Sugar Cookies, Gluten Free and Gorgeous

February 14, 2011

How do I love thee? Let me count the ways…

One, is for finding the recipe for the world’s best (gluten free) sugar cookies and preparing the dough.

Two, is for rolling out your dough and gather your cookie cutters.

Three, is for the way you play.

Four, is for snapping one more photo before baking.

Five, is for the way you look all dressed up [in frosting].

Ok, so I have absolutely no icing technique but it wasn’t my fault! I swear! If you were using your own plastic bag with a tiny hole cut out of the tip to pipe icing, your cookies would look like these too. At least I had fun…

At least beauty is in the eye of the beholder.

Best Ever Gluten-Free Sugar Cookies

Lovingly adjusted from Gluten-Free Girl and the Chef‘s incredible cookie recipe. I halved the recipe, still making about 25 smallish cookies.

  • 1 1/4 cup gluten-free flour baking mix
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • very small pinch ground nutmeg OR 1/8 tsp lemon zest

Combining the dry ingredients. Set aside.

Stir the butter (by hand or in an electric mixer). Add the sugar and cream them together until they are just combined. Add the egg, vanilla extract, and pinch of nutmeg, mixing until completely creamed together.

Sift the dry ingredients into the liquids, 1/4 cup at a time. Mix until the entire batter is combined. The dough should be thick, and easily rolled into a large ball.

The original recipe, calls for wrapping the dough in plastic wrap and refrigerating overnight. I did not need this step, so I just rolled out my dough right from the mixer. My cookie dough did not need flouring for rolling out, either.

Preheat the oven to 375°.

Roll out the dough with a rolling pin and cut out with your favorite shapes. Place each cookie on a parchment lined baking sheet.

Bake for 8 to 10 minutes, letting the cookies cool before frosting.

Time to decorate!

Vegan Sugar Cookie Icing

Original What Runs Lori recipe

  • 1/4 cup coconut oil, semi-melted
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 tbsp almond milk

Beat all ingredients together until mixture becomes still. Color frosting as desired and frost your cookies (hopefully you’re better at it than I am).

Happy Valentine’s Day.

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{ 11 comments… read them below or add one }

Tara February 10, 2014 at 7:36 PM

You think I could sub in coconut oil for the butter ? Or maybe vegan shortening …..I do t do dairy either.

Reply

Amber Shea @Almost Vegan February 15, 2011 at 2:58 PM

These look WONDERFUL! I love the little lips cookie cutter. And I think the blue frosting is lovely, whether piped or splattered 😛

Reply

melissa February 15, 2011 at 8:10 AM

Love it!! The pictures are gorgeous..especially the last one with blue icing..yum!
I have seen xantham gum around and will have to look into what it’s for.

Thanks for sharing!!!

Reply

Lauren @ WWoB February 15, 2011 at 7:52 AM

Aww, precious cookies!

Reply

Heather (Perspective Is Everything) February 15, 2011 at 5:45 AM

how cool. i don’t think i’ve ever made cookies with GF flour. those look absolutely perfect!!

Reply

Christin@purplebirdblog February 14, 2011 at 9:08 PM

I think the cookies are beautiful and perfect! :)

Reply

Pure2raw twins February 14, 2011 at 5:57 PM

Great pics! I love the mouth shaped cookie cutter :)

Reply

Kara February 14, 2011 at 5:05 PM

I am so excited to see a vegan icing recipe!! I tried to make a raspberry icing for cookies today and it kind of exploded everywhere. I can’t wait to try your icing recipe next time!!

Reply

Katie February 14, 2011 at 4:00 PM

i think they look artistic :)

Reply

julie February 14, 2011 at 3:56 PM

awww these are the PERFECT valentines day treat!!!! :) so cute too! i wish i had a heart shaped cutter! happy vday girlie!

Reply

Christine (The Raw Project) February 14, 2011 at 2:26 PM

Love the pics, I Have no icing technique either! These look great, thanks!

Reply

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