I hope you had a great Christmas. We sure did. Last night marked the end of our Christmas get-togethers and, as I was enjoying the sugar cookies I made that are safe for Joshua and I, I realized I had never posted my recipe.
Sugar cookies at Christmas have always been a favorite treat of mine. Being dairy-free has made me feel so much better, but there are a few things that I miss. However, thanks to the fact that I had already perfected this recipe, I didn’t have to miss out on these sweet treats this year even though I had to skip most of my favorite goodies.
Even though this recipe is safe for people with multiple allergies you really can’t tell it. They taste just like regular sugar cookies.
If you, or someone you cook for, has food allergies this sugar cookie recipe is sure to please. They are gluten-free, dairy-free, egg-free, and soy-free (but not taste free 🙂 ).
Don’t let the fact that these are Christmas cookies fool you into thinking you can only bake them at Christmas. Valentine’s Day, Easter, birthdays, or just because you feel like a sugar cookie are all great times to use this recipe.
I like to save myself a step and I add colored sugar to the cookies right before I bake them. The sugar adds color and they look pretty without a lot of extra work. Having never been a big icing fan, this is a great option for me. Maybe it will be for you as well.
I have also frozen this dough with success. I usually divide the dough in half, wrap each half in plastic wrap, and place the dough into an airtight container or freezer bag.
When you are ready to bake the dough simply thaw it out in the refrigerator and proceed as normal with the recipe.
Are you ready to bake some sugar cookies? Here’s the recipe.
- ½ Cup Palm Shortening
- ¼ Cup Dairy-Free Butter
- 1 Cup Sugar
- ¼ Cup Applesauce
- 1 tsp. Vanilla
- 2 Cups Rice Flour
- ⅔ Cup Potato Starch
- ⅓ Cup Tapioca Starch
- 2 tsp. Xanthan Gum
- 1 tsp. Salt
- 4 tsp. Baking Powder
- Preheat the oven to 400 degrees.
- Cream the shortening, butter, sugar, applesauce and vanilla until well mixed.
- In a separate bowl, combine the rice flour, potato starch, tapioca starch, xanthan gum, salt, and baking powder.
- Gradually add the flour mixture to the shortening mixture and mix until dough forms a ball.
- Roll the dough out between two sheets of plastic wrap, or on a powdered sugar lined surface, until it is approximately ¼ inch thick.
- Cut into shapes with cookie cutters.
- Place cookies on a parchment paper lined baking sheet.
- Sprinkle each cookie with colored sugar if you want to skip icing the cookies after they have baked.
- Bake cookies in a 400 degree oven for 7-8 minutes.
- Let cookies sit on the baking sheet for 5 minutes and then place on wire racks to finish cooling.
If you want to skip rolling out the dough and using cookie cutters you can make these cookies slice & bake style. You can also give cookie dough as a gift by following these instructions.
Do you, or someone you cook for, have food allergies? What is one thing you miss that you used to enjoy?