No Chill No Spread Vegan Gluten Free Rolled Sugar Cookies Food

VEGAN GLUTEN FREE SUGAR COOKIES FOR CUT OUTS

Steps:

• Preheat oven to 350 F.
• Line your baking sheets with parchment paper or reusable silicone baking mats.
• In a large bowl, using either a stand mixer or a handheld electric mixer, beat together your butter, sugar, and light brown sugar until well blended.
• Combine your baking soda and a Tablespoon of hot water in a small bowl or cup. Stir until the baking soda is dissolved.
• To your butter and sugar mixture, add in your baking soda and water mixture, pure vanilla extract, and almond extract. Continue to mix until well blended.
• In a large bowl, whisk together your gluten free flour blend, baking powder, cornstarch (or arrowroot powder), and fine sea salt until well blended.
• Gradually mix in your flour mixture a little at a time until just mixed.
• Add in almond milk 1 Tablespoon at a time until the dough comes together and forms a silky smooth dough.
• Place one of your balls of dough on a lightly floured surface, using additional flour as needed to avoid sticking.
• Lightly flour the top of your dough.
• Roll out to ¼" thick between two pieces of parchment paper.
• Cut out cookies using your favorite festive cookie cutters.
• Carefully place your cookies spaced 1" apart on the lined baking sheets.
• Bake for 10-15 minutes (depending on thickness of cookies).
• Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
• Allow cookies to completely cool before decorating them with your favorite icing designs!

NO CHILL, NO SPREAD, VEGAN, GLUTEN-FREE ROLLED SUGAR COOKIES

Steps:

• Preheat the oven to 350ºF
• Line cookie sheets with parchment paper or silicone baking mats
• In a stand mixer with the paddle attachment, cream together the margarine, shortening, and sugar on low, until just combined
• While the fats and sugar are creaming, sift together dry ingredients in a separate bowl
• Beat aquafaba, one tablespoon at a time, and vanilla into the sugar mixture on low just until incorporated
• Add the dry ingredients while mixer is on low, a half a cup at a time until it is no longer sticky and resembles Play-Doh.
• Separate your dough into equal halves, and wrap one in plastic wrap to keep it moist for when you're done rolling and cutting the first half
• Flour countertop and top of dough, and roll out the uncovered half of your dough - 1/4″ for crispy cookies and 3/8″ for soft cookies.
• Cut out cookies with your cutters of choice
• Place cookies onto parchment or silicone mat lined cookie sheets, and bake for 10-12 minutes (they should not be browning but should look dry on top if you want a soft cookie)
• Let the cookies rest for 4-5 minutes on the cookie sheet before transferring to a cooling rack
• Feel free to re-roll the scraps as many times as needed until all your dough has been used! We did a total of six times and all the cookies came out great!

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.