Soft cut out gluten free sugar cookies that are also egg free and dairy free! These are the best – made with Bobs Red Mill gluten free flour.
Happy Valentine’s Day! Homemade gluten free sugar cookies, especially cut out ones, are a real treat this time of year for my gluten free friends. The extra effort it takes to make them is worth the smiles that they bring! Recently, I was asked to make a dairy, egg and gluten free sugar cookie for a Valentine’s Day party at church. I am not a gluten free expert by any means. My experience is mostly with dairy and egg allergies, but I was delighted to take on the challenge to create something that everyone could enjoy.
Gluten Free Sugar Cookies
The recipe I am using originated from my mother’s sugar cookie recipe, but I have adapted it to become dairy, egg and gluten free. Don’t stop reading! You will be amazed at how delicious they are. In fact, I dare say most people would have no idea that they are made from a typical vanilla sugar cookie recipe…and a flexible one at that! Only want gluten free? Use regular butter and eggs.
With a slight crunch on the outside and a softness on the inside, even my allergy free kiddos absolutely love them. We think you will too! Are you ready to make some dairy, egg and gluten free sugar cookies with me?
Come on in to my kitchen!
Here are my substitutions: In place of butter, I am using Earth Balance diary free sticks at room temperature. It bakes and tastes just like butter. For the eggs, I am making flax eggs and for the all-purpose flour, a 22 oz. bag of Bob’s Red Mill 1:1 Baking Flour. I have learned from my gluten free friends that this is the preferred gluten free substitution for all purpose flour. Thus far, I have not been disappointed!
My mom’s recipe calls for three eggs so we are going to make three simple flax eggs in their place. Ground flax meal creates a wonderful nutty flavor into baked goods and very few people are allergic to it 🙂 In a small bowl, combine 3 Tablespoons ground flax with 1/3 cup warm water. Mix it together and allow it to sit and thicken for five minutes.
Using an upright mixer on low speed, cream together the Earth Balance sticks, thickened flax meal, 1 1/2 cups of granulated sugar and 1 1/2 tsp. of pure vanilla extract.
Next, add one complete 22 oz. bag of Gluten Free Baking Flour, 1 1/2 tsp. of baking powder and only 1/2 tsp. of salt to the bowl. Mix it again until the dough comes together.
How to keep gluten free cookie dough from crumbling
Isn’t that a beautiful mound of yummy dough? Rice flour in baking has kind of a bad reputation for crumbling, but I have not experienced that at all with this recipe. At this point, you can roll out the dough right away or refrigerate it in plastic wrap. Bring the dough into room temperature one hour before rolling.
This gluten free dough will not be sticky. I hardly ever need flour underneath before I roll it out 1/4 inch thick. Cut out your favorite shapes and place them onto an ungreased baking sheet. Unlike mom’s recipe, I bake the cookies at 375 degrees instead of 350 degrees for 8 minutes or until they puff up. Allow the cookies for sit on the pan for a couple of minutes before moving them to a cooling rack.
How to make soft gluten free sugar cookies
The key to a good soft sugar cookie is not to over baked them! I have learned this the hard way, my friends. With this recipe, we aren’t hoping for a browned bottom. Take this heart for example. Can you see a barely there gold color? That is what we want.
When the cookies have completely cooled, it’s time to decorate! I love Cleverly Simple’s easy sugar cookie icing recipe. To stay dairy free, I substitute the cows milk for coconut milk (canned or carton). It’s delicious!
Homemade cut out sugar cookies that most everyone can enjoy… now if only I can figure out how to make these taste just as good without any sugar? Never mind! It’s a holiday, my friends 😉
Soft cut out gluten free sugar cookies that are also egg free and dairy free! These are the best – made with Bobs Red Mill gluten free flour. #glutenfree
- 1 cup Earth Balance butter
- 1 1/2 cups granulated sugar
- 3 flax eggs
- 1 1/2 tsp. pure vanilla extract
- 1 – 22 oz. bag of Bob’s Red Mill Gluten Free Baking Flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- Preheat oven to 375 degrees. In a small bowl, combine 3 Tablespoons ground flax with 1/3 cup warm water. Allow it to thicken for five minutes.
- Using an upright mixer on low speed, cream together 1 cup Earth Balance butter (2 sticks), thickened flax meal, 1 1/2 cups of granulated sugar and 1 1/2 tsp. of pure vanilla extract.
- Next, add one complete 22 oz. bag of Gluten Free Baking Flour, 1 1/2 tsp. of baking powder and 1/2 tsp. of salt to the bowl. Mix it again until the dough comes together.
- Roll the dough 1/4 inch thick and cut out your favorite shapes.
- Bake the shapes on an ungreased cookie sheet for 8 minutes or until puffed. Allow the cookies for sit on the pan for a couple of minutes before removing.
- Allow the cookies to completely cool before decorating.