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GLUTEN FREE ROLLED SUGAR COOKIES
Gluten free rolled sugar cookies for Christmas!
GLUTEN FREE ROLLED SUGAR COOKIES
INGREDIENTS
- 1C Sugar
- 1C Butter, room temperature
- 2 Large Egg, yolks
- 2t Pure Vanilla Extract
- 2-1/4C Gluten-Free Flour Blend, homemade or pre-packaged
- 1t Xanthan Gum, if not included in gluten-free flour mix
- 1/4t Himalayan Salt
COOKIE ICING OR FROSTING
INGREDIENTS
- 4C Powdered Sugar
- 3T Meringue Powder
- 6T Warm Filtered Water
DIRECTIONS—cream butter and sugar in the bowl of your stand mixer or in a large bowl using a hand mixer, at medium speed. Scrap the bowl often. Add egg yolks and vanilla, continue beating and scraping the bowl until well mixed. In a separate bowl, mix flour, xanthan gum [if it’s not included in your gluten-free mix], and salt. Slowly add flour to mixing bowl and continue to beat until flour mixture is incorporated.
Gather dough into a ball, place in clean bowl, cover well, and refrigerate 1 hour or until thoroughly chilled. Preheat oven to 350ºF. Place pie crust rolling mat [or flexible cutting board] or sheet of parchment paper on counter, dust with flour, add chilled dough ball in center, dust with flour, and flatten it out enough to start rolling it. Add additional flour on top of flattened dough, cover with another sheet of parchment paper and roll out to 1/4 to 1/2 inch thick. Use cookie cutters in desired shapes to cut dough. Wipe cookie cutters and dust with flour between cuts.
Put on parchment lined baking sheet about 1 inch apart. Bake 8 to 12 minutes or until just lightly browned on the bottom. Remove from oven transfer to baking rack to cool. In the meantime, gather unused dough and refrigerate until chilled. Repeat process until all dough is used. NOTE: if dough is hard to work with, roll dough out on pie crust mat or flexible cutting board, then place in freezer for a few minutes before cutting out cookie shapes.
In the meantime, make your cookie icing or frosting. Mix all icing ingredients with a hand mixer until blended, thick, and creamy. Decorate cooled cookies by adding frosting to piping bag with small tip and piping designs on top of cookies. Or frost cookies, let the frosting dry completely, then pipe designs on top of frosted cookies in another color or top the frosted cookies with sprinkles.
HOMEMADE GLUTEN-FREE FLOUR BLEND
INGREDIENTS
- 2C Rice Flour
- 2/3C Potato Starch,
- 1/3C Tapioca Flour
- 1t Xanthan Gum
DIRECTIONS—mix all ingredients together. Store unused portion in an airtight container, always stir well before using.