Gluten Free Christmas Cutout Cookies

Ingredients

• 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum (300 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon fine salt (3 g)
• 3/4 cup unsalted butter, softened (170 g)
• 3/4 cup granulated sugar (150 g)
• 1 large egg, room temperature (50 g)
• 2 teaspoons vanilla extract (10 g)
• 1 1/2 cups powdered sugar, sifted (180 g)
• 2 to 3 tablespoons milk (30 to 45 g)
• 1/2 teaspoon vanilla extract for icing (2 g)

Instructions

1. Mix dry ingredients. Whisk flour blend, baking powder, and salt in a medium bowl until evenly combined, about 1 minute. Rub apart any flour clumps with clean fingers. Set aside for later.
2. Cream butter and sugar. Beat butter and granulated sugar with a hand mixer on medium until creamy and uniform, about 2 minutes. Beat in egg and vanilla. Scrape bowl and beaters once so mixture is smooth.
3. Finish the dough. Add dry ingredients in two additions, mixing on low until flour streaks disappear, about 2 minutes. Press dough together without kneading, divide into two equal disks, wrap, and refrigerate for 20 minutes.
4. Roll and cut shapes. Heat oven to 350°F and line two baking sheets with parchment. Roll one chilled disk between lightly floured parchment sheets to 1/4 inch thick. Cut shapes, reroll scraps once, and transfer shapes to sheets.
5. Bake one tray at a time. Bake at 350°F for 8 to 10 minutes, until edges are dry and bottoms are pale golden. Leave cookies on the sheet for 5 minutes, then transfer to a rack. Cool completely before decorating.
6. Glaze and finish. Whisk powdered sugar, milk, and icing vanilla until thick but pourable. Spoon or pipe glaze over cooled cookies, adding sanding sugar immediately if desired. Leave uncovered until the glaze feels dry, about 30 minutes.

Notes

• Flour blends vary. If dough cracks after chilling, let it stand five minutes, then press it together before rolling.
• Use a ruler or guide rings if you have them; a consistent quarter-inch thickness gives the batch a more even bake.
• Icing must be dry before stacking, which takes about 30 minutes and costs nothing beyond counter space.

Nutrition Facts