Favorite Gluten Free Christmas Cookies
Around Christmastime, it can be challenging to find yummy gluten free desserts for family members who have gluten sensitivities. These cookies are sure to be a winner with even the pickiest eater. They are moist, packed with flavor, and are a great substitute for traditional gingerbread cookies.
Ingredients
2 3/4 cups sorghum flour
1 1/2 cups tapioca flour
2 tsp. xanthan gum
1 tsp. orange peel
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 cups butter
2 cups packed brown sugar
1 egg
Instructions
Preheat oven to 350 degrees. In a medium bowl, stir together the following dry ingredients until well blended and then set aside:
2 3/4 cups sorghum flour
1 1/2 cups tapioca flour
2 tsp. xanthan gum (found in health food stores near the corn starch)
1 tsp. finely shredded orange peel
1 tsp. baking powder, sifted
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
In a large bowl, beat the following wet ingredients with an electric mixer in the order listed. Beat until well mixed.
1 1/2 cups softened butter (do not melt at all or dough will be runny)
2 cups packed brown sugar
1 egg (beat until fluffy)
Gradually add the dry ingredients into the large bowl with the wet ingredients. Stir or beat until all ingredients are blended together. The dough should feel like the consistency of play dough–when you poke your finger in it, the batter should not stick to your finger. If the dough is gooey, add a bit more sorghum flour.
If you’d like, you can chill the dough in the refrigerator for an hour or overnight before rolling it out. This will help make the dough more firm. However, I’ve made these without this step and they turn out just fine.
Roll the dough to about 1/4 inch thick with a rolling pin on a flat, floured surface. Cut cookies with cookie cutters and carefully place them on ungreased baking sheets about 2 inches apart.
Bake at 350 degrees for 8 minutes or until the edges are light brown. Remove cookies carefully with a metal spatula and transfer them to a cooling rack or to a flattened out brown paper bag. Makes about 50 four-inch cookies.
Ingredients for Drizzle Frosting
3 cups sifted powdered sugar
1 TBS lemon juice
Pour powdered sugar into medium bowl. Add lemon juice and stir until well blended. Add drops of water as needed for desired consistency. Separate frosting into different bowls. Stir a few drops of food color into each bowl. Use a spoon to drizzle the frosting across several cookies at a time. Add sprinkles as desired.
Decorator Frosting
2/3 cup butter
4 cups sifted powdered sugar
2 TBS milk, lemon juice, or orange juice
1 tsp. vanilla
In a large bowl, beat butter until fluffy. Gradually add powdered sugar and liquid ingredients until well blended. Separate frosting into different bowls. Stir a few drops of food color into each bowl. Use a frosting decorator kit to apply frosting to individual cookies. Add sprinkles as desired.
Try them out and let me know how you like them. 😉
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