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
½cupdairy free margarine
½cup"safe" shortening or coconut oil
1tablespoonEner-G Foods egg replacer
1tablespoonsoy or rice milk
2 ¼cupsgluten free all-purpose flour mix
½teaspoonxanthan gum*see notes
Preheat oven to 375° F.
Combine butter or margarine, shortening, and sugar in a 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 (if using-see notes), baking powder, and salt. Gradually add the flour mixture to the margarine mixture until combined. Cover dough and refrigerate for 1 hour.
Remove dough from the 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 ¼ 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.
*Omit the xanthan gum if the gluten free all purpose flour blend you are using already contains it.
Gluten Free Sugar Cookies https://www.eatingwithfoodallergies.com/glutenfreesugarcookies/ Get more allergy friendly recipes at EatingWithFoodAllergies.com