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!)
This recipe was adapted from Jules Shepard.
- 2/3 cup palm sugar
- 1/4 cup shortening
- 1/4 cup canola oil
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 3/4 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 teaspoon salt
- 3 tablespoons water (as needed)
- Put the palm sugar in your blender or Vita-Mix. Start on low and increase to high speed, blending until it’s reached a powdery consistency.
- Cream shortening, oil, and palm sugar for several minutes in the bowl of a stand mixer fitted with the paddle attachement until very fluffy. Mix in egg yolks and vanilla extract on medium speed. Add the dry ingredients and mix in on the lowest setting, scraping down the bowl as needed. If necessary, add water a tablespoon at a time to keep the dough together and avoid dryness. (Note: I didn’t need to add water.) Pat the dough into a disc shape, wrap in waxed paper, then in plastic wrap. Refrigerate until cold, or preferably overnight.
- Preheat oven to 350ºF. Line two baking sheets with silicone baking mats.
- Lightly flour a silicone pastry mat with flour. Place a piece of parchment paper on to top of the dough and roll the dough to approximately 1/8 inch thickness. Dust cookie cutters with flour, press into the dough, and give them a gentle wiggle to help them release.
- Place cookies onto prepared baking sheet sheets. Bake for 8-10 minutes, or just until they begin to lightly brown at the edges. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Frost if desired.
Amy’s note – Jules’ flour blend contains xanthan gum so there’s no need to add any more.
Notes from Jules’ original recipe:If desired, use food coloring to tint the dough. Add when egg yolks & vanilla are added. About adding the water: Err on the side of the dough being wetter so that after refrigeration, it’s not too dry.