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 has 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.
- 1/2 cup powdered sugar
- 1/3 cup cream cheese, softened
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 1 egg yolk
- 1 1/2 cups Bisquick™ Gluten Free mix
- Robin Hood all-purpose gluten free flour for work surface
- Confectioner's icing sugar (powdered sugar)
- Water
- Food colouring (optional)
- Ziplock bags (optional)
- Mix all ingredients together by hand in a large bowl.
- Form a large ball with the dough, and refrigerate for at least 1 hour.
- Lightly cover your work space and rolling pin with gluten free flour.
- Roll out the dough evenly and cut out shapes using cookie cutters.
- Place cut-out cookies on a baking sheet lined with parchment paper. Put the baking sheet in the fridge for about 10-15 minutes. The cookies must be cold when they go into the oven otherwise they will expand and loose their shape.
- Repeat this process refrigerating the dough in between steps as needed.
- Bake at 375°F for 10 minutes or until edges are golden. Set aside and allow cookies to cool.
- 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. For royal icing, add more water until the icing is sheer. For piping, you will want the icing to be opaque.
- Add food colouring.
- If you created piping, place the icing in a ziplock bag and close the bag. Cut a small hole in one of the tips of the bag's corners.
- Cookies must be cold when they go into the oven otherwise they will expand and lose their shape. If the dough is too powdery, add another egg yolk.
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!
