Little hands will love making these darling little holiday cookies.
Cookie
- 100 g unsalted butter, softened
- 50 g sugar
- 1 tsp vanilla extract
- 170 g plain gluten free flour blend
- 40 g cornstarch
- 1 tsp ground cinnamon
- ½ tsp xanthan gum (Omit if your GF flour blend already contains xanthan gum.)
- ¼ tsp salt
Topping
- 75 g sugar
- 1 tsp ground cinnamon
Instructions
- Pre-heat the oven to 350ºF
- In a large bowl, using a wooden spoon, mix together the softened butter, sugar and vanilla until combined.
- Sift together the gluten free flour blend, cornstarch, cinnamon, xanthan gum and salt, and add them to the butter-sugar mixture. Mix well until combined. Initially, you’ll get a VERY CRUMBLY dough
- Knead the dough by hand until it comes together in a ball – this might take up to 5 minutes, but the dough should come together eventually. (See post for photos.)
- Roll out the cookie dough between two sheets of parchment paper
- Cut out your cookies
- Mix together the sugar and cinnamon for the cinnamon sugar, and place the mixture into a shallow bowl or a deep plate.
- Press one side of a cookie into the cinnamon-sugar mixture. Then, flip it around and press the other side into cinnamon sugar as well (be gentle: the cookies are fairly delicate). Transfer to a lined baking sheet and repeat with the rest of the cookie dough (re-rolling the scraps as you go along until you use up all the cookie dough). You don’t need to space the cookies widely apart, as they don’t spread significantly during baking.
- Bake at 350ºF for 16-18 minutes until light golden brown.
- Allow to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.
