Allergy Friendly Cut Out Sugar Cookies
Gluten, soy, corn, dairy, peanut, and egg free
Can be nut free depending on your butter/milk choices
1 ½ cups + 2 tablespoons flour (see corn free blend below)
1 tablespoon tapioca starch
½ teaspoon corn free baking powder (see corn free below)
¼ teaspoon salt
½ cup vegan butter, (slightly softened) *see note
½ cup (100g) granulated sugar
4 teaspoons unsweetened non-dairy milk
1 ½ teaspoon vanilla extract (corn free brand here)
1/2 cup sweet white rice flour
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup sorghum flour
1/4 cup tapioca flour (starch)
1 teaspoon xanthan gum (corn free brand here)
¼ teaspoon cream of tartar
⅛ teaspoon baking soda
⅛ teaspoon tapioca starch
*I used Miyoko’s cultured vegan butter. I think this made them taste like my favorite cream cheese cut out cookies. Be sure to only slightly soften the butter, not all the way to room temperature.
*Cultured butter is made in the European-style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture.
Whisk together the dry ingredients
In a separate bowl, using an electric mixer or stand mixer, beat the butter and sugar until blended and creamy, about 3 minutes. Add milk and vanilla extract, mix again until combined.
Gradually add the flour mixture to the butter mixture and mix on low speed until a soft, sticky dough has formed.
Form the dough into a disk, wrap in plastic wrap, and place in the refrigerator to chill for at least 1 hour.
Remove from the fridge and let it sit at room temperature for a few minutes (it may be too hard to roll out right away, especially if it has been in the fridge for longer than 3 hours).
Preheat oven to 350°F and line cookie sheet(s) with parchment paper.
Dust a surface with a little gluten free flour and the top of the chilled dough. Roll out until ¼ inch thick.
Cut out shapes and place them on the prepared baking sheets, leaving a little space between them.
Repeat rolling and cutting until all of the dough has been used.
Bake 11-12 minutes for soft cookies. Remove and let cool completely before decorating.