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vegan gluten free christmas cookie
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Gluten Free Christmas Cookie

These Gluten Free Christmas Cookies are easy to make and so tasty. They have a sweet sugar taste, a nice soft center, and a slightly crispy outer texture.
Prep Time20 mins
Cook Time8 mins
Refrigerate1 hr
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: gluten free
Servings: 14 Cookies
Calories: 114kcal
Author: Emily Meyer | Eat or Drink

Ingredients

  • 2 teaspoons egg replacer
  • 2 tablespoons warm water - for egg replacer
  • 1 1/4 cup Eat or Drink's Gluten Free Cookie Flour Blend Recipe - click for recipe
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon red and green sprinkles - more or less to taste
  • 6 tablespoons shortening
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract - optional

Instructions

  • Make your fake egg by combing the egg replacer powder and warm water. Set aside to thicken as you do the next steps.
  • Whisk together your cookie flour blend, baking powder, baking soda, salt, and sprinkles.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the shortening and powdered sugar on medium-low until creamy for about 30 seconds, then turn your mixer up to medium high for an additional 30 seconds.
    Add the fake egg, vanilla extract, and almond extract (if you choose to use it) and mix on medium speed until creamy, homogeneous, and light - takes about a minute.
    Add in all of your dry ingredients and mix beginning on low speed and increasing to medium just until mixed.
    *Scrape down the bowl with a rubber spatula as necessary throughout each of these steps.
  • Form your dough the rest of the way using your hands and then place on a large piece of plastic wrap. Use your hands to shape the dough into a cylinder. Wrap the cylinder with the plastic wrap and twist the ends to close tight. Refrigerate for at least 1 hour.
    After the hour is up, preheat your oven to 350°F.
    Remove the wrapped dough from your fridge and slice dough into cookie pieces that are about 3/4 of an inch thick. Place on a parchment paper lined cookie sheet leaving space between each cookie. Bake for 8-10 minutes or until outside of cookie is set. Let cool on a cooling rack before enjoying.

Notes

For pictures of each step see the slideshow in blog post.
 
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.
 
 

Nutrition

Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 66mg | Potassium: 49mg | Sugar: 5g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.4mg