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Cut Out Cookies - Gluten Free and Vegan

Cut Out Cookies – Gluten Free and Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 1 hr
  • Cook Time: 15 min
  • Total Time: 1 hr 15 min
  • Yield: 24 1x



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 1/2 cup powdered sugar or substitute ( I use “Swerve” brand sweetener)
  • 22.5 tbsp. dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1/2 tsp vanilla
  • Food coloring


  1. Preheat the oven to 350°F.
  2. 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. 
  3. Wrap the dough in a piece of plastic wrap and place in the refrigerator for 15 minutes.
  4. Unwrap the dough and transfer it to a piece of parchment paper.
  5. 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″.*
  6. Use your favorite cookie cutters to cut the dough into the desired shapes.  Place the cookies on a sheet tray lined with parchment paper.
  7. Bake for 15-18 minutes or until the edges are lightly browned.
  8. To make the frosting, combine the powdered sugar, 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.
  9. 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.  I like to use these squeeze bottles to pipe on frosting.
  10. 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.  I usually like to make mine a little bit thinner so that I can just dip the cookies in the frosting instead of having to pipe it on.  If you want to pipe it on, just add less milk or add more powdered sugar until you reach the desired consistency.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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