Grain-free Gingerbread Cookie recipe and somewhat satisfied my desire for cut-out cookies. This year with the discovery of gluten-free pie crust I came to the realization that it just MIGHT be possible to make cookies very similar to what I grew up with. So I pulled out the old sugar cookie recipe out and looked it over, and came up with this recipe! It's fantastic! I can't wait to eat more of them! :D
What you will need:
3/4 cup of butter (1 1/2 sticks), softened
1/2 cup (4 oz) of cream cheese, softened
1/2 cup of honey
1 tsp vanilla
4 cups of Pastry Flour Blend, divided
1 1/2 tsp xanthan gum
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 tsp cream of tarter
Making the Dough:
Cream together butter and cream cheese together. Add egg, honey and vanilla. Cream.
In separate bowl, mix dry ingredients together.
Add dry ingredients mixture to the butter mixture and mix together, kneading at the end. Divide into 4 balls or discs and refrigerate for at least two hours.
Preheat oven to 350.
Roll out dough to desired thickness (I like between 1/8"-1/4"). Cut with cutter[s] of your choice, place on baking sheet and bake for 6-8 minutes. These bake fast, so keep an eye on the first batch ;)
1 stick of butter, softened
2 Tablespoons of maple syrup
1/4 cup raw honey
Pinch of salt
Splash of vanilla
Cream ingredients together and spread on cookies.
Peppermint Frosting variation:
Add 1/4-1/2 teaspoon (depending on taste) peppermint extract (you may want to add a bit more honey if you use the full 1/2 tsp).