This Classic Holiday treat just got *allergy Free! Yummy Gluten Free and Vegan Sugar Cookies
Sugar cookies are a holiday staple. Whether it’s Independence Day, Christmas, Valentines Day, or any other holiday you can be sure that sugar cookies will make their appearance. These gluten free and vegan sugar cookies will brighten any holiday or just a regular day with their soft inside and sweet frosting. This recipe is *free from all 8 top allergens so it’s perfect for the whole family.
*Always check your ingredients to make sure there is no cross contamination in the facility or potential allergenic added fillers. This recipe does contain coconut which is usually listed separately from tree nuts depending on your location.
One of the worst parts about holidays is all the treats in stores that can’t be eaten (for those of us with allergies) but look delicious. This recipe for gluten free and vegan sugar cookies is so easy to make. There are a few specialty ingredients but if you’re already gluten free and vegan you probably already have them.
Vegan butter- I always use the “Country Crock olive oil butter” but I’m sure any standard butter alternative will do just fine.
White sugar- Plain white granulated sugar is perfect. I haven’t tried substituting with any other sugars or sugar alternatives so if you try one and it works let me know in the comments.
Vegan Cream Cheese- Most Vegan Cream cheeses have coconut in them. Which according to the FDA is a tree nut despite many experts saying it’s really a fruit. Most people with a tree nut allergy do not have a reaction to coconut and most companies label coconut out separate from tree nuts. In Canada coconut is not considered a tree nut.
Egg Replacement- I use “Bobs Red Mill Egg replacer.” I haven’t tried any other standard egg replacement strategies like applesauce or flax and water with this recipe, so again if you try it let me know in the comments how it works.
Vanilla- I use vanilla extract but I would imagine fresh vanilla bean would also be excellent.
Baking powder- I use the “Glabber Girl” brand of baking powder because I know it’s gluten free. You have to be careful with baking ingredients as cross contamination is a huge risk.
Salt- Basic run of the mill salt works perfect. Pink or regular it doesn’t matter.
Gluten free flour- I use “Bobs Red Mill 1to1 Gluten free flour.” I know it’s safe for allergen sufferers. Your favorite 1to1 gluten free flour will work just great. Just make sure it has xanthan gum in it.
It’s important to note that these cookies should not turn golden brown in the oven. If they turn golden brown, they are likely way too overbaked. If you’re not nut free 1/2 tsp almond extract would also be lovely in these and add more of that classic sugar cookie flavor. If you’re not vegan you can use regular cream cheese and butter in the same amounts. Also try my vegan chocolate cream cheese frosting for these it’s so good! Vegan chocolate frosting, easy, creamy, fluffy. – auntieemseasyeats.com Keep scrolling below for the standard vegan buttercream I usually use for these cookies.
Gluten free vegan cut out sugar cookies
Ingredients
- 1/2 cup room temperature vegan butter I use country crock olive oil
- 1/2 cup room temperature vegan cream cheese I like Violife brand
- 3/4 cup White sugar
- 1 egg replacement I use Bobs Redmill
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups gluten free 1to1 flour plus extra for rolling
Instructions
- In a large bowl cream together the vegan butter, vegan cream cheese, and sugar until fluffy.
- Follow instructions on the package for mixing together one egg replacement.
- Add the egg replacement, vanilla, baking powder, and salt to the butter and sugar mixture and cream together again.
- Finally add the gluten free flour and mix well.
- The dough will still be sticky and may look too loose to be a cutout cookie but trust the process. Refrigerate for 3 hrs. or overnight.
- Preheat oven to 325F.
- Pull the dough from the fridge, divide into two balls and roll out 1/4" thick on a lightly (gluten free) floured surface. If you prefer your cookies crispier roll them a little thinner.
- Use a cookie cutter or glass to cut out your desired shapes. Place them on a parchment lined or non-stick baking pan 1" apart.
- Depending on the size and thickness of your cookies bake for 7-10 minutes. The cookies will not get golden brown on the edges and if they do, they're way too overbaked.
- Let cool on the baking sheet 2 minutes before transferring to a cooling rack.
- Cool completely before adding frosting of your choice. Store in an airtight container up to 3 days.
Vegan Cookie Buttercream
Ingredients
- 1/4 cup Vegan butter
- 1/2 tsp vanilla
- dash salt
- 1 1/2 tbsp plant milk of choice
- 1 2/3 cup powder sugar
Instructions
- Cream together the butter, vanilla, salt, and plant milk. Slowly add in powdered sugar until you reach the desired consistency. whip until fluffy. Spread on cookies. A slight crust will form once spread. Refrigerate leftovers for up to 1 week.
