Simple Rolled Sugar Cookies
- 3/4 cups vegan margarine
- 1/2 cup (90 g) organic granulated sugar
- 1/2 cup (56 g) organic confectioner’s sugar
- 3 tsp EnerG egg replacer + 2 tbsp hot water, frothed with fork
- 2 tbsp apple cider vinegar
- 1 tsp vanilla, almond, or other extract flavor
- 1 1/2 cups (185 g) sorghum flour
- 3/4 cups (114g) potato starch
- 1/2 cup (67 g) tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 cup (110 g) organic confectioner’s sugar
- 2-3 tsp almond milk
- 1 tbsp corn syrup
Preheat oven to 400 °F.
Cream together margarine and sugars until smooth. Mix in prepared egg replacer along with vinegar and vanilla extract. In separate bowl, sift together sorghum flour, potato starch, tapioca flour, xanthan gum and baking powder. Gradually mix in flours with the margarine/sugar mixture until a clumpy dough forms. If the dough seems too sticky to handle, add a little more sorghum flour… it should be easily workable with your hands, yet a little bit sticky. Form into a patty and chill in fridge or freezer until cold.
Line counter-top or other work area with parchment paper, and using a lightly floured (any kind of flour will do) rolling pin, roll dough anywhere between 1/3″ to 1/2″ thick. Cut out using your favorite cookie cutters, and use a flat metal spatula to gently lift the cookies and place them onto an ungreased cookie sheet. Repeat until all dough is used. If the dough seems to be getting a little soft, and sticks to your pin, re-chill until once again workable.
In preheated oven, bake cookies for about 7-8 minutes, or until slightly golden brown on edges. Remove from oven and LET COOL COMPLETELY before handling… otherwise, you may have some broken cookies. 🙁
Once they have been fully cooled, eat as is or cover them with icing!
To make icing, simply place confectioner’s sugar into a small bowl, stir in almond milk to make a smooth paste. Then, stir in corn syrup until shiny. Color if desired. Place icing into piping bags and get your decorating on!