Vegan Gluten Free Sugar Cookies for Cut Outs

Ingredients

• 113 g (½ cup)vegan butter, at room temperature
• 100 g (½ cup)granulated sugar
• 55 g (¼ cup), packedlight brown sugar
• 5 ml (1 teaspoon)pure vanilla extract
• 2.5 ml (½ teaspoon)almond extract
• 2.3 g (½ teaspoon)baking soda
• 15 ml (1 tablespoon)hot water
• 210 g (1¾ cups)gluten-free flour mix
• 8 g (1 tablespoon)cornstarch or arrowroot powder
• 4 g (1 teaspoon)baking powder
• 1.5 g (¼ teaspoon)fine sea salt
• 30 ml (2 tablespoons), dividedalmond milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Line baking sheets

   Cover the baking sheets with parchment paper or reusable silicone baking mats.

3. 3

   Beat the sugars

   In a large bowl, use a stand mixer or handheld electric mixer to beat the vegan butter, granulated sugar and light brown sugar until well combined.

4. 4

   Dissolve the soda

   Stir the baking soda into 15 ml (1 tablespoon) of hot water in a small bowl or cup until dissolved.

5. 5

   Add the extracts

   Mix the dissolved baking soda and water, vanilla extract and almond extract into the butter and sugar mixture until combined.

6. 6

   Whisk dry ingredients

   In a large bowl, whisk together the gluten-free flour mix, baking powder, cornstarch or arrowroot powder, and fine sea salt.

7. 7

   Combine the mixtures

   Add the flour mixture to the wet ingredients gradually, mixing just until combined.

8. 8

   Add almond milk

   Mix in the almond milk 15 ml (1 tablespoon) at a time until the dough comes together and feels smooth.

9. 9

   Prepare the dough

   Place one ball of dough on a lightly floured surface, adding more flour as needed to prevent sticking.

10. 10

    Flour the surface

    Lightly dust the top of the dough with flour.

11. 11

    Roll the dough

    Roll the dough to about 6 mm (¼ inch) thick between two sheets of parchment paper.

12. 12

    Cut the shapes

    Use your favourite festive cookie cutters to cut out the cookies.

13. 13

    Arrange the cookies

    Carefully place the cookies on the lined baking sheets, spacing them about 2.5 cm (1 inch) apart.

14. 14

    Bake the cookies

    Bake for 10–15 minutes, adjusting the time according to the thickness of the cookies.

15. 15

    Cool on the sheets

    Leave the cookies on the baking sheets for 20 minutes, then transfer them to wire racks to cool completely.

16. 16

    Decorate when cool

    Wait until the cookies are completely cool before adding your chosen icing designs.

What are cut-out sugar cookies?

Cut-out sugar cookies are rolled cookies shaped with cutters, often for holidays or other celebrations. This American-style version uses vegan butter and a gluten-free flour mix while keeping the dough suitable for rolling and shaping.

No chilling: The method moves from mixing straight to rolling, so you can get the cookies into the oven without a refrigeration break.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 1g protein, 22g carbs, 6g fat.

The flour and sugars provide most of the carbohydrates, while vegan butter contributes most of the fat. The recipe contains little protein; pair a serving with a protein-containing snack or drink, such as unsweetened soy milk, if you want a more balanced snack.

Choosing the ingredients

Flour mix: Use a gluten-free blend intended for baking, since different blends can absorb liquid differently. The cornstarch or arrowroot powder is included alongside the flour to help give the cookies a tender texture.

Flavourings: Vanilla brings a familiar sugar-cookie flavour, while a small amount of almond extract adds a distinct sweet aroma. Use the listed amounts so the almond flavour does not overpower the dough.

Mixing a smooth dough

Butter and sugar: Beat the vegan butter with both sugars until they are well blended before adding the liquids. Dissolving the baking soda in hot water first helps it disperse through the dough.

Almond milk: Add it a tablespoon at a time after mixing in the flour. Stop once the dough comes together and feels smooth rather than adding more automatically.

Rolling and cutting

Parchment: Roll the dough between two sheets of parchment to reduce sticking and make it easier to lift the shapes. A light dusting of flour on the work surface and dough can help if needed.

Thickness: Aim for an even 6 mm (¼ inch) layer so the cookies bake at a similar rate. Gather and reroll scraps as needed, keeping the dough from sticking as you work.

Judging when they are baked

Timing: The recipe gives a 10–15 minute baking window because thickness affects how quickly the cookies bake. Start checking at the shorter end of that range.

Cooling: The cookies rest on the baking sheets for 20 minutes before moving to racks. Let them cool completely before decorating so the icing can be applied to a firm, cool surface.

Decorating and serving

Icing: Once cool, decorate with your preferred icing designs. Allow any icing to set before stacking or packing the cookies.

Pairing: Serve them with tea, coffee or a glass of almond milk. Their simple, sweet flavour also works well alongside a spread of other decorated biscuits.

Recipe notes & tips

• Check that your gluten-free flour mix is suitable for baking before measuring it.
• Measure the almond milk separately and add it gradually until the dough comes together.
• Keep the dough between parchment sheets when rolling to make handling easier.
• Use cutters with simple shapes if you want the cookies to be easier to transfer.
• Leave the cookies on the baking sheets for the full 20 minutes before moving them.
• Wait until the cookies are fully cool before icing.

Variations

• Citrus: Add finely grated lemon zest to the dough for a bright note.
• Vanilla-forward: Omit the almond extract and use the same amount of vanilla extract.
• Spiced: Add a little ground cinnamon to the dry ingredients for a warm flavour.
• Coloured icing: Use different icing colours to decorate the cooled cookies for a festive finish.
• Simple finish: Sprinkle the cookies with a little extra granulated sugar before baking.

Common mistakes to avoid

• Adding all the almond milk at once: Add it a tablespoon at a time so the dough does not become overly wet.
• Overworking the dough: Mix the flour in only until combined to avoid making the cookies tough.
• Rolling unevenly: Aim for a consistent 6 mm thickness so the cookies bake evenly.
• Skipping the surface flour: Lightly flour the surface and dough as needed to help prevent sticking.
• Moving cookies too soon: Leave them on the baking sheets for 20 minutes before transferring to racks.
• Icing warm cookies: Cool them completely first so the icing can hold its design.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. If decorated, let the icing set before stacking; avoid reheating decorated cookies.

Frequently asked questions