This Gluten Free Dairy Free cookie tastes so much like the popular sugar cookie most folks make you won’t be able to tell them apart even when they are side by side! Do you make decorated cutout sugar cookies? I am starting to have an awareness of just how many people have special dietary concerns. This cookie takes into consideration many of those restrictions. If you use India Tree sprinkles you can even bypass dye restrictions! Finally a cookie you can feel guilt free about eating!This dairy gluten free sugar cookie is a great replacement for the traditional sugar cookie! Click To Tweet
Serving size: 1 cookie
Fat: 10 g
- 1½ cups confectioner’s sugar
- 1 cup dairy-free, soy-free vegetable shortening
- 1 egg (or 1½ teaspoons egg replacer* mixed with 2 tablespoons rice milk or water)
- 2 teaspoons vanilla extract
- 2½ cups gluten-free cookie flour mix
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 cups confectioner’s sugar
- 4 tablespoons dairy-free, soy-free vegetable shortening
- 2 egg whites (or egg replacer mixed with rice milk or water)
- Pinch of salt
- 2 teaspoons vanilla extract
- Food coloring and colored sugars, optional (I use dye free India Tree brand)
- To make cookie dough:
- Place 1½ cups confectioner’s sugar and 1 cup shortening in the bowl of an electric mixer and beat on medium speed until smooth and slightly fluffy.
- Add egg (or egg replacer mixed with rice milk or water) and vanilla extract. Mix well.
- In a separate bowl, combine flour mix, xanthan gum, baking soda and cream of tartar.
- Add flour mixture to sugar mixture, beating on low speed until thoroughly combined.
- Gather up dough into a ball and chill it for 2 hours.
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out dough to ¼-inch thickness and cut into shapes with your favorite cookie cutters. Using a thin spatula, transfer cookies to cookie sheets. Gather up remaining scraps of dough and roll out again, cutting and rolling until you’ve used it all.
- Bake cookies in preheated oven on center rack for 10 minutes. Cool on cookie sheets for 10 minutes before transferring to wire rack.
- To make icing:
- combine all icing ingredients and mix until smooth. For colored icing, add a few drops of food coloring.
- Ice cookies while they’re still slightly warm. Then sprinkle immediately with decorative sugars. Cool completely to set.
If you use egg replacer instead of eggs to make cookies, follow directions up to step 4. Roll out soft dough between two sheets of parchment or wax paper until the dough is ¼-inch thick. Transfer the dough, still between parchment paper, to a cookie sheet and chill for 2 hours. Remove from refrigerator and let sit about 5 minutes. Remove top sheet of parchment paper. Cut out cookies with your favorite cookie cutters. Egg-free dough is slightly more crumbly, so use your hands to pinch the edges together as necessary. Transfer cookies to a parchment-lined cookie sheet. Once you’ve cut out the first round of cookies, proceed as the recipe instructs, gathering up scraps of dough, lightly flouring your work surface and rolling pin, and rolling out remaining dough and cutting cookies.
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