Christmas sugar cookie baking is a special tradition each year. Last December, I made a few batches using mixes and more easy holiday recipes. This year, I knew I wanted to try making homemade gluten-free rolled and cut-out sugar cookies, and so I did this past weekend. I decided on this recipe after a simple Google search.
I made the dough on Saturday, opting for King Arthur Measure for Measure Flour (my favorite) as well as oat milk. It was easy to make, and then I refrigerated the dough overnight. On Sunday, I set up my work station to roll out the dough and cut out shapes. I took the first disc of dough and let it sit on the counter for about ten minutes to soften, then sprinkled some flour on my mat and retrieved my rolling pin. At first, it seemed to be working pretty well, but then it became crumbly and more difficult to work with. This happened with the second disc as well. I’m not entirely sure where I went wrong, and unfortunately lost some of the dough due to this issue. I still did manage to get a decent amount of cookies baked.
When I took them out of the oven after around twelve minutes, I first let them cool, and then it was decoration time. I placed the cookies on parchment paper and made homemade icing with lots of powdered sugar and a splash of oat milk. I painted the icing on and then decorated with fun, colorful sprinkles and edible gold glitter.
Despite the trickiness of rolling and cutting out these cookies, they taste delicious (even to gluten-eaters) and have a perfectly soft and chewy texture. If you have tips for a smoother rolling out process, please let me know in the comments! I would love to try making these again sometime and tweaking the recipe.
Are you doing any baking this month?
P.S. Our Christmas kitchen & 4 simple holiday recipes and a festive holiday salad with apple cider vinaigrette.
