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Easy Vegan Gluten-Free Sugar Cookies Recipe

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★★★★★

4.1 from 77 reviews

These Easy Vegan Gluten-Free Sugar Cookies are a deliciously soft and perfectly sweet treat that’s free from animal products and gluten. Made with a blend of gluten-free flours, vegan butter, and dairy-free milk, these cookies are simple to prepare and ideal for anyone seeking a tasty allergy-friendly dessert. The dough requires chilling for a few hours to prevent spreading, and the cookies can be decorated with optional vegan icing, buttercream, and sprinkles for festive flair.

Ingredients

Scale

Dry Ingredients

  • 1.625 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Blend (blue bag)
  • 1 tablespoon cornstarch or arrowroot starch
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted vegan butter (1 stick, slightly softened)
  • 0.5 cup granulated sugar (or organic cane sugar)
  • 4 teaspoons unsweetened dairy-free milk
  • 1.5 teaspoons vanilla extract

Optional Decoration Ingredients – Icing

  • 1 cup powdered sugar
  • 1 tablespoon unsweetened dairy-free milk
  • 0.125 teaspoon vanilla extract
  • Gel food coloring (optional)
  • Sprinkles (optional)

Optional Decoration Ingredients – Vegan Buttercream

  • 0.25 cup unsalted vegan butter (1/2 stick, slightly softened)
  • 0.125 teaspoon salt
  • 1 cup powdered sugar
  • 2 teaspoons unsweetened dairy-free milk
  • 0.25 teaspoon vanilla extract
  • Gel food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. Prep Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, cornstarch or arrowroot starch, baking powder, and salt until fully combined. Set this dry mixture aside to use later.
  2. Cream Wet Ingredients: In a separate medium bowl, beat the slightly softened vegan butter and granulated sugar with an electric mixer on medium speed until the mixture is light and creamy, about 3 minutes. Remember to scrape down the sides of the bowl as necessary for even mixing.
  3. Add Flavor: Beat in the unsweetened dairy-free milk and vanilla extract until the mixture is just combined, ensuring an even flavor throughout the dough.
  4. Form Dough: Gradually add the prepared dry flour mixture to the wet ingredients. Mix at low speed or stir with a wooden spoon until a soft, slightly sticky dough forms. Gather the dough into a ball with your hands.
  5. Chill Dough (Crucial Step!): Flatten the dough ball into a disk shape, then wrap it tightly in plastic wrap. Refrigerate the dough for at least 3 hours or up to 3 days. This step is important to prevent the cookies from spreading too much when baked.
  6. Preheat & Prep: Remove the dough from the refrigerator and allow it to sit at room temperature for 10-15 minutes to soften slightly, making it easier to roll. Meanwhile, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Roll Out Dough: Lightly dust a piece of parchment paper with gluten-free flour, place the dough on it, and cover with another piece of parchment paper. Use a rolling pin to roll the dough evenly to about ¼-inch thickness.
  8. Cut & Bake: Use cookie cutters of your choice to cut out cookie shapes. Carefully transfer them to the prepared baking sheets, spacing about 1 inch apart. Gather and re-roll scraps as needed, chilling the dough for 15 minutes if it becomes too sticky. Optionally, sprinkle sanding sugar over cookies before baking.
  9. Bake to Your Liking: Bake cookies for 11-12 minutes for a softer texture or 13 minutes for a crisper cookie. Smaller cookies might need slightly less time, so check as they bake.
  10. Cool: Remove cookies from the oven and let them cool on the baking sheets for 1-2 minutes. Then transfer them carefully to a wire rack to cool completely. Make sure cookies are fully cooled before decorating.
  11. Make Optional Icing: In a small bowl, whisk powdered sugar, dairy-free milk, and vanilla extract until smooth. Adjust consistency by adding more milk a quarter teaspoon at a time if needed. Add gel food coloring if desired. Decorate cooled cookies with a piping bag or butter knife and add sprinkles as desired.
  12. Make Optional Vegan Buttercream: Beat softened vegan butter and salt using an electric mixer for 2 minutes until creamy. Gradually add powdered sugar on low speed, scraping the sides as needed. Add vanilla and dairy-free milk in teaspoons until fluffy consistency is achieved. Beat at medium speed for 2-3 minutes. Add gel food coloring if preferred. Spread or pipe buttercream onto cooled cookies and top with sprinkles.

Notes

  • Chilling the dough for at least 3 hours is essential to prevent the cookies from spreading too much while baking.
  • If the dough becomes too warm or sticky while rolling, chill it for 15 minutes before continuing.
  • Use parchment paper on baking sheets to avoid sticking and ensure even baking.
  • For softer cookies, reduce baking time slightly; for crisper cookies, bake the full recommended time.
  • Decorate cookies only after they have cooled completely to prevent icing from melting.
  • The recipe can be customized with optional vegan icing or buttercream for added flavor and decoration.
  • Use your favorite gluten-free flour blend to ensure best results.

Keywords: vegan sugar cookies, gluten free sugar cookies, vegan cookies, allergy-friendly cookies, dairy-free cookies, easy vegan desserts, gluten free dessert recipes

Find it online: https://foodiecara.com/easy-vegan-gluten-free-sugar-cookies-recipe/