Gluten Free Vegan Sugar Cookies for Cut Outs (No Chill!)


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These NO CHILL gluten free vegan sugar cookies for cut outs make the perfect sugar cookies to decorate! They taste delicious and are so easy to make.

Two images of gluten free vegan sugar cookies for cutouts.

Vegan gluten free sugar cookies can be a little tricky for two reasons.

1) You need the gluten free dough to hold together really well so that it doesn’t crumble when you roll it out.

2) You can’t use the traditional vegan baking method of using flax eggs to replace eggs. That’s because you don’t want the visible flax specks in the final cookie.

I’ve figured out how to fix these problems and come up with an amazing no chill sugar cookies recipe!

Sugar cookie dough in a mixer.

How to Make No Chill Sugar Cookies:

To create dough that will hold together without chilling, you’ll need starch and a fair amount of flour. That’s why this recipe calls for more flour than other recipes.

To hold the dough together without flax eggs, you’ll be adding a Tablespoon of starch to the dough to mimic the binding power of eggs. I used corn starch, but potato starch and arrowroot powder would also work well.

Even though this dough doesn’t require chilling, I wouldn’t recommend making this recipe in the middle of summer (especially during a heat wave). The extra heat in the air while you’re making the dough will make it more difficult for it to hold its shape without chilling. I think that’s generally not a problem for most people, because if it’s that hot out you’re probably not baking anyways.

Vegan gluten free sugar cookie dough being cut out.

For the best results, don’t roll the dough too thin. I like to keep my dough about 1/4″ thick.

Even though these cookies don’t really change shape while they’re baking, I still find I have the best results when I space them out on the baking sheet. It gives the air space to circulate and cook them evenly.

These are the best gluten free vegan cut out sugar cookies! The secret ingredient to make them taste so delicious is the almond extract. That combined with the vanilla extract makes an amazing flavor that you’ll be excited to share with your friends and family over the holidays (or anytime)!

What you’ll need:

There are two tools and one ingredient that I can’t recommend enough for this recipe.

I recommend this gluten free flour blend above all others. It makes the most amazing baked goods, and I can always count on my recipes turning out well when I use it. This is flour I used for this recipe, so I can only vouch for how the recipe will turn if you use it, too.

The first tool is an air insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Using these baking sheets allows your entire cookie to cook evenly.

They also don’t have a raised edge, which is especially helpful for moving cookies like these (where the shape is important) to a cooling rack. It makes it easy to slide the cookies off, rather than having to lift them up using a spatula.

The second tool I recommend is a really good set of cookie cutters. I love this set because they cut nice big cookies and give me cookies with a really crisp edge. They’re also great because they have cutters for all the different holidays, so I only need to keep one set around!

Cut out sugar cookies on a baking sheet ready to go in the oven.

How Should I Make Icing to Decorate?

I normally make a basic icing by whisking together 1 1/2 cups confectioners’ sugar, 1/2 teaspoon vanilla or almond extract, and about 2 Tablespoons of almond milk (or water).

You can also add 1 teaspoon of light corn syrup if you want it to be really shiny.

If it’s too thick, add another 1/2 Tablespoon of almond milk, if it’s too thin, add 2 more Tablespoons of confectioners’ sugar.

You want it to drizzle nicely in a thin strand from the spoon and hold the drizzle strands for a couple of seconds before they disappear back into the icing.

Once it’s the right consistency, you can add a couple of drops of food coloring. You need to wait until the cookies are completely cooled before icing them.

How to Make These No Chill Vegan Sugar Cookies Nut Free:

This recipe is so easy to adapt to make it nut free.

First, choose a gluten free flour blend that is nut free (you could also make your own blend – I leave the ingredients for the blend I make and use in the recipe notes).

Second, replace the almond extract with additional vanilla extract.

Third, replace the almond milk with any other plant milk of your choice (water works, too).

Sugar cookies fresh out of the oven.

Looking for more vegan and gluten free desserts? Try my Edible Chocolate Chip Cookie Dough! It’s such a great quick and no hassle dessert.

Gluten free vegan cookie dough balls.
Yield: 15 large cookies

Vegan Gluten Free Sugar Cookies for Cut Outs

A Christmas sugar cookie.

These NO CHILL vegan gluten free sugar cookies for cut outs make the perfect cookies to decorate! They taste delicious and are so easy to make.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1/2 cup vegan butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1 Tablespoon hot water
  • 1 3/4 cups gluten free flour mix
  • 1 Tablespoon cornstarch or arrowroot powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 Tablespoons almond milk, divided


  1. Preheat oven to 350 F.
  2. Line your baking sheets with parchment paper or reusable silicone baking mats.
  3. In a large bowl, using either a stand mixer or a handheld electric mixer, beat together your butter, sugar, and light brown sugar until well blended.
  4. Combine your baking soda and a Tablespoon of hot water in a small bowl or cup.  Stir until the baking soda is dissolved.
  5. To your butter and sugar mixture, add in your baking soda and water mixture, pure vanilla extract, and almond extract.  Continue to mix until well blended.
  6. In a large bowl, whisk together your gluten free flour blend, baking powder, cornstarch (or arrowroot powder), and fine sea salt until well blended.
  7. Gradually mix in your flour mixture a little at a time until just mixed.
  8. Add in almond milk 1 Tablespoon at a time until the dough comes together and forms a silky smooth dough.
  9. Place one of your balls of dough on a lightly floured surface, using additional flour as needed to avoid sticking.
  10. Lightly flour the top of your dough.
  11. Roll out to ¼” thick between two pieces of parchment paper.
  12. Cut out cookies using your favorite festive cookie cutters.
  13. Carefully place your cookies spaced 1” apart on the lined baking sheets.
  14. Bake for 10-15 minutes (depending on thickness of cookies).
  15. Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
  16. Allow cookies to completely cool before decorating them with your favorite icing designs!


I used this gluten free flour blend.  I haven’t tried other blends and can’t vouch for how well they would turn out.  This gluten free flour blend has a delicate flavor profile and is my favorite mixture for this type of baking.

I used Earth Balance vegan butter sticks.  This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does.  The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.

If you don’t want to use a store bought gluten free flour blend, the homemade mixture I would use is: 1 cup white rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch, and 2 Tablespoons psyllium husk.

Nutrition Information:



Serving Size:

1 large cut out cookie

Amount Per Serving: Calories: 146Total Fat: 6.1gCarbohydrates: 22.2gFiber: .7gSugar: 10gProtein: .5g

Nutrition information isn’t always accurate.


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Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!

Two images of vegan gluten free sugar cookies.

Looking for vegan or gluten free holiday cookies? Check out It Doesn’t Taste Like Chicken’s post of 25 vegan Christmas cookies. There are some great gluten free options on there, too!

Make these gluten free vegan sugar cookies the next time you want to decorate holiday cookies!

Decorated sugar cookies.

33 thoughts on “Gluten Free Vegan Sugar Cookies for Cut Outs (No Chill!)”

    • Hi Tracy, thanks! Yes, you could sub regular all-purpose flour. I would still include the corn starch or arrowroot powder though. Please let me know how they turn out for you! -Alexa

  1. Just made this recipe.. worked amazing! I used Earth Balance vegan soy free butter replacement (in the tub as that’s all I had) I also used regular all purpose flour. Dough stayed together nicely and tastes great. Thank you from Vancouver Island.

    • Hi Virginia, So happy to hear you liked them so much! And I’m so glad to hear that it works well with the Earth Balance tub “butter” and regular all purpose flour – thanks for letting me know. -Alexa

      • I just want to say, definitely use the specific flour she suggests I guess.
        Ours were used with Bob’s Redmill 1-1 and they were really horrid to try and roll out and they didn’t really keep their cut out shape at all.
        They did taste pretty good.

        • Hi Nicci, Thanks for the feedback. Bob’s Red Mill 1-to-1 baking flour is a much more starch heavy blend than the one I suggest, so it makes sense to me that a batch made with that flour would have been sticky and hard to roll out. If you try it with that flour blend again, I’d recommend omitting or halving the Tablespoon of cornstarch or arrowroot flour, and taking the time to chill the dough. Hope that helps and Happy Holidays! Best, Alexa

          • I actually didn’t have any trouble using the Bobs 1:1. I maybe had to add a little extra liquid but they rolled out quite nicely!

          • Hi Jennifer, So happy to hear that the cookies worked well for you using Bobs 1:1. Thanks for sharing! -Alexa

  2. Hi! I am excited to try these… we are going to visit family for the holidays and I would love to have the dough premade, if possible. Would this freeze ok and then thaw before rolling and baking?

    • Hi Kylie, I haven’t tried freezing these before, but I think it would turn out well. If I was going to freeze this dough, I would divide the dough in half and shape it into two 1″ thick discs. I’d then wrap it tightly in plastic wrap before putting it in an airtight container to freeze it. That should help it roll out more easily once it thaws. Please let me know how freezing the dough goes for you! I hope you love them and happy holidays! -Alexa

    • Hi Kim, I used unsweetened plain almond milk. Since it’s such a small amount of almond milk, I don’t think it would matter if you used sweetened or vanilla. Happy holidays! -Alexa

  3. I made these for my grandchildren. Such a success. Used Country Croc plant butter and since I was out of almond milk, subbed coconut milk. Everyone loved them. Thanks!

    • Hi Aurora, So happy to hear you and your grandchildren enjoyed the sugar cookies! Thanks so much for mentioning the substitutes that worked well for you. -Alexa

    • Hi April, I think you could substitute it with arrowroot, or additional potato starch, or 1/2 cornstarch and 1/2 rice flour. Hope that helps! -Alexa

  4. I RARELY leave comments but this recipe was BOMB! My 2nd year being gluten free my first year being vegan. I made with with the new Bob’s Red Mill GF 1to1 baking flour (the one without beans) and actually I was just short of the last 3/4 C so I ended up using a few tbsp of the regular garbanzo bean one and doubled the baking powder as I didn’t have baking soda and these where EXACTLY what I was looking for a sugar cookie! Other than the difference in type of flour used and the omission of the baking soda I followed the recipe to the T and was SO HAPPY! Being GF is already hard let’s add veganism and I’m no baker for sure but this recipe for even the regular eaters in my home loved it! Will use and save this recipe again- using for my church friend-mas as a base for cooking decorating! Thank you for this easy and fun recipe!

    • Hi Terrie, So happy to hear that you loved the sugar cookie recipe so much! Thanks so much for taking the time to leave feedback and share which modifications worked for you, I really appreciate it! -Alexa

    • Hi Izzi, Definitely! I’d wrap it tightly in saran wrap though, just so that the dough doesn’t try out too much in the refrigerator. If the dough is a little too crumbly when you pull it out of the fridge to roll it out, just let it rest at room temperature for 10 minutes or so before trying again. Hope that helps! -Alexa

  5. Hi,
    My daughter made these cookies for the first time tonight and while the flavor is delicious, the texture is weird. Is this normal? I know sometimes vegan/GF things can be a little off texture-wise.

    • Hi Dawn, So sorry to hear that the texture was a little off in your daughter’s batch. I found the texture of these cookies to be pretty close to regular sugar cookies when I made them. Do you know which flour blend she used? The brand of flour blend can have a big impact on the end result. It could also have to do with how the ingredients were measured (ex: did she lightly scoop the flour when she measured it, or did she pack the flour in?), or with how the dough was mixed (ex: it really needs to be mixed with a stand mixer or electric hand mixer, I don’t think this would work mixed by hand). I hope that helps, and if you have any other details, I’d be happy to troubleshoot more with you! Happy holiday, Alexa

  6. Hey!

    I must say this is an amazing vegan and gluten free sugar cookie! I’ve used it as the graham cracker base for a vegan and gluten free cheesecake! I do have one question though. What is the purpose of dissolving the baking soda in hot water first? I’m just curious!

    P.S. I’ve even turned this into a chocolate sugar cookie! I just replaced 2,5 tbsp of the GF flour mix with cocoa powder. If you want a stronger chocolate flavor I think putting 3-4 tbsp would even work. 😃

    • Hi Melody, So happy to hear you love the sugar cookie recipe! And it’s such great news to hear that it works as a shortbread crust and can be made into chocolate cookies. Thanks so much for sharing those adaptations. I like to dissolve the baking soda in hot water first so that 1) it gets evenly distributed in the dough (thicker doughs aren’t always moist enough to dissolve small lumps of baking soda, and a bite of cookie with a baking soda lump is no fun) and 2) it helps prevent the cookies from spreading too much in the oven (I’ve noticed this is especially true with gluten free cookies). Hope that helps! -Alexa

    • Hi Elise, I haven’t tested this recipe with oil in lieu of the vegan butter, so I can’t say for sure. My initial reaction is that I’m not too confident that the cookies would hold their shape – I think there’s a good chance they’d spread too much. -Alexa

    • Hi Thao, Sorry to hear that the dough was more wet than you expected. 1 3/4 cup flour is the correct amount. You can omit the almond milk in the recipe if you feel like your dough is already wet enough. Hope that helps, Alexa

    • Hi Nancy, I haven’t tested this recipe with only half the sugar, so I can’t say for sure how it will turn out. If you try it, please let me know how it goes! -Alexa

  7. These are the best sugar cookies! We’ve tried many gluten free sugar recipes over the years and none of them even come close to tasting as good as this one. We add extra vanilla because we have a nut allergy in the family, and they came out absolutely perfect. We will be keeping this recipe around for the holidays for sure!


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