Mmmm…cookies & icing!
There are many things I miss food-wise when the holiday season comes around. This year, I was determined to make a delicious batch of cut-out cookies because I missed them a lot AND I’m participating in a cookie exchange this year. And not everyone in the exchange has allergy/intolerance issues.
And so after some experimenting, here is a recipe that should satisfy your cookie and icing cravings without sacrificing flavor.
GF Cut-Out Cookies
Time: 3 1/2 hours (2 of those hours include time spent in the refrigerator)
Servings: 24-48 cookies, depending on how thin you roll out the dough.
- 1 cup brown rice flour*
- 2 1/2 cup tapioca starch (more if needed)
- 1/2 cup almond flour**
- 1 tsp gf baking powder
- 1/4 tsp salt
- 1 cup cane sugar
- 1/4 cup + 1 TBS grapeseed oil
- 1/3 cup silken tofu***
- 1 egg or 2 egg whites****
- 1/2 TBS gf vanilla extract
- GF Icing (optional recipe)& Sprinkles
a) Whisk all of your gf flours together, along with the gf baking powder and salt.
b) Run the silken tofu, egg, sugar, oil, and vanilla extract through your food processor until it’s completely smooth.
c) The dry to the wet ingredients in one of the following ways:
– Adding dry ingredients into the food processor using the “pulse” setting until you have a lump of dough
– Combine wet and dry ingredients in a large bowl, stirring until you get a lump of dough
d) Place the dough onto a flat surface dusted with gf flour. Knead the dough together for about a minute.
e) Divide your dough into two pieces, dusting each with flour before covering it completely with plastic or cling wrap.
f) Place your dough into the refrigerator for a minimum of 2 hours.
g) Once 2 hours have passed (or whenever you’re ready to form and bake the cookies), preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper.
h) Place one of the wrapped dough onto a lightly floured surface, unwrap, and use a rolling pin to flatten it out into a 1/2 to 1/4-inch thickness. How flat you want it to be is up to your personal preference – just know that thin dough makes crisper cookies.
i) The fun part! Cut out desired shapes using your favorite cookie-cutters and place on the parchment-lined baking sheets.
j) Don’t forget to re-roll scraps of dough to make the most out of it! 🙂
k) Once your baking sheets are full, place into the oven and bake for 10-12 minutes or whenever the edges turn golden-brown.
l) Let baked cookies stand on the baking sheet for 2 minutes once they are out of the oven. Then, place onto a cooling rack.
m) Repeat steps h – l until you are done making cookies.
n) MAKE SURE YOUR COOKIES ARE COMPLETELY COOL BEFORE ICING THEM!
o) Use icing and enjoy! 🙂
Alternative Ingredients & Notes:
*Just so you know, the finer your flour is, the better these cookies will turn out.
**Almond – Use white rice flour as a substitute if needed
***Soy – I used this as a substitute for shortening, so if you cannot have soy, you can use vegan shortening instead. (And if you do use shortening, I would omit the grapeseed oil.)
****Egg – Use a vegan alternative like Ener-G and follow instructions on the box for substituting one egg in a recipe.
- 2 cups powdered sugar (if you don’t have corn allergies)
- 1 ounce goat cheese or silken tofu
- 1 – 2 TBS non-dairy milk (I prefer almond milk)
- 1 tsp gf baking powder
- 1 tsp gf vanilla extract
- Vegetable-based food coloring (optional)
a) Combine all ingredients, stirring until you have thick icing. For thinner icing, add more non-dairy milk.
b) For colorful icing, divide original icing into smaller bowls and add food coloring to make your desired icing colors.
c) To ice your cookies, use a pastry or piping bag. Don’t have one? Try using a sandwich bag with a seal-able top. Snip off the very tip of one of the bag’s plastic corners and gently squeeze the icing to decorate. Be careful – the harder you squeeze, the greater chance you’ll have of it popping the bag!
Have a wonderful rest of the month! See you in the new year!
*Please note that should you create these meals, you are doing so and consuming them at your own risk.