What kid doesn’t like to do cut out cookies? Decorating this is time honoured tradition.
Being gluten free shouldn’t change that. We have been using this recipe for quite a few years now.
You will need to whisk together:
- 1 1/2 cups amaranth flour
- 1/2 cup arrowroot or tapioca flour
- 1 cup gluten free icing/powdered sugar
- 1 tsp xanthum gum
- 1 tsp baking powder
- pinch of salt
Then you will need to cut in 1 cup of butter (cold) that’s been cut into pieces (I imagine that you could use coconut oil for this, I just haven’t tried it yet). I use my pastry cutter for this part.
Once it’s ‘sandy’ in texture, add in:
- 1 tsp egg replacer whisked into 2 Tbsp warm water (or use one room temperature egg)
- 1 Tbsp (maybe a smidge more) of milk (I use unsweetened coconut)
- 1 tsp vanilla
The dough will be smooth and soft.
Divide the dough into 2-3 pieces and roll out between waxed paper. You want it about 1/8″ thick, like a pastry.
Place the disks in the freezer for about 10 minutes. If you skip this step, the dough is impossible to work with.
Once out of the freezer, work quickly with your cutters to cut out the cookies. Place the cut out’s on a parchment paper lined cookie sheet.
Place the cut out cookies into the freezer while you pre heat the oven to 350 F.
Bake the cookies for 10-12 minutes. Keep an eye on them, they go from golden to burnt quickly!
Let the cookies cool completely and then have a blast decorating!