No Chill Gluten Free Cut Out Sugar Cookies (Dairy Free)

Celebrate Christmas or any occasion with these fun gluten free cut out sugar cookies! Our cut out cookies are also dairy free, and you don't have to chill the dough before cutting and baking, saving you time!

Gluten free, dairy free, vegan; Free of: peanuts, eggs, dairy, wheat/gluten

Course Cookies, Desserts

Cuisine American

Keyword gluten free roll out sugar cookies, roll out sugar cookies

Prep Time 15

Cook Time 6

Cooling time 8

Total Time 29

Servings cookies

Calories 78kcal

Author Sarah Jane Parker

Ingredients

Roll Out Sugar Cookies:

½ cup + 1 Tablespoon Country Crock plant butter sticks, softened/room temperature (I do not recommend using Earth Balance butter in this recipe since it is usually too soft and liquid at room temperature and will cause the cookies to spread too much).
1 cup granulated sugar
2 teaspoons vanilla extract
1 ½ cup Authentic Foods superfine sorghum flour
¾ cup King Arthur gluten free all-purpose baking mix
¼ cup dairy free milk of choice (oat, almond, rice, etc.)
¼ teaspoon salt (omit salt if your GF flour blend already as salt in it)
Dairy Free Buttercream Frosting

Instructions

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
In a large bowl, cream together the dairy free butter, sugar, and vanilla.
In a separate small bowl, whisk together the fine sorghum flour and the gluten free baking mix. If using all purpose gluten free flour rather than gluten free baking mix, whisk in 1/4 teaspoon salt and 1/4 teaspoon baking soda.
Add half the flour to the butter blend and half the dairy free milk, using a hand mixer, mix until blended.
Add the other half of the flour and the other half of the dairy free milk and mix until a thick dough forms. The dough should have the look and feel of playdough. It should not be dry/crumbly or sticky, it should be easily pressed together into a ball, and easily rolled out and cut into shapes.
If the dough seems dry at all, add 1 tablespoon of dairy free milk. If the dough seems sticky, add 1 Tablespoon of gluten free baking mix.
Divide the dough into 2 portions. Wrap the other portion of dough in plastic wrap to keep it from drying out while you roll out your dough.
Lightly dust the counter or pastry mat with the gluten free baking mix or sorghum flour (both will work), and roll the dough portion out until it's between 1/8 inch and 1/4 inch thick. The thicker the cookie, the softer it will be. These do well even thicker than 1/4 inch, however they may need baked slightly longer.
Gather together the dough scraps, press into another dough ball, and roll out again until the dough is used up.
Bake the cookies for 8 minutes for thinner cookies or small shapes, or 10-12 minutes for thicker (1/4 inch or thicker) or bigger shapes.
Allow cookies to cool on the baking sheet for about 10 minutes then remove to a wire rack to cool completely.
Once your cookies are completely cooled, frost and decorate them.

Video

Notes

*Baking mix has baking soda and salt already added to it, whereas gluten free all purpose flour generally does not have these things added. We used King Arthur gluten free baking mix in this recipe, so if you use regular gluten free flour, you'll need to add some salt and baking soda to this recipe (about 1/4 teaspoon of each).

Please note: the Country Crock Plant Butter sticks do not have soybean oil in them, but the tubs do. I have not tested this recipe with other brands of dairy free butter, so I can't guarantee the results using other brands of butter.

Nutrition