GLUTEN-FREE CHRISTMAS COOKIES
These buttery, gluten-free, drop-style sugar cookies will make a delicious addition to any cookie platter. With festive sprinkles and a chewy texture they're sure to please!
Provided by Erin Collins
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
- Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
- Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
- Preheat the oven to 350F. Place the cookies 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Nutrition Facts : Calories 106 kcal, Carbohydrate 22 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 29 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
GLUTEN-FREE CHRISTMAS SUGAR COOKIES
Buttery, sweet and tender. These sugar cookies hit the mark for a terrific gluten-free option.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
- Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 13 g, TransFat 1 g
GLUTEN-FREE SUGAR COOKIES
Best gluten-free sugar cookie going!
Provided by SueAnne McInnis
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
- Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 9.8 g, Cholesterol 23.1 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 3.3 g, Sodium 81.8 mg, Sugar 9.7 g
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