Awesome Gluten-Free Sugar Cookies

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Awesome Gluten-Free Sugar Cookies

I found this delicious recipe for sugar cookies at, veganized it, and altered it a little so that it’s gluten-free.  (If you’d like to make a regular wheat-based version, just follow the same instructions with your own flour of choice.  Leave out the xanthan gum.)

The ingredients

Here’s what you need to make these amazing cookies:

3 cups gluten-free flour & 3 teaspoons of xanthan gum

1/2 teaspoon of salt

1 teaspoon baking soda

1 cup margarine (we’re using Becel Vegan)

1 cup white sugar

2 eggs worth of egg replacer

2 tsp vanilla extract

You will also need plastic wrap.

This makes a lot of cookies, so I decided to cut the recipe in half.

In a separate bowl, whisk flour, xanthan gum, salt, and baking soda.  Then beat butter and sugar until it’s light and fluffy.  It should look like this:

Light and fluffy margarine and sugar mixture.

Add egg replacer and vanilla extract to the butter and sugar mixure, and beat again.  It will be more liquidy this time.  Now mix the two bowls together–this might take a while.  You can use an electric mixture, but the dough is so thick that I found it easier to just mix by hand.  Mix it well.  It will pprobably look pretty crumbly, though I think I screwed up here and put in too much xanthan gum.  Do not follow my example:

I thought I was supposed to measure xanthan gum in tablespoons, not teaspoons. Oops.

Now squish the dough into a big ball.  If you’re doing the full recipe, as opposed to the half recipe, separate the ball into two halves, wrap them separately in plastic wrap, and place them in the fridge.  If you’re just doing half a recipe, don’t bother to divide the dough ball.  Just wrap it in plastic wrap and put it in the fridge.

Chill for 1 hour.

Heat the oven to 350 degrees.  Get out a cookie sheet and cover it in wax paper (or parchment paper).  Roll out the dough until it’s nice and flat (about 1/4 inch thick), and then cut it into shapes…or shape, in my case.

It's really best if you have a rolling pin, but you can also just do it by hand, like I did.

Now move your cut dough into the fridge (again) for 10 or 15 minutes.  This chills the dough and prevents it from spreading when you put it into the oven.

The hard part is done!  Phew!  Now put the cookies in the oven for 8-10 minutes, or until the edges have started to brown just a little.

Now take them out, let them cool, and decorate however you like.   The frosting I made is simply powdered sugar, water, and a little margarine…and blue food colouring.


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