Previ Culinary: Gluten Free Sugar Cookies

The holidays are upon us as well as the sweet treats that come along with them. One of our top suggestions for attending a holiday party is to bring something that you can eat, and these gluten free sugar cookies may just be it. They are just as tender as their gluten containing counterpart and they will be the hit of the party whether everyone is avoiding gluten or not. 

Gluten Free Christmas Sugar Cookies

Adapted from: Gluten Free Christmas Cookies, Written by Ellen Brooks

Yields: 2-4 dozen depending on size

Ingredients:

  • 1 ½ cups quinoa flour OR 1 cup amaranth flour and ½ cup almond flour
  • 1 cup confectioner’s sugar
  • ½ cup cornstarch
  • 1 tsp. xanthan gum
  • 1 tsp. cream of tartar
  • Pinch of salt
  • ½ lb. unsalted butter, cut into thin slices
  • 1 large egg
  • 1 tbsp. whole milk
  • 1 tsp. vanilla extract
  • Sweet rice flour for dusting

Directions:

  1. Combine flour, confectioner’s sugar, cornstarch, xanthan gum, cream of tartar, and salt in a food processor fitted with a steel blade and blend for five seconds. Add butter to the work bowl and process, using on and off pulsing until mixture resembles coarse meal.
  2. Combine egg, milk, and vanilla in a small cup and whisk well. Drizzle liquid into the work bowl and pulse about 10 times or until a stiff dough forms.  If dough is dry and doesn’t come together, add additional milk 1 tsp. at a time until dough forms a ball.
  3. Divide dough into half and wrap each half in plastic wrap. Press dough into a pancake and refrigerate for at least 1 hour or until firm.
  4. Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking sheets.
  5. Lightly dust a sheet of wax paper and a rolling pin with sweet rice flour. Roll dough to a thickness of ¾ inch.  Dip cookie cutters in sweet rice flour and cut out cookies.  Remove excess dough and transfer cookies to the baking sheet.  Re-roll excess dough, chilling it for 15 minutes if necessary.
  6. Bake cookies for 10-12 minutes or until edges are brown. Cook for 2 minutes on the baking sheets and then transfer them with a spatula top cooling racks.
  7. Decorate if desired.

 

 


 

Megan Huard, Chef RD and Stefanie Gates, chef, are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

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