21 Dec Sugar Cookies {Gluten Free | Dairy Free}
Sugar cookies are almost always a part of the Christmas spirit! Heck, not just Christmas, all year around! Sugar cookies are super versatile because you can decorate them in so many different ways. Grab some cookie cutters and you’ll whip up the perfect dessert no matter the occasion!
Tips On Making These Sugar Cookies Perfection
- Use parchment paper. When you’re rolling out the dough, put it between two parchment paper sheets. This helps you avoid using flour on the tabletop. You achieve the ‘non stick’ without the mess. YAAASS!
- Use a hand mixer because why not? Easy, peasy!
- Don’t skip the step of allowing your dough to sit in your fridge for a little bit. This will firm up the dough and make your cut out cookies NOT fall apart when you transfer them on the pan. Because trust me, room temp dough after you cut it and try to lift it will fall apart if you aren’t SUPER careful.
- Get sustainable palm shortening – for the environment ya’ll! You can get some on Amazon! This is a great butter substitute when baking!
When you make these sugar cookies, don’t forget to tag us on Instagram and Facebook @nuvitruwellness, so we can see your beautiful creation!
P.S. I pair these with our gingerbread men for a Christmas spread!
Sugar Cookies {Gluten Free | Dairy Free}
A christmas favorite cookie to decorate without the gluten and dairy, but not sacrificing on the flavor!
Servings: 21 Cookies
Ingredients
- 1 1/2 Cups Almond Flour
- 1/2 Cup Tapioca Flour
- 1 Tsp Baking Powder
- 1 Cup Cane Sugar Organic
- 1 Cup Palm Shortening
- 1 Egg
- 1 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract
Instructions
- Preheat oven to 375 degrees F.
- Put all ingredients into bowl and mix with a hand mixer. You'll mix for a couple of minutes until a nice dough forms.
- Cover bowl and chill dough for at least 30 minutes.
- In-between 2 pieces of parchment paper, put the chilled dough. Roll out flat.
- Using cookie cutters, start cutting out shapes and place them on a baking sheet.
- When you've cut out all the shapes you can on the first roll, ball the dough back up and then repeat the process of rolling it out and cutting shapes until your baking sheet is filled. If you have dough leftover after your baking sheet is filled, put dough back into the bowl and place in fridge while you're inbetween batches.
- Place the baking sheet in the oven. Cook for 10-15 minutes or until edges are golden brown!
- Pull out baking sheet and let cool on a cookie rack.
- Repeat this whole process until you've used all your dough!
