Cutout sugar cookies that are vegan & gluten free… ummm yes, please! I found this recipe after a quick google search over at Unconventional Baker. I have no time this week to play around with sugar cookie experimentation and I needed a full-proof recipe that would save me time & yield the perfect cookie. I did make some minor adjustments to the original recipe -please see below.
Okay so everyone is in a mad dash this week. Finish shopping. Wrapping. Shipping. Whatever. I’m done with all of that but need to get cooking/baking done. You see every year I make (crappy sugar) cut out cookies for our annual ugly Santa cookie contest. Everyone decorates them… we choose the winner, normally my husband, and the winning cookies are left out for Santa on Christmas Eve. The rest get pitched. This year, avoiding waste and opting to use the finished cookies for dessert on Christmas – I knew I needed a good cookie that was both vegan and gluten free. This recipe was super easy & required no chilling. Baked up perfectly and they’re in my freezer till Saturday when they will be unveiled & decorated for our contest. Okay… let’s get on to the recipe without further delay…
½ cup non-dairy butter, at room temperature (one stick)
½ cup maple syrup
1 tsp pure vanilla extract
1/4 tsp salt
2¼ cups gluten-free flour blend (I used Bob’s Redmill 1 to 1)
Preheat oven to 350F.
Line 2 cookie sheets with parchment paper.
Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
Into your stand mixer with the whisk attached, add the vegan butter and whip till creamy. Then add your syrup, vanilla and salt. Blend again using the paddle mixer. Then gradually add the flour and blend until combined. Divide the dough into two balls and work with one at a time.
Place the first dough ball in the middle of your parchment paper and place the other on top. Roll out gently to 1/4 of an inch thick. Using your favorite holiday cookie cutters – strategically place them and press down. Once all of the dough is cut – carefully remove the cutouts with a spatula. Place them on your parchment lined baking sheet. Allow space in between each cookie. Bake for 11 minutes or until slightly golden. The cookies will firm up as they cool. Decorate or store in an airtight container, parchment in between each layer, and freeze for up to 2-3 months. Defrost completely before decorating.
The cookies were barely golden at 11 minutes cooking time and perfection. I let them cool completely on a cooling rack prior to freezing or decorating.
Long runs and training sessions are not really happening this week but my workouts are more frequent (avoiding rest days). This week looks a little bit like this…
Sunday: 9 outdoor miles
Monday: HIIT/lifting workout
Tuesday: 8.01 outdoor miles (bitter cold)
Wednesday: Eliminated my rest day for a run. 8.6 outdoor miles
That’s a wrap! Off to make dinner.
— Knead to Cook