vegan gluten-free light and crisp sugar cookie recipe

Vegan Gluten-free Christmas Sugar Cookies Recipe

My grandma Lucy was the queen of holiday cookies. When I was little, I thought she was the one who came up with the whole cookie-exchange idea! At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy. Little did i realize what a serious task that was! Like, hundreds! I don't know how she had the time. She had a job AND 9 kids. Amazing. Her cookies were kinda like heaven.

And naturally, she used pure butter and glazed them with a sweet egg wash. The now, very old fashioned way.

When we got our first requests for gluten-free and vegan sugar cookies, my daughter was loving those soft cakey cookies you see at the grocery stores. Sorry but, yuck. Anyway, with those in mind, I created something similar at the Karma. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma's thin crisps. So I tweaked the flour blend to take away the chewy and leave only crisp! Viola!  Here is that original recipe for vegan gluten-free crispy sugar cookies. 

Crispy Sugar Cookies

3/4 cup Organic Evaporated Cane Juice

2 sticks Organic Vegan Butter (8 oz or 1 cup)

1 1/2 cups Organic Sorghum Flour

3/4 cup Organic Brown Rice Flour

3/4 cup White Rice Flour

1/4  tsp Sea salt

1/2  tsp Xanthan Gum

1/2 tsp Baking Soda

2 TBL Maple Syrup

1.5  tsp Good quality Madagascar Vanilla

In a stand mixer bowl, with a mixing paddle, cream together Vegan butter and sugar until light and fluffy.  Sift together dry ingredients and add to whipped butter mixture. Combine on medium speed until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created. Wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees

Pull dough from fridge and let sit at room temp for about 10 min. Roll out in small batches to a 1/4" thickness and cut shapes with a cookie cutter. Place cookies on a parchment lined baking sheet. 

Bake for 15 minutes at 350.

Cookies will become lightly browned on the edges. Allow to cool completely before decorating with melted white chocolate, or vegan Royal icing.


Bake these at home and decorate with a vanilla glaze or royal icing. At Karma Baker we dip them in white chocolate! To order those, shop here

  For more Blogs by Celine go here 

Back to blog