Gluten Free Vegan Cut Out Cookies That Do Not Spread

These are the gluten free vegan cut out cookies that do not spread! A foolproof sugar cookie recipe that tastes great and rolls easily. 

recipe originally published September 22, 2010

 

 

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1. 1. Gluten free vegan cut out cookies that do not spread!
   2. Why this recipe works - tips for the best cut out cookies
   3. Recipes you can make with this cookie dough
   4. Jump to recipe: Gluten Free Vegan Cut Out Cookies

 

Cut out cookies that do not spread!

These are the gluten free vegan cut out cookies that do not spread. These cookies taste exactly like a traditional cookie. This recipe is my go to for all holiday cookies, cookie houses, cookie bar recipes and even as a pie crust and cheesecake base. I have been baking sugar cookies since I was a kid, and I have so many tips and tricks for you, and I explain the why behind each of these methods.

Keep reading for all of our tips and the science behind them, based on decades of baking.

 

 

Tips for gluten free vegan cut out cookies that do not spread

• For dairy free butter, use the butter sticks instead of a tub. The sticks are better for most baking, and especially so with cut out cookie recipes. The sticks of butter have less water content / more fat, which helps reduce spreading. Many shortening sticks are also naturally vegan, and shortening is great to use in place of butter.
• Use baking powder instead of baking soda, and use a smaller amount of baking powder than the normal ratio. Baking soda lacks the acid content that baking powder has, and acid helps reduce spreading. I use half the amount of baking powder and add a same measure of cornstarch. Cornstarch absorbs liquid, which helps to reduce spreading.
• Chill the cookie dough before rolling and cutting. Wrap and refrigerate for 30 minutes to solidify the butter.
• For uniform thickness and even baking in every cookie, use a bakers rolling pin that has adjustable spacers to choose how thick or thin you roll the dough. Keeping them from being too thick or tall will help prevent spreading. I use this rolling pin set to 6 millimeters or ¼ inch.
• Chill the cookies before baking. Roll, cut and arrange the cookies on a parchment lined cookie sheet, then place that cookie sheet in the freezer for 10-15 minutes before baking. Chilling the dough solidifies the fat in the butter, so it melts slower.
• Always use a cold baking sheet. I rotate my cookie sheets and only use one at a time. By the time one goes in the oven, another one has cooled enough to add the cookies. Use a cold baking sheet for the same reasons you freeze the cookie dough - so the cookies do not start warming up before they hit the oven.
• When cutting cookies, just place them on a piece of parchment on the countertop. Then carefully slide that parchment sheet of cookies onto a cooled cookie sheet before placing in the freezer.
• Bake cut out cookies at an increased temperature. This prevents spreading by setting the edges of the cookie. I bake cut out cookies at 400 °F for a shorter time, which is generally based on thickness of the cookie. I usually set the initial bake at 9-10 minutes.

 

 

What you can make with this cookie dough

I have used this cut out cookie dough as a base for cheesecake. I have also made Twix cookie bars with it, and this dough works with this Samoa girl scout cookies recipe.

In addition to a traditional holiday cookie, use this dough to make a holiday cookie house, gingerbread style!

 

Did you make these gluten free cut out cookies? 

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Yield: 26 cookies

Cut Out Cookies That Do Not Spread

Print

These cut out cookies do not spread! An easy and foolproof sugar cookie recipe that tastes great and rolls easily. 

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 40 minutes

Total Time 1 hour 5 minutes

Ingredients

Cookies

• ¼ cup + 2 tablespoons water
• 2 tablespoons ground flax seed
• ¾ cup organic vegan butter stick, softened
• ¾ cup granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 2 ⅓ cups gluten free all purpose flour, plus extra for rolling cookie dough
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• ¼ teaspoon sea salt

Icing

• 1 cup powdered sugar
• 1 tablespoon dairy free milk
• 1 teaspoon light corn syrup
• Icing color of choice

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment.
2. In a small bowl, stir together water and ground flax. Set aside to gel. This replaces 2 eggs.
3. In a large mixing bowl, cream together butter and sugar until it's fluffy.
4. To the butter sugar mixture, add the flax gel, vanilla, and almond extract. Stir to combine completely.
5. Add the flour to the butter sugar mixture, but do not stir in. Add baking powder and sea salt to the flour and stir into the flour before folding the flour into the butter sugar mixture.
6. Refrigerate cookie dough for 30 minutes.
7. Sprinkle flour on a clean surface and roll the dough to ¼” thickness.
8. Cut cookie dough into your preferred shapes and using a floured spatula, carefully transfer to the parchment lined baking sheet.
9. Transfer baking sheet to freezer and freeze for 10 minutes.
10. Remove from freezer and transfer to preheated oven. Bake for 10 minutes.
11. Allow to cool completely before frosting.

Notes

Tips for the best cut out cookies

• For dairy free butter, use the butter sticks instead of a tub. The sticks are better for most baking, and especially so with cut out cookie recipes. The sticks of butter have less water content / more fat, which helps reduce spreading. Many shortening sticks are also naturally vegan, and shortening is great to use in place of butter.
• Use baking powder instead of baking soda, and use a smaller amount of baking powder than the normal ratio. Baking soda lacks the acid content that baking powder has, and acid helps reduce spreading. I use half the amount of baking powder and add a same measure of cornstarch. Cornstarch absorbs liquid, which helps to reduce spreading.
• Chill the cookie dough before rolling and cutting. Wrap and refrigerate for 30 minutes to solidify the butter.
• For uniform thickness and even baking in every cookie, use a bakers rolling pin that has adjustable spacers to choose how thick or thin you roll the dough. I use this rolling pin set to 6 millimeters or ¼ inch.
• Chill the cookies before baking. Roll, cut and arrange the cookies on a parchment lined cookie sheet, then place that cookie sheet in the freezer for 10-15 minutes before baking. Chilling the dough solidifies the fat in the butter, so it melts slower.
• Always use a cold baking sheet. I rotate my cookie sheets and only use one at a time. By the time one goes in the oven, another one has cooled enough to add the cookies. Use a cold baking sheet for the same reasons you freeze the cookie dough - so the cookies do not start warming up before they hit the oven.
• When cutting cookies, just place them on a piece of parchment on the countertop. Then carefully slide that parchment sheet of cookies onto a cooled cookie sheet before placing in the freezer.
• Bake cut out cookies at an increased temperature. This prevents spreading by setting the edges of the cookie. I bake cut out cookies at 400 °F for a shorter time, which is generally based on thickness of the cookie. I usually set the initial bake at 9-10 minutes.

What you can make with this cookie dough

I have used this cut out cookie dough as a base for cheesecake. I have also made Twix cookie bars with it, and this dough works with this Samoa girl scout cookies recipe.

In addition to a traditional holiday cookie, use this dough to make a holiday cookie house, gingerbread style!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Adjustable Rolling Pin
• 
  Pure Almond Extract
• 
  Organic Vegan Butter
• 
  Organic Ground Flax Seeds
• 
  Pure Vanilla Extract
• 
  Gluten Free All Purpose Flour
• 
  Organic Powdered Sugar
• 
  Dairy Free Milk
• 
  Glass Mixing Bowl Set

Nutrition Information:

Yield:

26

Serving Size:

1 cookie
Amount Per Serving: Calories: 67Total Fat: 6gSodium: 47mgCarbohydrates: 8gFiber: 2gSugar: 7gProtein: 0g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.