Gluten-Free Cut-Out Cookies
Grab the cookie cutters and the kids for an afternoon of making sugar cookies to eat and give freely this holiday season!
Growing up, we made sugar cookies with my grandma every year. She would make and cut out the dough and let us decorate to our hearts’ content. To this day, that tradition continues to be one that is closest to my heart. It’s a fun way to spend time with family and friends. Plus, it seems that the resulting cookies never fail to bring a smile.
Traditional & Modernity Combined
When I first started eating gluten-free foods, I found it difficult to get a crunchy cookie that would hold its shape when rolled and cut. Thankfully, crunchy, beautiful, gluten-free cut-out cookies are possible!
These cookies bake up like a dream and hold their shape and crunch well. They also still have plenty of butter and sugar — giving them their traditional flavor while also allowing the gluten-sensitive to indulge.
Make-Ahead Gluten-Free Cut-Out Cookies
The cookie dough will roll out more easily if chilled in the refrigerator for at least 2 hours. Yet it can also be made up to 3 days in advance. Make the dough on Wednesday night and cut and bake on the weekend. Once baked, the cookies also freeze well. Make a big batch now and simply pull from the freezer later for giving and eating.
Decorating Cut-Out Cookies
You can decorate these cookies in a number of ways:
- Once the dough is cut, place the cut cookies on the cookie sheet. Make an egg wash of 1 egg white whisked with 1 teaspoon of cold water. Brush this egg wash onto the cut raw cookies. Then, sprinkle the cookies with colored sugar. Bake as usual.
- After the cookies are cut and completely cooled, frost them as desired.
- Keep the shapes simple and add a drizzle of chocolate over the baked and cooled cookies.
Do you have fond memories of cookie baking? Is this a tradition you carry on in your family?
- 2/3cup buttersoftened
- 3/4cup sugar
- 1/2teaspoon Wildly Organic Himalayan Salt
- 1 egg
- 1 1/2teaspoons vanilla extract
- 4teaspoons milk
- 2cups gluten-free flour
- 1 1/2teaspoons baking powder
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Sift together the flour, salt, and baking powder, set aside.
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Cream together the butter, sugar, egg, and vanilla until lightly and fluffy. Stir in the milk. Add the sifted dry ingredients and blend well.
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Divide the dough in half, wrapping each half in wax paper. Twist the ends of each roll to seal. Refrigerate for at least 2 hours (up to 3 days).
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Preheat oven to 375 degrees and grease cookie sheets or line with parchment paper.
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Roll the dough to 1/8 to ¼ inch thickness.
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Cut into desired shapes and place the cut-out cookies onto your cookie sheets.
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Bake for 10 to 12 minutes, until the edges are slightly golden. Cool the cookies on wire rack.
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