Sugar Cookies (Regular and Vegan Versions) - Better Batter Gluten Free Flour

Sugar Cookies (Regular and Vegan Versions)

These soft, sweet, vanilla cookies lend themselves particularly well to rolling and cutting out – feel free to decorate them according to the occasion. If you have multiple food allergies or are avoiding animal […]

Sugar Cookies
12-30 depending on size Servings
10 Minutes Prep
10 Minutes Cook
These soft, sweet, vanilla cookies lend themselves particularly well to rolling and cutting out – feel free to decorate them according to the occasion.
If you have multiple food allergies or are avoiding animal products, use our instructions for vegan, allergy friendly alternatives 🙂

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Ingredients

5 cups (20 oz or 567g) Better Batter Gluten Free Flour
1/2 tsp (3g) salt
2 tsp (9g) baking powder
1 cup (225g) butter or df margarine (We prefer Earth Balance or Smart Balance)
1 cup (225g) granulated sugar (you can use granulated monkfruit)
2 eggs, beaten OR  1/2 cup (118ml) chia or flax gel or aquafaba/bean juice (we prefer aquafaba) – we do NOT recommend Ener-G egg replacer for this recipe
1 1/2 tsp (7.5ml) flavoring extract  – you may use vanilla, almond, or any combination

(extra water, extra egg replacer, or extra egg, if desired, for texture)

 

Instructions

In the bowl of an electric mixer fitted with the paddle,  cream df margarine and sugar until fluffy.

Add dry ingredient mix to the bowl, and mix until incorporated, about 1 minute at medium speed. (if you do not have a stand mixer, first blend together flour, salt, and baking powder in a separate bowl).

Add egg replacement and flavoring extract and mix on medium speed until incorporated. (if you do not have a stand mixer, blend this into a bowl separately first, then add the wet mixture to the flour/fat mixture in the bowl). Mix until a dough forms. If you find dough is crumbly add an extra egg, extra liquid egg replacement, or extra water until you get the texture you like.

Transfer dough to a work surface. Shape into 2 discs, cover the portion you are not using with plastic wrap or place in an airtight container. You may  refrigerate this for  up to a week.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown.

Transfer to wire racks to cool completely.

6 Responses

  1. tlk100

    Mine was also very crumbly (I used regular egg, not a substitute). I had to double the butter. I am saving the dough for my daughter to bake cookies tomorrow. We’ll see how they turn out.

  2. shawna

    First time vegan, gluten free baking project and having trouble with the batter. It’s very crumbling and won’t bind. I’m a bit confused about the egg replacement. I’ve got Ener-G and to replace 2 eggs it’s 3 tsp of Enger-G and 4 tsp of water. That’s not 1/4 cup like your recipes says to put in. Do I just add the water to make up or add more egg replacer? Thanks and hope to hear from you soon…no pressure, my 9 year old daughters are waiting with aprons on!

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