Wheat Free Sugar Cookies
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins

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.

Course: Dessert
Servings: 24 cookies
Author: Kristi
  • 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
  1. Preheat oven to 375° F.
  2. 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.
  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). Roll it out to about 1/4 inch thickness. Cut out shapes using cookie cutters. Transfer to cookie sheets. 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. Top with "safe" frosting.