One of our all time family favorite sugar cookie recipes calls for a secret ingredient that makes these cookies oh so soft.

Soft Sugar Cookies

Of course, I couldn’t use that ingredient in top 8 free cookies so I had to get a little creative with an alternative and also decide on the best way to substitute the eggs.


Thankfully, I was feeling pretty confident with the cup for cup substitution recommendation on my Grandpa’s Kitchen Gluten Free flour blend and this recipe turned out perfectly on the first try!

The kids had such a blast making cookies and my little one asks to eat one every day (which I suspect he will continue to do until they are gone).

Don’t forget to enter to win Grandpa’s Kitchen gluten free products (use the Rafflecopter widget below the recipe).

The first round of giveaways ends today and the second one is just getting started!




Soft Sugar Cookies (gluten free, vegan, top 8 free)

Rating: 51

Yield: Makes approximately 40 cookies

Soft Sugar Cookies (gluten free, vegan, top 8 free)



  1. Mix dry ingredients and set aside.
  2. Cream Earth Balance and sugar.
  3. Add cultured coconut milk, milk alternative, apple cider vinegar, and vanilla.
  4. Using a paddle or dough hook, slowly add dry ingredients.
  5. Mix on low until well blended.
  6. Roll into ball, wrap in plastic wrap, and refrigerate 30 to 60 minutes (or place in freezer for 15 minutes).
  7. On a lightly floured surface, roll to desired thickness (about 1/8 to 1/4 inch thick).
  8. Cut into shapes and place on greased cookie sheet.
  9. Bake at 375 for 8 to 10 minutes.
  10. Remove from pan and cool completely on cooling rack.
  11. Frost and serve same day or flash freeze until ready to use.


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