These are the same cookies we made back at Christmas. I was skeptical, but they were really good. And the dough is so great and easy to roll and work with.
Orion pressing on out a shape.
Cookies in the oven!
Frosting
All done!
Gluten Free Dutch Sugar Cookies
36 -40 cookies
Ingredients
1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar (I used xylitol)
1 cup Earth Balance
1 egg or
1/4 cup liquid egg substitute
2 teaspoons vanilla
I also added a splash of almond extract
1/4 cup potato starch, for kneading
Directions
1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, stir together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and Earth Balance. Beat in the egg, vanilla and almond extract. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.
And here is the frosting I used:
1 cup Earth Balance
4 cups powdered sugar (I used xylitol, which made for a not so creamy frosting, but it was still tasty. It also needed more rice milk)
2 Tablespoons vanilla
4 Tablespoons rice milk or milk sub of your choice
Dash of salt
Let Earth balance come to room temperature, and then mix everything together. Add food coloring or flavored extracts if you want.
Orion pressing on out a shape.
Cookies in the oven!
Frosting
All done!
Gluten Free Dutch Sugar Cookies
36 -40 cookies
Ingredients
1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar (I used xylitol)
1 cup Earth Balance
1 egg or
1/4 cup liquid egg substitute
2 teaspoons vanilla
I also added a splash of almond extract
1/4 cup potato starch, for kneading
Directions
1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, stir together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and Earth Balance. Beat in the egg, vanilla and almond extract. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.
And here is the frosting I used:
1 cup Earth Balance
4 cups powdered sugar (I used xylitol, which made for a not so creamy frosting, but it was still tasty. It also needed more rice milk)
2 Tablespoons vanilla
4 Tablespoons rice milk or milk sub of your choice
Dash of salt
Let Earth balance come to room temperature, and then mix everything together. Add food coloring or flavored extracts if you want.
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