Pastry chef Catherine Ruehle is the author of the best-selling Let Us All Eat cake: Gluten-Free Recipes for Everyone’s Favorite Cakes (Ten Speed Press).
These sugar cookies are crisp, light and delicious. The dough is a bit delicate, but if you follow the instructions for chilling it, you’ll do just fine. The simple glaze adds a punch of sweet flavor and color to the finished cookies. For added inspiration when it comes to decorating the cookies, don’t miss Drizzle, the Movie.
Makes: 2-3 dozen cookies
Free of: gluten and all top allergens
- 1 cup (250 mL) softened dairy-free, soy-free margarine, (such as Earth Balance sticks)
- 1 cup (250 mL) organic cane sugar
- 2 tbsp canned unsweetened coconut (or other diary-free) milk beverage
- 1 1/2 tsp pure vanilla extract
- 2 1/4 cups (535 mL) Cat’s Gluten-Free Flour Blend (see below)
- 1/2 tsp xanthan gum
- 1/4 tsp fine sea salt
- 1 cup (250 mL) confectioners’ sugar
- 2 tbsp canned unsweetened coconut milk (or other dairy-free) milk beverage
- Gluten-free natural food coloring (I used India Tree)
- Preheat oven to 325° F and set aside 2 baking sheets and roll of parchment paper.
- In the bowl of a stand mixer with paddle attachment, beat margarine until light and creamy. Add sugar and beat again. Now add coconut milk and vanilla.
- Add flour blend, xanthan gum and salt and mix on low until just combined. Refrigerate dough until firm, about 1 hour.
- Remove half of dough from the refrigerator and roll between flour-sprinkled sheets of parchment paper to about 1/4 inch thickness.
- Repeat process with remaining dough. Remove pans and pull away excess cookie dough, leaving just the cut shapes. Return cookies to freezer until firm, about 20 minutes. (The cookies keep their shapes best if frozen when they go into the oven. Gather up and roll out excess dough if desired.
- Bake frozen raw cookies in oven about 9-12 minutes or until lightly golden at edges. Allow them to cool for 10 minutes on the baking sheet before moving to a cooling rack or platter.
- For Glaze: Combine the confectioners’ sugar and coconut milk in a small bowl and stir or whisk until smooth. Add food coloring of your choice. Glaze the cooled cookies with spoonfuls of glaze, allowing excess to drip over the edges. For drizzling option, click here.
- Glazed cookies will keep 3 days in a airtight container; unglazed will keep for a week.
Cat Ruehle’s Gluten-Free Flour Blend
Makes: 4 cups
- 2 cups sweet sorghum flour
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- In a large bowl, whisk the flours and potato starch together until well combined
- Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or int eh freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.
- Coconut is technically a fruit, not a tree nut. If you are nut allergic ask your doctor if coconut is safe for you.
- If your family can eat unsalted butter, if can be substituted for dairy-free margarine in the recipe above.