Cut-out sugar cookies are one of life’s great pleasures, and no one should have to go without. That’s why I’m so happy to share this vegan gluten free cut-out sugar cookie recipe (and an even easier Gluten Free and Vegan Cut Out Cookie Mix!), so everyone can celebrate with cookies at the holidays … or anytime!
What Makes these Gluten Free Sugar Cookies So Much Better Than Others?
Reviewers of this recipe and of my mix have said that these cookies are even BETTER than wheat flour sugar cookies. Perhaps it’s because my gfJules Flour is so fine and light?
Sugar cookies are delicate tasting, and they’re supposed to be sweet and buttery in your mouth. Make them with a bean flour or brown-rice flour blend, and they’ll be gritty and nasty and anything but buttery and light.
It may go without saying, but I’m going to say it anyway: you can’t hide a mediocre gluten free flour in a sugar cookie. So don’t bother trying. 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 expos. It’s a great way for people to taste just how much better my award-winning gfJules Flour and my gfJules Cut Out Cookie Mix really are!
I can’t wait for you to taste how soft, clean and totally grit-free these cookies are — exactly what we all want in a cookie, right? That’s why everyone will be fighting for the last cookies on the cookie tray, regardless of whether they eat gluten-free or not!
How to Make Gluten Free Cut-Out Sugar Cookies
As good as these cookies taste, it’s great to know that making the dough and the cookies themselves is also easy. Unlike other cookie doughs that can be dry and crumbly, this dough is a dream to work with. Like the cookies themselves, the dough is soft. You can roll it out again and again, so it’s fun to make these cookies with kids who may not be efficient at using cutters!
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!
Depending on whether you choose to use shortening or butter, you may or may not need to even refrigerate the dough after mixing. See the recipe notes. If you find the dough is particularly sticky though, just cover it well to prevent drying and refrigerate to reduce any stickiness.
How Do I Make Gluten Free Sugar Cookies Without Eggs or Refined Sugar?
I include many different egg replacement recipes in my cookbook, Free for All Cooking, but I also find 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.
How Do I Decorate Gluten Free Sugar Cookies?
Once your cookies are cooled, the real fun begins — decorating! Check out some of the fun designs I’ve made for various holidays. From spiderwebs for Halloween …
to snowflakes during winter holidays …
to building a cookie tree for Christmas!
There are so many fun things to be made. You don’t even need a big holiday as an excuse. Groundhog day, anyone?
Or how about Saint Patrick’s Day shamrocks?
And Valentine’s Day is always one of our favorite cookie holidays!
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!
Are you getting inspired yet?
Enjoy this recipe with your family on any occasion!
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!
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!
Gluten Free Cut-Out Sugar Cookie Recipe
Gluten Free Cut-Out Sugar Cookie Recipe
Equipment
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
- 2¼ (304) cups (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.
Video
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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This gluten free cut out cookie cookie recipe (or my gfJules Gluten Free Cut Out Cookie Mix) is so fun any time of year.
Pin it to save for all kinds of special cookie-baking occasions!
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
These cookies look delicious!
Thanks! We sure love them – I look for any excuse to make sugar cookies! 🙂
~jules
Where can we find the flour?
Katjy, my flour and mixes are available at select stores around the country, but most people find it super convenient just to order on-line. We deliver my flour & mixes right to your door! You can also try a sample of my flour for only $5, if you like.
~jules
I’m using an all purpose gluten free flour – do I need to add xantham gum to this recipe?
Thank you
Janet
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
How do I store the cookies that have been iced overnight so I don’t ruin the icing?
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
Is it ok to refrigerate over night ?
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
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
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!!!
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.
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!!!
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!
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?
When I added the almond milk to all of the wet ingredients it made them curdle. However, after I added the dry ingredients it returned to a smooth consistency.
Wow, Jennifer – that’s really interesting! I’m glad the dough worked out in the end!
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!!
Thanks Jules ! I’m glad I checked with you before making them.
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!
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!
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!
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!
Elizabeth – that’s fantastic! Thanks so much for letting me know about your success! I love to hear when people no longer feel deprived!!!! Please share your tweaked recipe when you make if final – would love to try it!
Jules, I loved my cream cheese sugar cookies, and miss them. Is there a way to add it in here so I get the flavor?
Stevie – why don’t you send your cream cheese cookie recipe to us at Support@JulesGlutenFree.com and we’ll see if there’s a good way to convert it for you!