Tuesday, December 13, 2011

Gluten-Free Holiday Sugar Cookies

If you are looking for an easy way to make Gluten free sugar cookies for the holidays, check out Gluten Free Essentials Vanilla Sugar Cookie Mix.  I found this at The Gluten Free Trading Company in Milwaukee, WI - where my in-laws live - a few years back and I look forward to making these cookies every year!

All you need to make this mix is a stick of butter and 2 eggs.  The trick to doing this right is to chill the dough.  The recipe is on the back of the cookie mix bag.

I usually add a little bit more of GF Vanilla Extract as well to make it just a bit sweeter and to take away any grittiness which sometimes happens with all GF baked goods.

The recipe calls for the melted stick of butter to be mixed with 2 beaten eggs.  Then you add in the dry mix (I do this slowly and with a hand mixer) until it is all incorporated.  I then add the little bit more of Vanilla extract.

At this point, you can refrigerate the dough for at least 30 minutes, but it can go longer if you need to.

Then, pre-heat the oven to what it says on the package (I think it's about 375).  On a non-stick cookie sheet, lightly grease the pan and roll the dough into balls.  Place the dough on the cookie sheet, allowing room in between each for them to expand.  Cook for about 10-12 minutes.

When they come out of the oven, allow them to sit for about a minute.  Then gently use a spatula to lift them off the cookie sheet to a drying rack.  They will get a bit more brown during this time.

The mix should yield about 18-20 cookies. Let them cool completely before frosting with your favorite GF frosting!  I used Betty Crocker's vanilla (and it says Gluten Free on the label!!) with red and green sanding sugar.  Very festive and delicious!!

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