Christmas Sugar Cookies Gluten Free and Dairy Free
Gluten Free, Dairy Free, Soft and Chewy
Learning how to recreate all of your Holiday favorites can be a daunting task. Sugar cookies became something that I dreaded and avoided. They never seemed to taste the same or have that soft and chewy texture that I loved.
Before going gluten free I was know for my delectable sugar cookies. I often baked and decorated them to hand out as gifts for Christmas. They were something that I enjoyed making and everyone else enjoyed receiving.
This year I had the task of making them dairy free as well. To be honest I kind of put it off because… well… I wasn’t sure if I could do it. I spent an entire day playing around with batters and cook times and I finally figured it out.
This recipe is amazing and perfect. I am so proud of these cookies. I shared with neighbors and the entire family inhaled them. I helped myself to quite a few too.
After spending the day on these I was very tired. Recipe creation is no joke and sometimes it just doesn’t work out and you leave the day defeated. Luckily, the hard work paid off with this recipe and I can not wait to make and eat these again!
Happy Holiday’s everyone! Santa will love these soft and chewy Christmas cookies!
⅔ Cups Dairy Free Butter
1 ½ Cups of Sugar
3 ½ Cups of My GF All Purpose Flour Blend
½ Cup Tapioca Starch (additional for dusting the dough)
1 tsp. Baking Soda
1 tsp. Xanthan Gum
Dash of Salt
1 tsp. Vanilla
1 tsp. Vanilla
In a stand mixer cream the eggs, sugar, dairy free butter and vanilla on medium speed for 5 minutes. Turn the mixer off and the GF AP flour and tapioca starch. Turn stand mixer on low speed, add the baking soda, xanthan gum and salt. Mix on low for one minute. Remove the dough from the stand mixer, wrap with plastic wrap and refrigerate for a half hour.
Preheat oven to 350 degrees.
Once refrigerated, remove dough and cut into 4 sections. Take one section and put the rest back in the fridge. Lightly grease your baking sheet. On a non-stick surface (I used Silicone Baking Set with Mat Liner ) lightly dusted with tapioca starch place the dough on it and lightly dust the top of dough with tapioca starch as well. With plastic wrap on top of the dough, roll the dough to be ¼ inch thick. Use cookie cutters to create your shapes and bake for 10 minutes. Remove after 10 minutes and allow cookies to sit on a cookie sheet for 3 minutes. Remove and place on parchment paper to cool. Frost once completely cooled.
* If the cookie cutters are sticking to the dough, lightly dust them with the tapioca starch.
* If the starch doesn’t melt into the dough you can take a damp paper towel and lightly blot the cookie before putting into the oven
* I have made these with two different rice flours in my All Purpose Flour Blend and they each produced different textures. Keep that in mind, I recommend Bob’s Red Mill
2 Cups Powdered Sugar, sifted
1 tsp. Vanilla
2 TBSP. plus 2 tsp. Dairy Free Milk
Sift the powder sugar into a bowl. Add the vanilla and dairy free milk. Stir until you have a medium thick consistency. Separate the icing into individual bowls if you are coloring it and add the food coloring. Transfer to piping bag to decorate.
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