Table of contents
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
- Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
Make your own ingredients
Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
How to make gluten free sugar cookies
Step 1: Prep
Place butter and eggs in mixer and cream together until light and fluffy.
Step 2: Add GF Cookie Mix
Add in the gluten-free cookie mix and mix together until combined.
Step 3: Roll out, Chill and Cut Out Shapes
Pour into pan and bake at 350° for 25 minutes. If using alternative flours, reduce oven to 325° as they may brown before the center is cooked through, and just add a few extra minutes of bake time.
Step 4: Bake, Decorate
Bake cookies at 350° for 10-12 minutes. Once cookies have cooled decorate with royal icing. Let cookies dry 6-8 hours.
Step 5: Storage
Store in sealed cello bags or sealed container on the counter up to 1 week. To freeze, layer cookies in container separated by parchment paper, freeze up to 6 months. Let cookies come to room temperature before opening container.
How to make Royal Icing
Step 1: Mix together dry ingredients
Mix together the powdered sugar, meringue powder and cream of tartar.
Step 2: Add wet ingredients
Add in the water and vanilla. Mix on medium speed about 5 minutes.
Step 3: Add color
Portion out into small bowls and add dye-free, natural food gel color. Add water in by the teaspoon to get desired consistency.
Step 4: Store
Store in sealed containers on the counter 2-3 days, fridge up to 2 weeks, or freezer 6 months.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Gluten-Free Sugar Cookies (Sugar Cookie Mix)
Equipment
- piping bags
- cookie cutter
- Silpat or parchment paper
Ingredients
- 1 Gluten Free Sugar Cookie Baking Mix
- ½ c. butter
- 1 egg + 1 egg yolk
- 1 Tbsp. milk or cream
- 1 Tbsp. vanilla
ROYAL ICING
- 1 Royal Icing Mix
Instructions
- Place butter into mixer and beat until light and fluffy. Add egg, and egg yolk and mix.
- Pour in bag of baking mix into the mixer. Add milk and vanilla and mix well.
- Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Divide dough in half and roll out batter to 5/8” in between 2 sheets of parchment paper. Chill one hour or overnight.
- Cut out shapes. Chill again in freezer or refrigerator for 15 minutes.
- Bake at 350° for 11-13 minutes. Let cookies cool and store in air-tight container until decorating.
ROYAL ICING
- Pour powdered sugar, meringue powder into standing mixer with paddle attachement.
- Add in water and mix on medium speed for 5 minutes until light and fluffy.
- Cover and portion out into containers to make colors. Add 1 tsp. of water until you reach desired consistency.
Notes
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
For dairy and egg free icing, make a glaze of powder sugar and water or lemon juice.
Gluten Free Baking Mix Recipes
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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