Recipe: Gluten Free Sugar Cookies
Gluten Free Cut-Out Sugar Cookies
3 1/2 C Bob’s Red Mill GF 1-to-1 Flour, sifted
1/2 tsp Salt
1 tsp Baking Powder
1/2 C Miyoko’s Vegan Butter
1/2 C Shortening
2 C Sugar
3 Large Eggs
2 tsp Vanilla
Combine sifted flour, salt and baking powder in a medium size bowl. Set aside.
In the bowl of an electric mixer, combine butter, shortening, and sugar. Beat on medium speed about 3-5 minutes until light and fluffy. Scrape down bowl. Add in the eggs one at a time, beating about 60 seconds between each addition. Scrape down bowl. Add in vanilla. Turn mixer to lowest speed. Slowly add the flour mixture. Stir until just combined.
Divide dough in half. Cover each half with plastic wrap and flatten to 1 inch thick. Place wrapped dough in refrigerator for 2 hours or overnight.
Remove chilled dough from refrigerator and roll out to 1/4” thickness. Place on cookie sheet and return to the refrigerator for 15 minutes.
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
Remove chilled dough from refrigerator and cut into shapes. Place cut shapes on cookie sheet and return to refrigerator for 15 minutes. The extra chilling helps the shapes stay crisp/defined when baking. Bake in preheated oven for 11-13 minutes, rotating pan halfway through.
Continue the process until all the dough has been used.
Makes about 36 cut out cookies 2-3” in size.
4 C Powdered Sugar, sifted
5 Tbsp Meringue Powder (or 2 egg whites)
1/2 C Water (may need more depending on how thick you want your icing)
1 tsp Vanilla
Combine all of the ingredients in a stand mixer with paddle attachment. Start out on slow speed until the ingredients are incorporated. Then turn mixer to high setting and beat for 6-8 minutes until very fluffy. If the icing is too thick, stir in a little more water 1 Tbsp at a time.
Decorate and enjoy!