How to Make the Easiest Ever Gluten-Free Christmas Cookies
Easy-to-Make. Buttery Christmas cookies.
Ingredients
- 1 1/4 cups gluten-free baking flour, Bob's 1:1 Gluten-Free Baking Flour recommended (see note below) (5 ounces; 142 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
- 6 tablespoons butter, softened (3 ounces; 85 grams)
- 1 large egg (1 3/4 ounces; 50 grams)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (4 ounces; 112 grams)
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
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Whisk together gluten-free flour, baking powder, and salt in a small bowl.
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In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.
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Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.
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Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.
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Chill dough for ten minutes.
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Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.
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Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack*. Repeat with remaining dough.
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*If sugar melts during baking, roll warm cookies in powdered sugar.
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Store cookies in an airtight container for up to five days.
Recipe Notes
Ingredient Note:
The original version of this recipe used individual gluten-free flours. It has since been updated and tested to use a gluten-free flour blend. If you enjoyed the original recipe, here are the flours:
3/4 cup white rice flour (3 ounces; 85 grams)
1/4 cup sweet rice flour (1 ounce; 28 grams)
1/4 cup potato starch (1 ounce; 28 grams)