Sugar Cookies You'll Love!

Lately, my family members have been giving me Gluten Free Magazines for presents.  This is a really good thing because they are informative and inspiring.

This one inspired me to make cookies

This issue of Gluten Free Living had a great gluten free sugar cookie recipe in it.  I couldn't believe how easy the dough was to work with, how well they froze, and how delicious they were.

To cap off my Christmas Baking, and maybe yours too, here is the recipe for Gluten and Dairy Free Sugar Cookies.  I will definitely make these again!

Sugar Cookies by Jacqueline Mallorca (with my adaptations*)
(gluten free & dairy free)

1. In medium bowl, mix together:

• 1 1/2 cups sorghum flour
• 1 1/2 cups potato starch
• 1/2 tsp xanthan gum
• 1/4 tsp sea salt
• 3/4 tsp baking soda

2. In large bowl, beat together:

• 1 cup softened non-dairy butter (earth balance*)
• 1 cup white sugar (organic cane sugar*)

3. When butter and sugar are light and fluffy, add:

• 1 large egg, lightly beaten 

4. Beat at medium speed for about 4 minutes.  

5. Then separate into two chunks, wrap in saran wrap and refrigerate for 2 hours.  Meanwhile, do something relaxing: drink some tea, watch a movie, make the icing, walk your dog...

 

6. After 2 hours, preheat oven to 375 degrees and line two cookie sheets with parchment paper.

7. Roll dough in some icing sugar then roll out in between two pieces of saran wrap.  

8. Cut cookies out using your favorite shapes and carefully transfer onto cookie sheet.  

9. When cookie sheet is full, bake for 9 minutes then let cool.

Mine weren't perfect...but the icing covered and you would never know!!

 
Sugar Cookie Icing from Dominosugar.com

• 4 cups Icing Sugar (Trader Joe's Organic Icing Sugar)
• 1/2 cup shortening (Earth Balance)
• 1/4 cup water
• 1 tsp vanilla (or any other flavoring you wish)
• Food Coloring (optional)   

Mix together, adding extra water if too dry.  Add color as desired and decorate to your heart's content.  

The Perfect Allergy Friendly Christmas Cookie: Gingersnaps

I love to eat cookies, so I was pretty happy when I was able to use substitutions on a really good gingersnap recipe and create an even better one, one that I could enjoy.

  

These super easy cookies are a must for you to make if you have guests this Christmas Season with an allergy/intolerance to wheat, gluten, dairy or eggs.  I have gotten the approval from those that have allergies and even those that don't, so rest assured that your guests will enjoy them and be ever thankful that you made something they could enjoy with you.

Gingersnap cookies (Make 2 dozen large, or 3 dozen small cookies)
gluten, wheat, dairy, and egg free!                                                                                                                     

Preheat Oven to 350 degrees

1.  In large bowl, combine:
-  1 cup canola oil*
-  2 cups white sugar
- ½ cup molasses
-  Flax gel (6 tbsp hot water + 2 tbsp ground  flaxseed)*
-  1 tsp vanilla
 


2. In a separate bowl, mix together:
- 4 cups Gluten Free Flour blend* (I used bob’s all purpose GF Flour)
- 1 tsp xanthan/guar gum*
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp cloves

3. Mix dry ingredients into wet. 

 

4. Roll cookies in sugar and place on parchment lined cookie sheets. 

5. Bake for 10 minutes at 350, then let cool for five minutes before removing to a wire rack.  They make about 3 dozen and freeze really well.

 ***If you want to swap ingredients for 'regular' ones, follow the guide below:
- Canola oil- use margarine or butter

- Flax Gel- use 2 eggs

- GF Flour Blend- use white flour and omit the xanthan/guar gum 

Yum!