Vegan Gluten Free Sugar Cookies

Total time1 hr 44 min

Prep time20 min

Cook time24 min

These crisp, tender cutout cookies are built for holiday trays and everyday cravings alike. A gluten free flour blend gives the dough its structure, while xanthan gum keeps everything holding together so it rolls out clean and cuts into sharp shapes. The dough gets that classic pale, fluffy base through a good long beat, then chills into a firm disk that's easy to roll and stamp with your favorite cutters. A light sprinkle of sugar on top before baking adds a delicate crunch, and pulling them from the oven just as the edges set keeps the centers soft and buttery-tasting. Once fully cooled, they're ready for glaze, icing, or a simple dusting of sugar. This one's a reliable pick for a vegan baking rotation, cutout cookies included.

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Ingredients

24 servings

For the cookies

2 ¼ cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 ½ tsp vanilla extract
1 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For rolling

2 tbsp granulated sugar, for rolling

Instructions

1
Whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and 3/4 cup granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.

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