, , , , , , , ,

Lofthouse-Style Sugar Cookies: Gluten Free + Vegan

10:14 PM

Happy Halloween! Our thoughts go out to all of our East Coast friends and family who are having a dark, cold, wet night. If you were able to trick-or-treat, I hope your weather was better than ours! 

We passed out candy tonight and saw some adorable costumes. One little girl had an entire ladybug dress crocheted by her grandmother. Incredibly cute and very impressive!

At the grocery store last night I had a random craving for Lofthouse Cookies. Remember those things? They don't have much flavor but they're so incredibly soft and delicious—it had been years since I had a truly soft, melt-in-your-mouth cookie. So guess what! Tanya made me some. Isn't she the best?

Prep Time: 10 minutes + 1 hour to chill the dough
Bake Time: 10-12 minutes

yields 12 cookies

1 cup brown rice flour
1 cup gluten-free all purpose flour (we used Bob's Red Mill)
1/3 cup arrowroot powder (or cornstarch)
2 1/4 tsp. baking powder
2 tsp. xanthan gum
1/2 tsp. salt
3/4 cup sugar
3/4 cup butter alternative (we used Spectrum Organic Shortening)
2 tsp. Ener-G Egg Replacer, mixed with 3 tbsp. water (roughly 2 small eggs)
1 tbsp. vanilla

2 1/2 cups powdered sugar, sifted
2 3/4 tablespoon butter, melted
1 1/2 tsp. vanilla
1/4 tsp. lemon extract
3-4 tbsp. milk alternative
food coloring and sprinkles as desired

1. Make Your Dough
Sift your flours, arrowroot and xanthan gum. In a separate bowl, beat your butter and sugar together until combined. Add egg replacement in slowly, followed by vanilla, salt, lemon and baking powder. Mix until combined. Add sifted flour mixture. Note: If batter seems dry, add 1 tbsp. of milk alternative at a time until it comes together properly. We ended up using 2 tbsp. of coconut milk. 

2. Cover And Chill
Cover your dough and chill it for one hour. After about 45 minutes, preheat your oven to 350˚F. 

3. Bake Your Cookies
Put parchment paper down on your baking sheet. Make balls with about 1/4 cup of dough, then flatten them onto your cookie sheet about 2 inches apart. Bake for 10 to 12 minutes. Do not overbake these—you want them to stay soft!

4. Make Your Frosting
Combine powdered sugar, melted butter and vanilla. Add your milk 1 tbsp. at a time until you're happy with the consistency. We used about 3 tbsp., but it's sort of a matter of personal preference. Stir in some cool colors and frost your cookies! 

And hey, this recipe is adapted directly from Emily at She Makes and Bakes. Thanks, Emily!


See you soon,
Becky + Tanya

You Might Also Like


About me

Like us on Facebook