My cut-out cookie dough is so easy to roll and cut, resilient, elastic, never crumbly and oh so yummy. I’ve led gluten-free cooking classes with elementary schoolers and pre-teens using this recipe, and they have all had such fun with this dough! The creative possibilities for this cookie at every holiday are nearly endless, but let this recipe make any day special in your house! Be sure to double this recipe if you want to have enough to share!
- 1/4 cup shortening
- 1/4 cup canola oil
- 2/3 cup granulated cane sugar
- 2 egg yolks
- 2 tsp. gluten-free vanilla extract
- 1 3/4 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 3 Tbs. water (as needed)
- food coloring (optional)
- colored sugar or frosting (optional – see below)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).
Preheat oven to 350º F (static) or 325º F (convection).
Lightly flour a clean surface or pastry mat with Jules Gluten Free™ All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or just until they begin to lightly brown at the edges. Cool on a wire rack and frost with gluten-free frosting, if desired.
Yield: approximately 2 dozen cookies (depending on size).