This is by far the easiest and most delicious sugar cookie recipe. Modified from Martha Stewart’s holiday cookie recipe, we decided to make it all gluten free, and to remove just a little of the butter, replacing with a coconut butter/coconut manna mixture instead.
I have to admit that over the holidays I adventured back into Dairyland after about 5 years of complete avoidance and it was damn tasty. The repercussions were not so fun (but totally worth it) with my skin and Iza’s getting an itchy rash, and I was so tired from trying to process it all. If you are dairy free, this is an easy recipe to fix up and make without dairy by just eliminating butter and using a the coconut mixture instead.
1/2 cup white rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
3/4 cup potato starch
1 cup granulated sugar
1 tsp xantham gum
1/2 cup or 1 stick of butter (room temperature)
1/2 tsp salt
1 tsp vanilla
1 large egg
1 cup powdered sugar
4 tbsp milk
Decorative toppings & food colorings (these can be natural out of pressed and strained berries)
Dairy Allergy or Vegan?
Butter Substitute: Coconut manna with a little almond or hemp milk.
Egg Substitute: 3 tbsp of warm water, 2 tsp of flax seed. Let stand for 5 minutes before adding to wet mixture.
Milk Substitute: Coconut Milk
- Put the dry ingredients together and mix around. Put the butter and sugar together and mix thoroughly until it is creamed. Use a hand mixer to do the dirty work for you. Add in the other wet ingredients and mix thoroughly. Pour in the dry mixture slowly while maintaining a steady speed with the mixer.
- Create 3 even sized balls and cover. Place in the freezer for 20 minutes. Start heating the oven to 325º.
- Remove the dough from the freezer and unwrap the plastic. Lay out a piece of parchment paper and sprinkle with flour. Put the dough in the middle and place another sheet of parchment paper above. This will help to keep from sticking. Roll out a 1/8″ thick piece of cookie dough. Cut out shapes using a knife or cookie cutters and remove the excess from the cut shapes.
- Bake for 10-12 minutes until the cookies are perfectly golden brown. Remove and let sit for 5 to 10 minutes until cooled.
- Make the icing by mixing the milk and the powdered sugar slowly until it is the right consistency. Ice each cookie individually and decorate as you go. If the icing gets hard, add a little more milk.
- Let cookies sit out 30-minutes or until dry and then either serve or package using wax paper between each layer.