Allergy Friendly Rolled, Cut-Out Sugar Cookies
(This makes a lot of cookies; if you want less,
cut the recipe into thirds)
3 cups sugar (This is the only time I ever use sugar because a sugar cookie just has to have sugar!)
2 cups Tofutti sour cream
2 cups Earth Balance soy free vegan butter
3 eggs, room temperature
1 tbsp ground nutmeg
6 Gluten Free Flour Blend (you’ll need just enough flour to make a soft dough – I used 6 cups of Authentic Foods brown rice gluten free blend)
Baking Instructions: (The dough needs to chill so make the dough up the night before or several hours ahead of when you want to bake the cookies.)
1. Mix the sugar with the sour cream and butter until well blended.
2. Add the eggs, one at a time, and blend well. Add the nutmeg.
3. Add in the gluten free flour, a cup at a time, only as much as you need to make a soft dough. Blend well.
4. Cover the dough tightly with plastic wrap and chill overnight, or at least for several hours.
5. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
6. Line a board with wax paper. Sprinkle the board and a rolling pin with flour of your choice (I used brown rice flour), and roll out small amounts of dough to a very thin thickness – thin enough to make a crispy cookie but not so thin that you can’t actually move the cut out dough to the cookie sheet.
7. Cut out shapes with cookie cutters and place on the prepared cookie sheets. The cookies will not spread a lot so you can put them fairly close together.
8. Decorate the cookies with colored sugar and/or currants. (You can also just bake the cookies and then decorate them with icing when they’re cooled.)
9. Bake in the preheated oven for 8 to 12 minutes. Start with 8 minutes and then go up by 1 minute increments. (It really depends on how thin you are able to roll them in terms of how long the baking time needs to be.) The cookies should be dry, crisp and slightly puffed.
10. Let the cookies cool for a minute on the cookie sheet, and then move the cookies to a wire cooling rack and cool them completely. Once cooled, they’ll be nice and crispy sugar cookies. If you eat them while they’re warm, they’ll be chewier.
11. When the cookie are completely cooled, store them in a tightly covered container. They’ll last for a few weeks, though after a couple of weeks, they’ll get a bit softer.