This recipe makes 4-5 dozen depending on your size cookie cutter.
Keyword: Dairy Free, Gluten Free, Sugar Cookie
Author: Eating Gluten and Dairy Free
7cups Bob's Red Mill Sweet Rice Flouryou will need 2, 24 oz bags
1cupcoconut oilnot melted
2 ½cupsgranulated sugar
1 ½cupsdairy free sour cream
In a standup mixing bowl, beat coconut oil until creamy then add sugar. Beat until mixed.
Add the eggs one at a time, beating until well mixed.
Add the vanilla extract and sour cream until combined.
Then place the flour, baking soda, baking powder, xanthan gum, and salt in the mixer. Using a spatula beat down the sides of bowl and stir the very bottom of the bowl.
Cover with plastic wrap and place the bowl in the refrigerator to chill for 2 hours or overnight.
After chilling, preheat oven to 425° F.
Place parchment paper on baking sheets.
Divide the dough into 2 large balls. With the first dough ball roll into 1/4 inch on a lightly floured surface. Use your favorite cookie cutters on the dough.
Set a timer for these to bake for 6-7 minutes, or until cookies are slightly browned on the edges. Place on cooling rack immediately after removing from oven. These cookies will continue to bake and turn hard if left on baking sheet to cool.
After cooled, frost and enjoy or freeze up to 3 months.
The Buttercream Frosting recipe works wonderful for decorating these cookies.