Cookies are one of life’s great pleasures that no one should have to go without. This vegan recipe will make it easy for everyone to celebrate with cookies this holiday season!
When I finally succeeded in developing a gluten-free cookie recipe that could also be made free from soy, dairy and eggs (it’s already nut-free), was pliable and easy to roll and cut out, baked up soft and chewy or crunchy and crispy if baked longer AND allowed me to eat the eggless cookie dough with reckless abandon, I knew I was in trouble! I had not only created a great cookie recipe that nearly everyone could enjoy, but I had made it too darn easy for me to eat the cookie dough!
This is a recipe I know you and your family will enjoy at every festive season or for no reason at all, except to have awesome cookies! My family makes sugar cut-out cookies in December, of course, but we also make them for Valentine’s Day, Mardi Gras, St. Patrick’s Day, Easter, July 4, Halloween, Thanksgiving … you getting inspired yet? Enjoy this recipe with your family on any occasion!
*Note: I include many different egg replacement recipes in Free for All Cooking, but I also note that Ener-G brand egg replacer works really well in cookies. If your family avoids eggs, this product should be in your cupboard! I don’t choose it for every type of recipe, but it does work really nicely in cookies. If you can use eggs, obviously, feel free to use the egg called for in this recipe instead.
Also, if you are looking for a refined-sugar-free version of this recipe, try coconut palm sugar, pulsed in a food processor or blender until fine and smooth.
For an even easier treat, grab a bag of my Jules Gluten Free Sugar Cookie Mix!
Allergen-Friendly Sugar Cut-Out Cookies
- 1/2 cup shortening (Earth Balance® Shortening Sticks or coconut oil)
- 1 cup granulated cane sugar or palm sugar (see note above)
- 1 egg or egg substitute (e.g. Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract, gluten-free
- Food coloring (optional)
- 2 1/4 cups Jules Gluten FreeTM All Purpose Flour
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- Gluten-free sprinkles or colored sugar (optional)
Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.
Preheat oven to 375ºF (static) or 350ºF (convection).
Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten FreeTM All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.
Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.
Yields: 3 dozen cookies, depending on size.
*This recipe and over 149 more, also available in my cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!