Gluten and corn free cookie cutter cookies, anyone? Every year in our house we’ve been making these cookies together as a family. We do it a few weeks before Christmas. Then we have a get together party to decorate all the cookies. The kids love this part! This recipe makes a firm cookie that can be frozen until you are ready to serve it. This is one of our family’s favorite holiday gluten and corn free cookie recipes. And it is also dairy free, too. If you’d like to see some of our other favorite gluten and corn free cookie recipes from years past, visit: 9 Easy Gluten free Holiday Cookie Recipes to Bake this Christmas. This year I am working on a low carb version made with a carb-friendly sugar like xylitol from the Natural Sweetener Store. So if you are low carb, stay tuned for that!
This recipe is adapted from a recipe by Cybele Pascal that was published in Living Without’s Dec./Jan. 2009 issue. I love this article and have tweaked the many suggestions for our own family. Gluten and corn free baking has additional specifications. So if you are like us, and having to stay on a gluten and corn free diet, check out my changes. If you’d like to see the original recipe, visit: Gluten free Dairy free Holiday Baking.
Ingredients for Gluten and Corn free Cookie Cutter Cookies:
1½ cups * powdered sugar (if you have a corn allergy be sure to use a corn free brand)
1 1/2 cups Spectrum organic butter flavored shortening (it’s made from palm oil and soy free)
1 teaspoon * organic, all natural vanilla extract or peppermint oil. (Vanilla is nearly always made with corn alcohol. If you have a corn allergy please consider making your own homemade vanilla extract or look at our safe products page for manufacturers of corn-free vanilla).
2½ cups gluten-free cookie flour mix (we used Better Batter which has * xanthan gum and pectin in it. Xanthan gum is grown on corn and some corn allergic people are sensitive to it.) Just use whatever favorite brand you have.
½ teaspoon guar gum (omit if you are using Better Batter mix with xanthan gum).
1 teaspoon baking soda
1 teaspoon cream of tartar
How to Make Icing for the Gluten and Corn free Cookies:
4 cups *corn free* powdered sugar
4 tablespoons dairy-free, soy-free vegetable shortening
2 egg whites
a Pinch of salt
2 teaspoons vanilla extract (organic or homemade)
Decorating the Cookies
Food coloring and colored sugars are optional. As most of you know, In our house we avoid artificial flavors, colors, and preservatives as best we can. They just don’t agree with our kids and so we’ve learned how to live without them. In our house we like to buy organic candy canes that are made without corn syrup. TruJoy Sweets makes an organic, all natural candy cane. If you’ve bought Surf Sweets in the past, they are the same thing, just new packaging. If you ask me, it looks just as good as the ones in the checkout line. There’s a nice online store that shows a good selection of natural candies. They’re called Natural Candy Store. They have candy canes that are made without high fructose corn syrup in their inventory.
Directions for Gluten and Dairy Free Cookie Cutter Cookies
Place 1½ cups confectioner’s sugar and 1 cup shortening in the bowl of an electric mixer and beat on medium speed until smooth and slightly fluffy. Add egg and organic all natural vanilla extract. Mix well. In a separate bowl, combine Better Batter flour mix, baking soda and cream of tartar. Not using a mix with a binder? Add guar gum or xanthan gum. Now add the flour mixture to sugar mixture, beating on low speed until thoroughly combined. Gather up dough into a ball and chill it for 2 hours. In our case, we chill overnight and roll the next day.
Gluten and Corn free Cookie Cutter Cookies on Baking Day
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. I have also used silicone baking sheets. It is really up to your personal preference. I like to roll out the dough between two pieces of parchment paper. But you can do it anyway you like. Lightly flour your work surface and rolling pin to about ¼ inch thickness and cut into shapes with your cookie cutters. Using a thin spatula to transfer the cookies onto your cookie sheets. Or if it’s on the parchment paper, just peel back and place on the cookie sheets. Gather up remaining scraps of dough and roll out again, cutting and rolling until you’ve used it all. Put the remaining dough in the fridge between baking times. Once your dough gets warm it’s hard to roll and cut. Gluten and corn free dough is temperamental and sticky when at room temperature!
In the Oven
Bake cookies in preheated oven on center rack for 10 minutes. Cool on cookie sheets for at least 10 minutes before transferring to a wire rack. If you use a silicone baking sheet your gluten and corn free holiday cookies will actually set faster.
Icing Those Dairy, Gluten and Corn free Cookies
To make icing for your dairy, gluten and corn free cookie cutter cookies, just combine all icing ingredients and mix until smooth. I like to put some icing in a Wilton candy making bottle and squeeze out an outline around the cookie. But there’s no need to be that fancy. We use a Magic Bullet to grind up the candy cane and the chocolate bar in separate containers. (We usually get a Boom Choco Boom Boom bar from Enjoy Life).
You’ve got to ice cookies while they’re still slightly warm. Sprinkle them right away so that the candy cane pieces and the chocolate sets. If you’re like me, you’ll freeze them until the holidays. If you’re like my kids, you’ll be sneaking in that freezer as often as possible before the holidays. That’s okay, too. Just remember to save enough for that decorative platter of cookies you want to put out on the table! 😉