12 Days of Christmas ~ Christmas Cookies! GF!! ~Day Eight

Repost December 21, 2020

Happy week 2 of of 12 DoC!! Need some Monday cheer? (Keep scrolling!)

First, I had a great weekend at the cabin, and I’ll be sure to share pics sometime soon. Second, today I decided to share a Christmas cookie recipe! And since our family eats Gluten Free, all these recipes are GF! But seriously, they are still good! Gluten does not equal taste! *winks and sticks out tongue at all those who think it does* 

I thought of sharing all our recipes, but then what would I share next year? So we’ll do one at a time. Pictures are from the 9th, when we had a grand cookie baking day!

First up…. Soft Cream Cheese Sugar Cookies (I make these every year, while all my sibs make the other cookies.) (This is a recipe from https://glutenfreeonashoestrin.com with a few of our own changes) We did 4 batches which yielded approx. 65 cookies. Warning: We had TONS of icing left over. So either put lots of icing on your cookies, or only do about half the icing. I should have only doubled the icing for the quadrupled cookies. Make sense? If you do a double batch of these cookies you should probably only do a single batch of icing. 

 Cookies

• 1 cup tapioca flour
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 1 teaspoon xanthan gum
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 5 tablespoons 10x sugar (also known as confectioners)
• 4 oz cream cheese @ room temp
• 4 tablespoons butter @ room temp
• 1 egg, @ room temp, beaten
• 1/2 teaspoon vanilla 

Preheat oven to 350F. Use Parchment paper on your baking sheets
In a large bowl, place flour, xanthan gum, baking powder, salt, and sugars and whisk to combine well. In your mixer place cream cheese, butter, egg and vanilla and mix to combine. Don’t worry about getting all the lumps. Pour the wet ingredients into the dry mixture, and knead it together with your hands until smooth dough forms. (All the lumps come out when you do this! *winks*) Note: you might be able to do this with your mixer instead of by hand, but I’ve never tried it, so no promises it will work. Maybe do it by hand the first time and then you can decide if you want to try the mixer. The dough might be too stiff for the mixer. idk.) Roll out dough to about 1/8 inch or thinker if you like really thick cookies. (These tend to be filling, drier cookies, so we like them thin) Using whatever cutters you wish, cut out your cookies! Place them on cookie sheets. They’ve never spread for me, so they can be pretty close. 
Place baking sheet in center of the oven and bake until just beginning to brown on the bottom. It was about 12-15 minutes for me. 

Little sibs make great icing spreaders! Just guard those sprinkles!! *wink*

Frosting

• 4 oz cream cheese @ room temp
• 4 tablespoons butter @ room temp
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 2 teaspoons meringue powder (LorAnn brand is gluten free) (I just skip this, cause we never have any and the icing is fine. But if you have some you might as well use it)
• 4 cups 10x sugar

In your mixer with paddle attachment, (I used the whisk cause I didn’t see the recipe said PADDLE, and it was super hard to mix. So use PADDLE) place cream cheese, butter and vanilla and mix until combined. Turn up speed and mix until creamy. Add the salt, meringue powder(or not!), and about 3 1/2 cups of the sugar. Mix slowly until sugar is mixed in. Beat on high until frosting becomes thick. Add rest of sugar if necessary to thicken frosting. 
Once cookies are cool, pipe or spread icing on however you like! Add sprinkles and decorations if desired. We freeze all the cookies we don’t eat right away. I often like to microwave them then. 

{How to make this recipe with gluten: (This is only cause I know a bunch of you probably don’t have gluten free flours). All you have to do is skip the xanthan gum, and use regular flour. No promises on how they turn out, cause I’ve never made them glutenized! Like does gluten stuff require another ingredient instead of xanthan gum. I have no idea. lol. I’m sure you can adapt this with your mother’s advice and it will be fine. (Mothers know how to adapt any recipe! They just add some weird ingredient in place of another and everything turns out perfect. Like HOW…?)}
And that’s the end!!! I’d love to hear if you made this recipe! Tell me how it turns out, and feel free to ask if you have any questions! I’ll try my best at solving your problem. 

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 Before you go, stop by Faith’s blog for all the links to today’s party posts!! 

Annnnd enter the giveaway!!! It’s open and will run through Christmas Eve! The winner will be announced Christmas Day. There are some great prizes!!! 

Does your family bake Christmas cookies? Do you do one kind, or multiple? My Dad says Peanut Butter Blossoms are the only Christmas cookie that ever needs to exist. I disagree! There are so many fun kinds, and the more variety the better! Agree?

Treasure each moment!

~Autumn

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