Gluten Free Christmas Cookies are a delightful treat that bring joy and sweetness to the holiday season. With their soft texture and warm spices, these cookies are perfect for sharing with family and friends or enjoying with a cozy cup of hot chocolate. The beauty of making these cookies lies in their simplicity and the festive touch that makes them special. Let’s get baking!
What Goes into This Gluten Free Christmas Cookies
To create these delicious holiday treats, you’ll need the following ingredients:
- 1 large egg
- 80 g (about 1/3 cup) sugar
- 60 g (about 1/4 cup) rice oil or sunflower oil
- 8 g (about 2 teaspoons) baking powder
- Seeds from 1 vanilla bean
- 200 g (about 1 3/4 cups) rice flour
- 100 g (about 3/4 cup) potato starch
- 40 g (about 1/4 cup) rice milk
- 10 g (about 1 tablespoon) beetroot flour or red food coloring powder (optional)
- 50 g (about 1/2 cup) powdered sugar (for rolling)
- 2 g (about 1/2 teaspoon) ginger powder
- 2 g (about 1/2 teaspoon) cinnamon powder
- 4 g (about 1 teaspoon) cream of tartar
- 3 g (about 1/2 teaspoon) baking soda (optional, as a substitute for baking powder)
Cooking Gluten Free Christmas Cookies: Step by Step
- In a medium-sized bowl, break the egg and add the sugar. Mix well until the mixture is smooth.
- Pour in the rice oil (or your choice of seed oil) and the rice milk. Give it another good mix.
- Add the baking powder, cream of tartar, ginger powder, cinnamon, and the seeds from the vanilla bean. Mix all of these ingredients together with a fork until you have a uniform blend.
- If you want to add some color, now’s the time to pour in the beetroot flour or red food coloring powder and mix thoroughly.
- Gradually add in the rice flour and potato starch to the wet mixture. Mix until a soft dough forms.
- With your hands, scoop out portions of the dough and form them into about 25 balls.
- Roll each dough ball in powdered sugar for a sweet, snowy touch.
- Place the cookies on a baking sheet lined with parchment paper, ensuring they have some space in between them to spread during baking.
- Bake in a preheated static oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes, or until they are lightly golden.
- Let the cookies cool on a wire rack before transferring them to an airtight container. They’ll stay fresh for about 4 to 5 days.
Serve & Enjoy These Festive Cookies
These Gluten Free Christmas Cookies are fantastic on their own but can be paired with various delicious accompaniments. A warm cup of tea or coffee enhances their flavor even more. You could also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For festive gatherings, arrange the cookies on a beautiful plate and sprinkle some extra powdered sugar on top for a charming presentation!
Expert Tips for Gluten Free Christmas Cookies
- Storage: To keep your cookies fresh, store them in an airtight container. You can also freeze the dough balls before baking. Just thaw them before placing them in the oven.
- Flavor Variations: Feel free to mix in your favorite nuts or dried fruits for added texture and flavor!
- Cookie Size: For larger cookies, simply increase the size of the dough balls, but adjust the baking time slightly to ensure they bake through.
Gluten Free Christmas Cookies FAQs
Can I use a different type of oil?
Yes! You can substitute the rice oil with any light-flavored oil like sunflower or canola oil.
What if I don’t have beetroot flour?
No problem! You can skip the beetroot flour or use natural food colorings to give your cookies a festive touch.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it or freeze it until you’re ready to bake.
These delightful Gluten Free Christmas Cookies are not just a treat but a way to spread joy and warmth during the festive season. Try out this recipe and fill your home with delightful aromas and cheer! Happy baking!
Gluten Free Christmas Cookies
Delightful gluten-free cookies perfect for the holiday season, featuring warm spices and a soft texture.
Wet Ingredients
- 1 large egg
- 80 g sugar
- 60 g rice oil or sunflower oil
- 40 g rice milk
Dry Ingredients
- 8 g baking powder
- 2 g ginger powder
- 2 g cinnamon powder
- 4 g cream of tartar
- 3 g baking soda (optional)
- 200 g rice flour
- 100 g potato starch
- 10 g beetroot flour or red food coloring powder (optional)
- 50 g powdered sugar (for rolling)
Flavoring
- Seeds from 1 vanilla bean
Preparation
- In a medium-sized bowl, break the egg and add the sugar. Mix well until the mixture is smooth.
- Pour in the rice oil (or your choice of seed oil) and the rice milk. Give it another good mix.
- Add the baking powder, cream of tartar, ginger powder, cinnamon, and the seeds from the vanilla bean. Mix all ingredients together with a fork until you have a uniform blend.
- If you want to add some color, pour in the beetroot flour or red food coloring powder and mix thoroughly.
- Gradually add in the rice flour and potato starch to the wet mixture. Mix until a soft dough forms.
- With your hands, scoop out portions of the dough and form them into about 25 balls.
- Roll each dough ball in powdered sugar for a sweet, snowy touch.
Baking
- Place the cookies on a baking sheet lined with parchment paper, ensuring they have space in between them to spread during baking.
- Bake in a preheated static oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes or until they are lightly golden.
- Let the cookies cool on a wire rack before transferring them to an airtight container. They’ll stay fresh for about 4 to 5 days.
Store in an airtight container. You can freeze the dough balls before baking and thaw them before placing them in the oven. Feel free to mix in your favorite nuts or dried fruits for added texture and flavor!
