These gluten free cut out sugar cookies are also dairy free and free of most major allergens! Yet, they still taste like the standard cut out Christmas cookies that you’re used to! They make for a great last-minute party recipe; a cookie that’s fun to make with the family for a Valentine’s Day or Christmas activity.
Cut Out Sugar Cookies Tips
Cut out sugar cookies can be difficult to make; and gluten and dairy free desserts can be an extra burden. Luckily, these quick sugar cookie tips make gluten and dairy free cut out cookies a breeze:
- Use softened butter (if too melted, the dough will not roll properly, but too firm and it won’t mix)
- Don’t be in a rush – refrigerating the dough is a necessary step that can’t be skipped
- For every batch you roll out, add a slight splash of milk, knead in your hands lightly, then use a slight bit of extra flour on the outside to roll out (gluten-free flour can yield on the dry side; this moistens each batch slightly but keeps it from sticking)
- Never roll too thin; always aim for slightly greater than ¼” or they’ll just break
Gluten and Dairy Free Baking
Are you gluten and/or dairy free as well? If so, you’ll note an extreme difference between brands and baking methods. These gluten free and dairy free brands were the ones tested in this recipe. If you decide to use other substitutions, I’d go through the steps very slowly to make sure the cookies and the right consistency (bake one tray before rolling out additional cookies).
- Dairy free butter – I used Earth Balance [soy-free] which is vegan, gluten free, and dairy free
- Gluten-free flour – I used Pillsbury. My preference tends to be away from brands that include any sort of bean flour as these have an odd taste at times; especially for those not used to gluten-free.
Mixing Icing
For dairy free milk – I used Trader Joes’s coconut milk, but this ingredient shouldn’t have too large on an effect. Feel free to substitute with almond, oat, rice, or another dairy free milk.
Just make sure the frosting has a medium-thick consistency. You can get the right consistency by adding additional milk or powdered sugar as needed. Refrigeration is preferred (and minimal stacking) for the icing in these cookies to properly harden.
Gluten Free Cut Out Sugar Cookies (Dairy Free, Allergen Free)
Even if your gathering has to be a bit smaller this year, I hope you can still enjoy these dairy, gluten, and allergy free cookies with close family & friends! And have a fun-last minute Christmas activity to cheer up the family if needed. (Plus, don’t forget – if you end up loving them they’ll also make an amazing Valentine’s Day cookie).
Click here >> for more healthy party recipes (such as the holiday favorite Gluten Free Cranberry Bliss Bars). Or try these gluten free, dairy free homemade churro bites for more sugar-coated fun! Or these Gluten Free Fruit Pizza Cookies or Natural No-Bake Cookies for SUPER easy/fast gluten free and dairy free cookies.
Here’s to a calm, quiet Christmas, allergen free cookies, fun for the whole family, and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Gluten Free Cut Out Sugar Cookies (Dairy Free, Allergen Free)
Ingredients
- 1 cup
unsalted butter (I used Earth Balance [soy-free] which is vegan, gluten free, and dairy free) - ¼ cup packed
organic brown sugar - ¾ cup
organic white sugar - 1 egg (Sub flax egg for vegan or allergen free)
- 1 tablespoon
vanilla extract - 2½ cups + 2 tablespoons
gluten free baking flour divided - 1½ teaspoons baking powder
(icing)
- ½ cup
unsalted butter , softened (I used Earth Balance [soy-free] which is vegan, gluten free, and dairy free) - 2 cups
organic powdered sugar - Splash of
vanilla extract - Splash of coconut milk + extra until desired consistency is reached
Instructions
- Preheat oven to 375°F.
- Cream butter and both sugars in a large bowl. Beat in the egg and vanilla.
- In a smaller bowl, mix together 2½ cups of the gluten-free flour and baking power. Slowly pour dry ingredients into the wet and stir just until combined.
- Refrigerate, covered, for an hour.
- Divide dough into four parts. Sprinkle clean counter or parchment paper with some of the remaining flour. Add one piece of the dough. Roll to slightly more than ¼” thickness, cut using a cookie cutter, and add cookies to a pan covered in parchment paper. Repeat until all cookies are cut out.*For this step, I found I needed to knead just a bit of coconut milk into each dough piece and use just a little extra flour on the outside before it would roll out properly.
- Bake cookies for 10-11 minutes or until edges are just slightly browned. Allow to cool.
- Meanwhile, beat together icing ingredients. Add additional powdered sugar, if needed, to get consistency to a medium-thickness. Frost cookies after cooled and sprinkle with sprinkles right away. You can store in an airtight container, but refrigeration is preferred for the consistency of the frosting.
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