Simple Rolled Sugar Cookies

I adore Spring, and I am always so excited when the official “first day of Spring” comes around, especially after a gruelingly cold winter. Yet, I never feel like I can fully appreciate the season during the first few weeks as it’s usually still quite cold in my part of the world.

But near the beginning of May, everything is budding and blooming and full of life. It’s a wonderful time of year! This warm spring weather puts me in the bestest of moods, even if it’s raining. And, when I’m in a good mood, I like to make cookies. And then I like to cover them in pastel colors!

We munched on these sugar cookies this past weekend– I think they helped put a little “spring” in everyone’s step!

So, even though it’s slightly belated….

Happy Spring, dear readers!

Simple Rolled Sugar Cookies ~ Vegan and Gluten Free

makes about 24 cookies



  • 3/4 cups vegan margarine
  • 1/2 cup (90 g) organic granulated sugar
  • 1/2 cup (56 g) organic confectioner’s sugar
  • 3 tsp EnerG egg replacer + 2 tbsp hot water, frothed with fork
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla, almond, or other extract flavor
  • 1 1/2 cups (185 g) sorghum flour
  • 3/4 cups (114g) potato starch
  • 1/2 cup (67 g) tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder


  • 1 cup (110 g) organic confectioner’s sugar
  • 2-3 tsp almond milk
  • 1 tbsp corn syrup



Preheat oven to 400 °F.

Cream together margarine and sugars until smooth. Mix in prepared egg replacer along with vinegar and vanilla extract. In separate bowl, sift together sorghum flour, potato starch, tapioca flour, xanthan gum and baking powder. Gradually mix in flours with the margarine/sugar mixture until a clumpy dough forms. If the dough seems too sticky to handle, add a little more sorghum flour… it should be easily workable with your hands, yet a little bit sticky. Form into a patty and chill in fridge or freezer until cold.

Line counter-top or other work area with parchment paper, and using a lightly floured (any kind of flour will do) rolling pin, roll dough anywhere between 1/3″ to 1/2″ thick. Cut out using your favorite cookie cutters, and use a flat metal spatula to gently lift the cookies and place them onto an ungreased cookie sheet. Repeat until all dough is used. If the dough seems to be getting a little soft, and sticks to your pin, re-chill until once again workable.

In preheated oven, bake cookies for about 7-8 minutes, or until slightly golden brown on edges. Remove from oven and LET COOL COMPLETELY before handling… otherwise, you may have some broken cookies. :(

Once they have been fully cooled, eat as is or cover them with icing!

To make icing, simply place confectioner’s sugar into a small bowl, stir in almond milk to make a smooth paste. Then, stir in corn syrup until shiny. Color if desired. Place icing into piping bags and get your decorating on!

I’m leaving you guys with a shot of a tulip in full bloom in our front yard. It makes me so happy! Yay for Spring!

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14 Responses to Simple Rolled Sugar Cookies

  1. Amey says:

    Allyson! I wanted to let you know that I finally made this recipe, and the results were amazing! So delicious!! Here’s a blog post from today about it: http://veganeatsandtreats.blogspot.com/2013/10/yoga-cookies.html

  2. Melissa says:

    Going to try these again with less vinegar (maybe it was supposed to be 2tsp not 2TBS?) because you could definitely taste the vinegar. But they had a good texture for gluten free.

  3. a new gluten free at home cook! :D says:

    so I know you posted these as spring sugar cookies but I just made these as christmas ones and they were a huge hit!! my sister has a very severe gluten allergy and these were just so wonderful. thank you so much, you rock! can’t wait to try your other recipes.

  4. Gauri Radha गौरी राध says:

    Lovely pics and the sugar cookies are adorable!!

  5. Laurel says:

    Aw, how cute. I have a ginormous copper bunny cookie cutter I wanted to use but it’d be like eating 6 cookies at once!
    On a happier note – I’m watching the hummingbirds feed on my sage and poppies. I bet they’d love your tulip too. I love your tulip. They may be my favorite flower, too bad they don’t like it here. :-)

  6. Amanda says:

    Very cute cookies! :-)

  7. veganlisa says:

    Happy Spring to you! I’m happy to hear this weather inspires you to bake cookies. That bodes very well for my future enjoyment.

    The cookies are adorable! Thank you Allyson.

  8. bitt says:

    Thank you so much for this! I was just thinking that I needed a recipe for a sugar cookie so I could make some for an upcoming bake sale. The birds are so adorable too.

    • allyson says:

      bitt! i hope if you make them, you enjoy them! i also like the birds, they make everything more fun, no?! <3

  9. Laura says:

    Where did you get that adorable cookie cutter?

  10. Caitlin says:

    aww..i love these cookies! and i love that they’re baby bird/chickie shaped!

    i’m especially happy for spring on this particular day, too. yesterday was just..perfect and isn’t too shabby, either. finally spring is actually here!