This is my latest creation in search of the perfect "Lofthouse" style allergen free sugar cookie, and my favorite recipe right now with all of the cookie rich holidays going on. This roll out sugar cookie is gluten, egg, and dairy free, and can be corn free if "safe" baking powder and powdered sugar are used. It does have a slight grit to it which is unavoidable with rice flour, but it is also soft, light, and delicious. I am currently experimenting with sorghum flour instead of rice flour and when I perfect it I will repost the recipe.
3/4 c Dairy free margarine (softened) 1 c Sugar 1/4 c Applesauce 1 t Vanilla extract 1 1/2 c White rice flour 1/2 c Sweet rice flour 1/2 c Potato starch 1/2 c Tapioca starch (sometimes called tapioca flour, they are the same thing) 2 1/2 t Guar gum (or xanthan gum) 1 t Salt 1 T Baking powder Powdered sugar for rolling
Cream together margarine and sugar. Add applesauce and vanilla and mix well. In another bowl sift or whisk together all of the dry ingredients. Slowly add dry ingredients to the creamed mixture and blend thoroughly. Refrigerate for at least one hour.
Preheat oven to 350. Cover work area and rolling pin with powdered sugar. Roll dough 1/4″ thick, or thinner if you prefer a crispy cookie. Cut into shapes and transfer to a cookie sheet covered with parchment paper. Bake for 10 to 20 minutes depending on cookie size and desired softness/crispness. I bake 4″ cookies that are 1/4″ thick for 15 minutes to get a nice soft cookie. Let cool on sheet for a few minutes then remove to cooling rack. Sometimes I cover the cookies in colored sugar crystals before baking and sometimes I leave them plain to frost them after they cool. Right now, of course, my 5 yr old daughter and I are making hearts with pink frosting AND sprinkles! I will post my frosting recipe next.
3/4 c Dairy free margarine (softened)
1 c Sugar
1/4 c Applesauce
1 t Vanilla extract
1 1/2 c White rice flour
1/2 c Sweet rice flour
1/2 c Potato starch
1/2 c Tapioca starch (sometimes called tapioca flour, they are the same thing)
2 1/2 t Guar gum (or xanthan gum)
1 t Salt
1 T Baking powder
Powdered sugar for rolling
Cream together margarine and sugar. Add applesauce and vanilla and mix well. In another bowl sift or whisk together all of the dry ingredients. Slowly add dry ingredients to the creamed mixture and blend thoroughly. Refrigerate for at least one hour.
Preheat oven to 350. Cover work area and rolling pin with powdered sugar. Roll dough 1/4″ thick, or thinner if you prefer a crispy cookie. Cut into shapes and transfer to a cookie sheet covered with parchment paper. Bake for 10 to 20 minutes depending on cookie size and desired softness/crispness. I bake 4″ cookies that are 1/4″ thick for 15 minutes to get a nice soft cookie. Let cool on sheet for a few minutes then remove to cooling rack. Sometimes I cover the cookies in colored sugar crystals before baking and sometimes I leave them plain to frost them after they cool. Right now, of course, my 5 yr old daughter and I are making hearts with pink frosting AND sprinkles! I will post my frosting recipe next.