Gluten Free Cut-out Christmas Cookies

We have tried many, many recipes and this one truly is the best.

They are just as good casein free.

• 1 ½ sticks (10 ounces) unsalted butter (or Earth Balance for CF) at room temperature
• 1 cup sugar
• Pinch of salt
• 4 large egg yolks at room temperature
• 1 t grated lemon zest or lemon juice
• 1 t vanilla
• 3 cups Gluten Free Pantry French Bread & Pizza Flour Mix  Order from

In your electric mixer, beat butter, sugar and salt until creamy. 

Beat in egg yolks, lemon and vanilla.

On slow speed, beat in the flour one cup at a time until just combined.

Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, at least 30 minutes. 

When ready to bake, preheat oven to 350 degrees F.

Flour the work surface and your rolling pin with rice flour and roll out one disk at a time to 1/8 inch thickness. The dough will break up a little bit on the first roll, but then becomes very easy to work with.  On the other end, the dough will be hard to work with after it warms up too much, so keep extras in the refrigerator until you are ready to use. 

Cut into desired shapes with cookie cutters.

With a metal spatula, transfer to a cookie sheet lined with parchment paper.

Depending on the size, makes around 40 cookies.

Bake 10 – 12 minutes, until lightly golden.  Cool on parchment.

Gluten Free Frosting:

• 1 pound box of powdered sugar
• ¼ cup milk (or almond milk for CF)
• 1 t vanilla
• 1 stick butter (or Earth Balance for CF)

Beat with an electric mixer until creamy, scraping the bowl often.

Separate into individual cups and add desired food colors.  I don’t know if all food coloring has gluten or not, but Spice Islands and Durkee food colorings are gluten free.

Frost the cookies as desired and top with sprinkles before the frosting sets.  Sprinkles unfortunately can contain wheat starch, so check the labels.  Safeway Brand and Laura Lynn Rainbow Sprinkles Toppings are gluten free.