Ok, so I’m about a month and a half late posting this recipe…… Oops! BUT – Valentine’s day is around the corner and I figured that like us, there are plenty of people out there looking for gf, sf, df, nf dessert options. This gluten free, soy free, dairy free, nut free recipe can be used as is for plain old sugar cookies or can be jazzed up to make multiple other cookie types. It’s perfect for all holiday cookies, Christmas Cookies, Valentine’s Day cookies, Easter cookies, Halloween cookies and more! I found this recipe in the December 2013 issue of Living Without Magazine and would have trouble living without it (hahah – so corny)
One of me and my hubby’s first dates was to a high end seafood restaurant on Valentine’s day (I was still in college). I had already learned his love of desserts and he had already learned my frustrations with allergies. We ended up both surprising each other with homemade desserts because I can NEVER eat them from a restaurant. With the new baby we decided not to buy each other anything this year but I will be surprising him with some sweet treats. Specifically, Lemon Sugar Cookies that can be made by altering this dough recipe.
Basic Sugar Cookie Dough (Master Dough) – GF, SF, DF, NF, EF
Ingredients
1 3/4 sticks (14 Tbsp) unsalted butter or dairy-free butter alternative
3/4 cup sugar
1 large egg (or 1 tbsp arrowroot mixed with 2 tbsp water)
1 tsp pure vanilla extract
2 1/2 cups gf all purpose flour blend (or My Favorite GF, SF, NF Flour Blend)
1 1/2 tsp xanthan gum*
1/2 tsp salt
1 tsp baking powder
*only add the xanthan gum if the flour blend you’re using doesn’t already have it.
Directions
In a large bowl, beat softened butter and sugar until thoroughly mixed and soft and fluffy (about 1 minute). Add egg (or arrowroot mixture) and vanilla and beat until smooth. In a separate bowl, mix flour blend, xanthan gum, salt, and baking powder, then add flour mixture to butter mixture 1 cup at a time, beating briefly to incorporate.
Either use this as a base for a more elaborate cookie dough… recipes to be found here (eventually) – or, roll outdough to 1/4 inch thickness, cut into shapes, decorate (if you want), and bake at 350 degrees for 12 minutes, or until edges are slightly browned.
Hi. My daughter has almost the same allergies as you do (peanuts,tree nuts,soy,eggs,dairy and can be sensitive with sesame seeds and legumes) While I was checking this recipe I see that you buy products from Bob’s Red Miller. We can’t buy this products because of my daughter’s allegies. All their products read May contain and Produced in the same facility with peanuts, tree nuts. And you say you are allergic to peanuts? How can you feel safe to eat their products? Thanks
Thanks for your comment! When I started using Bob’s Red Mill products the company seemed pretty confident in their cleaning practices. I am allergic to all nuts but only have an anaphylaxis reaction to peanuts. They do not process peanuts. I was confident in them, HOWEVER, since you commented I went back to do more research and it seems now that others have had reactions to their products – even those who are allergic to peanuts (apparently from cross contamination of products before they are brought into Bob’s Red Mill). I will be changing my go to flour – any suggestions?