Gluten & Dairy-Free Sugar Cut-Out Cookies
The Wrote Oat
September 8, 2023
This recipe is versatile and can be made with several different kinds of gluten-free flour mixes. You can make these cookies with an almond-based gluten-free flour mix for a graham-cracker-ish cookie or use a rice flour-based gluten-free flour blend for a more typical sugar cookie texture and taste.
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Ingredients
Adjust Servings
| 190 grams sugar | |
| 170 grams dairy-free butter Use dairy-free sticks, not the dairy-free spread | |
| 2 eggs | |
| 1 tsp vanilla | |
| 1 tsp almond extract substitute orange extract, if desired | |
| 440 grams gluten-free flour blend | |
| 1 tsp xanthan gum or 3/4 tsp guar gum | |
| 1 tsp baking powder |
Royal Icing
| 2 egg whites | |
| 1-2 cups confectioner's sugar | |
| 2 tsp extract almond, vanilla, or orange |
Directions
1.
1.
In a stand mixer, cream the sugar and butter until smooth.
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2.
2.
Add the eggs and extracts and beat until smooth.
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3.
3.
Add the flour, xanthan gum, and baking powder and beat well.
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4.
4.
Chill the dough for a couple hours. This is necessary to allow the fats/oils and flour/starches to combine.
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5.
5.
Halve the dough and keep half in the fridge while you roll out the other half. I recommend rolling the dough between 2 pieces of parchment paper so that it isn't sticky on the rolling pin. Don't add extra flour to the dough.
Pre-heat the oven to 350*F.
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6.
6.
Using whatever cookie cutter shapes you desire, gently cut out the cookie shapes and place onto a baking sheet.
If the dough becomes too warm and warps the dough when you try to lift it, place the rolled out dough with the cut out shapes in the freezer for 5-10 minutes and this will allow the dough to harden enough to pick up and transfer to the baking sheet.
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7.
7.
Bake 14-16 minutes, turning halfway through.
Allow the cookies to cool 5 minutes before transferring to a wire rack to cool completely.
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8.
8.
Once the cookies are cooled, make the icing.
In a medium bowl, beat the egg whites with a hand mixer until soft peaks form.
Add 2 tsp of your desired extract flavor and beat the egg whites again. Adding 2 tablespoons of the powdered sugar at a time, beat the egg whites until it's all combined and smooth. Stiff peaks won't form but the icing will be thickened.
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9.
9.
If you want the entire batch of icing to be one color, add food coloring and beat the egg whites until evenly colored.
If you want different colors, divide the icing into sandwich or piping bags and add enough food coloring to each for your liking. You can mix the food coloring into the icing in the bags by sealing the bag and mashing and kneading the bag until evenly colored.
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10.
10.
Cut off just the very corner of the sandwich bag and gently pipe the icing onto the cookies.
Allow the icing to set for about an hour and then store in an airtight container.
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