Gluten-Free Dairy-Free Sugar Cookies
This gluten free sugar cookie is easy to roll out and they don't spread in the oven. They're the best for icing, frosting and decorating for Christmas. They can even be made dairy free!
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Servings: 28 cookies
INGREDIENTS
For the cookies:
- 2 1/4 cups (333g) 1:1 gluten-free flour (with xanthan gum), we used Bob's Red Mill (Note 1)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted vegan butter (we like Miyoko)
- 3/4 cup (150g) granulated sugar
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
For the royal icing (optional)
- 1 (2 pound) package powdered (confectioners) sugar
- 5 tablespoons meringue powder
- 3/4 cup room temperature water
- 1 teaspoon almond extract
- Assorted gel food coloring
- Assorted sprinkles for decorating
For thicker icing:
- Use a store bought vanilla frosting or Simple Mills vanilla frosting for paleo option
INSTRUCTIONS
Make the Cookies
- In a medium bowl, whisk together the gluten free flour, baking powder and salt and set aside.
- In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat the vegan butter and sugar together using the paddle attachment for 2-3 minutes. Do not skip this step. Add the egg, vanilla and almond extract and beat again for 1-2 minutes. Scrape down the sides of the bowl then add half of the dry ingredients and beat until combined. Add the second half of the dry ingredients and mix again on low until combined and the dough starts pulling away from the sides of the bowl.
- Place a large piece of parchment paper on the counter and sprinkle generously with gluten free flour. Dump the dough out onto the parchment paper then flour the top of the dough. Roll the dough out to 1/4 inch thick, add more flour to the top of the dough as needed so the rolling pin doesn't stick. Transfer the parchment paper to a large baking sheet.
- Cover the baking sheet with foil or wrap it in plastic wrap and refrigerate for at least 2 hours or up to 3 days. You can also freeze the dough at this point. See notes for freezer instructions.
- When you’re ready to bake the dough, preheat the oven to 350°F. Remove the baking sheet with the dough from the oven and pick up the parchment paper and dough and place it on the counter. Add another piece of parchment paper to the baking sheet and set aside. Keep the dough in the fridge as much as possible while you wait to put it in the oven to avoid any spreading.
- Use cookie cutter to make shapes out of the dough. Arrange them on the prepared baking sheet 2-3 inches apart. When there isn’t anymore room to cut out cookies from the dough, roll it back up into a ball and re-roll it out to 1/4 inch thickness. Repeat the process until all the dough is gone. You may need to work in batches to fit all the cookies on the sheet.
- Bake the cookies in the preheated oven for 8-10 minutes until just set and the bottom edges of the cookies turn a light golden brown. Transfer the cookies to a wire rack to cool completely before icing.
Make the Royal Icing
- Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the paddle attachment (hand mixer will work too). Mix on low for 30 seconds to combine.
- With the mixer on low, slowly add the room temperature water then add the almond extract. Increase the mixer to medium-high speed and beat until stiff peaks form (4-5 minutes). When you lift the paddle out of the icing the frosting should create peaks.
- To make several colors: separate the icing evenly into the amount of colors needed (if you want 4 colors, divide evenly between 4 bowls). Add the gel food coloring until your reach your desired color hue.
- To make the border icing: To one color of icing (let's say green), add water 1 teaspoon at a time until your icing thins a bit. When you pull the spoon out it should still hold its peak but not be too thick to pipe out of a bag. This is your border icing for the outside of the cookies. Remove half of the icing from the bowl and place in a piping bag or icing bottle.
- To make the fill icing: To the same green icing, add water 1 teaspoon of water at a time to thin the consistency even more. When you lift a spoon out the icing it should drizzle back down and smooth out in 5-10 seconds. If it takes longer than that, add a bit more water. Place this icing in a piping bag or icing bottle next to the border icing. You will end up with 2 consistencies for each color. If you're making 4 colors, you'll have 8 piping bags/bottles. It helps if you label the bags before adding the icing to them.
- Ice your cookies: use the border icing to outline the cookies then use your fill icing to flood the middle of the cookie. The border acts as a dam to keep the flood icing in. If you want details to flood into the cookie you can add them now or place the flooded cookies in the fridge for a few minutes to help them set then add more border colors on top. Get creative, they don't have to be perfect!
- Store in an air tight container for up to one week.
Notes
Note 1. Gluten-Free Flour. Each gluten-free flour blend is slightly different. Weights may vary depending on the brand you use.
To make these paleo: use vegan butter and coconut sugar (cookies will be a little darker) then top with Simple Mills pre-made frosting.
Make ahead instructions:
Fridge: Make the dough then wrap in plastic wrap and store in the fridge for up to 3 days
Freezer: make the dough then wrap in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge before cutting them out and baking.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 25.6g | Protein: 1.3g | Fat: 5.2g | Cholesterol: 19.7mg | Sugar: 17.6g
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