Gluten Free Cut-Out Sugar Cookie Recipe
A delicious cut out sugar cookie is something no one should have to go without. Which is why this gluten free cut out sugar cookie is such a treasure! Many people say these taste even better than the wheat flour version!
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Servings: 3 dozen cookies, depending on size
Ingredients
- 1/2 cup vegetable or palm oil shortening or butter
- 1 cup granulated cane sugar or palm sugar see note above
- 1 egg or egg substitute e.g. Ener-G Egg® Replacer OR 1/4 cup natural applesauce
- 1/4 cup milk dairy or non-dairy
- 1 teaspoon pure vanilla extract
- Food coloring optional
- 2 1/4 cups 304 grams gfJules All Purpose Gluten Free Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Gluten-free sprinkles or colored sugar optional
Instructions
- 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 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, or if using butter, refrigerate for an hour or two.)
- 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 6–8 minutes, but remove before they begin to brown at the edges; make sure to err on the side of cooking less if you want them to remain soft and chewy.
- Once completely cooled, frost with icing,* if desired.
- Store in tupperware-type containers or freeze to keep for longer.
Video
Notes
To make spider webs, ice cookies with white, then draw circles with black icing. Using a toothpick, pull through the black circles from the center out to create the web design.
Icing options: Easy Cookie Icing or Royal Icing (whip 1 2/3 sifted confectioner's sugar together with 1/2 tsp. cream of tartar and 1 egg white or vegan meringue powder)
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.