Whenever I think of Christmas, one of the first things that comes to mind is sugar cookies! Are you surprised? I connect every holiday with food 😉 Every time I travel too, it’s really ALL. ABOUT. THE. FOOD.
As far as I’m concerned, it’s not Christmas without sugar cookie cut outs. Most sugar cookies are filled with butter and gluten, so I made it my personal mission to develop a delicious vegan and gluten-free recipe that would rival any Grandmother’s version. I’m so happy to report… SUCCESS!
The sugar cookies are beautiful and delicious. Warning: you might turn into a cookie monster once you start eating them. They are a gorgeous blank canvas for your kids (or c’mon YOU) to decorate. However, frosting and decorations are optional, because they are pretty fantastic as is I must say.
With all my heart, I hope that this recipe adds to the Christmas joy around your home! Make sure you break out the carols while you bake.
I wish you the very Merriest Season!
Sugar Cookies (Vegan & Gluten-Free)
Yields: 9 large ( 4 inch) cookies, more for smaller
½ cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
½ cup cane sugar
2 tsp. pure vanilla extract
1 tsp. baking powder
1/8 tsp. sea salt
1 ¼ cups gluten-free all-purpose baking flour (I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour), plus extra for rolling out the dough
In a large mixing bowl add vegan butter substitute, cane sugar, and vanilla extract. Beat until fluffy, about 2 minutes.
Add the baking powder and sea salt to the mixing bowl. Beat for about 20 seconds until mixed in.
Add the gluten-free flour, and mix until the dough starts to become thick and clump together like a mass in the mixing bowl.
Remove the dough, pat together and form into a disk shape. Cover in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Line a baking sheet with a silpat (optional), or you may wish to use parchment paper or very lightly grease the pan.
Flour a rolling pin and surface with gluten-free flour. Dip the bottom of the cookie cutter(s) into gluten-free flour as well.
Working quickly, roll out the sugar cookie dough and cut into your favorite shapes. Gently place on the baking sheet evenly spaced apart.
Form remaining dough scraps into a disk and roll out again, then cut into shapes. Repeat the process until you have used up all of the sugar cookie dough.
Baking time with vary depending on the size and thickness of the cut-out cookies.
For large cookies, approximately 4 inches across, bake for about 14 minutes. Smaller cookies will require less time, approximately 7 to 10 minutes. Keep an eye on the cookies. You want to stop baking when the cookies are just barely starting to resemble a golden hew around the edge. If you bake for too long the cookies will become less soft and crisper.
Allow the cookies to cool on the pan for a few minutes, and then carefully move to a cooling rack.
Cool cookies completely before decorating. They taste great as is too!
To Print, Email, or Text recipe click here.
With love & sweet sugar cookie dreams,