Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

Vegan Gluten-Free Cut-out Sugar Cookies
When you're baking cookies, you want to share them. These lovely, allergy-friendly sugar cookies are a hit with everyone! Dairy, egg & gluten-free, these are perfect for school parties or gatherings where dietary restrictions may be an issue. They're also quite delicious. 
Ingredients
  • 1 cup vegan buttery sticks 
  • 1 cup granulated sugar
  • 1/4 cup unsweetened apple sauce
  • 3 cups gluten free flour blend (Bob's Red Mill 1:1 GF flour is great)
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of vanilla or almond extract
  • orange or lemon zest, spices (optional)

Method

1) Cream the vegan "butter" and sugar until light and fluffy using a hand or stand mixer. Add the applesauce, extract and zest or spices (if you like). Mix until fully incorporated.

2) Add the gluten-free flour and salt to the wet ingredients and mix well until you reach a nice firm sugar cookie consistency—it should hold together, but not crack. If the dough seems too soft, add a bit more flour.

3) Divide the dough into two discs, wrap and chill in the refrigerator for at least a couple of hours. Overnight is great. Gluten-free cookie dough tends to have a nicer texture the longer it sits. 

4) Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

5) Roll out the cookie dough to the desired thickness (1/4 inch is a good) on floured waxed paper or a pastry mat. 

6) Cut out your cookies. Bake 2 inches apart for 10-12 minutes or just until the edges look a bit golden. Let cool completely. 

Icing

Combine gluten-free confectioners' sugar & just boiled water until you get a spreadable consistency. Add food colouring or a coloured berry juice, if you like. Dip the cookies into the icing or spread it on with an icing spatula. Allow the cookies to dry completely before stacking them.