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. 

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