Here are some other gluten free Christmas cookies you could try:
- Gluten Free | Vegan Thumbprint Cookies – the ultimate Christmas cookie (in my world at least!)…these are ultra buttery and delicious!
- Gluten Free | Vegan Samoas – a simplified version of a famous Girls Scout cookie…but no weird pseudo ingredients in this one!
- Dark Chocolate Truffle Cookies – sinfully rich and decadent, one of these will likely satisfy!
- Chocolate peppermint cookies are paleo and vegan and so fun for little ones to make!
- Gluten Free Linzer Cookies – delicate buttery cookies with a beautiful jam ‘see through’ window!
- Honey Gingerbread Cookies – are loaded with Christmas spice and beautiful to look at!!
Gluten Free Sugar Cookies Recipe:
Gluten Free Vegan Sugar Cookies
- 1 cup butter slightly softened (like Soy Free Earth Balance "butter" sticks, or grass-fed butter, may use half palm shortening
- 3/4 cup organic sugar I use part stevia to replace some of the sugar
- 1/4 cup applesauce or 1 egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoons lemon extract you can also use almond, maple or any other flavor, or omit completely
- 1 tablespoon butter or vegan butter
- 1 cup organic powdered sugar see my corn free powdered sugar post for options
- 1/2 teaspoon vanilla
- 1 tablespoon non-dairy milk 1 teaspoon at a time, it thins quickly
In a larger bowl, cream the butter and sugar until creamy and mixed. Scrape down sides if necessary.
Add the applesauce (or egg), vanilla and lemon extracts and beat until everything is combined.
With the mixer running, add in your dry ingredients. Start with the sea salt, baking powder, and guar gum first, then follow with the flours. Blend well to form a stiff dough.
Preheat oven to 350 degrees.
Divide the dough into two equal balls. Wrap one and put it in the fridge while you work with the first half. Dust your surface with any flour, and dust your 1st ball of dough.
Roll out to desired thickness, I do about 1/4 inch. If the dough seems overly soft, throw the whole cookie sheet into the freezer to firm up while you preheat the oven.
Cut out your cookies, and gather the remaining pieces to add to the next roll out.
I always like to test one out in the oven first to make sure it stands and add more flour if necessary!
Bake in 350-degree oven for about 8 minutes until lightly golden around the edges (end time will depend on the thickness and size of your masterpieces!).
Let rest for 5 minutes before transferring to a cooling rack. When cool, frost if desired.
Repeat the process with the second ball of dough!
TO MAKE THE FROSTING:
Melt the butter in a dish. Add the powdered sugar and mix with the vanilla and 1-2 teaspoons of milk to start. A thick and stiff frosting will become dry and firm when dry and is easier to decorate with and store, and a little bit of milk goes a LONG way!