Gluten Free, Dairy Free, Soy Free, Egg Free (Vegan) Option
These no chill cut out cookies are a quick and easy holiday treat! They are tender and chewy and can be made with or without an egg. Plus, they are topped with a simple, delicious homemade icing.
Why I Love This Recipe
This simple recipe is tender, chewy and lightly sweet. It is the perfect canvas for the creamy, sweet made from scratch vanilla icing. The dairy free icing hardens on the outside over 1-2 hours, while staying smooth and creamy on the inside.
Because this dough has no required chill time, these Cut Out Sugar Cookies are super quick to roll out and bake. With only 20 minutes of hands on time and 8 minutes of baking, this recipe is ready to decorate in under 45 minutes.
Plus, if you decide to make the vegan/egg free version it is extra wholesome! It's made with milled flax seed which is high in fiber and is good for your digestive system.
Merry Christmas and Happy Holidays!!
**All of the photos with blue/white icing are Cut Out Sugar Cookies made with egg. The photos with red/white/green icing are the egg free version. You'll also notice flecks of flax seed in the vegan version.**
Cooking Tips
Firstly, this sweet treat can be made with an egg or egg free/vegan. I make both versions multiple times every holiday season. They are both so good, I can't choose which one I like best! Please note if you make these cookies with an egg you'll need to add some extra water to keep the dough and, consequently the cookie, moist and tender.
Note: The nutritional information is calculated based on the eggless version of this recipe.
Icing Tips
Why use a tablespoon of butter instead of all milk in this icing? It's the "secret" ingredient for a mouthwatering icing. You can use all milk if you prefer, but butter absolutely elevates traditional icing both in silky, creamy mouthfeel and taste.
If you use organic powdered sugar, I notice that it clumps more than non-organic. If you notice this as well, sift the powdered sugar prior to using it.
Natural food coloring tips
This is the dye free, all natural food coloring I use every year. It's important to note that it takes more all natural food coloring to achieve a deeper color in the icing. For example, red is the hardest color to achieve in icings. I used ½ a bottle of red to accomplish that deep red color, which does affect the flavor of the icing. However, for the other colors (blue that you see below, yellow, and green) I didn't have to use enough food coloring to alter the taste of the icing. Nevertheless, I did have to use more than required with using artificial dyes.
Moreover, the consistency of the icing recipe is very important. It needs to be easily squeezable without being runny or too thick to easily spread. Keep in mind adding food coloring will affect the texture of the icing as it adds liquid and thins it more. Especially if you are using all natural food coloring (which takes more to create vibrant color in icing), you'll want to leave the icing a little thicker and allow it to be thinned slightly by the food coloring.
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📖 Recipe
Cut Out Sugar Cookies {Gluten Free, Dairy Free, Eggless Option}
Equipment
- 1 large mixing bowl
- 1 pastry cutter
- measuring cups and spoons
- 1 Rolling Pin
- parchment paper
- 2 large baking sheets
- cookie cutters
Ingredients
Flax Eggs For Eggless/Vegan Cookies
- 2 tablespoon milled flax seeds don't use whole seeds
- 6 tablespoon water
Dry Ingredients
- 1 cup almond flour
- ⅔ cup cassava flour
- ⅔ cup oat flour
- ⅓ cup maple sugar
- ½ teaspoon baking soda
- 1¼ teaspoon xanthan gum
- 1 pinch salt
Wet Ingredients
- ½ cup palm shortening
- 2 teaspoon pure vanilla
Option for Cut Out Cookies With Egg - Omit flax egg and replace with ingredients below. All other ingredients are the same.
- 1 whole egg beaten
- 2-3 tablespoon cold water
Dairy Free Icing
- 2 cups organic powdered sugar sift if clumping*
- 1 tablespoon melted dairy free butter**
- 1 teaspoon pure vanilla
- 3-4½ tablespoon almond milk or preferred dairy free milk
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper for easy clean up.
- If making the eggless version: in a small bowl mix milled flax seeds and water together and set to the side.
- In a large bowl whisk together dry ingredients: almond flour, cassava flour, oat flour, maple sugar, baking soda, xanthan gum, pinch salt.
- Add palm shortening and cut in with a pastry cutter until it looks like coarse sand.
- **If making egg free version** Add flax egg mixture and pure vanilla. Cut in with a pastry cutter until the dough is fully combine and moist. Gather into a ball.**If making egg version** Add beaten egg, 2 tablespoon of water, and pure vanilla. Cut in with a pastry cutter until the dough is fully combine and moist. If it still looks slightly dry add an additional 1 tablespoon water. Gather into a ball.
- Flatten dough into a disc. Lightly dust a clean work surface with extra cassava flour. Place dough on surface and top with a large sheet of parchment paper. Begin rolling out dough. Start from the center working out in all directions until dough measures about ¼" in thickness.
- Using cookie cutters cut out dough and place on a cookie sheet. If the cookies stick to the work surface, use an offset icing spatula to help loosen for easy removal.
- Gather all the scraps of dough into a ball. Repeat steps 6-8 until the scraps of dough leftover are too small to cut into another cookie. I usually repeat this process 3-4 times.
- These cookies do not spread during baking so you can place them pretty close together if you want. Bake 7-8 minutes until lightly browned. Allow to cool about 5 minutes on baking sheet. Then, use a spatula to transfer to a wire rack to finish cooling about 5-10 more minutes.
- Prepare icing while cookies are baking. Add powdered sugar to a medium bowl. Add melted butter, pure vanilla, and 2 tablespoon almond milk. Use a fork or whisk to combine. Add remaining almond milk 1 tablespoon at a time until desired consistency is reached. You don't want it to be too runny, as it will make for messy decorations.
- Leave icing as is or separate into different bowls and color as desired. Add to a small piping bag or small storage bag. Cut a small hole at the corner of the storage bag/end of the piping bag. Decorate cookies as desired.
- After decorating cookies allow icing to dry completely. Depending on how much icing you use this will take about 1-2 hours. Store in an airtight container with a sheet of parchment paper between layers at room temperature.
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