Description
Delicious gluten-free cookies that are perfect for any occasion. Easy to make and customizable with your favorite food coloring!
Ingredients
Scale
- 2¼ cups (337g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup (170g) butter, (at room temperature)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- to taste food coloring
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
- Scoop ⅔ of the cookie dough (about 530g) into a bowl. Cover and let sit at room temperature while you prepare the cut-outs.
- Add 2-3 drops of food coloring to the remaining dough in the mixing bowl. Mix to evenly combine.
- On a lightly floured piece of parchment paper, press the colored dough into a ½-inch disc. Freeze the disc for 30 minutes.
- Remove the disc from the freezer and use a small cookie cutter (about 1½ inches across) to cut out the shapes.
- Lightly dip your finger in water and dab it onto the floured side of a cut-out, then press another cut-out, flour-side-up, on top. Repeat with the remaining cut-outs, stacking them to form a log about 10 inches long.
- Cover the log and freeze for at least 2 hours until completely solid.
- Divide the remaining plain dough into six pieces and roll each one into a 9- to 10-inch cylinder.
- Remove the cut-out log from the freezer and arrange the plain dough logs evenly around it, pressing them in well to avoid gaps. Roll the dough-covered log on a lightly floured surface until smooth.
- Wrap the log tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Slice the dough into ¼-inch rounds and place on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- For best results, let the plain dough sit at room temperature for at least 30 minutes before using it.
- Make sure to keep an eye on the baking time to avoid overbaking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg