Every year for Christmas, since I can remember, I have made Cut Out Cookies for my family. I'm not bragging when I say everyone looks forward to them at this time of the year - my dad has already been asking what's going to happen with them. So I was determined to figure out a way to make them gluten free because I'm not going to make something (especially something that takes so long) that I can't eat; I don't think anyone expects me to either.
So I was experimenting this weekend and came up with a really good version of my old recipe! For simplicity I made all stars and frosted them all the same (with pink frosting as requested by the Girl). Before I had kids I really took a lot of time cutting out and decorating all sorts of shapes - trees, stars, candy canes, Santa, etc. I was going to use a heart shape for my experiment, but the Girl confiscated it to cut out Play-Doh hearts and now it's lost somewhere in the playroom.
I like these sugar cookies frosted the best, but you can also sprinkle them with colored sugar or sprinkles before baking.
These are really good and taste a lot like I remember them. And they didn't spread which I was afraid of! I'm anxious to see what they taste like tomorrow because with my old recipe the cookies were always better the second day! I think it was because they absorbed some of the moisture from the frosting and were a little softer than after being baked. I'm going to stick some in the freezer to see how they do in there too. It's the only way to make sure they don't get eaten in less than 2 days!
Gluten Free Cut Out Cookies
1 1/2 cups powdered sugar
1 cup butter
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1 1/4 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup sweet rice flour
1 tsp xanthan gum
Cream the butter and sugar.
Add the egg and vanilla and mix well.
Whisk together the dry ingredients (flours, baking soda, cream of tartar and xanthan gum). Add to the butter mixture and mix well.
Gather the dough into a ball and refrigerate covered for at least 2 hours.
When you are ready to roll out the dough, sprinkle sweet rice flour on your surface and rolling pin. Take small portions of the dough out of the container and roll it out to about 1/4 inch thick. Cut out with your favorite shapes.
Bake at 375 degrees for 5-7 minutes depending on how thick you roll the dough. The cookies are done when they just start browning at the edges. Let cool completely then frost.
Cut Out Cookie Frosting
I don't have any measurements for this, I just go by taste and texture. Melt 1 Tbls butter, add milk and powdered sugar until you reach the desired sweetness and spreadable consistency.
