Dairy-Free Holiday Frosted Cut-Out Sugar Cookies
Make my Dairy-Free Holiday Frosted Cut-Out Sugar Cookies with clean ingredients like almond flour, coconut oil, coconut sugar, and maple syrup. These soft, vegan sugar cookies are topped with an easy white chocolate icing, perfect for decorating Christmas cookies or any holiday, including Valentine’s Day and Easter!
Get ready to bake up a batch of my Dairy-Free Holiday Frosted Cut-Out Sugar Cookies, made with clean, simple ingredients like almond flour, coconut oil, coconut sugar, and maple syrup. These cookies are soft, flavorful, and frosted with a smooth white chocolate icing that’s perfect for customizing with your favorite colors and designs.
What sets this recipe apart from others is its focus on natural ingredients and ease of preparation—whether you’re making Christmas cookies, Valentine’s Day treats, or Easter desserts, these cookies will bring that extra something special. You’ll love how easy they are to make, and they taste even better knowing they’re free from refined white sugar and white flour. Perfect for any celebration, and sure to be a hit with everyone!
Why You’ll Love This Dairy Free Frosted Cutout Sugar Cookies Recipe
- Simple Ingredients: Made with wholesome ingredients like almond flour, coconut oil, and maple syrup.
- Versatile: Perfect for any holiday, from Christmas to Valentine’s Day, or even just a special treat.
- Easy to Decorate: The white chocolate icing makes it fun and simple to customize for every occasion.
- Dairy-Free & Vegan: Great for those with dietary restrictions without compromising on taste.
Ingredients & Substitutions
Here is everything you need to make the best-tasting dairy free frosted cutout sugar cookies:
Almond Flour: You can replace almond flour with other gluten-free flours such as rice flour, oat flour, or a gluten-free flour blend. All-purpose flour is not recommended for these recipe amounts.
Maple Syrup: Substitute with agave nectar, honey, or date syrup for a natural sweetener.
Coconut Oil: Use another plant-based oil like olive oil or melted vegan butter.
Apple Cider Vinegar: You can omit it or use white vinegar or lemon juice.
Vanilla Extract: Almond extract, coconut extract, or any other flavor extract of your choice can be used.
Coconut Sugar: Replace with brown sugar, maple sugar, or a sugar substitute like erythritol.
Almond Extract: You can omit it or replace with coconut extract.
Tapioca Flour: This is also called tapioca starch. Arrowroot flour or potato starch can be used as alternatives.
Cinnamon: You can omit or nutmeg, ginger, or cardamom can be used as a substitute for cinnamon.
Dairy-Free White Chocolate Chips: Used instead or royal icing with powdered sugar. Opt for dairy-free chocolate chunks or bars and chop them into small pieces. You can also use white chocolate melting wafers if you don’t have to be dairy-free.
How to Make My Gluten-Free Almond Flour Sugar Cookies Recipe
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper
In a large mixing bowl, or stand mixer bowl, combine the wet ingredients, including maple syrup, melted coconut oil, apple cider vinegar, vanilla extract, coconut sugar, and almond extract. Mix well with a hand mixer or the paddle attachment until the ingredients are well incorporated.
In the large bowl add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, and salt. Mix until a soft cookie dough forms. (See Recipe Notes for consistency)
If you are in a warmer climate, refrigerate it for about 30 minutes to make it easier to handle.
Step 2: Roll and Cut Out the Cookies
Roll out the cookie dough with a rolling pin between two pieces of parchment paper. Use your favorite cookie cutters to cut out shapes and place them on a large baking sheet.
Bake in the oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Decorate the Cookies
In a microwave-safe bowl, melt the 1/2 cup dairy-free white chocolate chips (or regular chocolate chips) and 1 teaspoon of coconut oil together in 20-second intervals, stirring until smooth. Then, stir in an additional teaspoon of coconut oil and add your favorite oil-based food coloring. (See Recipe Notes)
Dip each cooled cookie into the melted white chocolate mixture, ensuring an even coating. Place them back on the wire rack.
While the chocolate is still wet, sprinkle your favorite holiday-themed sprinkles on top of the cookies.
Allow the white chocolate frosting to set at room temperature or in the refrigerator before serving.
Dairy-Free Sugar Cookies Recipe Notes
Texture and Thickness: The thickness of the rolled-out dough will affect the texture of the cookies. Thicker cookies will be softer, while thinner ones will be crispier. Adjust according to your preference.
Chilling the Dough: If the cookie dough is too soft to handle, chilling it in the refrigerator for about 30 minutes can make it easier to work with.
Coloring the White Chocolate: For best results, use oil-based or powder-based food coloring. If you use water-based food coloring, the chocolate will seize, causing it to become stiff, lumpy, and unworkable.
Decorating Tips: Have your sprinkles ready before you dip your cookie in the melted white chocolate. Sprinkle them on the cookie immediately after the cookie is dipped before the chocolate begins to harden. You may want to dip and then sprinkle a few cookies at a time. You can also use a piping bag or squeeze bottle to add more details. Melt down the chocolate without coconut oil and use a very fine frosting tip.
Here are a few more of my Lighter Christmas Cookie recipes I recommend:
Dairy-Free Holiday Frosted Cut-Out Sugar Cookies
Ingredients
Sugar Cookie Dough:
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup coconut sugar
- 1/4 teaspoon almond extract
- 3-1/3 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
White Chocolate Icing:
- 1/2 cup white chocolate chips (dairy free)
- 2 teaspoons coconut oil
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paperIn a large mixing bowl, or stand mixer bowl, combine the wet ingredients, including maple syrup, melted coconut oil, apple cider vinegar, vanilla extract, coconut sugar, and almond extract. Mix well with a hand mixer or the paddle attachment until the ingredients are well incorporated.In the large bowl add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, and salt. Mix until a soft cookie dough forms. (See Recipe Notes for consistency)If you are in a warmer climate, refrigerate it for about 30 minutes to make it easier to handle.
- Roll out the cookie dough with a rolling pin between two pieces of parchment paper. Use your favorite cookie cutters to cut out shapes and place them on a large baking sheet.Bake in the oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a microwave-safe bowl, melt the 1/2 cup dairy-free white chocolate chips (or regular chocolate chips) and 1 teaspoon of coconut oil together in 20-second intervals, stirring until smooth. Then, stir in an additional teaspoon of coconut oil and add your favorite oil-based food coloring. (See Recipe Notes)Dip each cooled cookie into the melted white chocolate mixture, ensuring an even coating. Place them back on the wire rack.While the chocolate is still wet, sprinkle your favorite holiday-themed sprinkles on top of the cookies.Allow the white chocolate frosting to set at room temperature or in the refrigerator before serving.
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