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.
Author: Kristi Winkels, RDN, LD
1/2cupdairy free margarine
1/2cup"safe" shortening or coconut oil
1tablespoonEner-G Foods egg replacer
1tablespoonsoy or rice milk
2 1/4cupsgluten free all-purpose flour mix
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.
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