December is here!! Hope you had a great weekend…did any of you put up your Christmas tree?
Sometime in October, my husband mentioned Christmas cookies. Subtly. And not just to me, he dropped “Christmas cookies” in a random conversation with Nana too. He waits all year long for Christmas cookies and when December hits, he’s in Christmas cookie heaven. He’s not alone, because Little A. is pretty wild for homemade cookies too. Between the two of them, I’ve got to make sure we’re well stocked!
This year, I made a list of cookies I wanted to make. Mostly the classic family recipes, but with a few new additions to the lineup; including these gluten-free snickerdoodles. There’s a certain gluten-free brand that makes them and they are not that easy to get a hold of in the city, so I wanted to make my own for the holidays. I love that cinnamon-sugar exterior…it’s so good!
They are a bit of a process, however, I think they are totally worth it! You make the dough, allow it to chill, then create little flat circles, which you toss in cinnamon sugar….and then it’s time to bake them and your home smells amazing and Christmas fills the air.
Because I’ve gone crazy for Christmas cookies this year, I will be sharing lots of my gluten-free recipes with you and I was hoping that you might share some of yours with me as well? We could make a cookie party out of it! Leave a comment with your favourite recipes.Print
These cookies can be enjoyed any time of the year, but their cinnamon-sugar goodness is perfect for the holidays. Serve with hot chocolate and they are sure to be a hit.
- 3/4 cup of salted butter, room temperature
- 1½ cups of confectioner’s sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose gluten-free flour
- 1½ teaspoons ground cinnamon
- 2 teaspoons of baking powder
- 2 tablespoons ground cinnamon combined with 4 tablespoons sugar (for coating)
- In a large mixing bowl, combine the butter and confectioner’s sugar – beat until it is light and fluffy. Add in the eggs and vanilla, continue to beat until smooth.
- Slowly pour in the flour, cinnamon, and baking powder into the wet mixture – dough will form.
- Separate the dough into two pieces, wrap them up and place in refrigerator for 2 hours.
- Preheat oven to 375 F. Prepare your baking sheets by lightly greasing them.
- Roll out one piece of dough into a long cylinder. Cut it into about 18 pieces. Do the same with the other portion of dough.
- Form small balls of dough and then create a flat circle with them.
- Coat the circles thoroughly in cinnamon-sugar (don’t skimp!)
- Place them on the baking sheet and bake in the oven for 8-10 minutes.
- Cool for 20 minutes before removing them from baking sheet.
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