Sugar cookies are an absolute Christmas baking tradition. If you have someone in your life who is vegan, gluten free, or dairy free, I’ve got you covered with these gluten free sugar cookies. They check all the boxes. I also have a vegan royal icing recipe which is perfect for decorating these cookies. These Christmas cookies are the perfect festive addition to the holiday season. They don’t skimp on flavour, sweetness or texture! Happy Baking!
Why You’ll Love These Gluten Free Sugar Cookies
- These dairy free sugar cookies are simple to make. There is no need to refrigerate the batter before rolling it out. Mix up the batter, roll it out, use your favourite cookie cutters, and then pop these babies in the oven.
- Decorate these sugar cookies with delicious vegan royal icing to add a little more sweetness and some festive fun!
- Are you sick of making gluten free treats that taste gluten free? When something tastes “gluten free” I don’t want it. I honestly pride myself on creating recipes that don’t have a gummy or crumbly texture and these vegan sugar cookies are neither. So whether you are gluten free or vegan or neither you will enjoy these vegan Christmas cookies.
How To Make Vegan Royal Icing
To make vegan royal icing for these gluten free sugar cookies you only need 2 ingredients! I know! It’s crazy. All you need is the liquid from a can of chickpeas (AKA aquafaba or chickpea brine) and powdered sugar! And then obviously any food colouring that you want to use.
Start by adding the chickpea brine to a stand mixer (or you can use a hand-held mixer but you will need a mixer of some sort). Mix it for a few minutes until it becomes frothy, then add in 5 cups of powdered sugar and slowly with the whisk attachment mix it in. The texture of the icing needs to be more like a glue consistency. Add more powdered sugar for a thicker icing and a splash of water to thin it. But if you aren’t a professional cookie decorator (like me) then the original recipe should be perfect for you. You’ll be left with vegan royal icing that is great for decorating these gluten free sugar cookies.
For More Vegan Christmas Cookies, Try These
- Snickerdoodles
- Ginger Cookies
- Lemon Gingerbread Thumbprint Cookies
- Double Chocolate Peppermint Cookies
If you make one cookie recipe this season, let it be these gluten free sugar cookies. So simple to make, no fridge time is needed, and top them with delicious vegan royal icing. The texture of these dairy free sugar cookies is soft and pillowy. They are buttery and sweet and melt in your mouth which is just what you want a classic sugar cookie to taste like.
Gluten Free Sugar Cookies with Vegan Royal Icing
Ingredients
- 1 flax egg (1 tbsp flax meal mixed with 3 tbsp of water)
- 1/2 cup vegan butter (room temperature)
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 cup arrowroot powder
- 1 cup almond flour
- 1/2 cup brown rice flour (plus 1/4 cup more for rolling out the batter)
- 1/2 cup cassava flour
- 1 tsp baking powder
- pinch of sea salt
Vegan Royal Icing
- 1/2 cup chickpea brine (liquid found in a can of chickpeas)
- 5 cup powdered/icing sugar (Wholesome brand)
Instructions
- Preheat the oven to 350ºF and line a baking sheet.
- Prepare the flax egg by adding 1 tbsp of flax meal to 3 tbsp of water in a small bowl. Lightly mix and then set aside for 5 minutes until a yolky consistency has formed.
- Add the butter and sugar together in a bowl. Use hand mixers (or a KitchenAid mixer) to beat together. Then add the flax egg and vanilla.
- In a separate bowl, add all the dry ingredients. Whisk together.
- Add the dry ingredients to the wet ingredients and mix together.
- Place a piece of parchment paper on the counter and sprinkle it with brown rice flour. Add the batter to the parchment paper and form a disc-like shape with the batter. Sprinkle more flour on a rolling pin and begin to roll out the dough. Alternatively, you can place another piece of parchment paper on the top of the batter and roll the batter between the two pieces of parchment paper to avoid any sticking to the rolling pin.
- Roll the batter to 1/4" thickness and then use any cookie cutters you desire. Transfer the cookies with a metal spatula to the lined baking sheet.
- Continue the process of re-rolling the batter and using cookie cutters until there is no batter left. The number of cookies will depend on the size of your cookie cutters but the recipe will make at least 15 cookies.
- Bake the cookies for 12 minutes.
- Let cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely before decorating.
Vegan Royal icing
- Start by adding the chickpea brine to a stand mixer (or you can use a hand-held mixer but you will need a mixer of some sort). Mix it for a few minutes until it becomes frothy.
- Add in 5 cups of powdered/icing sugar and slowly with the whisk attachment mix together. The texture of the icing needs to be more like a glue consistency. Add more powdered sugar for a thicker icing and a splash of water for a thinner consistency. But if you aren't a professional cookie decorator then the original recipe should be perfect. You'll be left with vegan royal icing that is great for decorating these cookies.
Notes
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