Happy Valentines Day everyone! We spent our afternoon decorating our Gluten Free Egg Free Cut Out Sugar Cookies. These were so much fun to make. My friend, Sara, shared her recipe with me that converted really nicely to be Gluten Free & Egg Free. The dough is easy and durable to work with, just don’t roll them too thin. They really hold their shape well when baking. Thanks Sara!
Our son, Noah, is allergic to food dyes like Red #40, Blue Lake 1, etc. So holidays can be a bit tricky to navigate since candy plays such a big part. With our families numerous food allergies, our 3 kids usually do a big candy exchange, trading each other for safe candy. Yesterday however, all of Noah’s candy contained food dyes, so we bought his candy from him. Recently, we found dye free, natural food coloring which has made decorating these cookies even more fun and everyone in our house can enjoy them.
* If you are looking for a gluten free & vegan version of this recipe, click here.
Sara’s Cut Out Sugar Cookies
1 cup butter
1 cup sugar
1 egg (1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)
1 teaspoon vanilla
3 cups Natalie’s Gluten Free Flour Mix
2 teaspoons baking powder
Cream butter and sugar, on low beat in egg and vanilla. Mix in flour and baking powder a little at a time. Do not refrigerate. Dough will not roll if cold. Cook 7-8 minutes at 400.
4 cups confectioners’ sugar
1/4 cup milk (or your favorite milk substitute rice, coconut…)
8 teaspoons light corn syrup
1/2 teaspoon vanilla extract
* assorted dye free food coloring
1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more milk or water.
2. Divide into separate bowls, and add food colorings to each to desired intensity.