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:
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