These gluten free and vegan 4th of July Cut Out Cookies are the perfect way to celebrate the 4th! Not only are they super easy to make, but they taste AMAZING!
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The 4th of July has always been one of my favorite holidays!
I think I love it so much because growing up my family would go all out for the 4th.
We would play multiple games of volleyball, swim for hours, eat all the food, and top it off with some awesome fireworks.
What’s better than that!?
I have also always loved making (and eating) holiday themed desserts.
Everything just tastes better when it’s decorated to match the holiday theme.
As an adult, the 4th of July looks pretty similar to when I was growing up, but now I get to share it with my kiddos!
One of my favorite things to make for every holiday is cut out cookies.
My daughter really enjoys helping decorate them which makes it even more special.
So today I am sharing my cut out cookie recipe with a super simple way to decorate them for the 4th!
Perfect for the kids to help with!
Let’s talk about how to make and decorate these 4th of July Cut Out Cookies.
VEGAN GLUTEN FREE CUT OUT COOKIES RECIPE INGREDIENTS:
For the Gluten Free Cut Out Cookies you will need:
- Gluten free all purpose flour: I use “Better Batter“.
- Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”:
- Powdered sugar or substitute: I use “Swerve” brand powdered sweetener
- Maple syrup: Adds sweetness and gives the cookies some extra flavor.
- Dash of salt
For the Frosting you will need:
- Powdered sugar or substitute: I use “Swerve” brand powdered sweetener.
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
- Food coloring: Make sure you don’t use too much food coloring because it can alter the taste of the frosting.
HOW TO MAKE GLUTEN FREE VEGAN CUT OUT COOKIES:
To Make the gluten free and vegan cut out cookies:
- Preheat the oven: 350°F.
- Mix the dough: 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.
- Refrigerate: Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10 minutes.
- Roll out the dough: 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″.*
- Cut the shapes: Use your favorite 4th of July cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
- Bake: 15-18 minutes or until the edges are lightly browned.
- Make the Frosting: Combine the powdered sugar and 5 tbsp of milk, in a wide bowl (so you have room to dip the cookies*) and stir to combine. Add more milk a tsp at a time until you have reached your desired frosting consistency.
- Color the Frosting: Add 4-5 tbsp of the frosting into two different bowls (one for each color). Add the red food coloring to one bowl, and blue to another. Mix until the icing is a solid color.
- Decorate: 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 white frosting and set on the cooling wrack. Drizzle the red and blue food coloring over the cookies in the desired patterns using a spoon. Otherwise, pipe the frosting onto the cookies. Optionally add sprinkles while the frosting is still wet.
- The thinner you make the cookies, the crispier they will be. You may need to adjust your cooking time depending on the thickness of the dough.
- You can make the frosting as thick or thin as you would like. If you want to pipe it on, just add less milk or add more powdered sugar until you reach the desired consistency.
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