One of my favourite things to do around the holiday season is to make cookies! While my parents are partial to my peppermint chocolate chip cookies, my absolute favourite Christmas cookies have always been cut-out cookies.
Let’s be honest though, more often than not cut-out cookies tend to turn into giant shapeless blobs. I will admit, I’ve had my fair share of shapeless blobs. When I first went gluten-free I struggled with converting cut-out cookie recipes. Every recipe I tried converting failed, that is until Betty Crocker came out with the gluten-free Bisquick mix!
I love this mix so much, it has made my time in the kitchen so much easier. I use it in everything from pancakes, to cookies and even to thicken up sauces! So with December right around the corner, I thought I would share the recipe with you guys.
Perfect gluten-free Christmas cut-out cookies
Ingredients
COOKIES
- 1 1/2 Cups Gluten-Free Bisquick by Betty Crocker
- 1/2 Cup Sugar
- 1/3 Cup Cream cheese softened
- 1/3 Cup Butter softened
- 1 Egg yolk Note: set the egg whites aside for later
ICING
- Confectioner's sugar
- Water
- Food colouring if desired
Instructions
COOKIES
- Mix all ingredients together by hand in a large bowl, except for the egg whites.
- If the dough feels too crumbly, carefully add small amounts of egg whites until the dough is easier to roll into a large ball.
- Lighlty cover your workspace and rolling pin with gluten-free flour.
- Roll out the dough evenly (about 1/4 thick) and cut out your cookies with your cookie cutters of choice.
- Place your cut-out cookies on a baking sheet lined with foil and chill for about 10 minutes in the refrigerator. Note: this is extremely important! If you don't chill them, they will expand and lose their shape once you bake them.
- 375°F for 10 minutes, or until edges are golden. Set aside and allow them to completely cool before decorating.
ICING
- In a large bowl, pour in the desired amount of icing sugar.
- Slowly add teaspoons of water and mix together as you go until you reach the desired consistency. Add any food colouring if desired.
- You can either use a spoon, or pour the icing into ziplock bags and cut off the tip of one the corners to pipe it on (this is my preferred method).
Not only do these cookies hold their shape perfectly, but they also taste so good. I’ll make them a few times throughout the year too for other holidays like Valentine’s day, or just for fun.
I’ve posted this recipe as part of this month’s It’s Gluten-Free, Pass It On! challenge. If you’re on the lookout for more delicious gluten-free cookies, check out these recipes too (because you can never have too many cookies around the holidays!):
- Spiced Paleo Sweet Potato Cookies by Raia’s Recipes
- Elvis Cookies (Peanut Butter, Banana and Bacon) by Eat Your Way Clean
- Peppermint Snickerdoodles by My Gluten-Free Miami
- Gluten-Free Sugar Cookies by Good for You Gluten-Free
What are some of your favourite holiday treats or recipes? I’d love to know!
