Get out your cookie cutters and sugar sprinkles for a traditional holiday treat. These Gluten-Free Christmas Cut-Out Cookies are perfect – soft inside with a crispy exterior. The recipe makes about two and a half dozen medium-sized cut-outs.
Ingredients:
- 8 T butter, softened
- ¾ C sugar
- 2 T milk
- 1 egg
- 1 t vanilla
- 1 ¼ C white rice flour
- ¾ C tapioca starch
- ¾ C potato starch
- ½ t baking powder
- ½ t xanthan gum
- Sugar sprinkles
Directions:
Mix butter and sugar until creamy. Add milk, egg, and vanilla. Mix thoroughly. Whisk together dry ingredients in a separate bowl.
Add flour mixture to butter mixture. Mix until combined. Use hands to form into a ball.
Chill in refrigerator for about 30 minutes.
Preheat oven to 350 degrees.
Divide dough into thirds. Place each third between two sheets of wax paper. Use rolling pin and roll to desired thickness (¼” for crispy cookies, ⅜“ for thicker and softer cookies). Cut into shapes with a cookie cutter. Use a metal spatula to transfer your cutouts onto a parchment-covered cookie sheet. Add sugar sprinkles.
Bake your Gluten-Free Christmas Cut-Out Cookies at 350 degrees for 10 – 12 minutes or until the edges just begin to get golden. (Adjust baking time for thickness of cookies).
Enjoy!
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