![]() Line a cookie sheet with parchment paper. Wrap each disc in plastic wrap and refrigerate for at least two hours. ![]() If your dough seems too wet for sugar cookies, add some more flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If the dough seems too wet, add a bit more gluten free flour. 2) Add the gluten free flour blend and salt and mix until combined. Add the applesauce and vanilla and continue to mix. INGREDIENTS For the cookies: 1 cup vegan buttery spread 1 cup granulated sugar ¼ cup unsweetened apple sauce 3 cups gluten free flour blend ¼ teaspoon of salt ½ teaspoon of vanilla For the frosting: ¼ cup vegan buttery spread 2 cups confectioner’s sugar 1 Tablespoon almond milk the juice of 10 raspberries, strained _ METHOD 1) To make the cookies: Cream the buttery spread and the sugar. Decorate the frosted cookies with sprinkles or candy if desired.You can use a knife, offset spatula, or piping bag. Once the cookies are fully cooled, frost them.While the cookies cool, make the dairy free frosting.Bake at 350 degrees F for about 10 minutes. Leave a little room in between the cookies. Place the cookies on baking sheets lined with parchment paper.That makes it easier to lift the cookie up. I find that it helps to wiggle the cookie cutter a little bit after you press it down. Use cookie cutters in whatever shapes you like to create your cookies.Then you’re ready to cut out your cookies! Roll the dough out until it’s about ¼ inch thick.Gluten free dough can be tricky to work with, and using a lot of flour on the rolling surfaces helps it not to stick together. ![]()
0 Comments
Leave a Reply. |