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Jul 5, 2014

Roll-out Sugar Cookies {top 8 + gluten free}

Growing up, my mom's sugar cookies were one of my favorite treats. I remember making them at Easter, Halloween and Christmas with all of the cute holiday cookie cutter shapes we could find. They were this perfect, almost buttery consistency. Not too soft and not too crunchy, topped with a sweet and simple glaze of icing.

I haven't been able to enjoy those delicious cookies for awhile now, so I decided to use her recipe to create a version our whole family could partake in. With a few substitutions to make it dairy-, gluten-, and egg-free, all I had to do was use safe and trusted brands that are soy- and nut-free as well. Making this roll-out dough gluten-free proved to be a little tricky, but after adjusting the flour measurements, they were the perfect consistency.

#glutenfree #top8free #dairyfree #eggfree #nutfree #sugarcookies

To make these cookies festive for the Fourth of July holiday, I wanted something simple and cute. Rather than topping the finished cookies with sprinkles or just icing, I decided to add fresh fruit (thanks to Pinterest for the star idea). I also added a hint of lemon extract to the icing mixture which complements the fruit perfectly.

These cookies will definitely be at the top of our list to start making for holidays on a regular basis. I'm excited to share the tradition of making them together with my boys too!

Roll-out Sugar Cookies {top 8 + gluten free}

(Yields 18-24 cookies)                                                                      


  • 1 1/2 Tbsp water
  • 1 1/2 Tbsp vegetable oil
  • 1/2 tsp baking powder
  • 1 3/4 cups gluten free all purpose flour (I use Namaste Perfect Flour Blend)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Earth Balance Soy Free butter substitute, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla


  • 1 1/2 cups powdered sugar
  • 2-4 Tbsp rice milk
  • 1/2 tsp lemon extract

Optional toppings:

  • Sprinkles
  • Fresh fruit

In a small bowl, whisk together 1/2 tsp baking powder, 1 1/2 Tbsp water and 1 1/2 Tbsp vegetable oil; set aside. (This is the equivalent of one egg.)

In a medium bowl, whisk together the gluten-free flour, 1/2 tsp baking powder and salt; set aside. 

In a large mixing bowl, cream together the butter and sugar. Add the baking powder/water/oil mixture and vanilla. Mix until combined. 

Gradually add the dry ingredients while mixing on low speed. Mix until just combined. Refrigerate for one hour. 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

Turn the dough out onto a lightly floured surface. If the dough seems sticky, you can knead in some additional flour, about a tablespoon at a time. Roll out to about 1/4-inch thick. Cut shapes using cookie cutters dusted lightly with flour. (Keep your surface and rolling pin floured to prevent sticking.)

Transfer the shapes onto the parchment-lined cookie sheets. Bake at 350 degrees for 8-10 minutes. 

Allow cookies to cool on the pan for a minute or two, then transfer to a wire rack to cool completely. 

While the cookies are cooling, mix together the icing ingredients. You want the icing to be fairly thick. Using a piping bag, pipe a line of icing as an outline on the cookies. Place in the refrigerator to set for 5 minutes. 

Once set, pipe additional icing on the cookies, filling them in. At this point, you could add sprinkles if desired. 

To make the patriotic star cookies, allow the icing to set up. Slice fresh strawberries and then top the cookies with 5 slices (one for each point of the star) and 3 blueberries in the center just before serving.

#patriotic #sugarcookies #fruit

#glutenfree #allergyfriendly #sugarcookies

#glutenfree #dairyfree #vegan #sugarcookies

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