Celebration Sugar Cookies {Gluten Free, Dairy Free, Egg Free}

Since we began eating a gluten free diet for health reasons, I've been working on adapting cookie recipes as time permits. I like to make them quite a few times before sharing to ensure I'm providing a solid recipe that anyone can prepare. 

Cookies are one of my favorite things to bake. I don't mind the measuring or weighing of ingredients. It's my time in the kitchen to listen to some music and destress from whatever may be going on and even if I'm not stressed, it brings me happiness to bake and share my goodies. 

These cookies are adapted from a recipe I found in in a gluten free cookbook, Gluten Free on a Shoestring, but had to further change to make them dairy free and egg free. Anytime I'm baking desserts, they will be free of anything that someone in my family is not able to have... and the goal is to ensure they are just as tasty as the "regular" version. 

These cookies bake up soft and chewy and the addition of gluten free sprinkles will ensure that they fit whatever party or celebration you are having with family and friends! As with all recipes made to accommodate dietary restrictions, double check all ingredients to ensure that they do not contain the allergen you need to avoid.

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Celebration Sugar Cookies 

Adapted by: PatsyK

Ingredients 

• 1 3/4 cups (245 grams) all purpose gluten free flour (I use King Arthur Measure 4 Measure - make sure the blend you use has xanthem gum already in it)
• 1 teaspoon baking powder 
• 1/2 teaspoon (3 grams) Kosher salt 
• 1/2 cup (58 grams) confectioner's sugar (powdered sugar)
• 1/2 cup (100 grams) granulated sugar 
• 5 tablespoons (70 grams) unsalted plant based butter at room temperature (I use Earth Balance Soy Free)
• 5 tablespoons (60 grams) vegetable shortening, melted and cooled (Crisco butter flavor is gluten and dairy free as of the writing of this recipe)
• 1 flax egg (1 tablespoons ground flax seed meal mixed with 3 tablespoons water)
• 2 teaspoons pure vanilla extract 
• 1/4 cup almond milk 
• 1/2 cup gluten free sprinkles 

Directions 

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. 
2. Using the bowl for your mixer, add flour, baking powder, salt, confectioner's sugar and granulated sugar. Whisk to combine. Add the butter, shortening, flax egg and vanilla and mix well with the paddle attachment of your mixer.
3. Next add the almond milk and the sprinkles and mix until well combined. 
4. Allow dough to "rest" for about 15 minutes, this allows the flour to hydrate with the liquid ingredients. 
5. The dough will be soft and can now be placed on the baking sheet by either rolling one inch balls with your hands or using a small cookie scoop. Placing each cookie about an inch apart as they will not spread very much. 
6. Bake for 12 minutes, just until set and lightly golden. 
7. Allow to cool on baking sheets on top of cooling racks for 5 minutes before removing to cooling racks to cool completely. 
8. Cookies can be stored at room temperature in an airtight container or frozen for up to 3 months (assuming they last that long) with sheets of wax paper to separate the cookies in layers with wax paper. 

Enjoy! 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.