These gluten free vegan sugar cookies are light and delicious and easy to make for the holidays! Creamy frosting and sprinkles are the perfect finishing touch.
When the holiday season rolls around, we start to think about baking. Sugar cookies are one of the classic recipes that many families enjoy baking and eating together.
There are some challenges when you have food allergies to contend with, but thankfully, baking sugar cookies isn’t one of them! These gluten free vegan sugar cookies taste exactly like regular cookies and are very easy to make.
Using a few good substitutes results in absolutely delicious vegan sugar cookies that hold their shape very well and have a delicious buttery flavor.
The gluten free and dairy free dough needs to be chilled for at least two hours. If you are really in a rush, you can just put the dough in the freezer for one hour.
Place the chilled dough on your rolling surface. If you haven’t rolled gluten free dough before, it can be a bit sticky, so you want to make sure you have enough flour on the rolling pin and on the rolling surface.
Roll the dough out until it’s about 1/4 inch thick. Then you’re ready to cut out your cookies!
My older son really likes to frost the cookies and put sprinkles on them, so I made a simple frosting and topped these with colored sugar and chocolate no-no’s (which are an allergy friendly version of m&m’s.
These gluten free vegan sugar cookies are:
- light and buttery
- perfect for holiday baking
- delicious with frosting or without
Be sure to make sure your sprinkles are safe for your dietary needs – always read labels. :)
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Gluten Free Vegan Sugar Cookies
Delicious, buttery gluten free vegan sugar cookies with a sweet icing - perfect for the holidays!
For the cookies:
To make the sugar cookies:
Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).
Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
Roll the dough to about 1/4 of an inch thickness. If the dough is too crumbly, add a little water. If the dough is sticking to the rolling pin, add more flour to the pin and the dough.
Cut out your cookies, and place them on the cookie sheet.
Bake at 350 degrees for about 9-11 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. Cool on wire racks.
To make the frosting:
Place the vegan buttery spread in a mixing bowl and mix on medium speed.
Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the non-dairy milk.
Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency.
Frost the cooled sugar cookies and top with sprinkles and candy if desired.
Please double check that the sprinkles or colored sugar you use are safe for whatever dietary needs or allergies you have.
Enjoy! I also really like these cookies plain. They are delicious with a cup of tea. You can use this recipe for any holiday. We love to make heart-shaped sugar cookies for Valentine’s Day.