Gluten-Free & Vegan Cut-Out Sugar Cookies that taste exactly like the sweet, buttery, tender delights from your favorite childhood recipe! With a simple sugar-free and natural colored icing, these top-8 allergy-free treats are perfect for any holiday, party, or celebration! Easy to make and fun to decorate!
Nostalgia at it’s finest! It had been SO long, so very long since a classic decorated cut-out sugar cookie graced my kitchen (and mouth). I just couldn’t go another holiday season without some sugar cookies, and word on the street was, you couldn’t either! Again, that’s kind of a lie though, since I can’t recall many times I ever made and decorated sugar cookies for Christmas or any holiday. Those sad childhood confessions that I only feel left out about now when I require all the dietary modifications!
So, while I was in the midst of college finals over the past few weeks, I decided to really do some stress(reliving)-baking and FINALLY develop a cut-out sugar cookie recipe for Strength and Sunshine! There are too many callouts for gluten-free, vegan, dairy-free, egg-free, soy-free, nut-free sugar cookies going on right now that I felt bad I couldn’t be of help to anyone (not even myself!)
I made these “evergreen”, so I didn’t use any holiday shaped cutters or decorations, because cut-out sugar cookies aren’t ONLY for the holidays, y’all! BUT, it is prime cookie baking, decorating, and consuming time. I already have a request put in by the family to make another batch to enjoy during or Christmas Eve/Christmas festivities. I’ll probably break out the snowman and stocking cookie cutters for that batch!
The thing about cut-out sugar cookies is that the dough needs to be durable enough to actually roll and cut out, but still be slightly soft, tender, sweet, and o so buttery. There are the super fluffy, cakey, lofthouse-style sugar cookies with buttercream frosting, but that’s not the classic cut-out with royal icing that we use during the holidays! All delicious and boy, do I wish I’d had more sugar cookies in my life!
I actually never cared for sugar cookies as a kid. If they were decked out and decorated, maybe, but a plain sugar cookie? Blech, give me the chocolate chips please! Like most of these classic recipes, tastebuds and cravings change and the sugar cookie need was REAL! Of course, some non-traditional sugar cookies have graced this blog before, but not the same! The real deal, simple and easy, fun for kids and families (and college kids), but with the trickery of being gluten-free and free-from needed to happen!
I’m assuming by this point in your journey as a Strength and Sunshine reader, you know that when I say sugar, I mean “sugar”. Don’t worry, these got the BIG seal of approval by the fam, like I said! Plus, there is “some” sugar in the sprinkles I used! Just keeping it real, and as always you can use your preferred granulated sugar and powdered sugar for this cookie recipe! I actually made these cookies a 2-day process. I baked the cookies on afternoon, allowed them to be completely cooled overnight, before decorating with the naturally colored icing and sprinkles the next day. This was I knew now overzealous mishaps would occur with “still warm” cookies (and I still had time to shoot before the sun went away!)
Gluten-Free + Vegan Cut-Out Sugar Cookies with Sugar-Free Icing
- Sugar Cookie Dough:
- 1 Cup Gluten-Free 1-to-1 Baking Flour
- 1 Cup Millet Flour
- ¾ Cup Erythritol
- 1½ Tsp Ener-G Egg Replacer
- 1 Tsp Baking Powder
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Stick MELT Vegan Butter (softened, cubed)
- ¼ Cup Unsweetened Non-Dairy Milk
- Sugar-Free Icing (per color):
- ½ Cup Powdered Erythritol
- 2 Tsp Unsweetened Non-Dairy Milk
- ½ Tsp Natural Food Coloring
- Allergy-Free Sprinkles (to top)
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the cookie ingredients, mix and knead to combine.
- Form the dough into a large ball and place in the fridge for 30 minutes to chill.
- Once chilled, roll the cookie dough out between 2 Silpats or parchment paper, to about ¼-inch thickness.
- Use cookie cutters to cut out the shapes of your cookies (amount will vary depending on your cookie cutters). Re-roll the dough as needed to finish cutting as many cookies as possible.
- Place the cut-out cookies (transferred with a spatula), evenly spaced out, on a baking sheet lined with a Silpat or parchment paper and bake in the oven for about 14 minutes until slightly golden brown around the edges.
- Allow the cookies to cool a bit before transferring them to completely cool on a wire rack.
- To make the icing, in small bowls combine the ratio of powdered sugar, milk, and food coloring for as many different colors as you'd like, and mix well.
- Then take a spoon to ice the cookies and decorate with sprinkles or any other decorations you'd like!
They make the kitchen smell like a gluten-full bakery too (but don’t worry, they’re safe!) I was impressed by how spot-on they tasted; a MUST share and a MUST bake recipe for you guys to try out! Decorating the cookies is super fun (I wish I had a cookie-decorating buddy with me when I made them!), so gather the kids and go crazy with edible decorations (and remember to tag me on Instagram @RebeccaGF666; I want to see!)
So tell me:
+ Were cut-out sugar cookies and decorating them a holiday tradition for you (or still is)? I wish (but at least it can be now)!
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