Delicious gluten-free, egg-free cut-out sugar cookies perfect for any occasion. Enjoy a sweet treat that everyone can indulge in!
Deliciously Safe Treats for Everyone
This gluten-free and egg-free cut-out sugar cookie recipe is an excellent choice for those looking to create beautifully decorated cookies, especially with buttercream. The recipe allows for easy handling and shaping, making it perfect for various occasions, from festive celebrations to everyday treats. Its unique formulation ensures that the cookies maintain their shape during baking, providing a reliable base for intricate designs and decorations.
For those interested in enhancing their cookie decorating skills, there are online classes available that cater to all skill levels. These courses offer a wealth of tutorials, including over 25 Christmas sugar cookie designs, enabling participants to learn various techniques and styles. Whether you’re a beginner or looking to refine your skills, these resources can help elevate your cookie decorating game.
Delightfully Delectable: Sweet Treats That Skip the Gluten and Eggs!
hey this is Leah at buttercream parties.com and today I want to share with you how to make these glutenfree and eggree cutout sugar cookies so what I’m doing first here is doing a scoop and level method to measure Out 3 cups of gluten free flour I am using the Namaste flour and I’ve.
Also used the um I think it’s Bobs it’s like baking one: one powder if it’s not that I’ll um say in the description box below but basically you just want to make sure that it has xantham gum in it so three cups of the glutenfree flow using the scoop and level method you can see here I’m just scooping some flour into my measuring cup and then I take.
The back of a knife and flatten it out and then uh just pour it into my bowl all right next we want to add in two teaspoon of baking powder and we’re going to stir that together these are going to be our dry ingredients we’re.
Going to come back to this in a little bit because we’re going to want to pull out our stand mixer with our paddle attachment and we’re going to cube cold salted butter you will use one cup of the cold salted butter for this recipe and then you’re going to mix it with 1 cup of granulated.
Sugar and then you’re just going to cream this together until it’s all Incorporated and to make these egg free we are going to substitute the egg with a/4 cup of yogurt you can use uh regular non-flavored yogurt which is what I did.
For this recipe but I’ve also used vanilla yogurt and that’s really good as well and then we’re adding in 1 and 1/2 tablespoon of vanilla extract mix that together until well combined and then we’re going to start adding in our dry ingredients that we had set aside so that was our glutenfree flour mixed with the baking.
Powder and you’re going to want want to slowly mix this together I tend to do about half of the dry ingredients mix it use my spatula to clean up any edges and then uh do the other half of the dry ingredients this just helps not make a mess if you have a large stand mixer then of course you can just you do all of it at.
Once now you’re going to want to make sure that your cookie dough is not too sticky so you might need to add more of your glutenfree flour again they’re all a bit different um if they’re if the dough is too sticky your cookies will spread more basically you need more flour to help kind of glue it.
Together um this time I should have added a little bit more flour cuz they did have a little bit of spread but you’ll see at the end of the video that it it really wasn’t that much anywhere that had um spreading I just used my um my butter knife that I used earlier for the spoon and level method and I just pushed the edges back and you’ll.
See that it worked out just fine but yeah if I had it to form more of a ball here when I’m mixing see how the edges aren’t quite um Incorporated with the rest of it then I wouldn’t have had that spreading so I’m going to go ahead and I’m going to roll it out on um a flowered surface again I I should have.
Known at this point too cuz I had to add a bit of flour on the outside to roll it out so that it didn’t stick if you have to do that then you need to add a little bit more flour but like I said um the cookies were still fine I’m going to roll that out to 38 of an inch using my Joseph Joseph adjustable rolling pap pin and use my cookie cutters place it.
On a lined baking sheet I usually use a silicone baking sheet but I have not replaced that yet so I’m using my parchment paper and I am going to then put the cookies in the refrigerator for about 30 minutes and while those are chilling I’m going to preheat the oven to 350° you’re going to want to bake the cookies.
For it usually takes like 8 to 10 minutes if you’re doing a standard sized cookie this is a standard size um I think it’s like 3 and 1/2 in cookie and also make sure that you space the cookies out on your cookie sheet I am only doing six cookies cuz you want to leave like an inch to 2 Ines in between.
Each cookie that all so helps reduce the spread okay so here they are as you can see the spread really wasn’t that significant like I said I just used my knife to kind of push together some of the edges that needed to be cleaned up a bit um so let these cool all the way on the baking sheet the um yogurt makes these cookies a lot softer than if you.
Were to use an egg and so you don’t want to pick them up too soon they will break but once they’re completely cool um you can pick them up and you can decorate them just as you normally would so thank you so much for watching please let me know in the comments below what other recipes you would like to see uh please check out buttercream parties.com.
I have over 100 blog posts probably 200 um going over different recipes and tutorials and just how to decorate buttercream sugar cookies so thanks so much don’t forget to like And subscribe have a great day
