Tis the season for making all types of cookies! Today I am going to share one of my favorite sugar cookie recipes since switching over to gluten free baking.
Earth Balance Butter: 1 - 1/2cup
Sugar: 1.5 cups
Eggs: 2 eggs
Vanilla extract: 1 tablespoon
Gluten free Flour: 3 cups
Baking Powder: 3/4 teaspoon
Salt: 1/4 teaspoon
Using a stand or handheld mixer, beat the butter for 30 seconds, Then add the white sugar, eggs, and vanilla.
In a separate bowl mix together the gluten free flour (i have used the Pillsbury GF flour blend and the King Arthur measure for measure with success), baking powder, and salt. Add to the wet mixture and mix until all ingredients are incorporated.
Wrap your dough in plastic wrap or in a sealed container and leave in the refrigerator for 1-3 hours (or overnight). Once the dough is chilled you are ready to bake!
Tips for rolling out dough:
It must be chilled! No warm dough!
Put parchment paper on the area you are rolling out the dough. This will keep it from sticking to your table
Put a sprinkling of the gluten free flour on top of the parchment paper.
Once your dough is rolled out, use your favorite cookie cutters! I also like to put parchment paper on my cookie trays too.
Preheat your oven to 350 degrees F. Bake the cookies for 8-10 minutes. Let cool for 3-5 minutes before removing from the cookie tray. Place on a cooling rack to cool.
Let them completely cool before icing!
ROYAL ICING RECIPE
You can use a meringue powder, such as from Lorann Professional Kitchen Meringue Powder. Follow directions on the package if you choose to use this.
Egg free: Take a can of chickpeas and pour out the liquid. This is called aquafaba. I use approximately 1/2 cup aquafaba per 4 cups powdered sugar. Whip up the aquafaba with a stand or handheld mixer until it resembled whipped egg whites. Add 4 cups powdered sugar, 1-2 tablespoons vanilla. Icing will be thick. Add 1 tablespoon of water at a time (will need 2-5 depending on thinness of icing) to reach desired consistency.