Sugar Cookie Cut-Outs – Gluten and Dairy Free!
One of the best parts of celebrating any holiday, is making and decorating cookies. It’s a rare treat to be able to enjoy a gluten and dairy free cookie, let alone a fun cut-out! Halloween is one of my favorite holidays, so, I wanted to be able to make some fun sugar cookie cut-outs! I found some awesome sugar-skull cookie cutters on Amazon.com and decided I had to make this happen. I didn’t spend a lot of time decorating the cookies, I found that some fun orange, purple and black sprinkles on the dough before baking, worked well.
I used parchment paper to roll the cookies out and plastic wrap on top to keep the rolling pin from sticking. The parchment paper is also handy to help move the cookies to the baking tray (it was easier to lift the paper rather than use a spatula). If you find the dough is too sticky, wrap it in plastic wrap and place it in the fridge for about 30 minutes.
Ingredients
2 Cups White Rice Flour
½ Cup Tapioca Flour
¾ Cup Brown Rice Flour
¾ Cup Coconut Oil
1 teaspoon Water
1 Cup Sugar
½ teaspoon Vanilla Extract (Gluten Free)
½ teaspoon Almond Extract (Gluten Free)
2 Large Eggs
1 teaspoon Baking Powder
1 teaspoon xanthan Gum
½ teaspoon Salt
Instructions
Preheat oven to 350 Degrees F., Line baking sheet with parchment paper.
Cream the coconut oil, water and sugar in a mixing bowl.
Add the vanilla extract, almond extract and eggs, mix together and set aside.
Mix all of the dry ingredients together in a separate bowl: white rice flour, brown rice flour, tapioca flour, baking powder, xanthan gum and salt.
Slowly add the dry ingredients to the wet ingredients and mix until combined. Roll onto parchment paper (see notes above for helpful tips/ tricks).
Bake approximately 11 minutes until golden on the edges.
recipe adapted from noshtastic.com