29. November 2019
Sugar cookies

What’s better than making and decorating sugar cookies for Christmas? Our version is gluten free, lactose free, egg free and nut free.


  • 240gr rice flour
  • 40gr corn or tapioca starch
  • 1 tea spoon psyllium husk
  • a pinch of salt
  • 200gr vegetable margarine
  • 100gr sugar
  • 2-3 table spoons cold water
  • marmelade, icing sugar, chocolate, sprinkles… for cookie decorating

Tip: Normally, the margarine will hold the dough together. In case the dough won’t hold together, though, you can mix 1 table spoon ground flax or chia seeds with 3 table spoons of water, let it thicken and knead it carefully into the dough.


You can also experiment with different flours.



Mix all dry ingredients. Cut the margarine into cubes and knead it carefully into the flour mixture. Add water if needed. Form the dough into a ball and refrigerate for at least 30 minutes.


Roll out the dough and keep additional flour ready for it not to stick (sometimes pressing it flat by hand and then rolling it works best). Cut out desired shapes and bake for 10-15 minutes at 180°C.


Let the cookies cool completely before decorating. Be mindful of artificial colours in sprinkles and food dye as they can cause negative reactions.


Bon appetit!