Kara’s Cut Out Sugar Cookie Recipe Gluten-Free Egg-Free with Royal Icing
Updated: Nov 25, 2020
My daughter Kara loves to decorate cookies, just like most kids. Kara’s diagnoses of Celiac disease and 33 food allergies made it difficult to make a really good cut out sugar cookie. I am proud to say she was determined to find the perfect cookie that she could eat safely and didn’t taste like cardboard. I could have easily done it for her, but she would not have learned anything from that. Kara came to me with questions and ideas on what she could do differently. This recipe is truly hers, that took her almost a year to perfect! These cookies are beautiful, delicious, and safe to eat for her allergies. Keep reading for the full Recipe, or hop on over to Allergy Dragon YouTube Channel for her step by step video!
Ingredients: For Cookies
1 cup softened unsalted butter ( Can sub Spectrum Organic Shortening)
1 cup of Sugar
2 tsp Vanilla extract
4 tbsp Apple sauce + 1 tbsp baking powder replaces egg ( or 1 Egg )
3 Cups of GF flour blend with Xanthium gum ( Nameste perfect flour blend)
¼ cup GF flour blend (reserved for rolling out dough)
1 ½ tsp baking powder
¼ tsp salt
In a large bowl with a hand mixer or using a stand mixer cream the butter, sugar and vanilla until smooth. Mix the applesauce and the 1 tbsp of baking powder to form the “egg” then add to the butter mixture until it is well incorporated.
In a separate bowl, sift the 2 cups of GF flour, ¼ tsp salt, and 1 ½ tsp baking powder together. Add half the sifted flour to the creamed mixture and incorporate it until the flour is absorbed. Next, add the remainder of the flour to the mix until the flour is well incorporated and the dough is smooth. You may have to scrape the sides of the bowl to ensure the dough is completely mixed.
Divide dough in half and use your reserved flour to roll out dough with a rolling pin. Ensure it is approx ¼ inch thick and use the cookie cutters you desire. Remember to use the same size to ensure they bake evenly. Gently place the cookies on a parchment-lined sheet pan, and let rest in the refrigerator for approx 10 minutes, or cool to the touch.
Preheat oven to 375 degrees Fahrenheit and bake cookies directly from the refrigerator for 12 to 15 minutes. You can decorate with sprinkles before you bake them. You can decorate them with buttercream icing or my daughter's favorite Egg-Free Royal icing. The recipe for the Royal icing is as follows.
Egg-Free Royal Icing Ingredients
1 ½ cups of powder sugar
3 tablespoons of milk (can sub rice milk, soy milk, oat milk any safe milk will work)
2 teaspoons of light corn syrup ( if you can’t use corn syrup then sub brown rice syrup)
1 teaspoon vanilla extract
Directions for icing:
Mix the powder sugar, milk, corn syrup, and vanilla until well incorporated or smooth, If it feels to thin then add more powder sugar until the desired texture is achieved. Royal icing is a thinner icing and allows for fun designs and painted effects on cookies. Put royal icing in a piping bag, and keep flat with the tip bent up. That way your icing will not seep out. Let the iced cookies dry overnight for best results, and before you stack cookies on top of each other.
You can use this versatile Sugar cookie recipe anytime you want to make something fun and festive. We happened to use them for Valentine's day this time! Kara has made them for Christmas, Halloween, and just because she wanted to eat them! Kara, and I hope this recipe helps tame your Allergy Dragon. Please leave a comment, Like this post, and share this recipe. Kara and I would love to see your cookies so comment with pictures on our social media!