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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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
- My number one tip with this recipe: do not be afraid of extra flour! I keep a fine mesh sifter full of flour on the side as I am kneading, rolling and cutting this dough. This extra flour helps ensure the cookie dough will 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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Cut Out Cookies That Do Not Spread
These cut out cookies do not spread! An easy and foolproof sugar cookie recipe that tastes great and rolls easily.
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
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- In a small bowl, stir together water and ground flax. Set aside to gel. This replaces 2 eggs.
- In a large mixing bowl, cream together butter and sugar until it's fluffy.
- To the butter sugar mixture, add the flax gel, vanilla, and almond extract. Stir to combine completely.
- 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.
- Refrigerate cookie dough for 30 minutes.
- Sprinkle flour on a clean surface and roll the dough to ¼” thickness.
- Cut cookie dough into your preferred shapes and using a floured spatula, carefully transfer to the parchment lined baking sheet.
- Transfer baking sheet to freezer and freeze for 10 minutes.
- Remove from freezer and transfer to preheated oven. Bake for 10 minutes.
- Allow to cool completely before frosting.
Notes
Tips for the best cut out cookies
- My number one tip with this recipe: do not be afraid of extra flour! I keep a fine mesh sifter full of flour on the side as I am kneading, rolling and cutting this dough. This extra flour helps ensure the cookie dough will 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. 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!
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Nutrition Information:
Yield:
26Serving Size:
1 cookieAmount 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.
EmbraceYourSkin says
Haha, oh my gosh! These are adorable!
Some of my favorite memories revolve around decorating cookies at Christmas 🙂
Healthy Coconut says
I find it tricky to bake with coconut flour. I'm happy to find this recipe that uses coconut flour 🙂
My fiance loves dogs and he has 2 puppies. You make such creative treats. I don't own any cookie cutter with fun shapes, but I should start buying some because I love cookies that are shaped into fun things.
spabettie says
I sometimes do too... using a small amount in ratio to ap flour made it easier... and I used more of the ap flour for rolling, kneading, etc. they ARE very crumbly, but patience made it happen!! 🙂
Liz @ LBBakes says
Ha, I love the monogrammed sweater. 😉 My favorite is cookie chocolate chip!
spabettie says
*giggle* yep... just like Basil. 😉
Joslyn @ missfitbliss says
Okay I'm having a really hard time not squealing out loud at the adorable nature of these cookies. Seriously, you are killing me with the little blue "Basil" cape.
spabettie says
I know! go ahead and squeal, I do every time I look at them! 😀
couchpotatoathlete says
Your cookies are so adorable! Great job with the frosting 🙂
Lin says
How adorable!!!! I want those cookie cutters!
spabettie says
I know - aren't they fun?? 🙂 the big copper one is from Sur La Table...
Heather says
Those cookies are adorable! My favorite cookies are white chocolate macadamia nut...but I'm now considering changing my fave to dachshund-shaped, gluten-free sugar cookies.
spabettie says
aw! 😉 dachshund shaped cookies are just better, right?
Evan Thomas says
Yummy!
Heather (Where's the Beach) says
haha - love it. TOOOOOO cute. My fave cookies are peanut butter (crunchy please) and a really, truly good oatmeal raisin.
Jill says
I'm really not a dessert person at heart, but I LOVE LOVE LOVE cookies of any variety. When I was a kid I never wanted a birthday cake, but instead I wanted cookies. Gooey chocolate chip being my favorite.
These look really good! And gluten free to boot, I'm on board! Thanks for the recipe and the mini Basils are soooooo cute!
spabettie says
thanks, Jill! 🙂 I love cut out cookies, and of course love the doxies!