Hop On Over for These Sugar Cookies!by caroline
I don’t know about you, but I lo(ooo)ve rolled sugar cookies. Not only do I think they are so deliciously wonderful in their simple way, but they always provide a fun opportunity to make cookies in shapes!
You tell me: Plain ol’ round cookie or one shaped like a heart …? Which one are you choosing?
Given my love of sugar cookies and all, I deemed it highly necessary to purchase these Easter-themed cookie cutters and make sugar cookies.
Hey, it was a need–uh!
After deciding that I wanted to make a gluten-free and vegan sugar cookie, I looked at countless sugar cookie recipes, coming up with what I thought would be the perfect combination of flours, sweeteners and other ingredients. And, of course, I devised a plan for tasty icing, too!
Here are the goodies:
Gluten-Free, Vegan Sugar Cookies (Makes 22 – 24 cookies, depending on size of cookie cutters)
- 1/2 cup natural applesauce
- 1/2 cup safflower oil
- 1 cup vegan sugar
- 1/4 cup potato starch
- 1 Tablespoon vanilla extract
- 1-1/2 cups brown rice flour (plus extra for dusting)
- 1/3 cup coconut flour
- 2/3 cup oat flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1-1/2 teaspoons xanthan gum
- 1/2 teaspoon sea salt
- 1/3 cup almond or rice milk
- 1/2 cup + 3 Tablespoons Earth Balance vegan butter
- 2 teaspoons vanilla extract
- 4 cup vegan powdered sugar
- 4 Tablespoons almond or rice milk
- Food coloring, as desired
NOTES: I used Whole foods vegan sugar, and Bob’s Red Mill gluten-free products for the brown rice, coconut and oat flours, in addition to the potato starch and xanthan gum. For the icing, I actually made my own powdered sugar by combining 1 cup of vegan sugar and 2 Tablespoons of potato starch in a dry mix blender. You might want to try a store-bought brand, like Wholesome Sweeteners Organic Powdered Sugar. Lastly, I used McCormick’s Food Dye for the icing (check out their gluten-free policy, here).
Preheat oven to 325 degrees and prepare two baking sheets by lining them with parchment paper.
In a medium bowl “cream” together the applesauce, safflower oil, sugar and potato starch, beating with a hand mixer until fluffy. Stir in vanilla.
In a separate bowl, sift brown rice flour, coconut flour, oat flour, baking soda, baking powder, xanthan gum and sea salt. Add dry ingredients slowly to wet mixture, stirring well with a wooden spoon or spatula until well combined. Stir in almond or rice milk.
Store dough in an airtight container and refrigerate for 1 hour or overnight.
After dough has chilled, remove from refrigerator and prepare a flat working surface by dusting with brown rice flour. (You may also want to dust the rolling pin and your hands a bit.) Put the dough on the surface and begin flattening with a rolling pin. Roll out dough until it is about 1/4-inch to 1/3-inch thick.
Press desired cookie cutters into dough, cutting the dough the entire way through and removing excess dough around shapes. You may have to repeat the rolling process one or two times in order to use all of the dough.
Bake cookies for 12 minutes, rotating the tray halfway through the bake time. Allow cookies to cool on the tray for 10 minutes and then move them to a wire rack to cool completely.
In a small bowl, beat the butter and vanilla with a hand mixer until fluffy. Add the powdered sugar a little at a time, continuing to beat at medium speed. Add milk one Tablespoon at a time, beating until icing is fluffy and smooth.
If coloring icing, divide into separate bowls accordingly and add food coloring to achieve desired colors. Smooth icing on top of cookies with a offset spatula.
The bunny gets it:
These cookies turned out wonderfully! I was going to go crazy with decorations, but opted to just keep it simple with the colorful icing.
Dan popped into the kitchen right as I was finishing up the cookies (how convenient, right?) and asked for a taste. He was absolutely smitten with them and the best part was when he pointed to the cookie crust and said, “The butter makes this.”
And I said, “Nope,” while shaking my head from side to side, “no butter in the cookie!” I love when a recipe can change even a butter lover’s point of view.
Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
Happy Earth Day and Happy Easter weekend to those who celebrate! We are hitting the road for Pittsburgh, so it’s bound to be a good time. I hope everyone has a lovely weekend!