Heavenly Holiday Sugar Cookies ~ Gluten-Free & Vegan options
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I’m honestly not exaggerating when I say these heavenly holiday sugar cookies are the best sugar cookies I’ve ever had. My family has enjoyed these cookies for over 20 years and they are still one of our very favorite holiday treats.
There are two ingredients in this recipe that make these sugar cookies extra special, powdered sugar, and almond extract.
The vanilla frosting on top melds perfectly with that subtle almond flavor…it’s almost unbelievable how delicious this combination is. I can’t wait for you to try them and see for yourself!
This recipe can be made gluten, dairy, and egg-free. I make them for myself all the time, and I love them plain or frosted!
My preferences for gluten-free all-purpose flour blends are King Arthur Gluten-Free Measure For Measure or Pamela’s Gluten-Free All-Purpose Artesian Blend.
Eggs Substitutes That Work Well With This Recipe:
1. Aquafaba, the liquid from a can of garbanzo beans. Three tablespoons equal one egg.
2. Energy-G Egg Replacer.
To Make Heavenly Holiday Sugar Cookies You Will Need:
- Powdered sugar ~ **Always stir powdered sugar before measuring and never shake or pack before leveling off.
- Butter or non-dairy substitute ~ For dairy-free, I like to use 1/2 cup non-dairy butter substitutes like Earth Balance Buttery Sticks and 1/2 cup organic shortening like Spectrum Shortening.
- Egg or egg substitute
- Pure vanilla extract
- Pure almond extract ~ nut-free use vanilla extract
- All-purpose flour or a gluten-free blend like King Arthurs’s Gluten-Free Measure-For-Measure
- Baking soda
- Cream of tartar
These cookies will freeze perfectly even after frosting them. I use a gluten and dairy-free purchased frosting, Pillsbury Creamy Supreme Vanilla, it’s perfect, and I love the results.
You might also like to try my Slice ‘N’ Bake Sugar Cookies.
Heavenly Holiday Sugar Cookies
Ingredients
- 1 1/2 cups powdered sugar ~ **Always stir powdered sugar before measuring, spoon into measureing cup, and never shake or pack before leveling off.
- 1 cup butter Or non-dairy substitute (For dairy-free I like to use 1/2 cup non-dairy butter substitute like Earth Balance Sticks and 1/2 cup organic shortening like Spectrum.
- 1 lg egg Or egg substitute
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract nut-free use vanilla extract
- 2 1/2 cups all-purpose flour or a gluten-free blend ~ stir flour before measuring, spoon into measuring cup and then level off.
- 1 tsp baking soda
- 1 tsp cream of tartar
Instructions
- In a medium mixing bowl add sugar, butter or butter substitute, egg or egg substitute, and both extracts. Mix well.
- Add flour, baking soda, and cream of tartar. Stir to blend. Don't use an electric mixer when adding the flour because it will cause the cookie to be tough. We want a soft cookie to bite into. Use your hands to gently form a ball of dough making sure all the flour is mixed in.
- Refrigerate dough for 2-3 hours. (I always have a hard time waiting)
- Preheat oven to 375. Prepare baking pans by lining them with parchment paper or silicone liners.
- Lightly flour your work area or use a pastry liner to roll out dough cut into shapes. I have the best success using a pastry liner.
- Bake cookies for 7-8 minutes. Let cool completely before frosting.
- These cookies freeze perfectly even after frosting them. I use a gluten and dairy-free purchased frosting, Pillsbury Creamy Supreme Vanilla, it's perfect and I love the results.
Notes
Nutrition
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