Christmas Celebration Cookies
The perfect Gluten Free Christmas Celebration cookies cut-out really does exist! These are so easy to make, they always hold their shape, and are perfectly moist!
Servings: 12
Calories: 205kcal
Equipment
- Christmas Cookie Cutters
Ingredients
Cookies
- 2 cups Gluten Free 1:1 Flour cup4cup
- 1 cup sugar
- 1 large egg room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon OliveNation almond extract
- 1 stick salted butter softened
- 1 tablespoon milk
Icing
- 4 oz ΟliveNation premium royal icing
- 2 ¼ tablespoon water
- Letter to Santa edible wafer paper
- White sparkling sugar
Instructions
- In a mixer, whisk together the softened butter and sugar for three minutes until light and fluffy.
- Then, add the milk, the vanilla extract, the almond extract, and the egg. Mix again until combined.
- Add half of the flour and mix on low until combined. Scrape down the sides, and the bottom of the bowl, then add the remaining flour and mix on medium low until combined.
- Cover the bowl with tight plastic wrap and place in the refrigerator for one and a half hours or in the freezer for 45 minutes. You will want the dough to be nice and cold. If your dough is not cold, your cookies will not hold their shape.
- Preheat oven to 350 ℉ and line baking sheets with parchment paper. Either on a clean surface or a silicone baking mat, dust the surface with flour.
- Roll out ½ of the dough until it reaches ¼ inch thick. Using the square cookie cutter, cut out the dough and place it onto the baking sheet making sure to leave a small space in between.
- Bake for 11-12 minutes until the edges are lightly golden. Remove from oven and allow to cool for 5 mins then transfer to baking rack.
- Place the icing into the mixer, start on low then medium for 5 minutes. Brush cooled cookies with icing.
- Then place the wafer paper nicely and firmly onto the cookie.
- Fill a bowl with sprinkles, and do the sides of the cookie into the sprinkles.
- Allow to dry.
Notes
Top Tips:
- If your dough is sticky and sticking to the rolling pin, add a little bit more flour to the surface and dust, your rolling pin with flour.
- Do not roll the dough too thin, rolling the dough, too thin will cause the cookies to fall apart and become crispy in the oven.
- Make sure you allow the dough to chill long enough. If your dough is not cold all the way through, your cookies will not hold their shape in the oven.
- Allow the cookies to cool on the baking sheet before transferring to a cooling rack. Gluten-free cookies can be very fragile and you do not want them to fall apart during transport.
- Once you are done, cutting out your cookies, simply roll up the remaining dough and place it back into the refrigerator until it becomes cool again. Then you may roll it out to cut out more sugar cookies. I do this until I have such a small amount left that no cookies can be made.
- For the best gluten-free cut-out cookies, I prefer to use Cup for cup gluten-free flour.
- Always place the 2nd half of the dough back into the fridge while working on the first half.
Nutrition
Serving: 1cookie | Calories: 205kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 67mg | Potassium: 9mg | Fiber: 2g | Sugar: 17g | Vitamin A: 258IU | Calcium: 18mg | Iron: 1mg
