Christmas cookies are essential during the Holidays, and It has been a challenge at times to turn the traditional recipes of my childhood to gluten free versions. I have to pat myself on the back and say, I think I have done an exceptional job! I have a lot of critics that give me all of their opinions, but I did it with every single cookie I have served them.

This Gluten Free Sugar Cookie wins a gold star too. This recipe isn’t just for Christmas time. Choose any cut out shape for anytime of the year and you will get applause too. When I bake or cook, It is always my mission to choose the highest quality ingredients, organic and without chemicals.

For the decorations, I chose Wholesome Candy Canes made without corn syrup or food dye and Let’s do Organic Sprinkelz. These cookies turned out crunchy on the outside and soft on the inside. A tip to keep them fresh longer is to store in an airtight container and refrigerate.

Ingredients

1/2 cup butter
1/4 cup softened coconut oil
1/2 cup evaporated cane sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups blanched almond flour, scoop and slightly pack it down when you measure it
1/2 cup coconut flour

Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla , mix until incorporated.
In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour, and whisk to mix together. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 1 hour or overnight for best results.
Cut chilled dough in half and place the remaining piece in the refigerator to chill. Place chilled dough on a piece of parchment paper placing another sheet on top to roll it out.. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
Gather the remaining scraps back up into a ball and roll refrigerate . Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
Bake the cookies for 9-10 minutes, until lightly golden. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting.

NOTES

When rolling and cutting the dough, work quickly so the dough stays cold. I like rolling it out in-between sheets of parchment paper .If you have trouble cutting them out, try rolling out the dough then placing it in the freezer for 10 minutes before cutting the shapes out. When you are not using the dough, put back into refridgerator.

FOR THE FROSTING

1 1/2 cup organic powdered sugar

1 tsp. pure vanilla

4 Tbs. milk, cream, or almond milk

In a small bowl add sugar and vanilla. Add 1 Tbs at a time, mixing with a whisk. Stop when desired consistency is achieved

ENJOY!

gluten free sugar cookies

Ingredients