Frosted sugar cookies are by far my all time favorite cookie. In fact, when I make them they are not allowed to sit on my counter the next day. I just don’t have the willpower to stay away from them. They call to me, and I’m telling you, every single time I eat one, it’s just as delicious as the first. It’s impossible to tire of them. They are a soothing, comforting, happy little food that is so amazingly diverse. You can frost them, sprinkle them with sugar, make them into little pockets filled with preserves, you can sandwich them together with luscious fillings, cut them into a million different shapes and sizes, dip them in chocolate, sprinkle them with toasted coconut, and give them as beautiful gifts. Honestly, the list is endless.
So needless to say, I was overjoyed when I figured out how to tweak an old Betty Crocker recipe and make it gluten-free and dairy free! No more searching through mixes at the grocery store and having grainy, weirdly textured, odd smelling cookies coming out of my oven. I flatten this dough into discs, wrap it in plastic and keep it in my freezer so I have it on hand whenever I need it. It only takes about 30 minutes or so to thaw.
Gluten Free/Dairy Free Sugar Cookie Dough
2/3 cup dairy free butter (I’ve used Soy Free Earth Balance in the tub or Earth Balance Vegan Sticks)
2/3 cup vegetable shortening ( I use Crisco)
4 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour plus more for rolling (In your local gluten free isle or online. I cannot rave enough about this flour!)
1 1/2 cups sugar
2 Tbsps. almond milk (Could also use rice, soy, or hemp.)
2 tsp. baking powder
1 1/2 tsp. xanthan gum
2 tsp. pure vanilla
1/2 tsp. sea salt
Beat butter and shortening in mixer on medium to high for 30 seconds until fluffy and combined, scraping down bowl once.
Add about half of the flour, the eggs, sugar, milk, baking powder, xanthan gum, salt, and vanilla. Beat until thoroughly combined. Beat in remaining flour.
Divide in half and flatten to discs, cover with plastic wrap and chill dough overnight before using. Or freeze for later use.
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Flour surface where you’re going to roll the dough out (Mama’s Flour). Let the dough rest on the counter for about 15 minutes if it came out of the fridge, 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.