This is day 13 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.
Here is the 13th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This is definitely a new cookie recipe I am very excited to share with you all.
When I was playing with this dough in my kitchen a few days ago I could hardly contain my excitement. It really is a delight to work with.
Maybe only a baker can get excited about a cookie dough but I am okay in saying “I am a baker, and this dough is so much fun to roll and cut out!”
This time of the year reminds me of when my kids were younger and how much fun it was to roll, cut-out, bake and decorate sugar cookies.
I hope this recipe becomes part of your holiday tradition.
These cookies are gluten and dairy free too!
Ready to play in the kitchen?
Recipe: Gluten Free Dairy Free Sugar Cookies
- 2/3 cup Earth Balance vegan “butter”, softened
- 3/4 cup white sugar
- 1 large egg
- 1 Tbsp goat milk
- 1 tsp baking powder
- 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
- 1/4 tsp salt
- 1 tsp pure vanilla
- * extra gluten free flour is needed when you go to roll out sugar cookies.
- In a stand mixer beat the vegan “butter” with the sugar for a minute.
- Scrape sides of bowl when needed.
- Add the baking powder and salt and mix for a second.
- Add in the egg, goat milk and vanilla and beat again until smooth.
- Scrape sides of bowl as needed.
- Slowly add the gluten free flour on low speed. Increase speed to medium and beat until you have a smooth batter.
- Place batter into the refrigerator for a couple of hours to chill.
- Preheat oven to 350 degrees.
- Line 2 cookie sheets with parchment paper.
- Lightly flour you countertop with gluten free flour.
- Cut dough in 1/2 and roll out dough with a rolling pin.
- Dust top of dough when you are rolling it out.
- Use cookie cutters and cut-out shapes in rolled dough.
- Place cut-outs on lined cookie sheets and bake for 8-10 minutes.
- Let cool completely before icing them.
I like to use a small paintbrush when I icing my cookies. I mix icing sugar with a small amount of goat milk and then food coloring. This technique is great for kids too. They love to PAINT cookies! I find when the icing dries it looks a lot like stained glass too.