Delicious Gluten Free Cut-Out Cookies

Delicious Gluten Free Cut-Out Cookies

Delicious Gluten Free Cut-Out Cookies

Note: If you like a more of a sour cream flavor, you can substitute sour cream for some of the butter.

Ingredients

  • 2 C. softened butter
  • 1 and 1/4 C. truvia (cookies may not hold their shape as well if you use xylitol.)
  • 3 eggs
  • butter flavoring (to taste-optional)
  • 2 t. salt
  • 3 t. vanilla,
  • 1 t. baking soda
  • 3 t. xanthan gum
  • 4 C. of my baking blend (I don't how THM blend compares, but I LOVE this combo!)
    Frosting
  • 1 (8 oz.) softened cream cheese
  • pinch of salt
  • 1 C. powdered Truvia (preferably xylitol free)
  • 1 t. vanilla

Instructions

  1. Mix butter and Truvia until smooth, then add eggs and vanilla and mix well.
  2. Mix the dry ingredients together in separate bowl.
  3. Add dry ingredients a cup at a time while mixing.
  4. Add butter flavoring to taste.
  5. Sprinkle a bit of baking blend on the counter and roll out small amounts of dough at a time for best results.
  6. No need to chill the dough! Bake 350 for approx. 8 min. ONLY! Cookies should still feel soft and not be turning brown. Do not over bake. Leave them on the cookie sheet for few minutes, then cool on wax paper.
  7. Frost with favorite icing. Freeze or refrigerate.
    Frosting:
  1. Beat cream cheese until smooth.
  2. Add the rest of ingredients and mix until creamy.
  3. Spread on cooled cookies.
http://www.themullettfamily.com/recipes/delicious-gluten-free-cut-out-cookies/

 

cut out cookies

 

How about gluten free cut out cookies that actually stay soft, are not crumbly, and taste DELICIOUS? I can confidently say these cookies are all three! Plus the dough doesn’t need chilling time! After only making one batch the other day, we are scrambling to do another batch in the next few days before Christmas, because they’re just that good and we know they will disappear quickly.

Now I’m sure I will get asked if other baking blends will work, and I honestly don’t know. I believe the combination that I use in my blend is what gives these cookies the consistency, so doubt other blends will work as well. (Without other adjustments) I’m sure you will love them if you make them following this recipe.

If you’ve tasted as many gluten free desserts as I have, you know what I’m talking about when I tell you that many of them can end up making you wonder if that was actually FOOD you just put in your mouth, or if you mistakingly picked up a piece of cardboard. And if you’re looking for a healthier option to all the starchy gluten free blends that are out there, I think you will love many of the recipes made with my baking blend.

These cookies are fun to frost and freeze well.

Merry Christmas to you and yours!

Cindy

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4 Responses

  1. Mari-Lou Paul says:

    Would love to try these, but the link to your baking blend (in the recipe) takes me to a comments section of the recipe, but doesn’t allow me to scroll up and see the recipe. I was unable to find it in your recipe section either.

  2. Cindy Mullett says:

    Hi, Mari-Lou! Sorry about the broken link…it is fixed now, so it should work for you. Thank you for letting us know about it.

  3. tracy says:

    Are these THM? If so would they be a S

  4. Cindy Mullett says:

    Yes, you’re right, Tracy! They are THM, S category. 🙂

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