Gluten-Free Sugar Cookies for Cut-Outs with Icing (Dairy-Free)

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Christmas cut-out cookies made with a gluten-free vanilla sugar cookie recipe. These gluten-free sugar cookies are my favorite sugar cookies with their rich vanilla flavor and soft tender crumb. We’ve been making this recipe since my girls were little and I’ve adjusted it to be gluten-free and dairy-free so we can enjoy them again. They’re the perfect Christmas cookies!

These are definitely the kind of cookie that you can say they were made with love. So fun to decorate together with family and friends. This is our go-to for Christmas Cut-Out cookies. Our family has so many happy memories making and decorating these cookies together.

Gluten-free Christmas cookies with dairy-free white icing and red sprinkles.

Ingredients for Gluten-Free Vanilla Sugar Cookies:

  • Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
  • Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to allow to soften at room temperature.
  • Vanilla: This recipe calls for 2 tablespoons of vanilla extract. It gives these cookies the best flavor.
  • Other ingredients needed:  sugar, two eggs, baking soda, and salt.

How to Make Gluten-Free Sugar Cookies:

Step 1: Using a stand mixer cream together the room-temperature buttery spread and sugar. Mix for 2 minutes to get it really incorporated together.
Add in the eggs and vanilla and continue mixing until thoroughly combined. Scrape down the sides as needed.

Step 2: Whisk together the gluten-free flour, salt, and baking soda. Gradually mix into the wet ingredients.

Step 3: Divide the dough into two and place on two large pieces of plastic wrap. Pat into a large flat circle and cover with the plastic wrap. Chill in the refrigerator for 2-3 hours or overnight.

Gluten-free cookie dough rolled out and cut with cookie cutters.Step 4: After the dough is chilled remove one at a time from the fridge and set it out on the counter so that it’ll start to soften up. Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.

Step 5: Layer the cookie dough between two large pieces of parchment paper. Roll out the cookie dough to about 1/4 inch thick. Use cookie cutters to cut out cookies.

Use a spatula dipped in flour to move cookie dough to the baking pan.Step 6: Use a spatula dipped in flour to slide under the dough to move the cookies to the baking pan.

Note: If you’re having trouble moving the dough to the baking pan because it’s too soft or spreading then slide the entire rolled out dough and the parchment paper onto a flat baking sheet that will fit in your refrigerator and chill for 10 to 15 minutes and then you should be able to move them much easier. You can also do this step if you’re wanting the baked cookies to have a more defined edge.

Gluten-free vanilla sugar cookie dough on a baking pan with a silicone mat. Step 7: Place cookies about 1/2 inch apart. Bake for 10 minutes. Cool on baking pan for 5 minutes and then remove to wire rack. Cool completely before adding any icing.

Gluten-free cookies and easy dairy-free icing.

Make the Icing:

Step 1: Mix together the confectioner’s sugar, softened buttery spread, vanilla, and almond or cashew milk until smooth. If you want to add food coloring separate icing into small bowls and mix in a few drops of food coloring until you get the color the way you want it.

Step 2: Spread the icing on the cookies and then leave the cookies out in single layers for several hours to let the icing set.

Note about Gluten-Free Dyes & Sprinkles:

I tried out a couple of gluten-free options for the food coloring and the sprinkles. Both of these I felt were pricey but glad to have those options.

  • The Watkins Co. makes both dyes and sprinkles that are gluten-free. I was only able to find the food dye locally (it was with the spices, not the cake decorating supplies) Personally, I think the food dye would work best for Easter cookies. Also, the price on Amazon is several dollars cheaper than what I was able to find locally. I haven’t tried Watkins sprinkles yet.
  • The decorating sprinkles that I used were from Ultimate Baker. I used the Red Shine sprinkles and they taste just like a good sprinkle should.

Tips for Freezing & Decorating:

Make-Ahead for Cooking Making Day: You can leave the wrapped dough in the refrigerator for 2-3 days. So if you’re having a cooking day with friends or family you can have the dough already made and chilled ahead of time.

Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.

Decorate & Freeze: The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.

A plate of gluten-free Christmas cookies

More Gluten-Free Cookies You’ll Love:

Gingerbread Cookies
Maple Brown Sugar Cookies
Peanut Butter Cookies
Peanut Butter Chocolate Chip Cookies
Chocolate Crinkle Cookies

Print

Gluten-free vanilla sugar cookies with icing and sprinkles.

Gluten-Free Sugar Cookies (Dairy-Free)


  • Author:
    MamaShire

  • Prep Time:
    3 hours

  • Cook Time:
    10 minutes

  • Total Time:
    3 hours 10 minutes

  • Yield:
    5 dozen

  • Category:
    Desserts

  • Method:
    Baking


Description

These gluten-free sugar cookies are so delicious with their rich vanilla flavor. Perfect cut-cut cookies for Christmas!


Ingredients

1 ½ cup buttery spread, softened at room temperature (Smart Balance or Earth Balance)
1 ½ cup sugar
2 eggs, room temperature
2 tablespoons vanilla
4 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)
1 teaspoon salt
1 teaspoon baking soda

Icing Ingredients:

1 ½ cups confectioner’s sugar
3 tablespoons buttery spread, room temperature (Smart Balance or Earth Balance)
1 tablespoon vanilla extract
1-2 tablespoons almond or cashew milk


Instructions

Using a stand mixer cream together the buttery spread and sugar. Mix for 2 minutes.
Add in the eggs and vanilla and continue mixing until thoroughly combined. Scraping down the sides as needed.

Whisk together the gluten-free flour, salt, and baking soda. Gradually mix into the wet ingredients.

Divide the dough into two and place on two large pieces of plastic wrap. Pat into a large flat circle and cover with the plastic wrap. Chill in the refrigerator for 2-3 hours or overnight.

When completely chilled preheat oven to 350°. Line baking pans with parchment paper or use silicone baking mats.

Place cookie dough between two sheets of parchment paper and roll out to 1/4 inch thickeness. Cut out with cookie cutters and place on baking sheets.

Bake for 10 minutes. Cool on the baking pan for 5 minutes and then remove to wire rack. Cool completely before adding any icing.

Icing Instructions:

Mix together the confectioner’s sugar, softened buttery spread, vanilla, and almond or cashew milk until smooth. If you want to add food coloring separate icing into small bowls and mix in a few drops of food coloring until you get the color the way you want it. (See my notes in the post about gluten-free food coloring and dyes)

Spread the icing on the cookies and then leave the cookies out in single layers for several hours to let the icing set.


Notes

Note: If you’re having trouble moving the dough to the baking pan because it’s too soft or spreading then slide the entire rolled out dough and the parchment paper onto a flat baking sheet that will fit in your refrigerator and chill for 10 to 15 minutes and then you should be able to move them much easier. You can also do this step if you’re wanting the baked cookies to have a more defined edge.

Tips for Freezing & Decorating:

You can leave the wrapped dough in the refrigerator for 2-3 days. So if you are having a cooking day with friends or family you can have the dough already made and chilled ahead of time.

Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.

The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.

Keywords: gluten-free sugar cookies, gluten-free Christmas cookies, dairy-free cookies, gluten-free Christmas cut out cookies

Gluten-free vanilla sugar cookies with dairy-free icing.

These cookies were adapted from a favorite recipe from years ago that I got from Taste of Home magazine. You can find that original recipe here. When I was newly married I had a subscription to Taste of Home and I loved learning how to cook and bake from that. It was such a blessing.

The post Gluten-Free Sugar Cookies for Cut-Outs with Icing (Dairy-Free) appeared first on MamaShire.