Wednesday, January 31, 2018

gluten-free and dairy-free Valentine's Day sugar cookie recipe

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Have you every looked at the ingredients to every Valentine's Day box of chocolates? I'll give you a brief description:

Ingredients: milk, more milk, double milk, milk chocolate, sprinkle of milk, milk.

How's a girl supposed to indulge on Valentine's day when she can't have dairy (or gluten)?

I'll tell you how. With these beauties right here:


Gluten-free. Dairy-free. Delicious.

Not to mention, they're so pretty, are they not? They're almost too pretty to eat.

Almost. 😉

Before I get started with the recipe, there are some important notes I should make so you don't end up with a cookie disaster (I may or may not be speaking from experience):

→ I highly recommend using Bob's Red Mill 1-to-1 gluten free baking flour (buy it HERE) because that is the flour I used for this recipe. Most gluten-free 1-to-1 flour is made the same but use at your own risk.

→ I tried making this recipe egg-free (using a flax egg) but I did not have success. Like, at all. I'm able to have eggs in my obnoxiously limited diet, so I made the next batch with eggs. If you cannot have eggs, I would add a little more flour to balance the flax egg. Also, if you use flax, there will be little flecks of flax (say that ten times fast) in your white cookie mix. You have been warned.

→ Sugar cookie dough can be a pain in the butt to work with. I have found I had the most success slightly warming the shortening in a glass bowl before use by microwaving it for about 30 seconds. This is just to warm it to make it easier to mix, not to melt it. Don't melt it. Don't do it.

→ I did not make my own frosting for these because the frosting I found (Aldi, I think?) was dairy- and gluten-free. I'm not making my life harder than it needs to be.

→ You do not have to chill this mix before baking. I know. It's wonderful.



Ready for the recipe?! Me too!

gluten-free and dairy-free Valentine's Day sugar cookies

ingredients

→ 1 cup shortening (heated in microwave, see above note; I use THIS kind.)
→ 1 cup white sugar
→ 1 egg
→ 1 tbsp vanilla extract
→ 2 cups Bob's Red Mill 1-to-1 gluten free baking flour, plus extra for rolling dough
→ 1 tsp salt

directions:

→ Preheat oven to 350 degrees. Line baking sheets with parchment paper.
→ Using a stand or hand mixer, mix together warmed shortening and sugar until creamed. Mix in the egg and vanilla.
→ Add salt. Add the flour a little at a time until mixed together. The dough shouldn't be super sticky but it shouldn't be crumbling to the touch either. If it's too crumbly, add more warmed shortening. If it's too sticky, add a little more flour until it has reached desired consistency.
→ Flour your counter (or surface that you want to cut cookies out on) and roll the dough flat. Using your cookie cutters (similar to mine HERE), aim for about 1/4 inch thick, or if you have no internal sense of measurement like me, the thickness of the dough is exactly how thick the cookie will be.
Carefully (I'm not kidding) transfer the cookies to your baking sheet. Bake 8-15 minutes. The thickness of your cookies will determine your time; start with 8 and go from there.
→ Let cookies slightly cool on baking pan, then transfer to a wire rack or another sheet of parchment paper to cool completely. Cool completely before frosting.


That's it! This is one of my favorite cookie mixes so far to make and they are so easy to change for any holiday.

Let me know in the comments if you made these and what you thought of them!

Recipe adapted from here.

pin for later!





Linking up with Lindsay's Sweet World for Welcome Wednesday!







3 comments:

  1. Oh my goodness these look soooooo delicious! And I am right there with you on Bob's Red Mill 1-1 gluten free baking flour mix! It's the best!

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  2. Oh my goodness, I'm going to make these for my son! He has to eat gluten free (and we suspect dairy free, too) and we are struggling a bit. Thank you for sharing this recipe!

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  3. These are so pretty! I can't believe that they are gluten AND dairy free! You are always coming up with the best recipes for people with food allergies!

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