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These gluten-free and vegan Sugar Cookies are tender and delicious with a fluffy buttercream-like frosting. Make these a part of your holiday cookie platter. #vegan #soyfree #glutenfree #cookies #recipe #holidays HolyCowVegan.net
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5 from 3 votes

Vegan and Gluten-Free Sugar Cookies

These Vegan and Gluten-Free Sugar Cookies are delicious -- and perfect for the season. The recipe makes a ton of cookies and the dough comes together in one bowl in under 10 minutes.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Cookies
Cuisine: American, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: vegan gluten free sugar cookies
Servings: 45 cookies (approx)
Calories: 39kcal


  • 2 teaspoon pure vanilla extract
  • 4 tablespoon vegan butter (softened to room temperature)
  • 2 tablespoon aquafaba (chickpea brine)
  • 1 cup confectioners sugar
  • 1 cup almond flour
  • 1 cup all purpose gluten-free flour

For frosting:

  • 1 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon vegan butter (softened to room temperature)
  • 2 tablespoon nondairy milk (I used almond)


  • Preheat the oven to 375 degrees.
  • Place the vanilla extract, vegan butter and aquafaba in a bowl and beat with a hand mixer, or in a stand mixer, until fluffy, about a minute.
  • Add in the confectioners sugar and mix it in.
  • Add the two flours and mix in. Your dough should form at this stage. It will look a little dry but will hold together. If it doesn't come together at all, add a few drops of aquafaba until it does, but be careful-- it should not get sticky.
  • Roll out the dough to ¼th-inch thickness on the countertop. Dust the countertop, if needed, with cornstarch but you should not really need to if your dough is at the right consistency.
  • Cut out your cookies using a cookie cutter. Place them at least a couple of centimeters apart on a cookie sheet.
  • Bake 7-8 minutes or until the cookies just start to brown. Do not overbake. Remove and let them cool for five minutes on the cookie sheet. Then, using a spatula, transfer to a rack to continue cooling.

Make the frosting:

  • Place the sugar in a bowl with the butter, nondairy milk, and vanilla extract. Mix well with a fork, then beat with a hand mixer until fluffy and smooth.
  • Use a knife or an offset spatula to frost your cookies. If you wish, add some natural food coloring, or add some sprinkles!


Serving: 1cookie | Calories: 39kcal | Carbohydrates: 4.8g | Protein: 0.4g | Fat: 2g | Fiber: 0.4g | Sugar: 2.7g