These classic vegan + gluten-free sugar cookie cut-outs taste just like the traditional version! They are crisp on the outside and soft on the inside. The combination of vanilla with a hint of almond extract gives these cookies an incredible flavor. Well-loved by kids and adults, this gluten-free Christmas cookie was the first to disappear from our cookie tray!
These vegan gluten-free cut out sugar cookies aren't just for Christmas and the winter holidays! They also make an amazing Valentine's Day heart-shaped cookie and Easter cut-out cookies.
Decorate them with my Vegan Royal Icing. For similar vegan and gluten-free cookie recipes, check out my Gluten-Free Thumbprint Cookies and Gluten-Free Gingerbread Cookies.
For more delicious gluten-free cookie recipes, check out my Maple Brown Sugar Cookies, Gluten-Free Peanut Butter Cookies, No Bake Chocolate Coconut Cookies, Paleo Molasses Cookies, Gluten-Free Monster Cookies, Gluten-Free Chocolate Chip Cookies, and Coconut Sugar Chocolate Chip Cookies.
New to gluten-free? Check out my How to go Gluten Free and Printable Gluten Free Grocery List guides!
Jump to:
How to make it (with photos)
Ingredient Notes + Substitutions
Only 9 ingredients are needed to make these amazing vegan gluten-free sugar cookie cut-outs.
All Purpose Gluten-Free Flour
You will need an all purpose gluten-free flour with xanthan gum or guar gum. I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It is my favorite gluten-free flour blend for cookies, quick breads, and muffins.
Many similar all purpose gluten-free flour blends will work too. I also tried Pamela's Gluten-Free Flour.
Starch
Potato starch or cornstarch acts as an egg replacer and contributes to the perfect cookie texture. This is characterized by a soft inside and crisp outside. Many modern professional cookie bakers add a little cornstarch to their cookies even if they do include egg as an ingredient because it makes the best texture!
Vegan Butter
I like Earth Balance Vegan Buttery sticks for vegan baking. It has a nice flavor and the texture is very similar to butter. You can also use dairy butter or a similar dairy-free and vegan alternative.
Coconut oil also works in this recipe, but the cookie texture is crispier and the cut-outs did not rise as well. I prefer vegan butter for both the flavor and texture.
More Ingredient Notes
- Baking Powder - Choose a gluten-free baking powder brand like Rumford or Clabber Girl. Always check the ingredients for additives that may contain gluten.
- Sugar - Choose an organic sugar brand for vegan friendliness.
- Milk of choice - I used unsweetened almond milk. Water, another plant-based milk, or dairy milk can be used as a substitution.
- Almond Extract - Almond extract adds a nice smooth flavor when combined with vanilla. Use vanilla extract as a substitution if you wish.
You also need salt and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn out how to make gluten-free sugar cookie cutouts in six easy steps.
- Dry Ingredients: To a medium mixing bowl, add the gluten-free flour, starch, baking powder, and salt. Whisk together and set aside.
- Wet Ingredients: To a large mixing bowl, add the butter, sugar, milk, vanilla extract, and almond extract. Use an electric hand mixer to beat until well-mixed and fluffy.
- Dough: Add the flour mixture to the wet ingredients and mix with the electric mixer until smooth and well combined. Scrape down the bowl and push the dough into a loose ball in the center of the bowl. Cover snugly with plastic wrap and place in the refrigerator for at least 2 hours, and up to 2 days.
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or a silicone liner. Generously dust a your work surface, hands, and a rolling pin with gluten-free flour. Place the dough ball in the center of the surface. Press the dough together to form a firm ball and then press the ball into a thick disk. Pick up the disk and add an additional dusting of GF flour underneath. Then sprinkle GF flour on top and roll with a rolling pin until the dough is ¼ inch thick.
- Cut outs: Make cutouts using a cookie cutter and transfer to the lined baking sheet. Leave cookies about 1 inch apart. Gather up the scraps, combine, and re-roll, dusting your surfaces lightly as needed.
- Bake: Bake on the middle oven rack for 11-12 minutes or until the edges of the cookies are just slightly golden. Allow to cool on the pan for 10 minutes before gently transferring to a cooling rack. Allow to cool completely before icing.
Expert Tips
Make excellent gluten-free sugar cookie cut-outs with these expert tips.
Generously dust your surface, hands, and rolling pin with gluten-free flour.
A generous dusting of flour on the surface of your table or counter helps prevent the cut-out shapes from sticking when transferring to the pan. This becomes especially important when the scraps are gathered and re-rolled, since the warm table and your hands will soften the dough, making it a little stickier.
Plan to decorate them.
The cut-outs alone are pretty cute, but unless they are small, these cookies beg for a nice icing design! Use my Vegan Royal Icing to make simple or intricate designs. It's just the right amount of sweetness and has a great texture.
Watch the baking time carefully after 9-10 minutes.
Baking times can vary a lot based on your elevation, oven accuracy, and how much extra flour is added while making cut-outs. The edges should be just turning golden for the perfect texture.
Remember that gluten-free flour does not always brown as much as traditional flour, so look more closely for those goldening edges.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free sugar cookie cut-outs recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Once cooled completely, store leftover gluten-free sugar cookie cut-outs in an airtight container at room temperature for up to 3 days. Or store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months and thaw at room temperature or in the refrigerator.
Royal icing is the classic choice for sugar cookie cut-outs. I recommend my Vegan Royal Icing.
While this recipe can be used as a slice and bake recipe (which is very similar to sugar cookie cut-outs), it is not the best choice for rolling into balls and baking like you would a chocolate chip cookie.
Yes - you do need to chill this dough. It is too soft and sticky if rolled unchilled.
You can use coconut sugar. I recommend measuring by weight rather than volume, since coconut sugar is often cut to a different size than regular granulated sugar. I also found that the dough was a lot stickier with coconut sugar and I needed to very generously dust everything with gluten-free flour while rolling and cutting shapes.
Related gluten-free cookie recipes to consider...
Looking for more gluten-free cookie recipes like these vegan gluten-free sugar cookie cut outs? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Gluten-Free Cut-Out Sugar Cookies (vegan)
Ingredients
- 1 ¾ cups all purpose gluten-free flour (240 grams)
- 1 tablespoon potato starch or corn starch
- ¾ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¾ cup vegan butter or dairy butter, softened at room temperature
- ¾ cup organic sugar
- 3 tablespoons milk of choice (I used unsweetened almond milk)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Dry Ingredients: To a medium mixing bowl, add the gluten-free flour, starch, baking powder, and salt. Whisk together and set aside.
- Wet Ingredients: To a large mixing bowl, add the butter, sugar, milk, vanilla extract, and almond extract. Use an electric hand mixer to beat until well-mixed and fluffy.
- Dough: Add the flour mixture to the wet ingredients and mix with the electric mixer until smooth and well combined. Scrape down the bowl and push the dough into a loose ball in the center of the bowl. Cover snugly with plastic wrap and place in the refrigerator for at least 2 hours, and up to 2 days.
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or a silicone liner.Generously dust a your work surface, hands, and a rolling pin with gluten-free flour. Place the dough ball in the center of the surface. Press the dough together to form a firm ball and then press the ball into a thick disk. Pick up the disk and add an additional dusting of GF flour underneath. Then sprinkle GF flour on top and roll with a rolling pin until the dough is ¼ inch thick.
- Cut outs: Make cutouts using a cookie cutter and transfer to the lined baking sheet. Leave cookies about 1 inch apart. Gather up the scraps, combine, and re-roll, dusting your surfaces lightly as needed.
- Bake: Bake on the middle oven rack for 11-12 minutes or until the edges of the cookies are just slightly golden. Allow to cool on the pan for 10 minutes before gently transferring to a cooling rack. Allow to cool completely before icing.
Bethany says
These gluten free sugar cookies are so perfect that my youngest even double checked my flour to make sure that it was truly gluten free. It’s a winner!