Friday, January 02, 2009

Gluten/Dairy Free Sugar Cookies

Here's an awesome recipe thanks to Lauren at Daring to Thrive!

I modified it a bit, based on ingredients I had on hand. Very impressed! I tried making GF sugar cookies after I was first diagnosed, 2 Christmases ago. They failed miserably. Since then, I have craved a great sugar cookie that also cuts well. This is it! Even my gluten eating husband gave them the thumbs up. He said they were totally "company-worthy" (meaning, ok to share w/ other gluten-eaters). I definitely agree!



Gluten/Dairy Free Sugar Cookies

1/4 c Spectrum shortening
1/4 c applesauce
3/4 c sugar
1 egg (or 1/4 c egg white substitute)
1 tsp vanilla extract
1/4 tsp almond extract (for some reason I thought this recipe called for almond, and so I added it at the last second)
2 tbsp milk substitute, divided (I used silk soy milk)
2 cups Featherlight flour mix
3/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder

Cream shortening, applesauce and sugar in mixer.
Add egg, vanilla, almond, and 1 tbsp milk. Mix well.
Mix dry ingredients in a separate bowl, then add slowly to wet ingredients, mixing as you go.
Add extra milk if needed to moisten the mixture. Mine didn't need it.
Cover bowl, and refrigerate (or set out on the back porch) for at least 1 hr.
Preheat oven to 375 F.
Dust counter with flour (use a lot!), then roll out dough until about 1/4 inch thick.
Cut dough into shapes using cookie cutters.
Place cookies on baking sheet covered w/ parchment paper (I am now a HUGE fan of parchment paper - used it for this recipe, and was amazed by it!). The cookies don't spread out much when baking, so you can put them pretty close together (at least, mine didn't).
Bake for 7-10 minutes (mine only needed 7 minutes). Cookies are done when edges are firm, and bottoms are golden (not brown).
Let cool completely, then frost and decorate.



I used Pillsbury Vanilla Frosting, and some colored sugar sprinkles.

They tasted delicious, but I must admit, trying to frost stars and trees was a bit of a challenge for me. My desire to make Christmas cut cookies has been satiated, and next time, I think I will just use a glass to cut circular cookies for easier frosting.

3 comments:

Lauren Denneson said...

wow! I never thought to add applesauce to these - what a great idea!

Steph said...

Yeah, couldn't even tell (at least, I couldn't). I am on a diet for my IBS, and they recommend using applesauce instead of oil. I usually cut the oil in half, and do half applesauce. It's really good in chocolate chip cookies too - extra moist :)

lifeglutenfree said...

wow those look really good! Thanks for entering my giveaway and adding my badge to your site. Do you have a badge? If not then I will just add your link to my blogroll!