Christmas Sugar Cookies Gluten Free and Dairy Free
Gluten Free Dairy Free Cut Out Cookies
Gluten Dairy Free Sugar Cookies
How do I make these Gluten Free Dairy Free Cut Out Cookies?
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 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
For the Icing 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.
* 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
Gluten Free Chewy Sugar Cookies
Gluten Free Chewy Sugar Cookies
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Ingredients
- â…” Cups Dairy Free Butter
- 1 ½ Cups of Sugar
- 2 Eggs
- 3 ½ Cups of My GF All Purpose Flour Blend
- 1/4 Cup Tapioca Starch additional for dusting the dough
- 1 tsp. Baking Soda
- 1 tsp. Xanthan Gum
- Dash of Salt
- 1 tsp. Vanilla
Icing
- 2 Cups Powdered Sugar sifted
- 1 tsp. Vanilla
- 2 TBSP. plus 2 tsp. Dairy Free Milk
Instructions
- 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 or plastic wrap) 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.
Icing
- Sift the powdered sugar into a bowl. Add the vanilla and dairy free milk start with 1 TBSP and add from there to create the desired consistency.
- 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.
The cookies are perfect.
Thanks!
This looks so good! Do you use this dough base for any other recipes?
Just cookies. I make them for all holidays and then we shape and decorate accordingly. They are delicious and easy!
Thanks for sharing! Do they keep long?
They last about 3 days while still tasting great. You can also bake the cookies and allow them to cool and then freeze them unfrosted for up to about 2 months in a freezer safe bag. Wrap the cookies individually in plastic wrap and then place them all in a freezer bag. Allow to thaw then frost.