Gluten Free Christmas Cookie Recipe
I finally feel like I can share this recipe gluten free now. It took
some work to figure it out. They are even holding the hooks well!:)
If you are NOT gluten free, just use regular flour. same amount and do
not use the xantham gum.
GLUTEN FREE
SPICE CHRISTMAS COOKIES
preheat oven to 325ยบ
1 cup of butter, softened
1 cup of white sugar
1/2 cup brown sugar
1/3 cup honey
2 eggs
1 TLB Cider Vinegar
2 tsp Vanilla Extract (or powdered vanilla)
1/4 tsp finely ground pepper
1/2 tsp ground cloves
1/2 tsp nutmeg
1TLB Cinnamon
1/4 tsp cardamom
1/2 tsp xantham gum
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
3 cups of gluten free flour ( I used Bob's Red Mill all purpose baking flour)
Tapioca flour for dusting....
In a large bowl, cream together all butter, sugar, honey, vinegar, eggs and vanilla.Add all spices and blend well into mixture.
Add flour and mix well.
Use wax paper and divide dough into two parts. (for a log of sorts)
Refrigerate for at least 3 hours.
Take out one half of dough and divide it into 1/2. Roll out on dusted surface (tapioca flour)
to keep dough from sticking.
Roll to 1/8 inch thick and use cookie cutters.
(if you are going to put hooks in them for decorating, now is the time to put them in. Press dough around hook gently.)
Cover cookie sheets with parchment paper
Bake in oven for about 10 minutes until brown but not too brown.
Let sit on tray for a few minutes and then transfer carefully to a wire rack to cool.
When cookies are completely cool, then you can decorate them. Let icing dry thoroughly before hanging or eating.
The icing will dry well enough that they can go in a cookie jar without getting stuck together.
Icing and sprinkles.
( I make icing from powdered sugar, a little vanilla extract a dash of cream of tartar and a little milk)
1/2-3/4 c powered sugar, 1/4 tsp vanilla, dash of cream of tartar, 2 tsp of milk, then add just a drip at a time until you get the consistency you want. (too thick isn't good, too thin isn't either)
add food coloring..... decorate with sprinkles and set to dry.
NOTE: The flour is a garbanzo bean, fava bean, sorghum, tapioca blend.... uncooked, the dough does not really taste very good, but cooked it tastes like a regular cookie.
*** you can get gluten free sprinkles and colors online*** (just google) :)
SPICE CHRISTMAS COOKIES
preheat oven to 325ยบ
1 cup of butter, softened
1 cup of white sugar
1/2 cup brown sugar
1/3 cup honey
2 eggs
1 TLB Cider Vinegar
2 tsp Vanilla Extract (or powdered vanilla)
1/4 tsp finely ground pepper
1/2 tsp ground cloves
1/2 tsp nutmeg
1TLB Cinnamon
1/4 tsp cardamom
1/2 tsp xantham gum
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
3 cups of gluten free flour ( I used Bob's Red Mill all purpose baking flour)
Tapioca flour for dusting....
In a large bowl, cream together all butter, sugar, honey, vinegar, eggs and vanilla.Add all spices and blend well into mixture.
Add flour and mix well.
Use wax paper and divide dough into two parts. (for a log of sorts)
Refrigerate for at least 3 hours.
Take out one half of dough and divide it into 1/2. Roll out on dusted surface (tapioca flour)
to keep dough from sticking.
Roll to 1/8 inch thick and use cookie cutters.
(if you are going to put hooks in them for decorating, now is the time to put them in. Press dough around hook gently.)
Cover cookie sheets with parchment paper
Bake in oven for about 10 minutes until brown but not too brown.
Let sit on tray for a few minutes and then transfer carefully to a wire rack to cool.
When cookies are completely cool, then you can decorate them. Let icing dry thoroughly before hanging or eating.
The icing will dry well enough that they can go in a cookie jar without getting stuck together.
Icing and sprinkles.
( I make icing from powdered sugar, a little vanilla extract a dash of cream of tartar and a little milk)
1/2-3/4 c powered sugar, 1/4 tsp vanilla, dash of cream of tartar, 2 tsp of milk, then add just a drip at a time until you get the consistency you want. (too thick isn't good, too thin isn't either)
add food coloring..... decorate with sprinkles and set to dry.
NOTE: The flour is a garbanzo bean, fava bean, sorghum, tapioca blend.... uncooked, the dough does not really taste very good, but cooked it tastes like a regular cookie.
*** you can get gluten free sprinkles and colors online*** (just google) :)
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