What Makes This Recipe So Good
Every bit as delicious as traditional cut-out sugar cookies, these gluten-free Christmas cookies are a perfect alternative to those seasonal treats. Buttery and sweet, soft yet crisp, with a dreamy golden color and absolutely NO gluten. The dough is designed for cut-out cookies, so you don’t have to worry about your trees or stars or candy canes spreading and morphing into some unrecognizable dough mass in the oven. I’ve included several tips to help make the whole process completely foolproof, too. We labelled these as Christmas cookies (and decorated them to match) but you can use this recipe for any sort of gluten-free sugar cookies all through the year. Shamrock cookies for St. Patrick’s Day, number cookies for birthdays, flowers for Mother’s Day, or even just simple circles or squares. These gluten-free cookies are only limited by your imagination (and maybe your selection of cookie cutters).
Chef’s Tips
Not sure if you’ve got your icing just right? Just lift the whisk out of the bowl and watch the icing that drizzles off the whisk. If the icing falls back into the bowl and sits on top for a few seconds before melting back in to the rest of the mixture, it’s ready to decorate! Use the “spoon and level” method to measure your gluten-free flour. Instead of putting the measuring cup right into the bag of flour, scoop flour into the cup with a spoon. Once it’s filled, use the back of the spoon or the side of a knife to level off the top of the flour even with the edge of the measuring cup. This method guarantees you’ve got the right amount of flour. Too much or too little with throw off the texture and consistency of the cookies. For perfectly shaped cookies, there are two things to keep in mind. 1) The butter needs to be fully incorporated into the other ingredients, right from the beginning. Make sure it’s softened (not cold, and not warm or hot) to start so it blends with the sugar just like it needs to. 2) Don’t let the butter, or the dough in general, get too warm while you’re working with it. Chilling the dough is a must, and don’t hesitate to put it back in the fridge at any point if it gets warm while you’re rolling or cutting it. Chilled cookie dough holds its shape in the oven much better than room temperature dough.
Gluten-Free Recipes Worth Trying
Gluten Free Breakfast Casserole Perfectly Crispy Gluten Free Fried Chicken Gluten Free Pumpkin Bread Keto Eggplant Parmesan (Low Carb, Gluten Free, Vegetarian) Gluten Free Blueberry Muffins The Best EVER Gluten-Free Lemon Cake
