Gluten Free Dairy Free Basic Cut-Out Sugar Cookie

by angelaskitchen on October 19, 2006

 

I make a lot of cut out cookies around here.  A LOT!  This is basic gluten and dairy free cutout cookies I make for my family.  Change up the flavors for different tastes; lemon, orange, almond, etc.

 

The gluten free flour mix I use in the recipe for my cutouts is the mix below.  I mix up a larger batch so I can have it on hand for when the cookie whim strikes:

about 6 cups

about  12 ½ cups

about 18 ½ cups

Finely ground rice flour

2 ½ cups

5 cups

7 ½ cups

Sorghum flour

1 ½ cups

3 cups

4 ½ cups

Corn starch or arrowroot

½ cup

1 cup

1 ½ cups

Potato starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Tapioca flour/starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Xanthan gum or guar gum

1 teaspoon

2 teaspoons

3 teaspoons

 

4.0 from 1 reviews
Gluten Free Dairy Free Basic Cut-Out Sugar Cookie
 
Author:
Recipe type: gluten free, dairy free, gfcf, desserts, cookies
Serves: 2½ to 3½ dozen depending on size of cutouts
Ingredients
  • ⅔ cup baker's sugar
  • 1 cup gluten and dairy free margarine or gluten/dairy/soy free shortening
  • 1 egg (or 1 T ground golden flax mixed with 3 T hot water)
  • 1 teaspoon gluten free vanilla extract
  • ½ teaspoon gluten free almond extract (or more vanilla extract, if desired)
  • 2½ cups gluten free flour blend (see chart above)
  • ½ teaspoon xanthan gum or guar gum
  • ½ teaspoon salt (1/4 teaspoon more if using shortening)
  • ½ teaspoon gluten free baking powder (plus ¼ teaspoon more if using flax instead of egg)
Instructions
  1. In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring extracts and beat well.
  2. In another bowl combing the gluten free flour blend, xanthan or guar gum, salt and baking powder. Mix well. Add to sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined.
  3. Wrap dough or put into a covered bowl and chill in refrigerator for at least 1 hour. Roll out chilled dough on counter lightly dusted with the gluten free flour blend to between ⅛” to ¼ “ thick. With a thin spatula, loosen rolled out dough from counter then cut desired shapes. Transfer cut outs to baking pan using a thin spatula. Bake in a preheated 350 degree oven for 8-10 minutes, depending on the size of your cookies. Allow cookies to cool for 5 minutes on baking pan, then transfer to a cooling rack. Cool cookies completely before decorating with frosting, if desired.

{ 5 comments… read them below or add one }

Kimberly December 25, 2012 at 7:57 pm

Angela,
Thank you for posting this delicious recipe! I have been GF for 7 years, but now, I have 2 daughters that are also GF. I can do without, but it isn’t that easy for kids, as you probably well know. I made these for the first time a few days ago for Christmas. WOW! These taste almost exactly the same as I remember regular sugar cookies! They were easy to work with too! I was so delighted and appreciate all the work you have done and shared here willingly to help others. Thank you, thank you!
Kimberly

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angelaskitchen January 26, 2013 at 4:15 pm

You are so sweet! This comment made my day! I am so glad your family liked these cookies. Have a wonderful holiday!

Reply

LanaG March 5, 2013 at 10:58 am

Great cookies! The first time I made them they were crumbly and what could be saved was like sand. The second time I added milk to moisten, and they were delicious. Does anyone know how best to store the dough?

Reply

angelaskitchen March 8, 2013 at 3:56 pm

Hi, Lana. I am glad the dough ended up working out for you. I refrigerate the dough if I am baking it off in the next day or so. But if I am needing to store the dough for longer, I’ll wrap really well and freeze it. To use, I thaw overnight in the fridge while still wrapped before rolling and baking off.

Reply

LanaG March 11, 2013 at 1:07 pm

Thanks!

Reply

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