Rolled sugar cookies are the quintessential holiday cookie, the star of the cookie platter. I first posted this recipe last February as a Valentine's cookie. Now, here's the same recipe in the shape of a star.
This recipe is so easy and so good. My cookie testers cannot tell the difference between these and those made with wheat flour. The flavor and texture are identical.
If you make no other cookies this Christmas, make these. Nothing says love like a pretty sugar cookie.
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
(for an eggnog flavor, add 1/4 tsp ground nutmeg to the dry ingredients)
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, until edges just barely start to brown. Cool on cookie sheet for a few minutes, then transfer to cooling rack.
2 cups organic powdered sugar
2 tbsp So Delicious Coconut Milk
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 drizzle of each color, then I swirl the colors to make each cookie a little piece of sweet art.