These cookies were a wonderful surprise.I pinned the recipe from a website called Rolling out Dough.
First attempt came these came out great, so great that I decided use my new snowflake cookie cutter and make Royal icing for the first time. I used vegan Becel instead of butter, my go to dairy substitution.I haven’t been much into baking in the past but the more I learn, the more I do and the more I want to know.
Lets just say I ate 10 in one day and felt really sick after. So eat 5 not 10. They are great dipped into tea!
- 2 cups all purpose gluten free flour (I recommend XO Baking Co, Jules Gluten Free, or Gluten Free Pantry All Purpose Flours-bean based flours do not work well with this recipe-)
- ¾ Teaspoon Baking Powder
- ¼ teaspoon salt
- ½ cup fine granulated sugar
- 4 tablespoons powdered sugar (confectioners sugar)
- 8 tablespoons unsalted butter (this should be at room temperature)
- 1 teaspoon xanthan gum- If your flour blend already contains xanthan or guar gum then do not add.
- 1 large egg, beaten (this should be at room temperature)
- ½ teaspoon pure vanilla extract
- Preheat oven to 350°.
- Mix all the dry ingredients and blend until well combined. Add egg, butter and vanilla and stir until dough is well blended and thick.
- Take large amount of dough and shape and work into dough with your hands and form dough into a ball . Roll out your dough onto parchment paper and roll until dough is about ⅓ of an inch thick.
- Use a cookie cutter cut out dough and place them onto cookie sheet, with parchment paper, leaving about 1 inch between cookies. I dusted some sugar on top at this point for the ones I didn’t plan to frost.
- Reform and roll out scrap dough. Cut out more cookies into desired shapes.
- Bake for about 9-11 minutes until set. Allow cookies to cool on baking sheet until set then transfer onto a cooling rack, approximately five minutes.
- Edges may be slightly golden brown. Once cooled these can be frosted with fun colors or for the holidays! Store in an airtight container and enjoy!