These gluten free sugar cookies are made with vegan butter to make them dairy free as well. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and Earth Balance unsalted buttery sticks. The flavors taste just like I remember from making Christmas cookies with my Mom growing up. A word of caution, these cookies were very delicate and crumbled easily until I got some vegan buttercream frosting on them. Handle them with care and let them rest for at least five minutes when they get out of the oven. After frosting them with vegan buttercream, they were durable enough and nice and tender when eating. I also recommend the OXO fish spatula to remove delicate cookies from a pan.
My favorite shapes ended up being the Christmas tree. It was the easiest to cut out and decorate and green is one of my favorite colors. I made stockings and stars too, but the trees were the cutest. Overall, I’m really happy to finally have a healthy-ish sugar cookie recipe that tastes authentic.
- 3 cups of gluten free flour (Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 1.5 tsp baking powder
- 1 cup vegan butter (earth balance unsalted buttery sticks)
- 1 cup of granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp sea salt
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla. Mix well.
- Mix dry ingredients and add a little at a time to vegan butter mixture.
- Mix until flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours.
- Roll dough to desired thickness or ¼ inch and cut into desired shapes.
- Bake on baking sheet lined with parchment paper at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.