"Christmas cookies with an allergy friendly twist!"
Gluten free Christmas cookies
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- Recipe Card
Prep time 20mins
Cook time 8mins
Serves or Makes: 30
Recipe Card
ingredients
- 2 sticks softened butter
- 1 1/2 cup powdered sugar
- 1 room temperature egg
- 2 teaspoon vanilla extract
- 4 drops lemon essential oil (or zest of half small lemon)
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups gluten free baking flour (if not using bob's red mill baking flour, add 3/4 tsp xanthan gum)
Method
Step 1
In a bowl, cream together powdered sugar and butter until light and fluffy. (2 minutes or more.. beating for longer will incorporate more air in this step, and help with the rising of your cookies!)
Step 2
Whisk in egg for about 2 minutes, then add vanilla and lemon essential oil, or zest. **If using essential oil, be sure that it is a high grade oil such as Young Living that is safe for consumption!!**
Step 3
Sift in baking powder, salt, and flour. Whisk until well combined.
Step 4
Preheat oven to 400.
Step 5
Lay parchment paper onto counter, sprinkle with powdered sugar. Place half of dough onto one half of parchment, and fold over. Roll out dough between two layers of parchment until around 1/4" thick.
Step 6
Cut into desired shapes, and place on parchment lined baking tray(s) about 1" apart. Bake for 8-10 minutes, until golden on the edges.
Step 7
Allow to cool, and dust with additional powdered sugar. Decorate with icing if desired.