Gluten-Free Cut-Out Cookies
Grab the cookie cutters and the kids for an afternoon of making sugar cookies to eat and give freely this holiday season!
Growing up, we made sugar cookies with my grandma every year. She would make and cut out the dough and let us decorate to our hearts’ content. To this day, that tradition continues to be one that is closest to my heart. It’s a fun way to spend time with family and friends. Plus, it seems that the resulting cookies never fail to bring a smile.
Traditional & Modernity Combined
When I first started eating gluten-free foods, I found it difficult to get a crunchy cookie that would hold its shape when rolled and cut. Thankfully, crunchy, beautiful, gluten-free cut-out cookies are possible, thanks to WFN’s gluten-free flour blend.
These cookies bake up like a dream and hold their shape and crunch well. They also still have plenty of butter and sugar — giving them their traditional flavor while also allowing the gluten-sensitive to indulge.
Make-Ahead Gluten-Free Cut-Out Cookies
The cookie dough will roll out more easily if chilled in the refrigerator for at least 2 hours. Yet it can also be made up to 3 days in advance. Make the dough on Wednesday night and cut and bake on the weekend. Once baked, the cookies also freeze well. Make a big batch now and simply pull from the freezer later for giving and eating.
Decorating Cut-Out Cookies
You can decorate these cookies in a number of ways:
- Once the dough is cut, place the cut cookies on the cookie sheet. Make an egg wash of 1 egg white whisked with 1 teaspoon of cold water. Brush this egg wash onto the cut raw cookies. Then, sprinkle the cookies with colored sugar. Bake as usual.
- After the cookies are cut and completely cooled, frost them as desired.
- Keep the shapes simple and add a drizzle of chocolate over the baked and cooled cookies.
Do you have fond memories of cookie baking? Is this a tradition you carry on in your family?
- Kathie Lapcevic