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Light Bright Sugar Cookies

"Free Range Cookies"

Light, crispy, and not overly sweet sugar cookies

Lately, I’ve been drizzling icing on everything.

I wanted to keep these gluten free springtime cookies very simple by using  decorating sugar as a colorful accent, instead of icing.  To keep sugar attached to cookies, use a pastry brush to moisten the unbaked cookie cut-outs lightly with water.  Then sprinkle with sugar.  It’s the same principle as using an egg wash, only with water.

Go ahead and bake someone’s day with these delectably light, gluten free, dairy free sugar cookies.

Roll and Cut Sugar Cookies 

Combine the following ingredients in a large bowl:
1 and 1/2 cups gluten-free flour*
1 and ½ teaspoons xanthan gum
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt

 Then add in and mix until crumbly:
½ cup Spectrum organic shortening, cold

 In large cup combine the following, then add to large bowl:
1 egg
½ cup sugar
½ teaspoon pure vanilla extract
½ teaspoon lemon extract

Let dough rest in fridge for about an hour.  Then roll out using powdered sugar to keep dough from sticking to work surface.  Cut into shapes as needed.  Bake 10 minutes at 350 degrees.

*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch