Monday, June 22, 2015
Lemon Sugar Cookies (gluten free, dairy free, vegan)
The month of June has been CRAZY! My family finally closed on a house and my husband and I are frantically working on several DIY projects before we move in at the end of this month. So, all I can do is dream about baking up delicious goodies to eat. One of my fav's is this lemon sugar cookie recipe. It's so perfect for summertime parties, or to simply keep stock of in the freezer for a treat.
With these cookies I like to make fun shapes using a cookie press but you can also roll out the dough (after it has been chilled in the fridge for a bit) and use cookie cutters. Or you can simply make little one inch balls and flatten them with the palm of your hand on the cookie sheet. I like the cookie press because it saves me time from rolling and cutting and I still get cute little shapes. AND there's no chilling involved. I will say though using a cookie press requires you to have rhythm. Once it gets going you have to keep moving and if you don't press and move on at the right time you will get odd shaped cookies. Once you do establish a rhythm it goes very quickly and you'll be eating these little sweeties toot suite!
Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to.
Lemon Sugar Cookies (gluten free, dairy free, vegan):
1 Tablespoon flax meal
2 Tablespoons warm water
1/2 cup (60g) tapioca flour
1/2 cup (72g)) white rice flour
1/2 cup (70g) brown rice flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lemon zest (about 1-2 lemons)
6 Tablespoons (84g) vegetable shortening (I use Earth Balance Organic brand)
3/4 cup (145g) cane sugar (use organic for vegan)
1/2 Tablespoon Sprinkelz (optional)
Preheat the oven to 375 degrees Fahrenheit. Set out one large clean cookie sheet. In a small bowl mix together the flax meal and warm water then set aside. In a stand mixer cream together the vegetable shortening and sugar by mixing on low with the paddle attachment for a few minutes. I usually let it mix while I am combining the dry ingredients. In another bowl combine and whisk together the tapioca flour, brown rice flour, white rice flour, salt, baking soda, baking powder and xanthan gum.
Add the flax meal and water, lemon juice and lemon zest to the creamed mixture. Mix on low until combined. Then add the dry mix in two parts mixing on low until it turns into cookie dough. Stop to scrape down the sides with a rubber spatula as needed. If the dough is crumbly (this may happen in dryer climates) add 1 teaspoon of water and then mix to combine. Repeat if necessary.
With a cookie press or using cookie cutters (chill dough first) make small 1/4 inch thick cookies. Decorate with Sprinkelz. Bake in the oven on middle rack for 5 minutes or until you can easily remove the cookies with a spatula (they will be too soft if undercooked). Be cautious not to let them overcook as they brown easily and will no longer look so pretty. Makes about 30 cookies.