Gluten-free Christmas cookies without eggs
Prep: 25 min · Cook: 13 min · Makes: about 25 cookies · For:
Every child deserves to decorate cookies at Christmas, including children who cannot eat gluten or egg. These crisp, buttery cookies are made without both, and they are so good that nobody at the table will notice the difference.
The dough rolls well between two sheets of paper, holds its shape in the oven, and is perfect for stars, trees and snowflakes.
Avoid cross-contact
- Bake these before any ordinary cookies, not after.
- Wash cutters, bowls and rolling pins, and use clean dish towels.
- Store them in their own pan, clearly labeled.
Tips
- Rolling between paper means you need no extra flour.
- Chill the cut shapes for 10 minutes before baking for extra sharp edges.
- Let them firm up on the tray; gluten-free cookies break easily while warm.
Little helpers
Rubbing in the butter, cutting shapes and decorating are perfect jobs for children. Teach them why we keep the gluten-free things separate: it is a lovely lesson in looking after each other.
Ingredients
- 1½ cups gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp xanthan gum)
- ⅓ cup plus 1 tbsp cornstarch
- ⅔ cup powdered sugar
- 1 tsp vanilla extract (check it is gluten-free)
- a pinch of salt
- 10 tbsp (1¼ sticks) cold butter or dairy-free baking sticks, in cubes
- 2-3 tbsp cold milk or plant-based milk
- ¾ cup powdered sugar and 1 tbsp water, for the icing
- gluten-free sprinkles (check the label)
Method
- Before you start, clean the counter, bowls and cutters well, and use fresh parchment paper so there are no traces of ordinary flour.
- Mix the flour blend, cornstarch, powdered sugar and salt in a bowl. Rub in the cold butter with your fingertips until it looks like breadcrumbs.
- Add the vanilla and 2 tbsp milk and press it together into a dough. Add the last spoonful of milk only if it is too crumbly.
- Wrap and chill for 30 minutes. Gluten-free dough is easier to roll when it is cool.
- Heat the oven to 350°F (180°C) and line two baking sheets.
- Roll the dough between two sheets of parchment paper to about ¼ inch thick. Cut out shapes and carefully lift them onto the trays with an offset spatula.
- Bake for 10-13 minutes until pale golden at the edges. Leave them on the tray until firm, about 10 minutes, then cool on a rack. They are fragile while warm.
- Mix the icing, decorate the cold cookies and add sprinkles.
Questions
Are these cookies safe for people with celiac disease?
The recipe is gluten-free if every ingredient is labeled gluten-free and you avoid cross-contact. If you are baking for someone with celiac disease, check every label and clean everything first.
Can I make them vegan?
Yes. Use a dairy-free baking block and plant-based milk, and check the sprinkles are vegan.
Why does my dough crack when I roll it?
It is too cold or a little dry. Let it warm up for 5 minutes or knead in a teaspoon of milk.
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