Gluten-Free, Dairy-Free Sugar Cookies taste just like traditional sugar cookies! We love to make these on special occasions—no one has to know they’re gluten-free and dairy-free. If you like them, please leave a star rating in the comments to help other readers in our community.
Dry ingredient mix:
- 3 cups gluten-free all-purpose flour (I use Namaste brand)
- 3/4 teaspoon baking powder (look for aluminum-free)
- 1/4 teaspoon fine sea salt (I use Real Salt)
Wet ingredient mix:
- 1 cup room temperature vegan butter (I use Earth Balance brand)
- 1 cup white granulated sugar
- 1 room temperature egg
- 1 tablespoon almond milk, soy milk, or other nut milk, or substitute water
- 1/2 teaspoon pure vanilla extract
- In a medium mixing bowl, gently combine the dry ingredients, being careful not to compact the flour. When measuring the flour, spoon it into the measuring cup and level it with the back of a knife instead of scooping it with the measuring cup, as scooping it will compact the flour and create too dense of a cookie.
- Cream together the wet ingredients with the granulated sugar in a separate (large) bowl.
- Add the dry ingredients to the wet ingredients in thirds, mixing each third in well before adding more. I use a hand mixer for this, but you can do it by hand with a rubber spatula or wooden spoon if needed. A large dough ball will form once all of the ingredients are combined. Kneed it with your hands if necessary to form it into a ball.
- Cut the dough ball in half and wrap each half in parchment paper (not wax paper, which is different). Working in halves just makes it easier to roll out. Chill in the refrigerator for 30 minutes, and up to 24 hours.
- When you’re ready to bake the cookies, preheat the oven to 375° F and remove the two dough balls from the refrigerator, and let it sit at room temperature for 10 minutes, which will soften it a little and help it roll out.
- There are two methods you can choose from to roll out the dough. I prefer to place the dough between to pieces of parchment paper (again do not use wax paper as it will melt in the oven). I use parchment paper 1) so I don’t have to use extra flour to roll out the dough, 2) so I don’t have to grease the baking sheets, and 3) for easy cleanup! You can bake the cookies right on the bottom piece of parchment paper and just put the cookie trays away once they’ve cooled. If you prefer the more traditional method, use your gluten-free flour to flour your work surface and rolling pin, then roll out your dough per normal. Either method you choose, roll out your dough to about 1/8 of an inch in thickness. Thicker dough will yield a softer cookie, and thinner dough will yield a crunchier cookie.
- Use a cookie cutter to cut your dough into any shape you like. Or, use the top of a pint glass to make round cookies. When cutting the dough, get your cookie cutter shapes as close together as possible. If you’re using parchment paper, just remove the scraps, and leave the cutouts where they are, and transfer the parchment paper to a baking sheet.
- Bake for 9-11 minutes until the edges are just slightly golden. Try not to let the bottom brown a lot if you want a soft cookie. Remove the baking sheet from the oven, and immediately lift the parchment paper & cookies onto the counter as leaving it on the baking sheet will continue to cook them.
- Let cool completely before frosting. Grab the recipe for my easy Vegan Vanilla Buttercream Frosting from the blog post – it’s only four ingredients and perfect for these cookies.
- You can store these cookies at room temperature for up to three days, in the refrigerator for up to 10 days, or freeze them for up to three months.