Dairy-Free Holiday Frosted Cut-Out Sugar Cookies

Enjoy my healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies made gluten-free with almond flour, coconut oil, coconut sugar, and maple syrup. The deliciously soft sugar cookies are crispy on the outside, chewy on the inside, and quickly frosted with melted dairy-free white chocolate without any refined white sugar or powdered sugar.

Healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies on a cooling rack.

Enjoy my healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies made with clean, simple ingredients, including almond flour, coconut oil, coconut sugar, and maple syrup. These vegan sugar cookies are frosted with a white chocolate icing which is fast, easy, and produces beautiful Christmas cookies with your favorite colors and designs. 

The soft sugar cookie dough is made with simple ingredients but full of delicious flavor without any refined white sugar or white flour. This gluten-free sugar cookie recipe can be adapted to any holiday, including Valentine’s Day and Easter.

YouTube video

Why You’ll Love This Dairy Free Frosted Cutout Sugar Cookies Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies on a cooling rack.

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.

Healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies on a cooling rack.

​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.

Bowl of sugar cookie dough.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Melting white chocolate chips in a bowl.
Sugar cookie tree dipped in melted white chocolate.
Healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies on a cooling rack.

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.

Room Temperature: Once fully cooled, store the Dairy-Free Holiday Frosted Cut-Out Sugar Cookies in an airtight container at room temperature for up to 3-5 days. Separating layers with pieces of parchment paper helps prevent sticking.

Refrigeration: For a firmer texture or in warmer climates, you can refrigerate the cookies. Place them in an airtight container, and they can last up to a week in the refrigerator.

Freezing Cookie Dough: If you want to prepare the cut-out cookies cookie dough in advance, shape it into a disc, wrap it tightly in plastic wrap or parchment paper, and place it in a sealed freezer bag. Label the bag with the date and type of dough. The dough can be frozen for up to 2-3 months.

Freezing Baked Cookies: To freeze soft sugar cookies, ensure they are fully cooled first. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 2-3 months.

Thawing: When ready to enjoy frozen gluten-free sugar cookies, transfer them from the freezer to the refrigerator or counter for a few hours or overnight to thaw. This helps maintain their texture.

Avoid Moisture: To prevent the cookies from becoming soggy, avoid storing them in the refrigerator or freezer with items that release moisture. Use airtight containers to protect against humidity.

Layering with Parchment Paper: When stacking cookies in a container, layer them with parchment paper to prevent sticking and maintain the integrity of any decorations or frosting.

Can I use regular white chocolate chips if I don’t need them to be dairy-free?

Yes, you can use regular white chocolate chips or white chocolate melting wafers if dairy is not a concern. Adjust according to your dietary preferences.

Can I use royal icing on these cookies?

Yes, you can use your favorite royal icing recipe that meets your dietary preference. 

How can I make the frosting thinner or thicker?

Adjust the consistency of the frosting by adding more melted white chocolate if it’s too thin or more coconut oil if it’s too thick. Mix well until you achieve the right consistency.

What type of food coloring can I use on the white chocolate?

Only use oil-based or powder-based food coloring. Water-based food coloring will cause the chocolate to seize and become unusable.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze both the cookie dough and baked cookies. Shape the dough into a disc for freezing, and when freezing baked cookies, ensure they are fully cooled before storing in a freezer-safe container.

Can I customize the flavors of the cookies?

Absolutely! Experiment with different extracts or add citrus zest for unique flavors. You can also incorporate spices like nutmeg or ginger for additional holiday flair.

How should I store decorated cookies to prevent smudging?

Layer decorated cookies in an airtight container with parchment paper between layers to prevent smudging of frosting or decorations.

Can I make these cookies ahead of time for an event?

Yes, these cookies can be made ahead of time. Store them in an airtight container, and for best freshness, add a piece of bread to the container to help maintain moisture.

Healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies on a cooling rack.

Dairy-Free Holiday Frosted Cut-Out Sugar Cookies

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Vegan diet-friendly recipe
Enjoy my healthier Dairy-Free Holiday Frosted Cut-Out Sugar Cookies made gluten-free with almond flour, coconut oil, coconut sugar, and maple syrup. The deliciously soft sugar cookies are crispy on the outside, chewy on the inside, and quickly frosted with melted dairy-free white chocolate without any refined white sugar or powdered sugar.
5 from 2 votes
Servings 24
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

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 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.
  • 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.

Video

YouTube video

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.

Nutrition

Calories: 163kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 73mgPotassium: 27mgFiber: 2gSugar: 8gVitamin A: 1IUVitamin C: 0.02mgCalcium: 58mgIron: 1mg
Keyword Christmas cookie, icing, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating