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Cut-out sugar cookies are one of life’s great pleasures that no one should have to go without. That’s why I created a vegan, gluten free cut-out sugar cookie recipe that makes it easy for everyone to celebrate with cookies at the holidays … or anytime!
When I finally succeeded in developing a gluten free cut-out sugar cookie recipe that could also be made free from soy, dairy and eggs (it’s already nut-free), was pliable and easy to roll and cut out, baked up soft and chewy or crunchy and crispy if baked longer AND allowed me to eat the eggless cookie dough with reckless abandon, I knew I was in trouble! I had not only created a great cookie recipe that nearly everyone could enjoy, I had made it too darn easy for me to eat the cookie dough!
AND, the dough is soft and pliable, making it easy for little hands to make cookies all by themselves! Just roll the dough up after they cut out their cookies and roll it out again!
This is a recipe I know you and your family will enjoy at every festive season or for no reason at all, except to have awesome cookies! My family makes gluten free cut-out sugar cookies in December, of course, but we also make them for Valentine’s Day, Mardi Gras, St. Patrick’s Day, Easter, July 4, Halloween, Thanksgiving … you getting inspired yet? Enjoy this recipe with your family on any occasion!
For an even simpler recipe, just use my gfJules Sugar Cut-Out Cookie Mix! Grab some heart-shaped cookie cutters or gingerbread family cutters while you’re at it! (Or maybe ugly sweater and winter cutters are more your style?) With a yummy, resilient gluten free dough like this one, there’s no end to the creative possibilities!
*Note: I include many different egg replacement recipes in Free for All Cooking, but I also note that Ener-G brand egg replacer works really well in cookies. If your family avoids eggs, this product should be in your cupboard! I don’t choose it for every type of recipe, but it does work really nicely in cookies. If you can use eggs, obviously, feel free to use the egg called for in this recipe instead.
Also, if you are looking for a refined-sugar-free version of this recipe, try coconut palm sugar, pulsed in a food processor or blender until fine and smooth.
Cream shortening and sugar until very fluffy – several minutes at high speed of the mixer.
Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended.
Form the dough into a ball and wrap tightly with plastic wrap to make the dough less sticky. Refrigerate or freeze until cold and no longer sticky, at least 2 hours. (Note: you may roll the dough out immediately without refrigerating, but if you find the dough too sticky, refrigerate.
Preheat oven to 375ºF (static) or 350ºF (convection).
Lightly flour the rolling surface, rolling pin and cookie cutters with gfJules™ Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.
Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired.
Bake approximately 8–10 minutes, but remove before they begin to brown at the edges.
Once completely cooled, frost with Easy Cookie Icing, if desired.
Store in tupperware-type containers or freeze to keep for longer.