Frosted sugar cookies are by far my all time favorite cookie. I have a long list of cookies I love, but sugar cookies are always at the top in the #1 spot. You can eat them plain, or frost them, sprinkle them with sugar, or make them into little pockets filled with preserves, you can sandwich them together with luscious fillings, or cut them into a million different shapes and sizes, dip them in chocolate, or sprinkle them with toasted coconut, and give them as beautiful gifts. So much variety from one very tasty dough recipe.
I was overjoyed when I figured out how to tweak my all time favorite Betty Crocker recipe and make it gluten-free and dairy free!
Gluten Free/Dairy Free Sugar Cookie Dough
*Makes 64 3″ cookies
2/3 cup Dairy Free Butter
2/3 cup Spectrum Shortening
4 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling
1 1/2 Cups of Granulated Sugar
2 tsp. Baking Powder
1 1/2 tsp. of Xanthan Gum
2 tsp. of Pure Vanilla Extract
1/2 tsp. Sea Salt
Beat butter and shortening in mixer on medium to high for 30 seconds until fluffy scraping down bowl once or twice. Add about half of the flour, the eggs, baking powder, xanthan gum, salt, and vanilla. Beat until thoroughly combined. Beat in remaining flour.
Divide dough in half and flatten to discs, cover with plastic wrap and chill overnight before using, or freeze for later use.
Preheat oven to 375 degrees and line baking sheets with parchment paper. Flour surface where you’re going to roll out the dough. Let the dough warm up on the counter for about 15 minutes, 30 if it came out of the freezer. Roll out half of the dough at a time. Cut into desired shapes and place on parchment lined baking sheets. Bake for 8 minutes and let rest on cookie sheet for 5 minutes before transferring to a wire cooling rack. Decorate as desired when completely cooled.