Sweet art for your sweetheart.
What is more sweet than a decorated sugar cookie. They dress up for holidays, transforming into seasonal comfort food. The simple cookie becomes a palette for artistic expression. Each cookie can become a collage of icing, sprinkles, candy bits, whatever your heart desires.
When I started baking gluten-free, this is one cookie that had to be mastered. It is such a classic. Creating the GF/CF recipe from my wheat/dairy recipe was just a matter of balancing the fat with the gluten-free flour blend. All other measurements remained the same. I experimented a little, and came up with this recipe that is indistinguishable from the wheat flour and dairy version. The taste is the same. The texture is the same. Heavenly.
GF/CF Rolled Sugar Cookies
from: giddyupglutenfree, dorothy allard 2010
Sweet, comforting, classic.
3/4 cup sorghum flour
3/4 cup millet flour
1/2 cup corn starch
1/2 cup potato starch
1 tsp baking powder
2 1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks (one stick)
1/2 cup Spectrum organic shortening
1 cup organic cane sugar
1 large egg
2 tsp gluten-free vanilla extract
Heat oven to 350º.
1. In a small mixing bowl, combine the seven dry ingredients (sorghum flour - salt). Whisk the mixture until well combined, set aside.
2. In a medium mixing bowl, combine buttery stick with shortening, then cream in the sugar with a hand mixer. Stir in egg and vanilla. Add the sifted flour mixture to the sugar mixture in three stages, stirring well to combine.
3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, chill for at least two hours.
4. Place chilled dough disc between two pieces of waxed paper, roll out to 3/8 inch thickness. Cut into shapes, and carefully lift from waxed paper onto parchment-lined baking sheet, 2 inches apart. Bake for 12-14 minutes. Cool on cookie sheet for a few minutes, then transfer to cooling rack.
2 cups organic powdered sugar
2 tbsp So Delicious Coconut Milk (unsweetened)
1/4 tsp gluten-free vanilla extract
Stir ingredients until smooth. If the icing seems too thin, add more powdered sugar, 1 tablespoon at a time. If it seems to thick, add more milk, 1 teaspoon at a time.
Add a few drops of food coloring, if desired. Spoon icing onto cooled cookie, spread with back of spoon to about 1/4 inch from edge. It's ok if the icing travels over the edge of the cookie. It adds to the handmade charm.
I like to separate the icing into three bowls, leaving one white and adding color to the other two. Each cookie gets a plop of each color, then I swirl the colors to make each cookie a little piece of sweet art.