My "little sister" Tatiana and I have an annual holiday cookie-decorating tradition. This year, I turned our cookie decorating into a cookie bake-a-thon! Here's what's on the plate for Santa to sample:
Soft Ginger Cookies
What You'll Need:
3/4 cup butter
1 cup sugar
1/4 cup molasses
2 1/4 cup gluten free flour (or regular All-Purpose flour if you desire)
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar for rolling
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter and sugar. Beat in the egg and molasses, then slowly add the dry ingredients (i.e. flour, ginger, baking soda, cinnamon, cloves, and salt).
- Roll the dough into 1 inch balls and then roll them in sugar before placing them on ungreased baking sheets.
- Bake for about 10 minutes or until puffy. Let them cool slightly before you enjoy them- you might burn your tongue!
Russian Tea Cakes
What You'll Need:
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cup gluten free flour
3/4 cup finely chopped pecans
Extra powdered sugar for rolling
- Preheat oven to 400 degrees.
- Mix all ingredients in a large mixing bowl until the dough holds together.
- Shape the dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet.
- Bake the cookies for about 10 minutes (until set but not brown- they might crack slightly on top, and that's OK!).
- Remove from the cookie sheet and cool slightly on a wire rack. While the cookies are still warm, roll them in the extra powdered sugar you've reserved.
- Let the cookies continue to cool and roll them in powdered sugar once more prior to serving.
Rolled Sugar Cookies with Buttercream Frosting
For these, I used the sugar cookie recipe located at Food.com and simply substituted gluten free flour. I used slightly less flour than the recipe called for because I didn't want crumbly cookies, and they turned out great!
Here's how you make the buttercream (it's so easy!):
- Beat 2 sticks of softened butter in the bowl of a stand mixer and slowly add powdered sugar and a little bit of half and half or cream (go easy on the cream- it doesn't take much).
- Alternate adding powdered sugar(don't skimp!) and tiny bits of cream or half and half until the frosting tastes the way you like it and is the right consistency. If it's too runny, you can always add more sugar.
- Separate the buttercream into individual bowls and add food coloring for decorating.