Wheat Free Sugar CookiesBaking without wheat and gluten can be a challenge. Wheat free sugar cookies used for cut-out cookies can be especially difficult since the dough needs to be stretchy enough to be rolled out, cut and transferred to a pan. Since gluten provides the "stretch" in traditional roll-out cookie doughs, it can be difficult to duplicate without it. I've tried a few different allergy free variations on the traditional recipe for sugar cookies and have found this one to work well for cut-outs and taste good, too. These days we make cut-outs much more often than just around the holidays. My son loves to put the sprinkles on and taste test the scraps of dough. The trick is saving enough dough to actually bake! Ingredients: 1/2 c. butter or "safe" margarine 2) Combine butter or margarine, shortening and sugar in mixer until creamy; mix in egg replacer, vanilla and milk. In a separate bowl, combine flour, xanthan gum, baking powder and salt. Gradually add flour mixture to the margarine mixture until combined. Cover dough and refrigerate for 1 hour. 3) Remove dough from refrigerator and divide in half. Put half of the dough back in the refrigerator. Place the other half of the dough on a floured surface (rice flour works well). Cover it with a piece of plastic wrap to prevent it from sticking to the rolling pin. Roll it out to about 1/4 inch thickness. Cut out shapes using cookie cutters. Use a small turner or spatula to transfer cut-outs to an ungreased cookie sheet. Repeat with remaining dough. 4) Bake at 375 for 6-8 minutes. Edges should be firm but not browned. Remove from cookie sheet and transfer to cooling racks. Don't forget the best part - decorating! Here's a Sugar Cookie Frosting recipe. Have fun! Return from Sugar Cookies to the Recipe Index
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