>shuga coookies


i made these lil bits of goodness for our par-tay tomorrow… i know, its for the superbowl, but vday is just around the corner, and these cookie cutters were yelling for me in the foodstore. they turned out farrr better than i had expected, so buttery and sugary tasting. made with lots of love… theres a really big chance they may not even make it to the fiesta!
makes about 24
my favorite part about making these was the fact that you can eat the batter off of the mixer because its also vegan – mmmmmm… that sealed my deal on making this one! you can leave these plain as shuga cookies or jazz em’ up with decorating sugar, icing, both… sprinkles, jellies, the possibilities are endless when it comes to cookie decorating 

Ingredient List:
1 ½ c. confectioners’ sugar
1 c. vegetable shortening
1 ½ t. egg replacer mixed with 2 T. coconut/rice milk
2 t. vanilla extract
2 ¼ c. of the Basic GF, DF Flour Mix (recipe below)
½ t. xanthan gum
1 t. baking soda
1 t. cream of tartar (its in the spices/herbs section at the foodstore… i had to Google it in the store!)
1/8 t. salt
white icing, optional (recipe below)
decorating sugar, optional


1. Combine confectioners’ sugar and vegetable shortening in the bowl of a mixer, mix on medium speed until smooth. 
2. Add egg replacer and vanilla extract, mix well. 

3. Whisk together, in a seperate bowl, the flour, xanthan gum, baking soda, cream of tartar, and salt. 

4. Add flour mixture to sugar mixture, mixing on medium-low speed until thoroughly combined
how now brown cow’s cousin?!
5. Divide the dough evenly between the two sheets of parchment. Cover with a second sheet of parchment and roll out to ¼-inch thickness. Put rolled dough on baking trays or cutting boards and chill 1 ½ hours in the fridge; too long and it will become brittle. 
6. Preheat oven to 350°F. 

7. Remove dough from fridge and let rest 5 minutes. Remove top sheet of parchment and cut out cookies into shapes with your favorite cookie cutters. Transfer to parchment-lined baking trays. Continue to roll and cut the remaining dough until you’ve used it all. Add any toppings now which you would like baked into the cookie.

8. Bake cookies in center of oven for 10 minutes. Let cool on baking tray for 10 minutes before transferring to cooling rack. Let cool completely before icing.

Ingredient List:
3 c. confectioners’ sugar
4 T. coconut/rice milk (add more as necessary, until smooth enough to spread easily) 
Combine confectioners’ sugar and milk, mix until smooth. Ice cookies, then sprinkle immediately with decorating sugar. Let rest a couple hours until icing sets. Store in an airtight container. 


Makes 6 cups

Ingredient List:
4 c. superfine/stoneground brown-rice flour
2/3 c. tapioca flour or starch
1 1/3 c. potato starch

Add all of the flours and starches to a large resealable plastic bag; reseal and shake until well combined. Keep refrigerated until ready to use, lasts up to 6 months.  

doesnt it look like my box of flours is smiling?

2 responses to this post.

  1. […] Ingredients: 1 c. Basic GF Flour mix (the recipe is at the bottom of the post in this link) 3/4 c. dutch processed cocoa powder 1 t. baking soda 1/4 t. salt 8 T. Earth Balance ‘Buttery […]


  2. […] c. vegetable shortening 1/2 c. sunflower seed butter 1 egg (via Egg Re-placer) 1 1/4 c. GF flour (the mix can be found at the bottom of this page) 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt OPTIONAL: craisins to make it PB&J […]



Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: