These gluten-free vanilla sugar cookies are my favorite sugar cookies. Their rich vanilla flavor makes them so delicious. Perfect cookies for Christmas!
1 ½ cup buttery spread, softened at room temperature (Smart Balance or Earth Balance)
1 ½ cup sugar
2 eggs, room temperature
2 tablespoons vanilla
4 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups confectioner’s sugar
3 tablespoons buttery spread, room temperature (Smart Balance or Earth Balance)
1 tablespoon vanilla extract
1–2 tablespoons almond or cashew milk
Using a stand mixer cream together the buttery spread and sugar. Mix for 2 minutes.
Add in the eggs and vanilla and continue mixing until thoroughly combined. Scraping down the sides as needed.
Whisk together the gluten-free flour, salt, and baking soda. Gradually mix into the wet ingredients.
Divide the dough into two and place on two large pieces of plastic wrap. Pat into a large flat circle and cover with the plastic wrap. Chill in the refrigerator for 2-3 hours or overnight.
When completely chilled preheat oven to 350°. Line baking pans with parchment paper or use silicone baking mats.
Place cookie dough between two sheets of parchment paper and roll out to 1/4 inch thickeness. Cut out with cookie cutters and place on baking sheets.
Bake for 10 minutes. Cool on the baking pan for 5 minutes and then remove to wire rack. Cool completely before adding any icing.
Mix together the confectioner’s sugar, softened buttery spread, vanilla, and almond or cashew milk until smooth. If you want to add food coloring separate icing into small bowls and mix in a few drops of food coloring until you get the color the way you want it. (See my notes in the post about gluten-free food coloring and dyes)
Spread the icing on the cookies and then leave the cookies out in single layers for several hours to let the icing set.
Note: If you’re having trouble moving the dough to the baking pan because it’s too soft or spreading then slide the entire rolled out dough and the parchment paper onto a flat baking sheet that will fit in your refrigerator and chill for 10 to 15 minutes and then you should be able to move them much easier. You can also do this step if you’re wanting the baked cookies to have a more defined edge.
Tips for Freezing & Decorating:
You can leave the wrapped dough in the refrigerator for 2-3 days. So if you are having a cooking day with friends or family you can have the dough already made and chilled ahead of time.
Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.
The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.
Keywords: gluten-free sugar cookies, gluten-free Christmas cookies, dairy-free cookies, gluten-free Christmas cut out cookies