These gluten-free, dairy-free sugar cookies are actually the creation of Jules Shepard, from Jules Gluten-Free. Of course, I made them sugar-free.
I used Jules’ All-Purpose Flour for the first time with to make these cookies. If you’ve ever looked at her flour blend, it’s starchier than the blends I’d generally reach for. Being skeptical, I pulled out my handy kitchen scale and weighed it out for a calorie count. To my surprise, it’s got about the same amount of calories as the blends I typically use. That’s a good thing.
I was quite impressed with the way the dough came together and how easy the cookies were to roll out and cut. Kids would have a great time making these cookies. You can re-roll the scraps until you’ve used every last piece of dough and the last cookie rolled out tastes just just as good as the first one.
If you need an egg-free recipe, Jules recently published Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy. She’s got a great sugar cookie recipe in there, sans eggs. Yes, she uses white sugar in her recipes but this book includes recipes for anytime of day. I’ve found many recipes I can use as written, and the others can be easily adapted.
- *Win* my new cookbook & Stephanie O’Dea’s More Make It Fast, Cook It Slow before they’ve even been released!
- Need to know how to line a cake pan the easy way? Check out my guest post at Dinners and Dreams.
- My dairy-free, egg-free Cranberry Almond Biscotti recipe is up at Go Dairy Free. (Yep, I can bake without eggs & butter. And they taste incredible!)