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If you knew anything about my other half, is that she loves a big batch of soft frosted sugar cookies. You know the kind you get from the grocery store that comes in a clear, plastic clamshell container and they feature them on an endcap for every single holiday. They come in every coordinating color with that holiday. Those are the ones. Now, normally I make her a wheat filled version of these cookies. But since my baking business had so many customer requests for gluten free items, I had to get creative. This is why I came up with my vegan gluten free soft sugar cookie recipe.
Luckily, this recipe doesn’t mind if you switch out the all purpose flour for a gluten free flour blend. I made these for her and she didn’t even know they were gluten free. Why should you trust her? I am positive she is an undiagnosed super taster and can detect anything she doesn’t like within seconds. If I throw lemon or orange zest in a recipe, she knows. Cardamom, she knows. A “weird” nut or seed (I use “weird” in quotes as these things sometimes seem normal to me), she knows.
I suggest using King Arthur Measure for Measure flour because it’s the one I trust the most. It is consistent, it isn’t gritty from the rice flour, and it bakes well. This is among one of my favorite gluten free vegan cookie recipes because like the grocery stores agree, it can easily be made for every gathering or holiday just by simply switching out the sprinkle & dye the frosting for the season.
Want a suggestion for my favorite round cookie cutters? My favorite cutters are biscuit cutters! There is a handy dandy handle, they are stainless steel so they are easy to wash and they cut very cleanly. I remember growing up my mom had a few old plastic cookie cutters for Christmas that cut so terribly that I would have to keep re-rolling the dough to get them to cut cleanly. I don’t have that problem with these and they also work really well for biscuits!
My Favorite Cookie & Biscuit Cutter
Vegan Gluten Free Soft Sugar Cookies
Ingredients
Make Vegan Egg
- 6 g egg replacer (I use Bob's Red mill, can also use aquafaba instead of egg replacer + water)
- 30 g water
Remaining Cookie Dough Ingredients
- 55 g plant butter, room temperature
- 110 g cane sugar
- 3 g vanilla extract
- 3 g pink salt (I use Kirkalnd brand)
- 3 g baking soda
- 3 g baking powder
- 36 g vegan egg (all of above recipe)
- 65 g coconut milk, full fat
- 240 g gluten free flour blend or (All purpose flour if not gluten free) (I use King Arthur Measure for Measure)
Vanilla Bean Frosting
- 225 g vegan butter
- 1050 g powdered sugar
- pinch salt (if you are like me, you would use a larger pinch!)
- 10 g vanilla bean paste (can also use pure vanilla extract, but I prefer the vanilla bean taste in my frostings!)
- 25 g plant milk (I use coconut milk)
Instructions
- In a small bowl, make vegan egg by combining egg replacer with water with a whisk until no clumps remain. Set aside.
- In a large bowl of a stand mixer with a paddle attachment or a large mixing bowl with the use of a hand mixer, beat your vegan butter with your cane sugar, vanilla extract, salt, baking soda and baking powder until completely creamed and no butter chunks remain.
- Add all of your vegan egg replacer and coconut milk. Combine until incorporated fully.
- Lastly, add the last of your dry ingredients, the flour, and combine on low speed until no dry flour remains and it is a cohesively mixed cookie dough.
- On a piece of plastic wrap or parchment paper, scrape your cookie dough onto it and form a flat disc of cookie dough. Wrap and chill this in the refrigerator for at least 30 minutes until it firms up enough to roll out.
- Preheat oven to 350 and line a sheet pan with a large piece of parchment paper or a silpat.
- Bring out your cookie dough, unwrap onto a gluten free floured surface and using a rolling pin, roll out until cookie dough is your desired thickness, I normally roll it out eyeballing about 1/4" thick (or use a ruler to check!). Using a cookie cutter or biscuit cutter, cut cookies out and carefully place onto prepared baking sheet. I use a cookie spatula or a offset spatula to move my cut-out cookies to the cookie sheet.
- Bake for 10-12 minutes or until cookies are very lightly golden brown on the bottom and on their edges. Let cool completely on a cooling rack.
- Prepare your frosting by combining plant butter with powdered sugar, salt and vanilla bean paste in a medium bowl with a hand mixer or in a stand mixer. Beat until frosting is completely smooth and no butter or sugar clumps remain. Using offset spatula or piping bag with tip, frost your cooled cookies with frosting. You can top with your favorite holiday sprinkle, mini chocolate chips or topping of choice!
- Using offset spatula or piping bag with tip, frost your cooled cookies with frosting. You can top with your favorite holiday sprinkle, mini chocolate chips or topping of choice!
- Store in an airtight container until they are gone, though I know they won't last long!
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