream of tartar and 1 egg white or vegan meringue powder)
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I hope you pin it and save it for all kinds of special cookie-baking occasions!
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!
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!!!!
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!
Karen, definitely the scoop and measure method. Great question! Good luck with baking those cookies & have a fantastic holiday!!!
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
Kim – I totally understand! Yes, just use Crisco if a recipe calls for shortening. Enjoy!
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!
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!!!!
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!
Can you recommend a gluten free sprinkle to use?
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!
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.
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
I just came by to say I loved the photo of your daughter on Facebook with the cookie! So cute!
Ah Melissa, you are the sweetest! I should put that photo up here on the post, too! So cute!
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.
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!!
Great cookies but next time I’ll leave out just a tad of the baking soda because we could taste it.
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.
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?
Why don’t you give my other, allergy-friendly, sugar cookie recipe a try instead?
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.
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.
I use butter, just use a little less milk (1/5 cup) and a little more flour, more like 2 1/2. Just FYI – They are delicious.
Thanks for sharing your tweaks – great info!
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!
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)
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.