It’s Christmas cookie time! For the last eight years – since I got that lovely celiac disease diagnosis – making “traditional” Christmas sweets hasn’t been the easiest endeavor. Finding a flour mix that doesn’t result in too-crumbly or too-nutty or too-beany or too-cardboard-y sugar cookies is tough! And finding a recipe that you like is equally difficult. I’ve had good success this year and last with simply adapting a good gluten-full recipe, substituting mostly 1-for-1 (or sometimes a little less than 1 for 1) whatever gluten-free flour mix I have on had with the gluten-full flour in the recipe. This pizza was the first success; these muffins were close behind; and now these cookies deserve some time in the spotlight!
Part of the trick is to find a recipe you know will be good. The pizza recipe came from AllRecipes.com and was highly rated by a lot of people; I figured it was a good choice. The muffins? That recipe was adapted from my dear friend Becky, who always has excellent recipes on her blog, a Kuk’s Kitchen (go check it out!). These cookies? Only the best: growing up we used my grandma’s recipe. I didn’t have that recipe for these cookies, but fortunately the Better Homes and Gardens Cookbook had a similar one! Without further ado, the recipe:
gluten-free sugar cookie cutouts
Adapted from BH&G’s Sugar Cookie Cutouts
1/3 c. shortening
1/3 c. butter, softened
3/4 c. sugar
1 tsp baking powder
1/4 tsp salt
1 Tbsp milk
1 tsp vanilla
2 c. gluten-free flour mix (I used Namaste’s Perfect Flour Blend)
Preheat oven to 375 degrees F. In a large bowl, beat butter and shortening with an electric mixer on medium to high for 30-60 seconds, until light and fluffy. Add sugar, baking powder, and salt and mix again on medium to high speed for 30-60 seconds. Beat in egg, milk, and vanilla until combined.
This is super important!! Sift the gluten-free flour into a separate bowl, then measure out one cup, add to the wet ingredients, and mix just until combined. Repeat for the second cup of flour. Divide dough in two, shape into balls, wrap with parchment paper or plastic wrap, and chill in the freezer for 20-30 minutes.
On a lightly-gluten-free-floured surface, roll half the dough (one ball) until 1/4-inch thick. Cut with your favorite cookie cutter(s) – I don’t own any, so I just used a small glass for round cookies! – and place on an ungreased cookie sheet. I typically cover mine with parchment paper, but mainly because I live with roommates who aren’t gluten-free, and we share some of our baking goods.
Bake for 8-9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and cool.
Frost with your favorite icing (here’s mine), decorate with gluten-free sprinkles, and enjoy!