mise en place<\/p><\/div>\n

These easy no-spread sugar cookies are great for cutouts and decorating. You can also freeze the cookie dough and baked cookies!<\/p>\n

Look How Easy<\/strong><\/p>\n

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• Make your flax eggs.<\/li>\n
• Combine flour, baking powder, and xanthan gum.<\/li>\n
• Cream non-dairy butter and sugar with a hand mixer for 1-1\/2 minutes.<\/li>\n
• Add flax eggs and vanilla to butter mixture and beat until combined.<\/li>\n
• Add flour mixture and beat on low just until incorporated. Finish combining dough by hand. Form dough into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.<\/li>\n
• Take half the chilled dough and knead briefly. Shape into a flat disk and roll with a rolling pin between 2 sheets of parchment paper or plastic wrap to the thickness of about 1\/4-inch.<\/li>\n
• Using cookie cutters, cut dough into desired shapes. Place on a baking sheet lined with parchment or silicone baking mat. Decorate with sprinkles or sanding sugar, if desired. Bake for 10-12 minutes.<\/li>\n<\/ul>\n

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  When cutting out your sugar cookies, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. Re-roll any scraps.<\/p>\n

  Freeze<\/strong><\/p>\n

  Plain or decorated baked cookies freeze beautifully for up to 3 months.<\/p>\n

  You can also freeze the dough. Divide dough in half and flatten both halves into a disk. Wrap well in plastic wrap and freeze. When ready to bake cookies, thaw the disks in the fridge, then bring to room temperature for 20 minutes. Roll away!<\/p>\n

  Getting the Most Accurate Measurement<\/strong><\/p>\n

  Proper measuring and sifting of dry ingredients is essential in baking. Dry ingredients, including flour, naturally settle on standing. Texture, how long the flour has been stored, and humidity can all influence the degree to which flour settles.<\/p>\n

  To get the most accurate measurement, start by whisking the flour in its container to aerate.<\/p>\n

  Scooping the flour directly into your measuring cup packs the flour into the cup, causing you to end up with significantly more flour than the recipe calls for.<\/p>\n

  To measure the flour, spoon into measuring cup, overfilling. Use a knife or other straight edge to level off the top. Whisk again with the other dry ingredients to combine and further aerate the ingredients before incorporating them into the dough.<\/p>\n

  Some baked goods may require an extra step of sifting to obtain light and airy baked goods. Sifting also helps to filter out any impurities and\/or clumps.<\/p>\n

  Allergy-Friendly Decorations<\/strong><\/p>\n

  Tru Color Natural Sanding Sugars are free from the top 8 allergens, artificial colors, sesame, and mustard. They can be purchased online.<\/p>\n

  Betty Crocker Nonpareils are free from the top 8. However, they are not all processed at the same facility\/lines. They take allergies VERY seriously and advise to check the labels. If the sprinkles are processed on a line that may process other allergens, they will state on the label “may contain”. The container does have a phone number that you can call for peace of mind.<\/p>\n