Making Cut Out Cookies every year is one of my favorite Christmas traditions! These gluten free and vegan cut out cookies taste amazing and remind me so much of the Christmas cookies I used to have before food allergies!
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I absolutely LOVE making cut out cookies with my family. It’s quickly become one of my favorite Christmas Traditions!
I remember making Christmas cookies when I was growing up.
The thought of getting to help roll out the dough, cut out the cute little shapes, and then get to decorate the cookies was magical as a kid!
I knew that was a family tradition I wanted to share with my kids. My food allergies were going to make that a little bit tricky, but I was certain it could be done!
Making cut out cookies gluten free and vegan was surprisingly not very difficult at all. With most cookies, you can get away with using a good gluten free all purpose flour.
I typically use “Better Batter” for most of my cookie recipes. The next main component was butter.
They used powdered sugar as the sweetener in their cut out cookies. I cant have refined cane sugar, but I can have an awesome powdered sugar substitute called “Swerve” sweetener.
Here are the cookie cutters we used to make the 3D Christmas Tree:
What are some of your favorite Christmas cookie recipes to make with your family? I can’t wait to hear about it and hope you love these gluten free and vegan cut out cookies as much as my family does!
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For the Cookies:
- 1 cup vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/2 cup powdered sugar or substitute (I use “Swerve” brand sweetener)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cup Gluten free all purpose flour ( I use “Better Batter“)
- Dash of salt
For the Frosting:
- 1 cup powdered sugar or substitute ( I use “Swerve” brand sweetener)
- 2-3 tbsp. dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 tbsp honey (or agave for strict vegan)
- 1/2 tsp vanilla
- Food coloring
- Preheat the oven to 350°F.
- In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
- Wrap the dough in a piece of plastic wrap and place in the refrigerator for 15 minutes.
- Unwrap the dough and transfer it to a piece of parchment paper.
- Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
- Use your favorite cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
- Bake for 15-18 minutes or until the edges are lightly browned.
- To make the frosting, combine the powdered sugar, honey (or agave), 2 tbsp of milk, and vanilla in a wide bowl (so you have room to dip the cookies*) and stir to combine. Add the food coloring and mix until the icing is a solid color. Add more milk a tsp at a time until you have reached your desired frosting consistency.
- If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the frosting and set on the cooling wrack. Otherwise, pipe the frosting onto the cookies.
- Optionally add sprinkles while the frosting is still wet.