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Gluten Free Dairy Free Sugar Cookies


  • 2/3 cup Earth Balance vegan “butter”, softened
  • 3/4 cup white sugar
  • 1 large egg
  • 1 tbsp non-dairy milk
  • 1 tsp baking powder
  • 2 cups gluten free flour blend 1 to 1
  • 1/4 tsp salt
  • 1 tsp pure vanilla
  • * tapioca starch is needed when you go to roll out sugar cookies.


  • In a stand mixer beat the vegan “butter” with the sugar for a minute.
  • Scrape sides of bowl when needed.
  • Add the baking powder and salt and mix for a second.
  • Add in the egg, goat milk and vanilla and beat again until smooth.
  • Scrape sides of bowl as needed.
  • Slowly add the gluten free flour on low speed.
  • Increase speed to medium and beat until you have a smooth batter.
  • Place batter into the refrigerator for a couple of hours to chill.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Lightly flour you countertop with the tapioca starch.
  • Cut dough in 1/2 and roll out dough with a rolling pin.
  • Dust top of dough when you are rolling it out.
  • Use cookie cutters and cut-out shapes in the rolled dough.
  • Place cut-outs on lined cookie sheets and bake for 8-10 minutes.
  • Let cool completely before icing them.
  • I like to use a small paintbrush when I icing my cookies.
  • I mix icing sugar with a small amount of goat milk and then food coloring.
  • This technique is great for kids too.
  • They love to PAINT cookies! I find when the icing dries it looks a lot like stained glass too.
Tried this recipe?Let us know how it was!