Le Journal Live

Vegan and Gluten-free Holiday Cookie Alternatives

These vegan and gluten-free cut-out cookies are perfect for decorating for the holiday season. Check out pages 26 and 27 of issue 3 of Le Journal for the traditional recipe.

Meg Schwartz and Lanie Jones

Meg Schwartz
The vegan cut-out sugar cookie dough is creamy and easy to roll out to cut.

Vegan Cut-out Sugar Cookies

Cookie Ingredients:

1 ½ cups powdered sugar

1 cup vegan margarine, softened

¼ cup vanilla soymilk

1 teaspoon vanilla

½ teaspoon almond extract

2 ½ cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon cream of tartar

 

Icing Ingredients:

4 cups powdered sugar

4 tablespoons vanilla soymilk

½ teaspoon vanilla

Vegan food coloring (optional)

Vegan sprinkles (optional)

 

Instructions:

  1. In a large mixing bowl, beat 1 ½ cups powdered sugar, the margarine, ¼ cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine.  Stir in flour, cornstarch, baking soda and cream of tartar until blended.  Cover and refrigerate at least 2 hours.
  2. Heat oven to 375 degrees fahrenheit.  Lightly grease cookie sheet with shortening or cooking spray.  Divide dough in half.  Roll each dough half to ¼  inch thickness on generously floured surface.  Cut into desired shapes with 2 to 2 ½ inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
  3. Bake 7 to 8 minutes or until edges are light brown.  Remove from cookie sheet to cooling rack.
  4. In large mixing bowl, beat icing ingredients with fork or whisk until smooth.  If icing is too thick, beat in an additional teaspoon of soymilk. Divide into separate bowls and add in vegan food coloring if desired. Ice cookies.  Add sprinkles if desired.

(Recipe from Betty Crocker)

 

Land O Lakes
Gluten free cut-out sugar cookies.

Gluten Free Cut-out Sugar Cookies

Cookie Ingredients:

1 cup sugar

1 cup butter, softened

2 large eggs (yolks only)

1 ½ teaspoons gluten-free vanilla

2 ¼ cups gluten-free flour blend (see below)

¼ teaspoon salt

 

Icing Ingredients:

1 cup powdered sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ teaspoon vanilla or almond extract (taste preference)

Food coloring (optional)

Sprinkles (optional)

 

Cookie Instructions:

  1. Create the gluten-free flour blend by combining 2 cups rice flour, ⅔ cup potato starch, ⅓ cup tapioca flour and 1 teaspoon xanthan gum.  Set aside appropriate amount for recipe and store remainder in container with tight-fitting lid.  Stir before use.
  2. Combine sugar and butter in a mixing bowl.  Beat at medium speed, scraping bowl often until creamy.  Add egg yolks and vanilla.  Continue beating, scraping bowl often, until well mixed.  Add flour blend and salt; beat at low speed until well mixed.  Cover; refrigerate 1 hour or until firm.
  3. Heat oven to 350 degrees fahrenheit.
  4. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to ¼ inch thickness.  Cut with 2 ½ inch cookie cutters.  Place 1 inch apart onto ungreased cookie sheets.
  5. Bake 8-12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack.  Cool completely.

 

Icing Instructions:

  1. Stir the powdered sugar and milk until smooth.
  2. Beat in corn syrup and vanilla/almond extract until icing is smooth and glossy.
  3. If icing is too thick, add more corn syrup.
  4. Divide icing into separate bowls and stir in food coloring as desired.
  5. Ice cookies and add sprinkles.

(Cookie recipe from Land O Lakes, icing recipe from Genius Kitchen)

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