Gluten and Dairy-Free Sugar Cookies
Tis’ the season for sugar cookies! I am so excited to share these gluten-free and dairy-free sugar cookies. They are easy to work with, are slightly chewy right out of the oven, have amazing flavor and hold their shape well! You have to, have to try them out! If you’re anything like me, making sugar cookies and decorating them is such a nostalgic Christmas time memory. It’s a messy, magical, and sugary filled quintessential Christmas tradition!
Ingredients
For the cookies:
- 100 grams dairy free butter
- 100 grams sugar
- 1 egg yolk
- 120 grams almond flour
- 75 grams tapioca flour
- 1 teaspoon almond extract
- ¾ teaspoon baking powder
- ¾ teaspoon xanthan gum
For the frosting:
- 75 grams dairy free butter
- 135 grams powdered sugar
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350.
- Start off by making the frosting. In a mixer, using the paddle attachment, cream your butter until smooth.
- Add in the almond extract and sift in your powdered sugar and cream again until smooth, fluffy and creamy. Store in the fridge until just ready to use.
- Using a fork (may fav) or whisk, cream together your butter and sugar until nice and creamy (not lumpy).
- Then add in the egg yolk and almond extract and mix again until creamy and well incorporated.
- Next, add in your dry ingredients and mix until the dough comes together and is holding its shape.
- Line a freezer safe cookie sheet with parchment paper and sprinkle on some tapioca powder to the center of the paper. Turn out the dough onto the parchment paper and sprinkle on a tad more tapioca flour to the top. Press down slightly into a disk shape. Place in the freezer for about 6 minutes, then remove.
- Place another piece of parchment paper on top of the dough and gently roll it out until you have about an 8-9 inch circle, with the thickness being ½ to ¾ cm thick. When in doubt, err on the side of being thicker than not. Thin sugar cookies are sad and difficult to maneuver.
- Cut out your desired shape of cookies and place the cutout cookies on a separate parchment paper lined cookie sheet. Roll up the scraps, pat into a disk, place back on your freezer cookie sheet, and place back in the freezer for a few minutes. Repeat as necessary until all the dough is used.
- Place your cutout cookies in the oven and bake for 9-10min until JUST slightly starting to lightly brown. Light sugar cookies= the best sugar cookies. You do not want your sugar cookies to “brown”. Allow to cool completely before frosting.
- Store in the fridge in an airtight container.