Another stunner from the America’s Test Kitchen ‘How Can It Be Gluten Free Cookbook’ this dough uses their amazing gluten free flour blend, and makes a very soft dough; be patient when rolling it out. The end results of the Gluten Free Holiday Sugar Cookies are well worth your efforts, resulting in a crisp, not too sweet rolled cookie!
Using a stand mixer makes easy work of the dough, as it does for most gluten free dough & batter. The dough will require chilling between steps, and is necessary. If you start rolling the dough just a couple of minutes after taking it out of the fridge, it will roll quite nicely, and if you find it gets too soft when rolling, just pop it back in the fridge for it to firm up. It gets soft very fast!
Easy does it!
The recipe says to roll out the dough between two pieces of parchment paper, and that’s how I started. It seemed to stick too much though, so I switched to a piece of parchment underneath, and a piece of plastic wrap on top. That worked so much better, I ended up finishing the rolling using two pieces of plastic wrap, finding it much easier to roll, to control, and, to peel off afterwards.
You may need to slide a thin spatula underneath, to transfer the rolled & cut out cookies to the baking sheet. Again, if the dough gets too warm, pop it back in the fridge for a bit to firm it up.
If any cookies get slightly misshapen, don’t sweat it… they’ll just look like what they are, charmingly and deliciously homemade!
Serve how you like!
Once cooled & firmed they become lovely and crisp, with a pleasing texture that’s not too sweet. I’ve had several people try them, and they couldn’t believe they are gluten free!
While the cookies are pretty gorgeous plain, glamming them up does make them holiday appropriate! Choose from glaze, icing, sprinkles, chocolate chips, dried fruit, nuts, toasted coconut etc in whatever colour schemes strike your fancy~
Gluten Free Holiday Sugar Cookies
- 12 1/2 ounces ATK gluten free flour blend see link in blog post
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup unsalted butter cut into pieces and softened
- 7 ounces (1 cup) *superfine sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
Whisk flour blend, salt and xanthan gum together in small bowl; set aside.
In a stand mixer with a paddle attachment, beat the butter and sugar together at medium-high speed until pale and fluffy, about 3 minutes. Add egg, yolk, & vanilla and beat until well combined.
Reduce speed to low, add flour mix and beat 2 - 4 minutes, just until combined.
Divide dough into 4 equal pieces, and place on plastic wrap. Press into 4-inch discs, wrap well and refrigerate about an hour, until firm.
Working with one piece of dough at a time, roll 1/8 inch thick between 2 large sheets of parchment paper. Peel parchment from 1 side of dough and place back on the dough. Flip the dough over and repeat with second sheet of parchment. Slide dough, still between parchment onto a baking sheet and refrigerate for 30 minutes.
Adjust oven rack to the middle and heat oven to 325°F.
Line 2 baking sheets with parchment paper and set aside.
Remove dough from fridge and peel parchment from one side. Cut into desired shapes using cookie cutters, and space on parchment lined sheet about 1 1/2 inches apart.
Bake until firm to touch and edges are just starting to brown, 12 - 14 minutes, rotating sheets halfway through baking. (Dough scraps can be gathered together to roll one more time.)
Let cookies cool and firm up for 5 minutes, them remove to a rack to cool completely. Serve plain, or frosted/decorated however you like!
- *if you can't find superfine sugar, blitz regular granulated sugar in a food processor for 30 seconds.
- If glazing, wait until they’re totally cooled; you can even freeze them before! I like a simple lemon glaze, using 1 cup of icing sugar to approx. 1 - 2 tablespoons of lemon juice.
- I had better success rolling out the dough between two pieces of plastic wrap, try whatever combination of parchment and plastic wrap works for you.