Description
It wouldn’t be Christmas without this family classic. Just a few simple ingredients and you’re set to get creative with cookie cutters and sprinkles. I have fond childhood memories of rolling out the dough with my Mom and now my growing family is getting in on the fun!
Ingredients
Scale
- 1 1/2 cups of all purpose gluten-free flour ( I used Robin Hood)
- 3/4 cups of white rice flour
- 2 egg yolks
- 1/2 teaspoon of pure vanilla
- 1 cup confectioner’s sugar
- 1 cup salted butter, room temperature
Instructions
- In a large bowl, cream butter and sugar together. Add in two whisked egg yokes, mix well.
- Slowly add brown rice and all purpose flour to the mix. Create dough using your hands.
- Once you have a nice smooth dough (that isn’t too soft), you can begin rolling it out to cut the cookies.
- If your dough is soft, allow to cool in the fridge for about 30 minutes before rolling it out.
- Roll dough to about 1/4 inch thick ( a little less than 1cm) dust cookie cutters with flour and begin cutting your shapes.
- Place on parchment lined baking sheets.
- Decorate with sprinkles or candies.
- Bake cookies at 350F for 8-10 minutes.
- Watch for the golden edges and pull them out.
- Let them cool 5 minutes before trying to move them.
- Enjoy!
- Prep Time: 45
- Cook Time: 10