12 days of cookies: gingerbread trees

Another day, another recipe. My sugar tooth is definitely getting its fill this week, but that’s what is great about this season! Unlimited cookies, advent calendar chocolates and St. Nick goodies – it really is a good thing I’m in the last month of half marathon training which is forcing me to go out and RUN! Even when the weather is freezing, when my training plan says run, I can have no excuses. Even in rain and 10 degree weather, I’m out and I’m going.

It’s a good thing these cookies are sooo worth being drenched and slightly turning into an icicle while out in Wisconsin December weather. Sister came across this recipe and I am go incredibly glad we tried them out. It was easily converted to gluten free by subbing out all the flour to gluten free oat flour (ground in a blender) and a little added xanthan gum (totally optional). There was a minor panic attack when the cookies completely deformed themselves in the oven, but that was easily corrected by scooping the sides back together into a triangle shape. Much easier than cutting out a bunch of trees, and just as adorable!

Gingerbread Trees

  • 2 1/2 cups gluten free oat flour
  • 1 1/2t xanthan gum
  • 1t baking soda
  • 1t ground ginger
  • 1/2t ground cloves
  • 1/2t cinnamon
  • 1t salt
  • 1 sticks unsalted butter or margarine
  • 3/4c organic sugar
  • 1 egg
  • 1/4 c molasses
1. Whisk the flour and other dry ingredients together in a small bowl.
2. In a larger bowl, cream and butter and suagr until pale and fluffy. Add in the egg and molasses and mix until well combined.
3. Add the flour mixture into the wet and stir until thoroughly mixed.
4. Wrap the dough in plastic wrap and stick in the fridge for a few hours, or overnight.
5. Take the dough out of the fridge and roll out on a lightly floured surface (I used sorghum flour, but you can use oat or any other gluten free flour).
6. Roll the dough to 1/4″ thickness. I have a Joseph Joseph adjustable rolling pin and it is FANTASTIC! Best present I bought myself last Christmas!
7. With a pizza cutter or knife, cut into triangle-shaped pieces. I cut into strips and then zigzagged to make triangles.
8. Bake in a preheated 350′ oven for 10-12 minutes. At around 8 minutes, we took out the pans and reformed the triangles. The edges had expanded a little too much, but using a metal spatula worked perfectly to reform them.
9. Let the finished cookies cool a bit on the pan, and the move them to a cooling rack.
10. Top cooled cookies with a drizzle of powdered sugar + milk + butter frosting and a few holiday sprinkles.
(Yet another) Recipe adapted from Martha Stewart – I can’t resist!
These look like they took FOREVER, but cutting them out was too easy, especially with the pizza cutter.

I love gingerbread cookies, and you can be sure this is not the last one that will be on the 12 Days of Cookies!

12 days of cookies: coconut macaroons

Day 2 of the 12 Days of Cookies was actually made on Thanksgiving. Whoops. Anyways, this was my first attempt at making coconut macaroons and it was delicious – they will definitely be made again. Just maybe not before Christmas since there were four different cookies made this weeekend, and many more to come before the Holidays! Have to cut back somewhere, right? And one of the best things about this particular cookie is that it was naturally gluten free – no special product had to be bought for it! Some macaroons are made with flour to make them more cakey, but I liked the cakey and crunchy taste of these.

Coconut Macaroons with Coconut Chocolate Drizzle

  • 3 large egg whites
  • 1/4c – 1/2c sugar (depending on sweetness desired, could also try substituting coconut sugar)
  • 1/4t salt
  • 14 oz (one package) sweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • 1/4c coconut milk
1. Preheat oven to 350′ and line two baking sheets with parchment paper.
2. Froth egg whites, sugar and salt with a whisk until fluffy.
3. Add in the coconut and mix until combined and all of the shredded coconut is coated with the egg mixture.
4. Drop into tablespoon sized balls (I used a small cookie scoop to help make them uniform) and flatten slightly if desired.
5. Bake between 25 and 30 minutes, or until lightly brown. Allow to cool either on the baking sheet or on a cooking rack.
6. In a double boiler (or microwave), melt the chocolate chips and coconut milk. This will make a ganache-type consistency once melted and mixed together.
7. Drizzle the tops of the cooled macaroons with the chocolate mixture and lay on a rack to harden. You can also place in fridge or freezer for a few minutes to help it harden, but do not store in the fridge.
Need some help storing the macaroons? I used this tip and it worked really well!
Recipe adapted from Martha Stewart

Have a flour version you want to make gluten free? Sub the regular flour for coconut flour.

You could also mix in different things such as chocolate chips or nuts. They would hold up to just about anything. Need them a little more festive looking? Sprinkle with some colored sugar or sprinkles!

12 days of cookies: peppermint drops

There’s a lot of cookie baking be done in the house. Christmas is by far my favorite holiday season and Christmas cookie baking is the best. The past few years I even made a seasonal job out of it – selling various kinds of cookies/candies/cupcakes to friends and parents co-workers. Last year I made over 100 dozen cookies and made a little profit from it, but I had more free time since I was on winter break from school and was only working 20 hours a week. Fast forward a year and I am now working 40 hours and making Christmas cookies for others does not have the same appeal… I’d rather spend the time I have making cookies to eat ;).

I’ve already  made a few different kinds, and there are many more in the making (well, at least 11 more!). All gluten free and absolutely delicious. Hope you enjoy this little theme!

Chocolate Peppermint Drops

1. Preheat oven to 350 degrees.
2. Whip together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix well.
3. Add in the baking powder and salt.
4. Combine the Bisquick and cocoa powder and add to the butter mixture a little at a time.
5. Scoop into table spoon size drops and roll into balls. Flatten slightly. If too sticky, put them in the fridge for a few minutes to set up.
6. Place on a cookie sheet lined with parchment paper, leaving a little room in between each dough ball. They don’t spread very much so you can place fairly close together.
7. Bake 10-12 minutes until set, but not over baking.
8. Immediately place a Candy Cake Kiss in each one. Do not place back in the oven with the kiss because they melt really easily!
9. Let set up completely before serving.

Recipe adapted from Martha Stewart

*Not gluten free? Just sub out the gluten free Bisquick with flour.

I love the combination of chocolate and peppermint, easily my favorite. And they look so festive!