No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blogger Gluten-Free Cookie Swap

Lena Kwak
Food Contributor
Blogger Gluten-Free Cookie Swap

I saw this post, "8 Steps to Hosting a Cookie Swap," the other day on MarthaStewart.com. I love this idea! Who doesn't want to nibble on a box of assorted cookies during the holiday season?

Of course, the Martha Stewart team is staffed with baking geniuses. I also love the following super-helpful tops and tricks for gifting holiday cookies:

Tip 1: Packaging

Honestly, it’s hard to choose from all the great ideas, but I adore how the cookies in the jar look –– especially with the festive touch. Get more cookie packaging tips

Tip 2: Shipping

These tips are very important to protect the precious cargo! 

Gluten-Free Sugar Cookies

Photo courtesty of Weelicious

This year at Cup4Cup, we decided to do a cookie-swap contest with a few of our favorite bloggers. Here is Weelicious founder Catherine McCord’s wonderful Holiday Sugar Cookie recipe made gluten-free with Cup4Cup.

Gluten-Free Holiday Sugar Cookies

 Ingredients

2 cups Cup4Cup multipurpose gluten-free flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract 

For the icing: 

1 cup powdered sugar

1-2 tablespoons milk or water 

Directions

  1. In a bowl, whisk the flour, baking powder, and salt. 
  2. In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. 
  3. Add the egg and vanilla and mix until incorporated. 
  4. Gradually add the flour mixture until the dough comes together.
  5. Place the dough on a piece of parchment paper, shape into a disk, cover, and refrigerate until firm, about 20-30 minutes. 
  6. Preheat oven to 325 degrees F. 
  7. Roll out dough 1/4 inch thick. 
  8. Use cookie cutters to cut out desired shapes. Place on a Silpat or parchment-lined baking sheet.
  9. Bake for 10-12 minutes, until the edges begin to turn golden.
  10. Allow the cookies to cool completely before decorating. 
  11. For the icing: Combine the ingredients in a bowl and stir until smooth. 

Note: Contributor recipes are not tested by the Martha Stewart test kitchen. 

Lena Kwak
About the Author
A graduate of Rhode Island’s Johnson & Wales Culinary Institute, Cup4Cup President and Co-Founder, Lena Kwak, began her culinary career as a private chef and caterer. To explore a growing interest in nutritional science, she pursued an externship with Thomas Keller at The French Laundry.As a Research & Development Chef, Kwak was assigned to test and create new edible ... Read More

Comments (1)

  • 19 Apr, 2014

    Hello, I followed that picture from Pinterest with great excitement.
    I thought I was coming to a recipe for those incredible looking
    butterfly cookies at the top of the page.
    Is there a link to that recipe that I am missing?