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Marilyns Treats

December 22, 2014 · 12 Comments

Dairy and Gluten Free Sugar Cookies

Cookies· Recipe Archive

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!
GF DF Sugar Cookies 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!

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.

My granddaughter needs to be folic free and it is really hard to find ingredients to satisfy the restriction. I find that gluten free most of the time works though.

I have restricted most of my holiday baking while trying to find just the recipes I can use.k

This recipe 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 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!

Dairy and Gluten Free Sugar Cookies

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!
5 from 8 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: dairy free, gluten free
Method: Bake
Skill Level: Basic
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Adjust Servings: 24
Calories: 255kcal
Author: Marilyn

Ingredients

Cookies:

  • 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

Icing:

  • 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)

Instructions

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.

Notes

Recipe Source: Gluten Free and More
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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Nutrition

Serving: 1cookie | Calories: 255kcal (13%) | Carbohydrates: 41g (14%) | Protein: 1g (2%) | Fat: 10g (15%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 9mg (3%) | Sodium: 165mg (7%) | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blanklisa lombardo says

    December 30, 2019 at 1:26 PM

    These look so yummy and I love that they are gluten and dairy-free for those who are sensitive!
    Thanks for sharing!

    Reply
    • blankMarilyn says

      December 30, 2019 at 3:16 PM

      I made these since my granddaughter is gluten free. They were very good and on one noticed any difference. Have a Happy Holiday and see you next year!

      Reply
  2. blankMiz Helen says

    December 23, 2019 at 9:19 PM

    Your Gluten Free Sugar Cookies look great! Wishing you and your family a very Merry Christmas and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply
    • blankMarilyn says

      December 24, 2019 at 10:47 AM

      Thank you Miz Helen. I will see you next party! Merry Christmas and Happy New Year!

      Reply
  3. blankAntionette [email protected] says

    December 19, 2019 at 10:27 PM

    Great cookie recipe: I can’t eat sweets but I do enjoy seeing holiday cookies. #trafficjamweekend

    Reply
    • blankMarilyn says

      December 20, 2019 at 2:40 PM

      Thank you so much!! I shouldn’t eat sweets, but I do at times. These Df GF cookies are the only kind my granddaughter can eat. Enjoy this Christmas season and holiday!!

      Reply
  4. blankChas Greener says

    December 18, 2019 at 5:53 PM

    They look fantastic, and I’ll have to give these a try – love that they are gluten and dairy free. Pinned.

    Reply
    • blankMarilyn says

      December 18, 2019 at 6:40 PM

      I had to make these for Jovie. They turned out well! Thanks for the pin. Merry Christmas and Happy Holiday!

      Reply
  5. blankangie says

    December 17, 2019 at 9:41 PM

    love that you shared this with so many individuals with allergies it seems you can not take something every where. THanks for sharing this

    Reply
    • blankMarilyn says

      December 18, 2019 at 1:37 PM

      I know how hard it is to accomodate restricted diets. My granddaughter cant have gluten, folic or food dyes. It is a whole new education for me! Thanks for sharing your thoughts. Enjoy this busy week!

      Reply
  6. blankClearissa Coward says

    December 15, 2019 at 4:29 PM

    Yummy and healthy. It’s a twofer. Thanks for sharing.

    Reply
    • blankMarilyn says

      December 15, 2019 at 4:54 PM

      Thx Clearissa. Glad you like the DF GF cookies. Enjoy!

      Reply

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