Christmas Sugar Cookies & Icing

If you’ve ever wondered how to make that classic sugar cookie cut-out, but gluten free, with icing that spreads perfectly and dries a little bit hard and shiny without cracking, then look no further!  These cookies are flavorful and durable, without crumbling into a heap when you frost them.  And the frosting is subtle in flavor but gorgeous on any cookie.  I like to use natural food colorings such as beet juice for light and dark pink, turmeric mixed with a tiny amount of water for yellow, chocolate for brown, and of course, blueberry juice for blue-ish purple.  Or, you can find natural food colorings in health food stores or online (Try Nature’s Flavors).  There’s no law that they have to be green and red, and your un-hyper little ones will be grateful for the chemical reprieve!  For me, these cookies fall under the category of a “once a year treat for the Holidays” so I don’t worry about the sugar.

As for decorations, please don’t use what is shown in this first picture.   All those fake bright colors were simply for photography purposes and I don’t recommend consuming them.  Try using natural decorations like mini dairy free chocolate chips (Enjoy Life), shredded and flaked coconut (Let’s Do Organic), and there are all natural sprinkles by Edward and Sons, i.e. Let’s Do Organic.  You can find them at Whole Foods, or order online.

These cookies are great for about 2 days after baking, sealed in an airtight container.  After that, the flavor is still great, but they start to get a little crumbly.  Otherwise, they freeze very well right after you make them, even after being decorated!  So seal them up and freeze them for later.

Christmas Sugar Cookies
Gluten Free, Dairy Free, Egg Free
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Dry Ingredients
  1. ¾ C Teff Flour
  2. ½ C Brown Rice Flour
  3. ¾ C Sorghum Flour
  4. 1 C Potato Starch
  5. ¾ C Tapioca Starch
  6. 2 tsp Xanthan gum
  7. 1 tsp salt
  8. 1 ½ tsp Baking Soda
Wet Ingredients
  1. 1 cup (2 sticks) Non Dairy Butter or real Butter, softened
  2. 1 C Organic Evaporated Cane Juice (Organic sugar)
  3. 2 TBSP Pure Vanilla Extract
  4. 1/8 tsp Pure Almond Extract
  5. 1 TBSP Organic Applesauce
  6. 2 TBSP Flax Meal mixed with 1/3 C Hot Water
Instructions
  1. 1) Whisk together dry ingredients.
  2. 2) Mix flax meal with hot water. Set aside.
  3. 3) In a stand mixer, cream butter and sugar together.
  4. 4) Add vanilla, almond extract, applesauce and flax meal mixture. Mix until combined.
  5. 5) Add dry ingredients to wet ingredients a little at a time until fully incorporated. Blend
 on high for 30 seconds.
  6. 6) If dough is too soft, refrigerate for 1 hour before rolling out.
  7. 7) Roll dough between sheets of parchment paper (the same size as your baking
sheets). When the dough is ¼” thick, remove the top sheet of paper. Using cookie 
cutter, cut shapes into dough. Remove excess dough, leaving cookie shapes on 
the bottom sheet of parchment. No need to transfer cookies! Place parchment with
 cookie shapes to your baking sheet.
  8. 8) Bake cookies in a 350° oven for 10 minutes, or until edges start to turn brown.
  9. 9) Cool in pan for 3 minutes, then transfer cookies to a wire rack to cool completely.
  10. 10) Frost with sugar cookie icing.
Adapted from The Healthy Gluten Free Life
Adapted from The Healthy Gluten Free Life
The Healthy GF Life http://thehealthygflife.com/

Sugar Cookie Icing
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Ingredients
  1. 2 C Organic Powdered Sugar
  2. 2 – 3 TBSP Non Dairy Milk
  3. 1 TBSP Golden Syrup (I used Lyle’s Golden Syrup from Whole Foods)
  4. 1 TBSP Non Dairy Butter, very soft
  5. ½ tsp Pure Vanilla Extract
  6. ¼ tsp Pure Almond Extract
Instructions
  1. 1) In a medium bowl, whisk together all ingredients until it is smooth and glossy. Start 
with 2 TBSP of milk and only add more if needed. Icing should be medium
 thickness, not too thin and runny, but thin enough to be squeezed out of piping bags.
  2. 2) Separate the frosting into 3 bowls. Leave 1 bowl white. Add beet juice to one for 
pink. Add turmeric mixed with a few drops water for the yellow.
  3. 3) Scoop each into a piping bag, or zip top bag with the corner cut off and squeeze 
onto cookies.
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Can coconut oil be substituted for the dairy free butter in the icing recipe?

    • Hi Amber! Yes, coconut oil should be fine, or organic palm shortening. You can actually just leave it out all-together, it just added a layer of flavor that I liked, but coconut oil should be great too! (melted coconut oil)

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  1. […] I must confess, that I also make a small batch of my original Sugar Cookie Cut-Outs (with modifications) for my youngest, because she can’t have nuts, and a full […]

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