Gluten Free Vegan Cut-Out Sugar Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Buttery, vanilla-scented dough gets rolled out and cut into festive shapes, then baked just until the edges turn golden while the centers stay soft. A quick flax-and-water gel keeps the cookies tender without any eggs, and a smooth, sweet icing sets into a firm, glossy finish that's perfect for coloring however you like. These are the kind of cut-outs that hold their shape beautifully, so every star, tree, or heart bakes up crisp-edged and ready to decorate. Chilling the dough before rolling makes it easy to work with and keeps the shapes sharp through baking. It's a fun, hands-on project for a cookie swap or holiday tray, and it's a solid pick for a gluten free cookie rotation.

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Ingredients

24 servings

For the flax egg

For the cookies

1 cup vegan butter, softened
1 cup organic cane sugar
2 tsp vanilla extract
3 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp salt
2 tbsp plant-based milk

For the icing

2 cups powdered sugar, sifted
3–4 tbsp plant-based milk
½ tsp vanilla extract
vegan food coloring, as desired (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.

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