Gluten free sugar cookies are a holiday staple at our house because they’re so versatile. All you need is a cookie cutter or two for each season and you’ve got a “go to” gluten free treat for every occasion!
Making gluten free sugar cookies can be difficult since the dough needs to be stretchy enough to be rolled out, cut and be transferred to a pan. Gluten provides the “stretch” in traditional roll-out cookie dough, so gluten free dough can be a little bit tougher to work with.
To be successful in making your gluten free sugar cookies, here are a few tips:
- If you aren’t allergic to coconut (technically a tree nut), use coconut oil in place of shortening. It adds a delicious buttery flavor to the cookie (a plus for those avoiding butter due to dairy allergy).
- Be sure to refrigerate the dough for at least an hour before attempting to roll it out.
- Knead the dough a little before rolling it out. This warms it up a little and makes it easier to work with.
- Have plenty of rice flour (or alternative) close by when rolling them out. A well floured surface and rolling pin will make the job much easier!
- Roll the dough out in small batches rather than rolling it all out at the same time. (If you use the whole batch of dough, the last bit that you roll out will be dryer from picking up extra flour from your work surface.)
- Use a spatula to transfer them from your work surface to the cookie sheet (this helps to keep your shapes from cracking).
- Don’t over bake! If you press into them and they feel firm around the edges, they’re ready!
My kids love to help me cut out the dough but they hate waiting for them to bake and cool so we can start decorating! Sometimes, I freeze the cookies plain and we decorate them when we’re ready to eat one or two (or six!)
During holidays, it’s more of a project (a fun one!) We put all of the cookies at the table along with frosting of different colors, sprinkles, candy and whatever else we feel like adorning them with.
Have fun with it! 🙂
This sugar cookie recipe is great for cut outs! It is wheat/gluten free as well as free of dairy, egg, soy, peanuts, and tree nuts.
- 1/2 cup dairy free margarine
- 1/2 cup "safe" shortening or coconut oil
- 3/4 cup sugar
- 1 tablespoon Ener-G Foods egg replacer
- 2 tablespoons warm water
- 1 teaspoon vanilla
- 1 tablespoon soy or rice milk
- 2 cups wheat-free all-purpose flour mix
- 2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 375° F.
Combine butter or margarine, shortening and sugar in mixer until creamy. In a small bowl, whisk together the egg replacer and warm water until foamy. Add egg replacer mixture, vanilla and "safe" milk to margarine, shortening and sugar mixture. Mix until smooth. 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.
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). Roll it out to about 1/4 inch thickness. Cut out shapes using cookie cutters. Transfer to cookie sheets. Repeat with remaining dough.
Bake at 375° for 6-8 minutes. Edges should be firm but not browned. Remove from cookie sheet and transfer to cooling racks. Top with "safe" frosting.