Merry Christmas Eve!
These gluten free, vegan sugar cookies are the perfect sweet treat to make during the holiday season. I believe sweets should definitely be eaten in moderation, but I think it’s important to have a little fun around the holidays! They are easy to make and great for Christmas, Easter, Valentine’s Day and other special occasions.
This was my first attempt at making GF/V sugar cookies, and I’m so happy with how they turned out.
This recipe does not require eggs or dairy. You can use any plant based milk and even swap out the paleo flour for another all-purpose flour.
I have not tried to replace granulated sugar in this specific recipe, but I hope to try soon! You can substitute 1 cup of sugar for 3/4 cups maple syrup or 2/3 cup agave. Please share your experience below if you’ve had a successful sugar swap experience!
Also, feel free to share photos and hashtag #LLGRECIPES on Twitter, FB or Instagram.
Note: This recipe would not be considered WFPB since it does have added fats and sugars. But, if you’re simply looking for a GF/V holiday treat to bring to a family or work event, this is great! I’ll be experimenting with this recipe and hopefully find some healthier swaps that taste just as good!
- 3/4 cup Vegan Butter [I used Earth Balance]
- 3/4 cup Granulated Sugar
- 2 tbsp vanilla almond milk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups GF Flour [I used Bob’s Red Mill Paleo Baking Flour]
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups powdered sugar
- 1 drop vanilla extract
- 1 drop almond extract
- 2 tbsp almond milk
- In a large bowl, mix vegan butter, almond milk, corn starch, vanilla and almond extract using a handheld or stand mixer.
- Add 1 cup flour to the mixture. Add baking powder and salt.
- Mix on low speed until combined. Add the rest of the flour (1 1/4 cups).
- After mixing, use a spatula to scoop the dough out of the bowl. Divide the dough in half and roll flat on a sheet of parchment paper. Sprinkle a little four if the dough is sticking to hands or rolling pin.
- Stack the dough on parchment paper and place in refrigerator to chill for one hour. This is a good time to prepare the icing.
- Once the dough has been chilled, set it on the counter while the oven is preheating to 350 degrees.
- Cut dough into desired shapes using cookie cutters and place them on the prepared baking sheets. [Be sure to use parchment paper or spray the baking sheet so cookies do not stick!]
- Bake 15-20 minutes until lightly colored on top and around the edges.
- Let them cool for 5 minutes before transferring and icing.
- Whisk all icing ingredients, it should be smooth, glossy and thick. If it’s too thick, add a little more almond milk, if it’s too runny, add more powdered sugar.
- You can dip the cookies in icing, or use brushes and other decorating tools.
- It helps to outline the cookies using a decorating tip, then fill in the center so the icing doesn’t spill over the cookie edges.
- Add sprinkles if desired. Allow icing to harden for a couple hours.