Ok, so some of you may remember this year’s Christmas cookies, or my first Gluten Free Christmas cookie experiment. Thankfully there were only a couple of batches that went to the birds (literally). If you are gluten free, then you know sometimes cooking gluten free is a bit of an experiment. Especially if you’re like me and tend to make up your own recipes. Thankfully, in the last year, there’s only been one meal that I would consider inedible. And hubbyman still ate it. After the first cookie flop and my heart sinking to my toes (it’s a yearly tradition that I have done since being a little girl.). I mean like real disappointment. Not only are Christmas sugar cookies a tradition, but the kids and I love to make them during other times of the year. Dinosaurs and trains are not just for Christmas! So I needed to figure out how to make them work! I opened a million and two windows of baking gluten free tips and read and read and read… and picked a couple things and decided to go from there. Thankfully, the next batch turned out perfect. I’m not sure what exactly made them go from flop to perfection, but I am so glad they did! So, if you’ve been looking for a fun cooking expedition to go on with your kids- this is it my friends! If your household does wheat/gluten then by all means use any old sugar cookie recipe! If you’ve been looking for a good gluten free recipe- here you go!
Ok, let me preface this by saying that these do take up some time, say an afternoon, or an evening. That said, they are not difficult to make. Really, the kids have so much fun with the cut outs and decorating… we made three batches this year!
1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp vanilla
1/2 tsp almond extract
1 large egg
2 1/2 cups all-purpose gluten free flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp cream of tartar
- Beat powdered sugar, butter, vanilla, almond, and the egg. (With an electric mixer or by hand) And then stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. I wrapped it in saran wrap and put it in the freezer for an hour. I put away all the ingredients and did kitchen clean up, by the time I was done and the oven was hot, it’d been an hour!
- Heat oven to 375. Lightly grease cookie sheet. (I used a spray)
- Divide dough into sections. I just grabbed a size that looked like a snowball to me (apparently I really am a northern girl). I kept the rest of the dough in the freezer. Roll out until the dough is about 1/4 inch thick, on a lightly floured surface. And then cookie cutter time! Sprinkle with granulated sugar or leave plain to frost and decorate!
- Bake 7 minutes, or until edges are light brown. Remove from cookie sheet to wire rack to cool. (They must cool before frosting!)
Note: It really seemed to make a difference that I kept the dough in the freezer in between batches. Especially after being rolled out and cut, the dough then gets really soft and squishy and you don’t want the flat sheets of flop that I made- so keep ‘em cold!
If you’re needing a frosting recipe, all I do is take about a cup of powdered sugar and add one tablespoon of milk. (That was really technical, I know.) Mix. Add more powdered sugar if it’s too runny and more milk if it’s too thick. You can always add food coloring as well. And then decorate with sprinkles or whatever your heart desires- before the frosting sets!
*Sorry the pictures are not terrific… my lens was dirty and I didn’t know until it was too late! Hubbyman cleaned it, so here’s hoping for some better pictures in 2012!