Slice and bake allergy-friendly soft sugar cookies
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Slice ‘n’ Bake Sugar Cookies ~ GF, Dairy & Egg-Free options.

There is just something special about a sugar cookie, but sometimes I don’t have time to make all those fun shapes; that’s when I decided to create this slice ‘n’ bake sugar cookie version.

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I don’t know about you, but I don’t need a holiday as a reason to make sugar cookies; I enjoy them all year long.

Frosted with sprinkles or unfrosted with sprinkles…Hmm, I can’t decide which way is better. It makes no difference; people love them either way.

Valentine’s Day is just around the corner…I’m keeping it simple and scrumptious.

Soft slice and bake gluten-free sugar cookies with a vegan option

Here is a super simple way to make slice n’ bake cookies:

  • Roll the cookie dough into a long log shape
  • Wrap the cookie dough log in plastic wrap
  • Place the wrapped dough in freezer bags and into the freezer. These will keep in the freezer for months.
  • When you’re in the mood for a cookie, preheat the oven, slice, and bake.
  • Slice dough with a knife to about 1/2″ – 5/8″ thick.
  • Place dough slices on a cookie sheet lined with a silicone liner or parchment paper.
  • Bake cookies at the same temperature you would normally bake them.
Soft slice and bake gluten-free sugar cookies with a vegan option

Be sure to add the sprinkles before baking if you aren’t planning on frosting them.

Soft slice and bake gluten-free sugar cookies with a vegan option

If you decide to frost the sugar cookies, let them cool to room temperature first, then add some holiday sprinkles.

I should also mention it’s equally important to add the sprinkles directly after frosting the cookies, or they will fall off, and that would be sad.

These cookies freeze perfectly even after they are frosted.

Here Are A Few Allergy-Friendly Tips:

Soft slice and bake gluten-free sugar cookies with a vegan option

To Make Slice ‘n’ Bake Sugar Cookies You Will Need These Ingredients: 

  • Powdered sugar ~ Always stir powdered sugar before measuring and never shake or pack before leveling off.
  • Butter or non-dairy substitute
  • Egg or egg substitute
  • Pure vanilla extract
  • Pure almond extract ~ nut-allergies use vanilla.
  • Flour or a gluten-free blend ~ always stir flour before measuring and never shake or pack the flour before leveling off.
  • Baking soda
  • Cream of tartar

These cookies freeze perfectly even after frosting them. I use a gluten and dairy-free purchased frosting, Pillsbury Creamy Supreme Vanilla, it’s delicious, and I love the results. Pillsbury Creamy Supreme Vanilla frosting is gluten, dairy, egg, and nut-free.

You might also like to try another favorite sugar cookie recipe, Gluten-Free Sugar Cookies.

Enjoy your cookies!

Unfrosted cookies have 3 WW points plus each.

Slice 'n' Bake Sugar Cookies 

Soft slice 'n' bake sugar cookies that are allergy-friendly and vegan friendly. Keep the prepared dough in the freezer and bake fresh cookies anytime.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, dairy-free sugar cookies, egg-free sugar cookies, gluten-free sugar cookies, Peanut-free, slice and bake cookies
Servings: 36 Cookies
Calories: 99kcal
Author: Mary Krick


  • 1 1/2 cups powdered sugar ~ stir before measuring and don't pack
  • 1 cup butter or non-dairy substitute
  • 1 egg or egg substitute
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract nut-allergies use vanilla
  • 2 1/2 cups flour or a gluten-free blend ~ stir before measuring and don't pack
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • Optional frosting and sprinkles


  • In a medium mixing bowl add powdered 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.
  • Divide dough in half and roll into log shapes. Wrap in plastic wrap and place in a freezer bag.
  • Freeze dough logs until ready to bake.
  • Preheat oven to 375. Prepare baking pans by lining them with parchment paper or silicone liners.
  • Cut dough into slices about 1/2-inch thick and place apart on the prepared baking sheet.
  • Bake for 8 minutes or until edges just start to lightly brown,
  • Let cookies rest on the baking sheet before transferring to cooling racks.
  • Once cookies are completely cooled you can frost and decorate them.
  • Cookies can be stored in the freezer even after they are frosted.


**Nutritional counts are for unfrosted cookies


Serving: 1Cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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