Vegan & Gluten Free Cut Out Sugar cookies
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
1/2 teaspoon baking soda
1 Tablespoon hot water
1 3/4 cups gluten free flour mix
1 Tablespoon cornstarch or arrowroot powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 Tablespoons almond milk or oat milk, divided
- Preheat oven to 350 F. Line your baking sheets with parchment paper
- In a large bowl, using either a stand mixer or a handheld electric mixer, beat together your butter, sugar, and light brown sugar until combined
- Mix your baking soda and a Tablespoon of hot water in a small bowl or cup. Stir until the baking soda is dissolved.
- Add the baking soda and water mixture to your sugar mixture.Add vanilla and almond extract. Mix until well combined.
- In a large bowl, whisk together your gluten free flour , baking powder, cornstarch (or arrowroot powder), and fine sea salt
- Add in almond/oat milk 1 Tablespoon at a time until the dough comes together and forms a silky smooth dough.
- Place one of your balls of dough on a lightly floured surface, using additional flour as needed to avoid sticking.
- Lightly flour the top of your dough.Roll out to ¼” thick between two pieces of parchment paper.
- Cut out cookies using your cookie cutters
- Carefully place your cookies spaced 1” apart on the lined baking sheets.
- Bake for 10-15 minutes (depending on thickness of cookies).
- Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
- Allow cookies to completely cool before decorating them with your favorite icing designs!
**For an allergen free icing I like to mix powdered sugar with water and food coloring. You need about 10 parts powdered sugar to 1 part water ratio to get the right consistency. Pour the icing on while it’s wet and it will dry in the cookies.