Gluten and Dairy Free Slice and Bake Flower Cookies

Simple slice-and-bake cookies stuffed with adorable flowers are the perfect spring treat! And even more amazingly, this version is gluten and dairy free!

Do you have a gluten-free kiddo staring longingly at the seasonal sugar cookies in the refrigerated aisle? A dairy-free friend who deserves a special treat? A crew of co-workers you want to impress, in spite of everyone’s different dietary needs? These are the cookies you need!

GF Slice and Bake Cookies by the Bluenose Baker

Ever since my first slice and bake cookies (these Halloween ones) became a hit, I’ve been thinking how to make them more special-diet friendly. Turns out my go-to sugar cookie recipe is perfect, with a few simple ingredient subs.

Since I did a “springy” version with a flower design, I figured I’d better get them posted while it was still spring! It is here in Nova Scotia anyway, though this weekend was gorgeous and summery. I haven’t forgotten about you guys, but I’m still working on my blog/school/house/family/life balance! I’ve got these cookies to share today, and a sweet strawberry treat coming up soon as part of a link-up. I’ve got tons of ideas, including some cute Canada Day recipes, but you may not see those until mid-June. Job applications, grade seven math exams and report cards will be devouring my free time for a bit!

Tulip Slice and Bake Cookies

And these aren’t just cookies that are “good for gluten-free!” I brought a batch to school and left them in the staff room in the morning. By the time I got back to the staff room later in the day, they were already gone! I had a few people ask me “Did you make those cookies? They were good!” I figure that means that my cookies passed the ultimate test – gluten eaters ate them, liked them and didn’t know they were gluten-free!

Slice and Bake Tulip Cookies

The secret ingredient here is a 1 to 1 gluten-free flour blend. This was my first experiment with such a blend and I was impressed with the results. I’m planning to try it in chocolate chip cookies and some of my other go-to recipes! I’m using Bob’s Red Mill, but Cup4Cup or another similar blend would probably work. If your blend includes xanthan gum, you don’t need to add any extra.  Earth Balance margarine keeps them dairy-free.  Our other cookie ingredients are the same: baking powder, salt, sugar, an egg and vanilla and almond extracts.

DSCF6975

Whisk the flour, baking powder and salt together in a medium bowl.

DSCF6977

Cream the Earth Balance and sugar together in a stand mixer. Add the egg (make sure it’s at room temperature) and beat until combined.

Creamed butter

Because we’re not getting a flavour boost by using butter, I take a heavy hand with the extracts. A teaspoon of each gives a really decadent vanilla-almond flavour, especially if you use good vanilla. You can play around with the ratios or use all of one extract if that’s what you like!

Gradually add the flour mixture while beating on low speed.

Flour and butter

The dough is slightly softer than typical sugar cookie dough, but it will firm up in the fridge. If it gets too soft to work with at any point, just throw it in the freezer for a few minutes.

Dough

Tint 1/3 of the dough the color of your choosing. I went with a lovely springy purple!

Cover both the purple and plain doughs and chill for 30 minutes.

After 30 minutes, take the purple dough out of the fridge. It will still be pretty soft. Roll the dough out between layers of waxed or parchment paper. It just needs to be a bit thinner than your cookie cutter is tall.1/4 to 1/2 inch thick is usually fine.

Purple Dough

Slide the sheet of dough onto a cookie sheet or cutting board and chill for another 30 minutes.

Remove the dough from the fridge and use a small flower-shaped cookie cutter to cut as many shapes as possible from the dough.

Tulip cookie cutter

Gently stack the cut-outs into two towers, aligning the edges.

Stacked shapes

You can re-roll and cut the scraps, just be very gentle as the dough will be softer. If it’s too soft to work with, stick the dough in the freezer for a few minutes.

If your towers of dough are still pretty firm, you can proceed directly to the next step. If not, wrap them in plastic wrap and stick in the freezer for 20 minutes or so.

Take the un-tinted dough out of the fridge and roll it into a bunch of “snakes.” Cut or pinch them to the length of the dough towers and surround the towers with the snakes. Roll gently to smooth the dough into a round cylinder.

Cookie roll

 

Chill the dough cylinders until firm, at least an hour.

Slice into ¼ inch rounds, rotating the cylinder a quarter turn with each cut.

Sliced Tulip Cookies

Check out those flowers!

Slice Tulip Cookies

Place on parchment or silicone lined baking sheets, and bake at 350° for 8 – 12 minutes until the edges are set and the bottoms are lightly browned.

Unbaked cookie

Bake time will depend on how big your cookies are, which will depend on the size of the cookie cutter!  I got about 2 dozen fairly large cookies, a smaller cutter will yield more.

Slice and Bake Cookies

A sweet treat that anyone can enjoy!

Sugar Cookie with a bite

Gluten and Dairy Free Slice and Bake Cookies

  • Servings: About 2 dozen cookies
  • Print

Adapted from Our Best Bites 

Ingredients: 

  • 1 cup dairy-free margarine (such as Earth Balance, or butter if not dairy-free), at room temperature
  • 1 cup granulated sugar
  • 1 egg, at room temperature
  • ¾ – 1 teaspoon almond extract
  • ¾ – 1 teaspoon vanilla extract
  • 3 cups gluten-free all-purpose flour (such as Bob’s All-Purpose)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Directions: 

Whisk the flour, baking powder and salt together in a medium bowl. Cream the margarine and sugar together in a stand mixer. Add the egg and beat until combined. Beat in the extracts. Gradually add the flour mixture while beating on low speed.

Tint 1/3 of the dough the color of your choosing. Cover both the colored and plain doughs and chill for 30 minutes. After 30 minutes, take the colored dough out of the fridge. Roll the dough out between layers of waxed or parchment paper. It needs to be a bit thinner than your cookie cutter is tall. Slide the sheet of dough onto a cookie sheet or cutting board and chill for another 30 minutes.

Remove the dough from the fridge and use a small flower-shaped cookie cutter to cut as many shapes as possible from the dough. Gently stack the cut-outs into two towers, aligning the edges.

If your towers of dough are still pretty firm, you can proceed directly to the next step. If not, wrap them in plastic wrap and stick in the freezer for 20 minutes or so. Take the un-tinted dough out of the fridge and roll it into a bunch of “snakes.” Cut or pinch them to the length of the dough towers and surround the towers with the snakes. Roll gently to smooth the dough into a round cylinder. Chill the dough cylinders until firm, at least an hour.

Slice into ¼ inch rounds, rotating the cylinder a quarter turn with each cut. Place on parchment or silicone lined baking sheets, and bake at 350° for 8 – 12 minutes until the edges are set and the bottoms are lightly browned.

Advertisements

6 thoughts on “Gluten and Dairy Free Slice and Bake Flower Cookies

  1. Cristina @ I Say Nomato says:

    These slice cookies are amazing – I’m always in awe of these! It looks like you found a great gluten free recipe, I’ll have to give it a shot I think. Good luck with the job season, it can be such a grind 😦 I hope you get something awesome!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s