These cinnamon sugar cookies are soft and buttery and spiced up with cinnamon and ginger! Using simple ingredients, they are gluten free and vegan friendly, plus they are free of the top 8 allergens.
This cinnamon sugar cookie is a variation on my gluten free sugar cookies that I traditionally make around the winter holidays. But who says the month of December gets all the fun? This year I’ve made these cookies for Valentine’s Day.
Not only are the cookies easy to make but the frosting is, too! I’m by no means a professional decorator but I think these do a pretty decent job at conveying what holiday it is. Plus, it’s so much fun to frost cookies.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Cinnamon Sugar Cookie Tips
My best tip for rolling out gluten free cookies is to chill the dough! It’s so important to give the dough time to rest in the fridge. This helps them hold their shape while baking and prevents them from tasting grainy.
When rolling out the dough, you want to make sure that it is about a ¼ inch thick. This will help keep them soft and fluffy and not get too brittle when baking. You should roll your dough out before placing it in the fridge. I like to roll it out between two sheets of parchment paper so I don’t waste any of my gluten free flour – that stuff can get expensive!
What’s wonderful about these cinnamon sugar cookies is how adaptable they are to the different allergies. Can’t use butter? Non-dairy butter works great in these. Need to replace the eggs? One Ener-G egg replacer and a spoonful of applesauce and you’re on your way to cookies! Not to mention they are gluten free!
I even tried out a new food dye this time and loved the results. I used “Food Colors From Nature” which uses food to naturally dye the food (hence the name of the product). I was able to get these vibrant pinks from one packet.
Recipe
Ingredients
Cinnamon Sugar Cookies
- ½ cup butter or butter alternative like Earth Balance
- 1 cup white sugar
- 2 eggs or egg alternative, see notes
- 1 teaspoon vanilla extract
- 2 ½ cups gluten free all purpose flour
- 1 tsp cinnamon
- ½ teaspoon ginger
- pinch nutmeg and allspice
- 1 tsp cream of tarter
- ½ teaspoon baking powder
- ¼ teaspoon salt
Dye Free Simple Frosting
- 1 packet dye free frosting, I used pink for these cookies
- 3 cups powdered sugar, divided into 6
- 1 cup cold water
Instructions
- Cream your butter and sugar in a stand mixer until light and fluffy. Your mixture should be almost white in color. Add the eggs and vanilla, one at a time, blending well after each addition.
- Add the spices, cream of tarter, baking powder, and salt. Mix well. Now add the flour in two additions to the dough, mixing well each time.
- Turn out the dough onto a piece of parchment paper. Top with another piece of paper and roll dough out to ¼ inch thick. Place on a baking sheet and chill for minimum of one hour and up to overnight.
- Preheat your oven to 350°F / 176°C. Prepare 3 baking trays with parchment paper.
- Peel back the top layer of parchment paper and cut shapes out of your dough. It might stick a little to the parchment. If it is sticking, let it rest for 5 minutes outside of the fridge to warm up and become more workable. Gently cut out shapes and place onto your prepared baking sheet.
- Bake in the center of the oven for 12-14 minutes or until they turn a slight golden color on the bottom of the cookie.
- Let rest completely before frosting.
Dye Free Simple Frosting
- Open your packet of dye free frosting mix into a bowl. Mix with water.
- Make your desired frosting colors and consistency. This is a personal preference. For these cookies, I made one white and one dark pink in a thicker consistency so that I could pipe words and borders, but this is not necessary. You could mix frosting to a thinner consistency and simply dunk each cookie in the frosting. This is your cookie and how you decorate them is up to you! As Bob Ross says, there are only happy accidents in your cookie world. Okay, maybe he didn't quite say that but you know what I mean.
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
Leave a Reply