Allergy Friendly Cut out sugar cookies

Allergy Friendly Cut Out Sugar Cookies

Gluten, soy, corn, dairy, peanut, and egg free

Can be nut free depending on your butter/milk choices

 

Ingredients:

 

Cookies

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)

 

 

Flour blend

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)

 

Baking powder

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.

 

Directions

  1. Whisk together the dry ingredients

  2. 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.

  3. Gradually add the flour mixture to the butter mixture and mix on low speed until a soft, sticky dough has formed.

  4. Form the dough into a disk, wrap in plastic wrap, and place in the refrigerator to chill for at least 1 hour.

  5. 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).

  6. Preheat oven to 350°F and line cookie sheet(s) with parchment paper.

  7. Dust a surface with a little gluten free flour and the top of the chilled dough. Roll out until ¼ inch thick.

  8. Cut out shapes and place them on the prepared baking sheets, leaving a little space between them.

  9. Repeat rolling and cutting until all of the dough has been used.

  10. Bake 11-12 minutes for soft cookies. Remove and let cool completely before decorating.