Baking cut-out cookies with my mom is one of my earliest Christmas memories, wiggling the cookie cutter around to gently move the surrounding dough out of the way, gathering up the final scraps and molding them into a final cookie. The recipe had to change with the food allergies and fortunately, we found and modified this delicious version that is gluten free, vegan and allergy friendly. Hope you enjoy it and making some memories of your own this season!
Soft Cut-Out Sugar Cookies
1/2 cup palm kernel oil (Spectrum Organics is sustainably sourced.)
1 cup powdered sugar
1/2 cup granulated white sugar
2 tsp. vanilla extract
2 tsp. lemon oil extract
3 tsp. egg replacer
2 Tbl. cold water
2 cups all purpose GF flour
1/4 tsp. sea salt (fine)
1/2 tsp. baking powder
1 tsp. xanthan gum
Cream together palm kernel oil, powdered sugar and granulated sugar. Add vanilla and lemon oil extract.
Whisk together egg replacer and cold water, then add to sugar mixture.
In separate bowl, mix together gluten free flour, baking powder, salt and xanthan gum. Add to sugar mixture and mix thoroughly until dough forms.
Cover dough with plastic wrap and refrigerate for 20 to 30 minutes.
Pre-heat oven to 350 degrees Fahrenheit.
Roll dough to approximately 1/4″ thickness on cold, smooth floured surface. Cut out cookies and gently move to a baking sheet. (Dough will be fragile, so using a metal spatula has worked best for me.) Sprinkle with colored sugar prior to baking or leave plain.
Bake for 10-12 minutes or until edges turn slightly golden. Cool and frost as desired. Store in an airtight container for up to a week, or wrap in plastic wrap, place in a zip lock bag or airtight container and freeze for two to three weeks.