Gluten Free Christmas Sugar Blossom Cookies Dairy Free Option Recipes

GLUTEN-FREE CHRISTMAS SUGAR BLOSSOM COOKIES (DAIRY-FREE OPTION)

Steps:

• Preheat oven to 350 degrees.
• Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
• Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
• Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
• Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
• Bake for 12-14 minutes. (Please watch your cookies because every oven is different.)
• As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie.
• Allow to cool completely or the Hersey Kisses will flatten.
• Store in an airtight container.
• Enjoy!

GLUTEN-FREE CHRISTMAS SUGAR COOKIES

Steps:

• In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
• Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.