Gluten-Free Cut-Out Sugar Cookies (vegan)
Classic vegan + gluten-free sugar cookie cut-outs that taste just like the traditional version! Crisp on the outside and soft on the inside.
Servings 36 cookies
Calories 72kcal
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.
Notes
See the blog post for ingredient notes and brands, step-by-step photos, expert tips, and more!
Storage: 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.
Sticky Dough: When rolling, if the dough is too sticky, add a little more gluten-free flour and mix in.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.2mg