Decorated Christmas Cookies
Yields: About 40 Cookies
TIME: 90 minutes (or overnight)
- 1 ½ cups white rice flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 Tablespoon dry milk powder
- 1 teaspoon xanthan gum
- 2 sticks (16 Tablespoons) unsalted butter at room temperature (use Earth Balance for dairy free)
- 1 cup fine bakers sugar
- Pinch of salt
- 2 large eggs yolks at room temperature
- 1 teaspoon grated lemon zest or lemon juice
- 1 teaspoon vanilla extract
Gluten Free Frosting:
- 1 pound box of powdered sugar
- ¼ cup milk (use almond milk for dairy free)
- 1 teaspoon vanilla
- 1 stick butter (use Earth Balance for dairy free)
Whisk together the dry ingredients to form one consistent texture – white rice flour, brown rice flour, potato starch, tapioca starch, dry milk powder and xanthan gum.
In your electric mixer beat butter, sugar and salt until creamy. About 5 minutes.
Beat in egg yolks, lemon and vanilla.
On slow speed, beat in the dry mixture one cup at a time until just combined.
Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, overnight or at least one hour.
When ready to bake, preheat oven to 350 degrees F.
Gluten free dough can be sticky and challenging to work with. Over the course of making cookies the last eight years, I have learned a few tricks:
- The dough really does need to be cold. So don’t skip the refrigeration part.
- If your house is hot, open a window or turn up the AC. A warm room temperature will turn the dough into a sticky mess.
- Generously flour the work surface and your rolling pin with cornstarch. I love my Silicone Baking Mat with Measurements that I very generously coat with cornstarch. For a roller, I use the Kitchenaid Gourmet Rolling Pin that is also generously coated with corn starch.
Roll out one disk at a time to 1/8-inch thickness, leaving the other dough in the refrigerator until you are ready to use it. Cut into desired shapes with cookie cutters.
With a metal spatula, transfer to a cookie sheet lined with parchment paper. If the dough seems particularly soft, pop the cookie sheet with the cookies on it, in the refrigerate for another 30 minutes to set the dough again.
Bake 10 – 12 minutes, until lightly golden.
Slide the parchment paper off the cookie sheet onto the kitchen counter and let cool.
To make the frosting: Combine all of the ingredients with your electric mixer until you reach the desired consistency.