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A great gluten free cut out sugar cookie recipe is a must in our family. We find any excuse to make cut out cookies to celebrate ground hog day, Halloween, St. Patty’s Day, Valentine’s Day, Spring, birthdays, a sunny day, a cloudy day, rainbows … you get the idea.
The key to any good cut out sugar cookie dough is that it must be easy to roll and cut, resilient, elastic, never crumbly and of course, oh so yummy. I’ve led gluten free cooking classes with elementary schoolers and pre-teens using this recipe, and they have all had such fun with this dough! It really is a wonderful recipe, rolled thin for crispy cookies, or thicker to make a softer, cakier cookie.
My non-gluten-free son has recently been on a kick that he wants me to make gluten free sugar cookies “just like the ones in the grocery store!” Eww. Uh, yeah, ok Mr. teenager. Your tastes are weird, and the unpronounceable ingredient label on those store-bought cookies is a mile long, but sure. I’ll make some cookies for you like those store-bought ones.
Not being able to taste those store-bought cookies for myself, I had to rely on him to confirm that when I only roll this dough to about 1/4+ inch thick, these indeed do taste like the ones he’s been craving (not sure if that’s a compliment in this case!), and I must admit, I actually really, really like them that way. Soft, buttery, melt-in-your-mouth yummy. And at least they have a clean label.
If you need a vegan egg-free dough option, hop over to my GF Vegan Cut Out Cookie Recipe, or for an even easier, delicious cut out cookie dough, try my gfJules Sugar Cut Out Cookie Mix! Roll them thicker to be more akin to this store-bought cookie.
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy.
Add egg yolks, vanilla extract and food coloring, if using. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter). Pat the dough into a disc shape to roll or to cover tightly with plastic wrap and refrigerate.
Preheat oven to 350º F (static) or 325º F (convection).
Lightly flour a clean surface or pastry mat with gfJules™ All Purpose Flour. Roll the dough to a little more than 1/4-inch thickness and dust cookie cutters with gfJules flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cut cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired.
Bake approximately 8-10 minutes, but remove before they begin to brown at the edges. Cool on a wire rack and frost with gluten-free frosting, if desired.
Yield: approximately 2 dozen cookies (depending on size).