Gluten Free Sugar Cookies - Dairy & Egg Free Options

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Classic buttery gluten free sugar cookies for all your cut out cookie dreams! With dairy free and egg free options, this kid favorite is safe for many allergies!

pinterest ready cherry red snowflake plate with glazed sugar cookies with red and green sprinkles

I have never been too excited about sugar cookies. But then I had kids. And what kid doesn’t love first and foremost “frosting cookies” in all sorts of fun shapes?! So I created these gluten free and vegan sugar cookies so all my kids could enjoy them too!

There have been a couple times my little kinder has come home crying from school because she couldn’t have the ‘frosting cookies’ with all the other kids.

So this was a recipe I had to master….quick.

And today for the Easter/Earth Day celebration in class, she got her “frosting cookie” just like everyone else.

Most people would be shocked to find out these cookies don’t have any gluten or dairy. They are quite tasty, even by my standards.

I prefer my cookies more on the moist and soft side, not crunchy like many sugar cookies: so increase the bake time if you are the ladder.

Oh and please notice how NOT perfect my cookies are…there’s my impatience thing again…I am not particular about how things look, only taste! Good things kids are quite forgiving!

vertical image of 4 stacked sugar cookies glazed with vanilla frosting and red and green sprinkles on a Christmas themed cloth

Here are some other gluten free holiday cookies you could try:

Gluten Free Sugar Cookies Recipe:

Gluten Free Vegan Sugar Cookies

Course Dessert

Cuisine American

Keyword christmas cookies

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24

Calories 139 kcal

Author Tessa

Ingredients

Wet:

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

Dry:

3/4 cup tapioca starch or any starch, plus additional for rolling if necessary
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup rice flour or sweet rice, or cassava
1 teaspoon guar gum or xantham gum
1/4 teaspoon sea salt
1/4 teaspoon baking powder

Frosting:

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

Instructions

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!

Nutrition Facts

Gluten Free Vegan Sugar Cookies

Amount Per Serving

Calories 139 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 21mg7%

Sodium 96mg4%

Potassium 28mg1%

Carbohydrates 16g5%

Sugar 5g6%

Vitamin A 250IU5%

Calcium 4mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

April @ The 21st Century Housewife says

December 11, 2012 at 8:14 AM

Great recipe! Nobody should have to miss out on frosted cookies at Christmas, and you have made sure they won’t have to. Thank you for sharing this delicious treat with the Hearth and Soul hop.

Cindy (Vegetarian Mamma) says

December 9, 2012 at 6:36 PM

YUM! I haven’t ventured out into the world of sprinkles yet. I have looked a bit at the store and WF just started carrying a naturally colored sprinkle at a horrible price (way too much). Is there a certain brand of sprinkles that you’d rec for food allergies? We usually don’t eat artificial colors, however I can bend the rule for special cookies!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
I hope to see you again this week!

Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

Cindy from vegetarianmamma.com

- Tessa Domestic Diva says
  
  December 9, 2012 at 8:24 PM
  
  Hi Cindy, I usually use India Tree…but read labels…they are all over the board!!
  
Lea H @ Nourishing Treasures says

December 9, 2012 at 8:42 AM

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

Julie Moore says

December 5, 2012 at 5:08 PM

Thank you for sharing these to our 12 Days of Christmas {Goodies} link-up! 🙂 I love frosted sugar cookies! They just scream Christmas to me. 🙂 I’m thrilled that an allergy-friendly version is in our link-up.

Anne Kimball says

December 3, 2012 at 10:18 AM

Hi Tessa, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from Natural Living Mondays.

I wouldn’t have thought it possible to make something like a sugar cookie into practically a health food, but you seem to have done it! Kudos to you.

Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…