I grew up making cutout cookies and decorating them with my family so it's a tradition I love to carry forward. These cookies are more like a traditional cutout with real sugar (gasp! but it's the holidays!) but made without gluten.
2 1/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. sea salt
8 tbsp pasture butter (room temperature)
1/2 cup sugar
2 pasture eggs
2 tsp vanilla extract
Combine the flour, xantham gum, baking powder and salt and whisk together in a bowl.
In a separate bowl cream the butter with a mixer.
Add the sugar to the butter and mix thoroughly.
Mix in the eggs and vanilla.
Gradually mix the dry ingredients into the butter mixture.
Cover and place in the refrigerator overnight.
Preheat the oven to 350 degrees.
Roll the dough between two pieces of parchment paper (or coat the surface with gluten-free flour to prevent dough from sticking).
Roll to 1/4 inch thick. Do not roll too thin.
Place on a baking sheet lined with parchment paper and bake for 7-8 minutes.
Makes approximately 18 cookies, depending on shape.
Dairy based - combine butter or cream cheese with powdered sugar, vanilla extact and some type of milk (I use coconut milk).
Non-dairy based (and less sweet) - combine coconut butter, melted coconut oil with powdered sugar and vanilla extract. I use a fair amount of coconut butter and oil so the frosting is not as sweet but the boys in my house prefer the other recipe.