12 days of cookies: sugar cutouts

I can’t believe it. I was successful in making sugar cookie cutouts in one try. One batch. That’s all it took. I figured the first batch would turn out, but who knew if it would roll and bake properly or if I would end up with flattened, mis-shapened snowmen, or something equally as depressing such as cookies that turn to dust when you touch them… I was holding out a lot of hope, because I am a “cookie decorating snob“, and you obviously need a good base to work with when you’re decorating them .

At first I thought I might use the sugar cookie base from the peppermint sugar cookies, and that might have worked, but I knew the chocolate cutouts worked out so well that maybe I should use that recipe. So, I tweaked the chocolate cutouts to be non-chocolate, and there was definite happiness that day when they were successful! I made the dough the night before, and it looked promising, but dough can sometimes be deceiving. Luckily there was no deceit, just the best sugar cookie cutouts I have ever had, and there was hardly a noticeable difference between these and the ones I made last year with regular flour. Gluten free bisquick is the best… Is it too late to ask Santa for a lifetime’s supply?

Sugar Cutouts

  • ~4 1/4c gluten free Bisquick
  • 2t xanthan gum
  • 1/4t salt
  • 1t cream of tartar
  • 3 sticks unsalted butter
  • 1 1/2c organic sugar
  • 2 egg
  • 1T vanilla
  • 1/2t almond extract

1. Whisk the bisquick, xanthan gum, salt and cream of tartar in a small bowl.

2. Cream the butter and sugar together until pale and fluffy.

3. Add in the eggs, vanilla and almond extract and mix until combined.

4. Add in the dry mixture a little at a time, mixing in between. If the dough still looks wet, you can add some additional flour.

5. Wrap in plastic wrap and put in the fridge overnight.

6. The next day, take out a chuck of dough and kneed it in your hands a little bit to soften slightly. Once you can roll it, roll with a rolling pin to between 1/8″ and 1/4″ thickness (I used my Joseph Joseph adjustable rolling pin on 1/4″ and then flattened a little more to get the correct thickness).

7. Cut out with your desired cookie cutters and place on a parchment-lined cookie sheet.

8. Place in the freezer for about 5 minutes to re-chill the rough after you have been working with it.

9. Bake in a preheated 350′ oven for 8-10 minutes. Do NOT overbake. They should NOT be brown whatsoever.

10. take out of the oven and allow to set up on the cookie sheet if they are too fragile. Then, move to a cooling rack and repeat the process with the remaining dough.

11. Once cooled, frost with a powdered sugar + butter + milk frosting and decorate as desired.

My favorite shapes include Grandma’s Christmas goose, this particular Christmas tree, snowmen, bells and stars. But feel free to use whatever cookie cutters you enjoy the most.

These make me so happy. Only three more days ’til Christmas!

12 days of cookies: peppermint sugar

One recipe I have yet to conquer is rolled out sugar cookies. I keep procrastinating, worried that they’re not going to turn out and I’ll have a disaster on my hands. This weekend is when I will hopefully be able to say I successfully made sugar cookie rollouts, but for the time being, these are a great substitute! I might even use the dough as a starter for the rollouts, I guess we will just have to wait and see! Sister gets the credit for finding this idea on the Pillsbury website, but I must say we outdid their attempt. I used to love the tube of cookie dough you could buy at the grocery store, ready to bake… but there is nothing quite like homemade cookies – especially when they’re just as easy!

To find the sugar cookie base to use, I just googled “soft sugar cookie recipe”, and found one on Annie’s Eats blog. All I had to do was switch out the flour and I was good to go! Man, don’t the 12 days of cookies keep looking better and better? I’ve got to really up my game on the next ones to make sure they don’t disappoint!

Peppermint Sugar Cookies

  • 4 – 5 cups gluten free bisquick (depending on the stickyness of the dough and the consistency desired)
  • 4 1/2t baking powder
  • 3/4t salt
  • 3 sticks butter
  • 1 1/2cups sugar
  • 3 eggs
  • 5t vanilla
  • 3-4 candy canes, crushed

1. Cream together the butter and sugar until pale and fluffy.

2. Add in the eggs and vanilla and beat the dough until it is well mixed together.

3. Add in the baking powder and salt, and then the gluten free bisquick a little at a time, mixing to incorporate. Make sure the dough is not too sticky, but not too dry either.

4. Add in the crushed up candy canes and mix well. Let sit outside (if it’s cold out), or in the fridge for about an hour, or overnight if desired.

5. Scoop and roll into even balls, and bake in a preheated 350′ oven for 10-12 minutes, making sure the cookies are set but not overbaked.

6. Remove from the oven and allow to cool slightly on the tray, and then move them to a cooling rack.

7. To decorate, melt some white chocolate chips + grapeseed oil in a double boiler. Dip half of the cookie in the melted chocolate, and then top with additional crushed candy canes. You can also decorate with sprinkles, mini chocolate chips, colored sugar, etc.

These look so festive and are a great addition to my Christmas cookie list!

I brought a tray of various cookies to a potluck at work yesterday, and these were the first to go! A nice alteration to regular sugar, but don’t worry, a cutout recipe will be coming soon!