I was feeling (uncharacteristically) crafty last week and decided to channel that energy into something baked.
It’s always difficult when the mood strikes at night because then it’s kinda a gamble to see what I have on hand…but I made it work.
They puffed up and spread too much but tasted delicious so I’m posting how I made them with an addendum to CHILL THE DOUGH beforehand. Don’t skip this step!!! Otherwise you’ll have fat ghosts and plump bats like I did.
I made these for a pre-trick or treating get together so naturally I wanted them to be allergy friendly.
Gluten and dairy free cut out sugar cookies [nut free, dairy free, sesame free, soy free, wheat/gluten free]
Ingredients:
- 1/2 cup coconut sugar
- 1/2 cup cane sugar
- 1/2 cup softened coconut oil
- 1 large egg
- 1 tablespoon water
- 1 tsp vanilla
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ tsp xantham gum
- 2 cups gluten free all-purpose flour (I used TJ’s blend)
Directions:
Pre heat oven to 350 degrees F.
In a large bowl, cream oil & sugar at medium speed. Add egg, water, vanilla, salt, and cinnamon and blend until mixed well.
Add xantham gum and flour and mix at a low speed until combined. Cover and REFRIGERATE FOR >1 HOUR!!
Roll out dough onto a lightly floured surface, about ¼” thick. Cut out with cookie cutters and place on greased baking sheet. Leave space between cookies. Reform and roll out scrap dough and continue cutting more cookies.
Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on cookie sheet before removing onto a cooling rack. Cool completely before decorating.
Not amazing, but good enough to please toddlers. And adults, actually.
They were pretty tasty. 🙂
