Pudding makes these Vegan, Gluten Free, and Dairy Free cookies soft and full of sweet vanilla flavor. These gluten free sugar cookies are easy to make and there's need to refrigerate the dough!
3/4 cup gluten free shortening (I used Spectrum)
1 cup sugar
1/2 T vanilla
1 cup prepared Vanilla Pudding (I used Vivian's Live Again dairy free)
4 cups high quality gluten free flour (I used Thrive, would also recommend Gluten Free Mama's, Grandpa's Kitchen, or Cup4Cup (not dairy free))
1 tsp xanthan gum, IF flour mix doesn't contain xanthan
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Cream shortening and sugar together for 1 minute.
Add egg and vanilla and mix until smooth.
Add pudding and mix on medium until smooth.
Add remaining ingredients and mix for 1 minute. Dough should be just slightly sticky. If it's too thick/crumbly, add additional pudding or dairy free milk 1 Tablespoon at a time until you have the right consistency.
You can wrap the dough in plastic wrap and refrigerate up to 4 days at this point, or proceed to bake:
Preheat oven to 350 degrees F
Roll dough out to desired thickness (I did about 1/4") on a surface that is lightly dusted with gluten free flour (again, I used Thrive) and cut into desired shapes.
Arrange cookies on cookie sheet lined with Silpat or parchment paper 1-2 inches apart and bake 8-10 minutes until they appear set and the bottom edges are just barely (just barely!) starting to turn a golden brown.
Let cool on cookie sheet a few minutes before removing to a cooling rack. Frost with your favorite frosting and decorate as you like.
See post for suggested frosting recipes and a vegan/ egg free version.
For best results, use a high quality gluten free flour I suggested, or one that you've tested with cookies before. The flour you use can greatly impact the texture of gluten free baked goods!
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2016/12/gluten-free-soft-sugar-cookies/