Allergy-Friendly Gluten-Free Sugar Cookies Everyone Can Enjoy

Credit: What the Fork

Holiday baking should be joyful, not stressful, especially for families managing food allergies or dietary restrictions. These allergy-friendly gluten-free sugar cookies are designed to be inclusive, so everyone at the table can enjoy a classic treat without worry. Free from wheat, gluten, dairy, soy, peanuts and tree nuts, this recipe proves that safe baking doesn’t mean sacrificing flavor, texture or fun.

With a soft, tender cookie and a creamy dairy-free frosting, these sugar cookies are perfect for decorating with kids, bringing to school parties or sharing at holiday gatherings where food allergies are a concern. Best of all, the dough is easy to work with — no chilling required — making this a low-stress recipe even for beginner bakers or busy caregivers.

Ingredients

For the cookies:

• 1 cup shortening
• 1 cup granulated sugar
• 1 large egg, cold
• 1 tablespoon pure vanilla extract
• 3 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, plus more for rolling out the dough
• 1 teaspoon fine sea salt

For the frosting:

• 1/2 cup vegan butter
• 1/2 cup shortening
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut milk beverage
• Optional food coloring
• Optional gluten-free sprinkles

Instructions

To make the cookies:

1. Preheat oven to 350 degrees and line baking sheets with silicone mats or parchment paper.
2. In the bowl of a stand mixer, cream together the shortening and sugar until light and creamy, about 1 to 2 minutes. Mix in the egg and the vanilla extract.
3. Add the flour and salt and mix on low speed until completely incorporated. The dough should be slightly firm but still pliable — not sticky, and not too stiff.
4. Turn half of the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it’s about 1/4 inch thick. Use desired cookie cutters to cut into shapes. Repeat with the remaining dough. Dough scraps can be rerolled.
5. Carefully transfer the cookies to the prepared baking pans and bake 8 to 10 minutes. Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack.
6. Cool completely before frosting.

To make the frosting:

1. Add the shortening, vegan butter and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using.
2. Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.

Notes:

• When rerolling the dough to cut additional cookies, lightly sprinkle the parchment paper with flour only as needed (you may not need to add more).
• The dough does not need to be chilled before rolling or baking. The shortening works really well in the cookies, and they don’t spread out while baking.
• If baking the cookies in batches, you may keep the cut-out cookies refrigerated if desired.

This recipe was originally published on What the Fork.