Celine’s Vegan & Gluten-Free Sugar Cookies

This is our signature recipe for Karma Baker‘s sugar cookies. They are late and crispy and not too sweet. They can be decorated with Celine‘s royal icing recipe, or white chocolate like we do with the bakery. Or enjoyed plain

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Crispy Sugar Cookies

Course

Cookies

Cuisine

American Favorites, Dessert, Gluten-Free, Vegan

Prep Time

30 min

Servings

cookies

Ingredients

• 3/4 cup Organic Evaporated Cane Juice
• 2 sticks Organic Vegan Butter (1 cup)
• 1 1/2 cup Organic Sorghum Flour
• 3/4 cup Organic Brown Rice Flour
• 3/4 cup White Rice Flour
• 1/4 tsp Sea salt
• 1 tsp Xanthan Gum
• 1/2 tsp Baking Soda
• 2 TBL Maple syrup
• 1 tsp Good quality Madagascar Vanilla

Course Cookies Cuisine American Favorites, Dessert, Gluten-Free, Vegan Prep Time 30 min Servings cookies Ingredients 3/4 cup Organic Evaporated Cane Juice 2 sticks Organic Vegan Butter (1 cup) 1 1/2 cup Organic Sorghum Flour 3/4 cup Organic Brown Rice Flour 3/4 cup White Rice Flour 1/4 tsp Sea salt 1 tsp Xanthan Gum 1/2 tsp Baking Soda 2 TBL Maple syrup 1 tsp Good quality Madagascar Vanilla

Instructions

1. Cream together Vegan butter and sugar until light and fluffy.
2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.

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