Simple cut-out cookies made with a mix of gluten-free flours and spiced with a blend of warm spices (ginger and cloves). Crispy and decorative, these cookies are great addition to your festive cookie platter. This recipe makes a bunch of 80 cookies (in only 30 minutes).
For more festive cookie ideas, try our Christmas tree cookies packed with pistachios.
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Flours used for these cookies
These buttery cookies are made with a blend of three gluten-free flours, each giving something to the dough.
- Chestnut flour: Gives delicate smoky taste and sweetness to the cookies. This flour is made by grinding dried chestnuts and it's rich in vitamins and minerals.
- Almond flour: Gives tenderness to the cookie as it's very light (one of the best brands is Blue Diamond almond flour, which is finely ground and tastes amazingly nutty). If from UK, shop Dragon Superfoods almond flour from Abel&Cole Organic Store (they deliver a wide range of organic products right to your door).
- Millet flour: This white-coloured flour has mild flavour which pairs great with robust chestnut flour. Lends delicate cake-like crumb to the baked goods.
How to make simple gluten-free Christmas cookies
These gluten-free cookies could not be any easier. The dough is so easy to make once you have all ingredients measured and ready.
- Making the dough: Creamed butter and sugar is the base of these cookies. We opt for using light muscovado sugar which gives caramel like flavour to the cookies. Once butter and sugar are creamed together, add egg, grated orange zest and a dash of vanilla extract.
Combine flours in a bowl with ground cloves and a pinch of salt, then stir this into egg/butter mixture and form a compact dough. Keep the dough in the fridge for about 1-2 hours.
- Baking the cookies: Take the dough and roll out thinly on floured work surface or between two pieces of cling film and cut festive shapes. Arrange cookies on the cookie sheet and bake in the oven for only 6 - 8 minutes as they are pretty thin.
Leave them to cool on the sheet while second batch of cookies are baking. These cookies will cool fast, so you can transfer them directly to metal container until serving. From this dough we got 80 small cookies.
These cookies stay fresh at room temperature or in the fridge for up to 1 week. They will look great in this cute glass jar placed on your kitchen counter.
A few of our favourite festive cookie recipes:
Simple Gluten-Free Christmas Cookies
MAKES: 80 small cookies
COOKS IN: 30 minutes
- Sift the chestnut flour and combine it with millet and almond flours in a medium bowl. Add ground clove and a pinch of salt.
- In a large bowl, using a hand or stand mixer, beat softened butter, sugar and salt on a medium speed until smooth and creamy.
- Add an egg, vanilla extract and grated orange zest and continue to beat on a high speed for a few minutes until smooth. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- Stir gradually the flours into the butter mixture and using a silicon spatula combined everything. The dough will be slightly sticky. Form disc from the dough and cool in the fridge for 1-2 hours. To speed up the process you can keep dough in the freezer for 1 hour.
- Preheat the oven to 160°C/320°F. Line 2 baking sheets with baking paper. If baking with one sheet, leave it to cool completely before placing another batch of cookies.
- Take the dough, divide into half. Sprinkle some millet flour on the work surface or silicon mat and roll out the dough 2mm thick. Cut out shapes using Christmas cookie cutters.
- Transfer shapes on the baking sheet and bake in the preheated oven for about 6-8 minutes. Leave the cookies on the sheet to cool then transfer directly to the metal box or serving plate. Before serving dust with some icing sugar!
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