Making Christmas Cookies is one of our favorite traditions, and we always share the creativity with my Mom. The boys love each part of it: rolling out the dough, pressing the cookie cutters into it, and of course, adding icing and sprinkles.
We used the recipe from Jules Gluten Free and had great results. I doubled it, making all the cookies but only icing a few. The rest I’ll put into the freezer to pull out a little at a time so we can have fresh cookies throughout the month. I put the icing in individual baggies with about 1/2 C. in each baggie to pull out of the freezer at the same time. You can find Jules’ recipe below for the cookies. For the icing, I just use the recipe on the powdered sugar box.
This Cookies Cutter set will give you any shape you’ll need to make cut-out cookies any time of year. They’re fun to make for any occasion – even if the occasion is just a happy day. 🙂
1⁄4 cup shortening (e.g. Earth Balance® or Spectrum® Palm Oil Shortening)
1⁄4 cup canola oil
2⁄3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 3⁄4 cup Jules Gluten Free™ All Purpose Flour (recipe for mix below)
1⁄2 tsp. salt
3 Tbs. water (as needed)
food coloring (optional)
colored sugar or frosting (optional – see below)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).
Preheat oven to 350 F (static) or 325 F (convection).
Lightly flour a clean rolling surface with Jules Gluten Free™ All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.
Jules Nearly Normal Flour Mixture:
1 C. rice flour
1 C. potato starch
1 C. cornstarch
1/2 C. corn flour
1/2 C. tapioca flour
4t. xanthan gum