Cut-Out Sugar Cookies (Allergy-Friendly)
Categories: Cookies, Desserts, Holiday, Recipes
Tags: , Allergy Friendly, Cookie Swap, Cut-Out Cookies, Dairy Free, Holiday Recipes, Rolled Cookies, Sugar Cookies, Valentine's Day Recipes, Vegan
So, when I was writing my newest book, Free for All Cooking, I was hesitant to even try to come up with another cut-out cookie recipe that could be made egg-free (my original recipe was pretty egg-dependent), because I so loved my old recipe. But, as they say, necessity is the mother of invention, and I felt it was necessary to include certain recipes for this book to be complete. Sugar cut-out cookies is one of those recipes without which I cannot imagine the holiday season feeling normal, so it just had to be done!
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 plenty pliable and thus easy to roll and cut out, baked up soft and chewy or crunchy and crispy if baked longer (some people prefer their cookies one way, not the other) and allowed me to eat the cookie dough with reckless abandon because it had no eggs, 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 over-eat 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. Amy from Simply Sugar & Gluten-Free recommends this method in sugar cookies, and even used it in my other sugar cut-out cookie recipe! For other great refined-sugar-free recipes, be sure to visit her blog!
Allergen-Friendly Sugar Cut-Out Cookies
- 1/2 cup shortening (Earth Balance® Shortening Sticks)
- 1 cup granulated cane sugar (Wholesome Sweeteners) 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: 2 dozen cookies, depending on size.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
63 Comments
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14. Feb, 2011
[...] The perfect finishing touch for sugar cut-out cookies! [...]
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16. Mar, 2011
[...] Cut-Out Sugar Cookies [...]
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17. Mar, 2011
[...] Jules Gluten Free – offers an allergy-friendly cut-out Sugar Cookie recipe [...]
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07. Feb, 2012
[...] Cut-Out Sugar Cookies (Allergy-Friendly) | Gluten free recipes, resources, and news. Easy allergy fr… [...]
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26. Mar, 2012
[...] Cut-Out Sugar Cookies with Icing from Jules Gluten Free [...]
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06. May, 2012
[...] also made gluten free chrusciki (post coming soon), and decorated sugar cookies, which I make from Jules Speaks recipe but with my flour blend and butter instead of shortening. With the cookies and icing I made extra [...]
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07. Dec, 2012
[...] Anyways, this recipe is super easy to do and is worth a shot. For those not needing it to be vegan or can use regular flour, I believe this recipe would turn out just fine if adjusted. And, of course, I use the recipe from here. [...]
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Kendra said: on December 22, 2010
I am wondering, you mention that these cookies are soy free. The recipe calls for shortening, which contains soy. How do you make them soy free? Would they turn out the same with lard or butter?
Jules said: on December 23, 2010
Good question, Kendra. Not all shortenings contain soy, though. If you’re looking for a soy-free alternative, look for products like Spectrum Palm Oil Shortening. Coconut oil (it’s solid like shortening at room temperature) is also another good option. Butter will be too wet for this recipe, I’d think. I don’t bake with lard, but that would likely work as well.
Jayn said: on February 14, 2011
Thank you for working hard to make these egg-free!!!! I am excited to try them. Also, thank you for including the recipe for the egg replacement. There are SO many choices out there and not every one works in every recipe! (And not everyone has the cooking ability to know which one to choose!!
)
Kathy said: on February 14, 2011
These cut out cookies look fantastic! We have mutliple food allergies: eggs, tree nuts(except almonds), peanuts, dairy, soy, corn, wheat. I noticed your flour blend does contain corn. Do you have a gluten-free blend you could recommend that we use?
Jules said: on February 14, 2011
In my newest book, Free for All Cooking, I share recipes for homemade flour blends that allow you to choose the allergens you need to avoid and substitute for other ingredients instead. I haven’t worked with all the pre-made mixes on the market to recommend a corn-free sub, but I know my homemade mixes work great. Be sure to buy xanthan gum that is also corn-free, when you blend!
Kara said: on February 16, 2011
I use butter, just use a little less milk (1/5 cup) and a little more flour, more like 2 1/2. Just FYI – They are delicious.
Jules said: on February 16, 2011
Thanks for sharing your tweaks – great info!
Vikki said: on February 18, 2011
Hi Jules, thanks for the recipe! We made these and had such fun decorating. I was out of canola oil, and so used the Earth Balance sticks and some coconut oil instead. The dough was still easy to work with, and they turned out perfectly – with the added bonus of a yummy, yet subtle hint of coconut flavor.
JoAnne said: on March 2, 2011
would you be able to tell us how to make these cut out cookies in a chocolate version? how much cocoa to add….any additional moisture to add then? I would love these in a chocolate version! Thanks.
Raj said: on March 13, 2011
We can’t use the shortening or coconut oil. If Canola Oil choice was the only available option how much should i use instead of the shortening?
Jules said: on March 13, 2011
Why don’t you give my other, allergy-friendly, sugar cookie recipe a try instead?
Christy said: on April 2, 2011
Great cookies but next time I’ll leave out just a tad of the baking soda because we could taste it.
Jules said: on April 3, 2011
Christy, definitely use baking powder, not baking soda in this recipe! I’m not surprised you could taste the soda, because there’s really nothing in this recipe to counteract the baking soda. I think you’ll find that with the baking powder, you won’t notice the taste.
Natalie said: on May 6, 2011
My top 8 allergen free kindergartener came home from school yesterday with a “state box” that contained two cookie cutters. It was part of the day’s curriculum and he desperately wanted to make cut-out cookies. Being top 8 free, with eosinophilic esophagitis, we’ve NEVER been able to make cut-out cookies. I had some of your flour on hand, but hadn’t tried it yet. I found this recipe and replaced the shortening with 1/3 cup of canola oil and replaced the egg with ½ of a mashed banana and ¼ t of baking powder. I used rice milk. I froze the dough for just over an hour. Well, I’m ecstatic to report that the cookies rolled beautifully, baked perfectly and tasted good enough that I would even eat them!!!! This is going to be our new staple recipe and flour. Thank you, thank you, thank you!! (I’m pretty sure I’m more excited than he is!)
Jules said: on May 6, 2011
Natalie – that is such an awesome success story and demonstrates the payoff when you never give up!!! There’s nothing like cut-out cookies to put a smile on everyone’s face! Thanks for sharing!!
Kathy Sands said: on July 9, 2011
As a diabetic with gluten & egg allergies, I’ve been surprised at the lack of the use of Stevia in baked goods. It can be cooked(unlike all other no-calorie sugar subs), I need this in my baked goods but don’t see it offered.HELP?
Concetta said: on October 27, 2011
I’m a diabetic as well – what do you mean the other sugar subs can’t be cooked? I cook with Splenda, Acesulfame K, Equal all the time and it turns out fine. Perhaps you don’t know how to use them best?
But in regards to your other question there’s a chart on stevia.com that I refer to all the time to substitute stevia instead of sugar: http://www.stevia.com/Stevia_Sugar_Substitute.aspx
It’s advice is pretty good – the ratios are a good starting point for any recipe, because people tend to have individual opinions as to if you can taste the stevia or not.
Melissa said: on October 31, 2011
I just came by to say I loved the photo of your daughter on Facebook with the cookie! So cute!
Jules said: on November 1, 2011
Ah Melissa, you are the sweetest! I should put that photo up here on the post, too! So cute!
Kathy said: on November 15, 2011
Better to have one demonstration video together with your Daughter. It would be nice to see and looking forward!
Thanks for your recipes and tips
Londa Buxton said: on December 4, 2011
I like to roll the cookies out with powered sugar instead of flour. It adds sweetness, instead of the flour taste. Also almond flavoring, for those who can have it, is a wonderful addition.
Samantha said: on December 5, 2011
Can you recommend a gluten free sprinkle to use?
Jules said: on December 6, 2011
Samantha – there are several manufacturers with sprinkles not containing gluten, but you need to call to be sure that there is no contamination. The easiest choice if you can find them though, is Let’s Do! brand. They have great sprinkles and they are gluten-free!
Myra said: on December 8, 2011
We had a wonderful gluten-free Thanksgiving made with many of your recipes and lots of your flour. I’d like to make the dinner rolls and dumplings earlier to avoid the last minute mess. Any ideas?
Jules said: on December 8, 2011
Myra – so glad you had a wonderful and tasty GF Thanksgiving! You can make the dinner rolls earlier in the day next time and just let them keep rising covered and in a warm, damp place. At least those would be out of the way and you could just pop them in the oven right before you need them!
Kris said: on December 9, 2011
Dear Jules,
I have bought all of your books, but temporarily cannot find my copy of “Free For All Cooking”. I tried to find it in the Baltimore and Howard Counties’ Libraries to no avail. Please see that the libraries stock your books as I must not be the only person who temporarily misplaces one of your books!
Many thanks,
Tina Pritchard
Jules said: on December 26, 2011
Kris – thanks for the tip! I’m not sure how they choose what books to buy for libraries, but I’ll have to look into it. Even my local library doesn’t have it! They have a special exhibit about “local authors” but don’t have me in there.
I guess I need to speak to them about that! LOL! I hope you finally located your copy of Free for All Cooking!!!!
Jaye said: on December 16, 2011
Hi, I’ve been searching for a GF sugar cookie recipe to do with my toddler…yay, so glad you have this! My question is: I only have Bobs Redmill All Purpose Flour Mix…do you think it would work? I sure hope so, we plan to make them in the morning! Thanks so much!
Jules said: on December 16, 2011
Jaye – I don’t work with that flour mix to give you a firm answer, but it will definitely be different. Whether it will work or not, I’m not sure, but you will need to add xanthan gum because that blend does not have any binders in it. Use approximately 1 tsp. xanthan gum for each cup of flour in cookies (my flour already has the binders in it, so if you use mine, don’t add any!). That blend also has bean flours in it, so it will leave an aftertaste that may or may not bother you. I think frostings cover up nearly anything, so give the recipe a shot and make my Easy Cookie Icing to put on top!
Have fun with your kiddo – playing with dough is fun, even if the baked out result isn’t perfect!
Karen said: on December 19, 2011
Hi Jules, Just wondering if you recommend the scoop and measure or dip and measure method for measuring out your flour? I am new to GF baking and want to try a couple family Christmas cookie recipes substituting your flour. Thanks so much for all your help and great recipes!
Jules said: on December 19, 2011
Karen, definitely the scoop and measure method. Great question! Good luck with baking those cookies & have a fantastic holiday!!!
Kim said: on December 21, 2011
Hi, I am going to make these tonight (that’s my goal). I can’t find EB shortening. Can I use Crisco. I have celiac but no food allergies. Is there a better substitute for Earth Balance? I just want to eat a decorated cookie with everyone else this year
Jules said: on December 21, 2011
Kim – I totally understand! Yes, just use Crisco if a recipe calls for shortening. Enjoy!
Karen Carlo said: on December 22, 2011
Just wanted to thank you for this wonderful recipe. It was easy and turned out great. My kids need GF, DF and egg free so last year I didn’t even try roll out cookies. But this year we made wonderful cookies and memories that took me right back to my childhood. Sent some in to my son’s GFDF teacher too and she was thrilled! Thank you! Thank you! Thank you! It’s not just about food, but holidays and making things together.
Slightly less sweet than I remember sugar cookies, but we just sprinkled some colored sugar on top, no icing. Probably just my personal preference.
Jules said: on December 22, 2011
Karen, that makes me so happy to hear! I’m thrilled that you and your kids can experience this tradition again together!!!! Happy holidays!!!!
ashley said: on December 28, 2011
These cookies are yummy!
My 4 year old is allergic to wheat, dairy, eggs, nuts, peanuts, etc so he was thrilled to have homemade cookies.
Your recipes and flour have TRULY changed our lives – he is able to have so many “normal” things now!
Elizabeth said: on December 31, 2011
Thanks so much for this recipe! I have multiple food allergies, but my aunt and cousin have even more (wheat, corn, oats, nuts, soy, egg, dairy, cane sugar), and I always try to bake them something they can eat for holidays. I bake traditional Italian cookies every Christmas, and this year I used your roll-out cookie dough recipe (with a few adaptations for our allergies) to make cuccidate, which is kind of like an Italian fig newton. I need to make a few more tweaks so that the dough will be sturdier when it is rolled and formed, but it was much easier to work with than I expected, and tasted good! My aunt said she was in hog heaven and didn’t feel deprived. Thanks for the recipe!
Jules said: on December 31, 2011
Elizabeth – that’s fantastic! Thanks so much for letting me know about your success! I love to hear when people no longer feel deprived!!!! Please share your tweaked recipe when you make if final – would love to try it!
Stevie said: on January 6, 2012
Jules, I loved my cream cheese sugar cookies, and miss them. Is there a way to add it in here so I get the flavor?
Jules said: on January 6, 2012
Stevie – why don’t you send your cream cheese cookie recipe to us at Support@JulesGlutenFree.com and we’ll see if there’s a good way to convert it for you!
Neil Miller said: on January 17, 2012
My son (diagnosed with Celiac over a year ago) is coming up on his third birthday. Along with a gf cake, these will be a great treat. Plus we can have the kids decorate as they wish.
It is always interesting when we have a party to see if anybody can determine that the cake or cookies they are eating are gluten free. Usually nobody knows unless we tell them (thanks to your great flour).
Jules said: on January 17, 2012
Ah, Neil, that is so great to hear! Fantastic to have fun gluten-free options for our kids, isn’t it? Sounds like it’ll be a great party!
Katie Sparks said: on February 6, 2012
Jules, I made Pizzelles using your flour. I was so happy to once again taste these yummy cookies! I used Almond flavoring instead of Anise. Some I left flat & some I quickly rolled in powered sugar. I want to make some Rosettes now. My irons have layed around long enough! I’m hoping they will also come out just as good. I will be making the Cut-Out Cookies, also. Thank You so much for your hard work.
Jules said: on February 7, 2012
Katie, that’s wonderful! I have been wanting to get an iron for so long now, I need to just DO it! So glad to hear that you’re back in the cookie-making fun!
Nathalie said: on December 2, 2012
I posted this question on your other recipe, but thought I would post it here too since this recipe is newer.I live in Canada and I have never seen your flour blend here. Is it possible to make this with Bob’s Red Mill All purpose flour blend ? Thanks.
Jules said: on December 2, 2012
Hi Nathalie – I wouldn’t try it with Bob’s Red Mill Flour – that blend is substantially different from my blend, as it has bean flours in it and no xanthan gum. I don’t think you’ll like the results of that flour with a recipe written for my blend which is lighter, has no aftertaste, and already includes xanthan gum. The only other suggestion I have for you is to make your own similar blend. I have recipes for such blends in my newest cookbook, Free for All Cooking, if you want to check those out. You should be able to find the ingredients near you to make a blend like this for better results!
Nathalie said: on December 6, 2012
Thanks Jules ! I’m glad I checked with you before making them.
RW said: on December 9, 2012
i made these with the kids. i put in the freezer for 2+ hrs but they were still very sticky, so I added a bit more flour. when baked they are very tasty but oh so crumbly and break easily. any suggestions? thanks.
Jules said: on December 10, 2012
Adding more flour is a good idea, but will make them more crumbly when cooked. I’d suggest taking small amounts of dough out of the refrigerator to work with, leaving the rest in the fridge until you need it. The longer it sits out and warmer it gets, the stickier it gets. Also try baking less time in the oven. Since there are no eggs, there’s no worry of under-cooking them (food safety-wise). The longer they cook, the more crumbly they get. Take them out just before you think they’re done. Glad you loved the taste!!
Jennifer Adkison said: on February 12, 2013
Help! I followed the directions, but the mixture curdled when I added the almond milk (which was fresh). What did I do wrong?
Jennifer Adkison said: on February 12, 2013
OK, so I went ahead and added the flour and other dry ingredients and it all turned out smooth. I just didn’t expect the curdling!
Jules said: on February 13, 2013
Hi Jennifer – I’m not sure what you mean about the curdling. When and what curdled? There shouldn’t be anything in this recipe that would cause that. Did you bake out the dough anyway?
Jennifer Adkison said: on February 13, 2013
When I added the almond milk to all of the wet ingredients it made them curdle. However, after I added the dry ingredients it returned to a smooth consistency.
Jules said: on February 14, 2013
Wow, Jennifer – that’s really interesting! I’m glad the dough worked out in the end!
Sarah Campbell said: on March 28, 2013
I made these with my toddler for Christmas and they were a huge success. success. I froze half the dough in our deep freeze since then. Will it still be good for Easter cookies?
Jules said: on March 28, 2013
Sarah, if well sealed in your deep freeze, the dough should be fine for Easter cookies. So glad you loved them at Christmas, too!