Gluten Free Cut Out Sugar Cookies (Dairy Free, Allergen Free)
These gluten free cut out sugar cookies are also dairy and nut free, make a fun family activity for Christmas and Valentine’s Day, and make a cute party dessert.
Servings: 24
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.