Cut-Out Sugar Cookies (Allergy-Friendly) | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

By weavincanuck

Ingredients

• 1/2 cup shortening (Earth Balance® Shortening Sticks)
• 1 cup granulated cane sugar (Wholesome Sweeteners) or palm sugar (see note above)
• 1 egg or egg substitute (e.g. Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract, gluten-free
• Food coloring (optional)
• 2 1/4 cups Jules Gluten FreeTM All Purpose Flour
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• Gluten-free sprinkles or colored sugar (optional)

Details

Servings 1
Adapted from blog.julesglutenfree.com

Preparation

Step 1

Cream shortening and sugar until very fluffy.  Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.

Preheat oven to 375ºF (static) or 350ºF (convection).

Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing if desired.