Food Advertising by

Soft Iced Rolled-Out Sugar Cookies {Revised}

It’s hard to tell, but those little tiny “things” in the icing are actually clear sprinkles. Everything is white/clear because we don’t eat food coloring.

**See also my grain free honey sweetened glazed sugar cookies

These sugar cookies remind me of the ones you can buy at almost any grocery store. You know the ones. Soft, colorfully iced with sprinkles, and sold in a clear plastic container. Yeah, those!  Except my recipe isn’t packed full of unpronounceable ingredients that you would never want to put in you or your children’s bodies, not even to mention the gluten and dairy. And even though these do have sugar in them, they are so much healthier than any kind of cookie you can buy at the supermarket. At least that’s what I tell myself after baking and eating cookies all day :) Now when my kids ask for those pretty sugar cookies at the store I can confidently tell them I’ll make them some that are just as good.

I really, really wanted to use these awesome cowgirl cookie cutters that my mother-in-law gave me, but the dough spread just a tiny bit too much during baking for such an intricate design. But it will work perfect for any basic shape such as a circle, triangle, heart, snowflake, snowman, etc… as it only slightly spreads.

Fun Baking!!


Soft Iced Rolled-Out Sugar Cookies {Revised}
  • king!!!
  • 1¼ C blanched almond flour, Honeyville Brand
  • ⅓ C arrowroot flour + more for rolling dough
  • pinch of salt
  • 1 tsp. baking powder
  • ¾ tsp. xanthan gum
  • ¼ C Earth Balance soy free butter, room temperature
  • ¾ C sugar
  • 1 large egg
  • 1 tsp. gluten free vanilla
  • 1 Tbsp. Earth Balance butter, melted
  • 1 C powdered sugar (you can make your own unrefined powdered sugar by blending 1 C coconut palm sugar and 1 Tbsp. arrowroot flour in a coffee grinder or high quality blender until it reaches a fine powder)
  • 2 Tbsp. SO Delicious coconut milk
  • 1 tsp. vanilla extract
  1. Set out the butter and bring to room temperature, about 30 minutes.
  2. In a mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking powder, and xanthan gum until they are one lovely flour.
  3. Cream together the butter and sugar until it just comes together, about 30 seconds.
  4. Add the egg and mix well. Then, add in the vanilla.
  5. Stir the dry ingredients into the wet.
  6. Transfer to a plastic bag and place in freezer at least 45 minutes to an hour.
  7. Preheat oven to 350 degrees.
  8. Transfer the dough to a well-floured surface and roll out to ¼ - ⅛ inch thickness using a floured rolling pin.
  9. Cut out your shapes and carefully transfer them to a baking sheet lined with parchment paper and sprayed with cooking oil placing about 1-2 inches apart. I used the lid of my cooking spray as a cookie cutter :)
  10. Bake 7-10 minutes turning half way through to ensure even baking, or until cookies are puffy and just barely starting to brown. If you over cook them they'll start to flatten and not be as soft.
  11. Allow to cool completely before icing.
  1. Mix all ingredients in a small/medium-sized bowl. Use a spoon to spread about ¾ tsp. icing on each cookie. Decorate with sprinkles, then allow 1 hour for icing to set.








My oven cooks very uneven, but you want your cookies to look like the one on the front right.

This post is part of Slightly Indulgent Tuesday

Other Recipes You May Enjoy


  1. I can’t wait to try these with my kids over the Christmas holidays. They are going to freak out! I wonder if we could even use Christmas shaped cookie cutters… Thanks for sharing!

  2. Thank you SO much for posting this. This is my first Christmas being gluten and dairy free and I wasn’t sure how I was going to make it without my sugar cookies. So THANK YOU! Your site has helped me out SO many times. :)

  3. I tried these today and they are absolutely delish!

  4. Anonymous says:

    These look amazing! Can’t wait to try them as I haven’t had a good soft sugar cookie in a long time.

    I do however have one question. What type of sugar can we use for these? Will coconut sugar be ok or does it have to be literally, white sugar? Thanks!

  5. Hi Anonymous!

    I’ve have only used white sugar in this recipe (bad I know!) so I don’t know if coconut palm sugar will work or not. But I’d imagine it would work fine if you sift it and will probably just make the cookies a bit darker in color. If you use the coconut sugar let me know they turn out!


  6. Just wanted to say that I have made these cookies over 2 dozen times over the last three years and they have never failed me. Anyone who tries them, loves them! Wishing you and your family a Happy Holidays and Happy New Year!


  1. […] like my chocolate cupcakes that needed revised, when I originally set out to make my sugar cookies I realized they were full of white sugar… which I no longer cook with.  I needed to update […]

Leave a Comment


Rate this recipe: