Fluffy 1-Bowl Sugar Cookies (Vegan + GF)

I made these to the exact measurements. They turned out so beautifully soft and melt in your mouth deliciousness😍 Im keeping this recipe as my go to sugar cookie recipe. You can do awesome designs based on how mold-like they are. You do need to be very gentle with them but man do they have this layer of softness. Its a dream cookie lol. Thank you for creating this to share!

These were pretty easy to make and came out sooo delish. I’m not a baker and I was able to make the cookies and the frosting without a machine mixer, just by hand. Sooo good! Thank u!

The best sugar cookies hands down!! I made them with all purpose flour (used 1 cup & cut the recipe in half). They taste like normal dairy full sugar cookies, I couldn’t tell a difference! The one issue I have was the frosting turned out wacky. I used flax milk and it seemed that the butter (smart balance) separated from the sugar. It still tasted good, but looked a little odd!

This recipe was spot on! Aquafaba for eggs?? Amazing! They were the perfect texture and the taste was unbelievable. The frosting was really tasty too! No one believed me when I said they were vegan. I was incredibly skeptical at first when collecting the ingredients. A skeptic no more! Thanks MB! I’ve already shared the recipe with others!

Another win for minimalist baker! These cookies are so good! You’d honestly never know they’re GF or vegan.
I used Nutiva shortening, as I didn’t have vegan butter on hand. Subbed oat milk for almond milk for the same reason.
I also added a pinch of lemon zest to the dough, but I think they would’ve been just as good without.
These cookies are toddler and “non-dessert loving” husband approved.

You are my hero honestly. Never thought I’d have sugar cookies again after having to cut out dairy and gluten. These are seriously so easy. I’ve tried rolling them out and cutting, which I’ve decided works a lot better after refrigerating for about an hour. I also will make balls and then smush them down a bit so they’re super fluffy.

I really like them with frosting and my partner really likes them without. I made alien shaped ones for a friend who is very into aliens (and put green frosting on them!). We use the bob’s redmill 1:1 and cornstarch. We’ve never added extra plant milk, though 1 time I added more flour when it seemed too wet.

I made these cookies for my son’s graduation party, and they were the HIT of the party! I had so many incredible compliments, even from my mother-in-law, and she is a tough critic. No one could believe they were gluten and mostly dairy free. Proof that vegan (or almost vegan) and gluten free is yummy! I will definitely make these again for the next special occasion… so delish! I did use a real fresh egg from one of my friend’s chickens, and the Miyokos vegan butter.

These cookies are amazing and so so easy! I usually bake vegan, and originally made these for a cookie swap with some GF family members. I have now made the recipe a 2nd time and they are just as good. Fluffy, soft like a lightly sugary pillow in your mouth. The recipe calls for frosting, but I haven’t made any either time I baked. The perfect soft puffy cookie! ❤️

You made my daughters holiday complete. These cookies are absolutely perfect, no substitutions or additions. I’ve already promised to make them for Valentines, and for easter I will make them a little more ball shaped and make them look like eggs, tooooo cute and delicious!!

This is a FANTASTIC recipe. I followed all the directions exactly except I followed another reader’s comments of using Bob’s 1:1 flour to replace the DIY flour mixture, and Tigernut flour to replace the almond flour and it turned out exactly as described. Thank you so much for this recipe; it allowed my daughter to have some holiday desserts!!

Love how the cookies came out! I made a matcha buttercream to add on top- such a great combo. Thanks for this recipe!!

So, so good!!! I made these with King Arthur GF flour, an egg, and cow butter. I was SO impressed. Thank you for taking the time to make this recipe and add all the substitutions that were possible. It made it so easy.

Loved these!! I used an egg instead of aquafaba due to chickpea allergy, Bob’s Red Mill 1:1 as others mentioned and used oat flour instead of almond due to nut allergies, and they still turned out to be so delicious. They taste like the store sugar cookies except healthier, so I don’t feel so bad eating lots. I read a comment where someone said the icing recipe made far too much, so I cut the amount in half and it was perfect! Will be making again!

Just made these little gems and they are delicious! They came out soft and fluffy. I live at 6000 feet and had no issues. I baked them at 350 for 14 minutes. Changes made were I used all purpose flour, added a little nutmeg and used Ener-G egg replacer (worked well!). Had some arrowroot powder so used that. Followed measurements exactly and because of A P flour batter was crumbly so added small increments of almond milk until it was soft and pliable. This is my first attempt at a vegan dessert and it was a big success! Thank you for a wonderful recipe!

I love this recipe! I have made it several times already, and will be making them again this Christmas! I use Bob’s Red Mill 1:1 GF Flour and they come out beautifully every time. Fair warning though: when I made the frosting, I ended up with *a lot* leftover which is honestly a great excuse to make another batch of cookies for family & friends! Thanks for a hit!

I made these with Bob’s Red Mill 1:1 GF blend instead of the custom blend of gluten free flour. Also I used the brine of chickpeas I cooked in the crock pot. I think maybe I needed to add more milk because my dough was not delicate and the cookies didn’t fluff up. I cooked 10 minutes but the bottoms were a little brown already. So maybe these are a little drier than recommended. I’m still overjoyed because they’re delicious!

I made these for my boyfriend’s birthday and liked them so much, I had to make more the next weekend for myself. Love how fluffy and soft they are. I used 1 2/3 cup all-purpose flour and 2/3 cup almond flour, and they turned out beautifully.

The second time I made it I forgot to add the cornstarch until I had already mixed everything, so added it in last. I also left the cookies in the oven too long, about 18 minutes, so I just transferred them to a plate right away instead of cooling on the hot tray. No problem, came out great. These are foolproof!

I have had a more limited diet for about 3 years. I have not had good luck with cookies of almost any kind. These cookies were absolutely fantastic when I made them today! The only tweak I made was that I substituted 1/4 cup of tapioca flour for 1/4 of a cup of sifted homemade oat flour (because I can’t do tapioca) in the Minimalist Baker gluten-free flour blend that I used in this recipe. I can’t wait to make them again! Thank you for the wonderful recipes!

We live in the House of Many Allergies and these are hands-down the best holiday cookies we’ve ever made. We followed the recipe exactly except that we substituted Bob’s Red Mill Gluten-free 1 to 1 Baking Flour (in the blue bag) for the DIY GF flour blend. We encountered no problems. It almost seemed too easy! Thanks for a great and delicious recipe!

loved these! i subbed regular sugar with coconut sugar in the cookies. I had to add just a little more milk because the coconut sugar made it a bit more crumbly in the first batch, but other that it was great. even non-gluten free & vegan friends loved them :)

It was very delicious and yummy.

Great Cookies! First, I am NOT a baker but with this COVID 19 I am in and looking for things to do!
My husband is vegan and these were perfect. The only change I made was I used 3 T of applesauce for the aquafab because I didn’t want to open a can of chickpeas….(Lazy)…but they were fine. Half of them I rolled in cinnamon sugar like snickerdoodles. Enjoyed! I may even bake some more.

It was definitely fluffy, the taste however, wasn’t what i expected, not necessarily in a good way. I made sure to read all the comments, and decided to make it. i am a little disappointed in the way it turned out. The taste of the flour really stands out. It didn’t taste like the sugar cookies from the store, like the comments said.. they are very pretty, instagram worthy

My gluten and egg allergy friend said that these were the best cookies she has ever had! Thanks for making her day and mine. I love baking yummy food! :)

I made the dough for these cookies nine days ago, and just baked them this morning. I used egg replacer and added almond extract. They are soft, have a wonderful texture, and are delicious!

I’ve been making this recipe for over a year! Hands down my fav sugar cookie recipe. Thank you!!!

These cookies were so good! I made three cookie recipes from your site for Christmas: these, the 1 bowl snickerdoodle cookies, and the no-bake peanut butter thumbprint cookies. All of them came out well and were easy to make. For the sugar cookies I just used store-bought frosting. These were simple to make, rolled out really easily and baked up nicely. They were easy to decorate and traveled to all of our Christmas festivities well. I received many compliments on them. Thanks for a great recipe!

Wow! Thank you so much for this. I had to give up dairy and eggs right before Christmas, in honor of my nursling’s digestive system, and I was feeling a little sorry for myself. The only thing I changed was using orange juice as the liquid (instead of the almond milk) so they would taste like the sugar cookie recipe I grew up with. And they totally do!!! They’re amazing!!

Hi!! Made these for the second year in a row. This time I rolled them out and cut into Christmas trees. But coming out of the oven they look speckled, like grey dots on them. Maybe i overolled them? I did everything the same in your recipe except that i used larger grain sugar (raw cane) and all purpose flour. Maybe its the sugar im seeing. Any ideas?

P. S. Im sure theyre still yummy and will be icing them anyway ?

Made them! So easy and the kids love them!!
Followed the recipe to a T and used Melt for the butter.

Thanks!

Made these today with my mum and they were delicious! I can’t find the super fine almond flour you use up here in Canada but i used ground almonds and they turned out perfectly. Thanks!

Made these for the first time this weekend. Used coconut sugar, which tinted the cookies a bit brownish but they turned out lovely! Delicious!

These are fantastic! I needed to make sugar cookies for my 1st grader’s school party this Friday, and I try to do vegan and gluten free most of the time, so I thought I’d try some recipes. I’m so glad this is the first recipe I tried!! Skipping to the end, the cookies turned out DIVINE. My roommate swears they taste like the most delicious regular sugar cookies, and I agree. Slightly soft inside, slightly crisp on the edges, just like the perfect cookie should be. My changes: I substituted organic virgin coconut oil instead of vegan butter (I can’t eat canola oil, and I haven’t found a vegan butter that doesn’t use it), I used almost a tablespoon of organic alcohol-free vanilla extract instead of the vanilla and almond extract, and I used a tablespoon of bobs red mill egg replacer instead of the arrowroot powder (I was out of arrowroot). I ended up using three tablespoons of almond milk. I rolled them out slightly thick before using the cookie cutter (they almost taste like short bead and a sugar cookie had a baby). I put a sprinkle of the organic cane sugar on top before baking, and voila! By the way, I feel like they still got a nice hint of buttery almond flavor from the almond flour. Thank you for this fantastic recipe!!

These are crazy good! I swapped and just used an egg and the trader joes gluten free flour and they were a hit! I only cooked 10 min and next time I will prbly do 9 min. I like mine a little undercooked :)

I realized I only comment on recipes if something doesn’t turn out, and that’s super lame, so here I go. These cookies are easy and amazing–they remind me of The Joy of Cooking’s “rich roll cookies” my mother made when I was a kid: fluffy, rich flavor, and easy to roll out and decorate. We’ve made them twice and they turn out much better with the MB gluten free flour blend than the store-bought blend, which made the cookies mealy and too dense.

I’ve been wanting to make these for a while, and boy, am I glad I finally did! Five stars! My 4 year old and I made them for Valentine’s Day. We made some as balls and some rolled out and cut, just to try them each way. After trying a couple of other vegan roll outs I was pleasantly surprised at how well these kept their shape! Not sickening sweet, these are so perfect. These will be in our holiday rotation from now on! Thank you!!

Turned out great. I used all-purpose flour in place of GF and almond flours; had to add about 2 tablespoons more soy milk (instead of almond) to get a malleable dough. Worked great, thanks! I’m loving all these aquafaba recipes.

Dana! These cookies are amazing – your recipes make me feel like a super-baker. Seriously! This was a very easy recipe to get together and it came out beautifully. We used cookies cutters and they were just perfect. My son has a gluten allergy and it’s such a gift to have a good go-to recipe, with ingredients that are safe for him, without compromising taste and texture. You’ve given us that with so many of your recipes. Thank you!

I doubled the recipe for the cookies, but not the frosting. I colored the frosting pink with pomegranate juice which made it less thick and allowed me to cover more cookies. Yum!!

Great recipe for my vegan family! We made them multiple times already this season. We substituted the gluten free blend with pastry flour but kept the almond flour. We also used cultured vegan butter made with cashews, yummy! Thank you! Happy Holidays!

These were delicious!!!!! I used sunflower flour instead of almond flour because of a nut allergy. Used pumpkin purée because I didn’t have canned chickpeas. Used coconut milk instead of almond milk. These were soft the next day and that’s what I was looking for. I’m going to make another batch but going to try palm shortening instead of soy-free Earth Balance tub butter. Just to try to make it more “clean”. I’ll report back!

I just finished making this. Turned out fabulous. These are the following minor tweaks/subs I used. I used earth balance soy free butter in the tub (instead of stick), one egg (instead of aquafaba), and 1/4 cup cornstarch (instead of 1/3 cup). All other ingredients as listed in the recipe. I followed recipe process as written, used same oven temp and baking time. I can’t wait to decorate but have to until tomorrow. This recipe made 33 cut out cookies for me. I really am pleased with the results. Thank you for the research and recipe.

I’m very happy with these cookies! The recipe was easy to follow and the cookies are delicious. I used my husband’s aerolatte milk frother to make the aquafaba and it worked perfectly. I also pushed one vegan chocolate chip into the top of half the batch. It made a nice subtle chocolate flavoring.

These are awesome! So easy to make. They have a wonderful texture and the dough is really easy to handle(always a plus with gf). I used pillsbury gf mix for the flour blend and these turned out perfectly. I loved how many small cookies I got out if a single batch! Thank you!

THANK YOU, THANK YOU for this recipe! We make my grandmother’s sugar cookies every Christmas and I can never enjoy eating them, so this year I decided to make my own that I can actually eat! These are SO delicious, don’t taste GF/Vegan, and the icing is tasty as well! You’ve definitely perfected this recipe my dear- they don’t crumble or fall apart when cutting out shapes. And I sure do love a thick sugar cookie. You NEED to publish a cookbook! Thanks again!

Made these today with a few changes and they turned out great! I subbed self-rising GF flour mix for the 1 2/3 cup and then reg. Gf flour where it calls for 2/3 cup almond flour because I have a nut allergy and soy milk in place of the almond milk. And the chick pea brine fluffed like a dream. I have to play a bit with the flour and the soy milk adding to get the right consistency but I was even able to cut out stars and they didnt fall to pieces like a lot of gf vegan things. So thankful for people like you who paved the way for us newbies and allow us to share in the sweet treats and traditions like Christmas cookies ?

I made a double recipie of this for Thanksgiving. I had four kids ages 7 (x2), 5, and 3 help make them. They had so much fun. More importantly, these stood up really well to cutting with cookie cutters, and were stable enough for small children to frost them. Not a single one broke or cracked, which is my experience with every other recipie like this. Also, I took them to Thanksgiving, and everyone loved them, and said they were better than most wheat and milk cookies! I used two eggs (because doubled), but otherwise followed the recipie exactly (at least as exactly as small kids measure things). I’m so grateful that my son who is gluten and dairy free could have fun with his friends and impress his family members while enjoying baked goods himself. Thank you, although this is my first comment, I’ve made several things from this site and I’m so grateful for you and your recipie.

I’ve made these twice now and they are delicious. Easy to make and fun to decorate.
I love that they are crunchy too.

I made these for a Halloween tea party i put on for my boys, mom, sister, and nieces. Everyone loved them! They remind me of my grandmother’s spritzer cookies she would make every Christmas and I have missed so much since going gluten, egg, and dairy free 5+ year ago. These will definitely be happening for Christmas and other special occasions from now on! I colored the frosting with activated charcoal for a black Halloween look and it worked perfectly. I will probably be halving the frosting next time as I like things a little less sweet/less frosting (personal preference) and this recipe makes a lot, guess i need to make more cookies:). This recipe is so good and easy (even the free range eaters loved them) thanks you for sharing!

Amazing!!! I have a corn allergy so I used tapioca starch instead of corn starch. Also used coconut sugar instead of cane sugar, pumpkin puree instead of aquafaba, and coconut oil instead of vegan butter. I did have to add a bit more almond milk. These taste EXACTLY like those lofthouse sugar cookies that I used to LOVE! Thank you!

I have be been gluten free since 1970 and this is the best cut out cookie recipe that I have come across.
like you, I was a christmas cookie addict and have tried all these years to find a good recipe.
I have made them several times and plan of making them a million more. You have made my day and days to come lol
I would serve these at the north pole they are so authentic tasting, just like I remember them tasting as a little girl.

I’ve been looking for soft vegan sugar cookies that don’t contain weird ingredients that I can’t find around me – like vegan ricotta, cottage cheese… nope.
And then – BAM!
I made this cookie recipe, halving it, with buckwheat flour (to sub for the gluten-free flour and cornstarch, as I didn’t have any at home, and an extra 1/3 cup of almond flour, because of the moisture content without the cornstarch), and a chia egg (I’m allergic to flax haha and always forget to ask my mom to save the aquafaba!), and it worked fantastically well! It seemed to be not done enough in the oven after 10 minutes, but your recipes always work out wonderfully (I once cut your cinnamon bun recipe in 24th as a snack, and it still worked amazingly – you have my trust haha), so I stuck to the recipe and brought them out. Once they cooled, they’d finished cooking with the residual heat, and stayed beautifully soft, with a nice, thin but slightly crisp crunch. I didn’t cool it, because it was getting late and the dough got me pretty impatient for the results, but they were awesome!

I love these! They turned out perfectly & as I hoped… replaced aquafaba with egg replacer. Toddler & family loved them. Not just for Christmas but any time of the year. Good for beginner bakers

Dana you are a vegan wizard! I’ve probably made 90% of your recipes and these are the best sugar cookies I’ve ever had! I was completely blown away! Thank you for all your amazing recipes!!

I highly advise against subbing the suggested flours for all purpose. My cookies came out incredibly crumbly and tasting like playdoh.

I’ve tried twice to make these and failed both times. First time I used becel to the same amount as the recipe, but they came out too flat and under cooked. The second time a cut the butter in half and the dough seemed promising, but that one didn’t work either same problem, I tired putting them at a slightly higher temp but they just browned. Not sure if it had to do with the vegan butter.

I used Bob’s Red Mill, 1 to 1Gluten free Baking Flour instead of the blend suggested here. This recipe was great! My husband likes soft cookies so he really liked this one. I rolled out the dough and made shapes, and I also rolled little balls by hand. I made this for a holiday treat party at work to satisfy the gf folks. I think they all loved it!

These are amazing!! We have a lot of food intolerances in my house, leaving my toddler gluten free and vegan. I so badly want to have traditions (like baking Christmas sugar cookies) with her that she can partake in. These are it!!! So thank you from my 3 yr old (who gets to eat cookies like everyone else) and her mama.

A vegan friend of mine is hosting a cookie exchange, and while she didn’t request anyone make vegan cookies, I wanted to at least bring a batch since she’s the host. After searching and searching, I came across these and the reviews led me to believe I found a winner. I’m so very disappointed… I spent so much time, colored half the dough red to make candy canes… They’re just awful (I’m so sorry to say)! My husband, a human garbage disposal, told me “Vegan or not, there’s no way you can give those to people.” My 4 year old who will eat anything if you call it a cookie also won’t eat them. I’m so bummed… I followed the recipe exactly and I’m a good baker in general… they were so bland and not at all sweet like a sugar cookie. The texture was more like a butter cookie, but no flavor. Any suggestions for, at the very least, sweetening these up?

I made these and stuck to the recipe but used dairy butter and subbed AP flour for the GF-flour mix. They came out really well! The cookies were fluffy and had a wonderful taste. I halved the frosting recipe and used it for all of my cookies since I didn’t want as much frosting. Overall, it’s a great recipe and one I’ll make again.

I just made this recipe and the cookies turned out terribly :( I followed the directions to a t, but I subbed in all purpose flour for the flour blend and almond flour since that is what I had on hand (as the recipe said I could). The “dough” was just crumbles that could not be molded, so I did nearly 4x the amount of almond milk to get it to a dough like consistency. I rolled out balls and flattened them and put them in the oven for the recommended time. These cookies were both dense and try. They felt like homemade play dough that had been left out to harden. I’m not sure how everyone else is having such success since I followed the recipe exactly and they turned out awful :(

Thanks for this simple and delicious recipe — and other of your cookie recipes too. I love eating cookie dough and appreciate you sharing these! Thanks for your work with developing and publishing vegan + gluten-free recipes.

These were amazing! Best sugar cookies I’ve made in my life regardless of it being GF, or vegan. The cookie itself was soft on the inside and had a nice crust on the outside. I made them exactly as the recipe says, using aquafaba as the “egg”. The only downside is when I made the frosting, it melted really quickly and didn’t stay as fluffy but otherwise delicious! I brought these to Easter and they were a hit, even more so than the other non-vegan deserts there! Love MB, this was just one of the many, many successful recipes I’ve tried of hers:)

Question: is it 3 Tbsp of the chickpea brine before you whip it or is it 3 Tbsp of the whippe Aquafaba? Mine didn’t cook correctly but the taste was delicious and the frosting was perfect.

Made it. My non-vegan family enjoyed as well.

Terrific recipe! It was an easy and fun cookie to make for my husband and I. We felt giddy eating these, they felt like a childhood treat. I subbed all purpose flour for the gluten free blend and they worked out perfectly. Thank you!

I made them for a work breakfast lunch, everyone loved them! Especially my boss ??
Taste like the frosted Italian cookies my grandma always had during Christmas.

We made these cookies for Christmas for my son who is allergic to wheat, dairy, and eggs. We also made our “original” sugar cookies for everyone else. No one could tell the difference. They were SO amazing I won’t ever make my “original” cookies ever again. We’re making these today for my son to take to school for Valentine’s Day. Thank you for this recipe! (now I save all my chickpea brine and freeze it for later use)

I just made these replacing the almond flour with bob’s red mill 1:1 GF flour. The cookies cracked quite badly on the top – thinking maybe my dough was too dry? I wasn’t sure what you meant by fluffy as mine didn’t puff up or rise. Otherwise they are pretty good.

I made these (and a few other cookies) for Christmas and they were my absolute favorite. I have never tasted a gluten free sugar cookie this delicious (I could hardly tell it apart from regular ones). BUT I did use a flour mix with xanthan gum in it, which made the cookies spread perfectly and not too cakey. I recommend adding it if you’re not averse to it.

I made these with 1 2/3 cups of unbleached all purpose flour and 2/3 cups almond flour and they were just GREAT! My non-vegan and vegan family members all loved them!

I didn’t have Earth Balance on hand, so I did use coconut oil instead, thinking it wouldn’t be too bad with AP flour (I’m not gluten free). The cookies turned out a little bit denser than I would’ve liked, but still-not too shabby, and they definitely filled a craving for me! I also swapped almond extract for vanilla extract, which worked nicely.

i’m not adding what hasn’t already been said- they. are. amazing.

i made one batch of these and two batches of regular sugar cookies. the regular sugar cookies tasted overwhelmingly buttery and sugary. these are such an beautiful blend of flour, salt and sugar to give it an all around goodness. only problem is that it is damn near impossible to eat just one, or two, or three… i am making them yet again for a birthday party this evening and can’t wait to eat more!!!

healthy added bonus is that it forces you to make hummus with the leftover chic peas. love. it.

thanks!!!!!!!!!!!!!!!!!!!!!

This might be old news by now, but I have to say that these cookies are BADASS GOOD!!!!!!!!

THANK YOU!!! Since I was made aware that I am gluten intolerant, one of the hardest things to go without is sugar cookies at Christmas. I have tried several other recipes and this is by far the best. I knew it the minute I tasted the dough before putting it in the oven. These are SO good!!! Thank you for this recipe! If I see you around PDX I will probably give you a hug! :)

Made these as Christmas cookies for my colleagues. While I struggle with making them look as pretty as yours, these received lots of praise at work! I snuck a few at the house before I left as well. Thank you for making such lovely and delicious food. Merry Christmas (:

I just made these as cutout cookies and they turned out amazing. I’ve missed being able to join in the holiday cookie baking but not anymore! Thanks so much!

Just made these Christmas beauties with my 3 year old baker. Super yummy and seriously fun to make! Thanks for this vegan holiday recipe!

I made these! I substituted almond flour with coconut flour and a real egg…they turned out as perfect as shortbread cookies (no puff)…perfect flat cookie for frosting.

I made these last night! Followed your subs for a with gluten version. So delicious. My only note is that I had to turn the oven down to 350. Another fantastic recipe!

I made these with Miyokos cultured vegan butter (made from coconut oil, no palm oil) and they were fabulous!

I’m hosting a holiday party tomorrow and wanted to make a Christmas themed cookie. I used dairy butter , but followed everything else exactly. I used cookie cutters shaped like snowflakes, ornaments and gingerbread men. The men lost limbs because the cookies were larger and therefore, fragile. As far as taste goes, they are delicious and not too sweet. The texture is soft and melts in your mouth. I decorated them with Colored frosting and sprinkles. I’m sure they’ll be a hit. Thank you.

I made these with dairy free eggnog, nutmeg & cinnamon, then frosted w/dairy free eggnog frosting. They were a HUGE hit at a family get-together! Thanks!

These are so good!!

Hi!
I just tried this recipe tonight and it worked beautifully! I didn’t have any gluten free flour blend so I used all purpose flour instead! I did add the almond flour to the mix as well. I was able to find the earth balance sticks at Ralph’s :)
I didn’t use the frosting recipe because honestly they taste amazing on their own!
Thanks for sharing this recipe! This will definitely be my go to sugar cookie recipe :)

I Just made this recipe and did cut outs. I thought the cookies tasted yummy. I found the more thicker the cookie the softer it will be. The thinner the cookie the more crunch to it. I used dairy butter and thought the icing was a little buttery which I probably could of added more powdered sugar. I am bringing the cookies to my daughter’s Christmas program. We had the option of baking or buying we chose to bake. I look forward to seeing the reviews of what others have to say about them. Oh and I was excited to use the fabanase. Really like watching the transformation of the cookie dough. ?

These turned out so good! Were on our second batch now. :)

Delicious! Thank you for another great recipe.

These cookies are delicious! I used an egg since I’m not vegan. I do have gluten and dairy allergies and these cookies taste like the real deal- flaky, light, small-bit-of-chewy-firmness in the center, not clawingly sweet- YUM. I will try using almond extract in place of vanilla for variety.:) These cookies will be a staple during the holidays from now on. An Excellent and Easy recipe– thank you, Dana!

Dana, these cookies are scrumptious! We are ok with eggs so we subbed one egg for the chick pea brine. They turned out just as described, fluffy on the inside. We gobbled them up quickly. My ten year old made these all by herself and she had a lot of fun. Thank you. We’ll be making these again soon. Happy Holidays!

Made the cookies today and used just unbleached AP flour. The cookies are good but I didn’t care too much for the icing so I think the next time I’ll just go with the powdered sugar, almond milk & extract method.
Thank you for a simple and easy recipe!

These are delicious! Thank you ❤

Pretty sure I have been waiting for this recipe my entire life!!! FINALLY!

So much yum! I used AP flour, dairy butter, and FLAX EGG because this is all I have at my house on this cold, rainy afternoon! I had to bake the cookies a few extra minutes, and they seem to be more dense than what you’ve described. They are incredible, even with modifying the recipe! Thanks for the substitutions at the bottom – it helped me a ton!
Take away: it seems like flax egg works fine!

Awesome again! You’re quickly becoming my go to gluten free recipe source. The recipes are always fool proof. I was feeling really left out this Christmas but these cookies cut beautifully! Thank you!

Yum!

Subbing almond flour for AP flour worked so well and i’m really glad with how the cookies turned out. Not too sweet but just adds the right punch for a nice sugary treat.