Star Cut Out Cookies Gluten Free Recipes
GLUTEN-FREE ULTIMATE CUT OUT COOKIES
OMG! You can enjoy sugar cookies and still be gluten free thanks to Bisquick® Gluten Free mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray. In large bowl, stir 1/2 cup powdered sugar, cream cheese, butter, shortening, vanilla and egg yolk with spoon until well blended. Stir in Bisquick mix until dough forms.
- On work surface sprinkled with additional powdered sugar, roll half of dough at a time to 1/4-inch thickness. Cut with cookie cutters. Use metal spatula to transfer cookie cut-outs to cookie sheets, placing cut-outs about 1 inch apart.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; carefully remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting on cookies.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 4 g, TransFat 1/2 g
GLUTEN-FREE SUGAR COOKIES
You don't have to be gluten-free to enjoy these Christmas sugar cookies. We've transformed the easy dough into stars gilded with royal icing and sprinkles, but you can shape and decorate any way you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h55m
Yield Makes about 18
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-low speed until creamy, about 2 minutes. With mixer running, slowly sprinkle in sugar and salt; continue beating until fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and add flour in two additions, beating just until incorporated. Finish mixing with a rubber spatula to avoid overworking dough. Turn dough out onto a piece of plastic wrap. Shape into a 5-inch square, wrap in plastic, and refrigerate until firm but still pliable, at least 2 hours and up to overnight.
- Preheat oven to 325 degrees. Place dough between two sheets of lightly floured parchment and roll out 1/4 inch thick. Freeze 15 minutes. Using star cookie cutters (anywhere from 1- to 4-inch), cut out stars. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes. Bake, rotating pans halfway through, until pale golden brown around the edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
- Transfer royal icing to a pastry bag fitted with a coupler and a very narrow tip. Pipe icing onto cookies, either outlining or filling in with icing using a toothpick or small food-safe paintbrush. Decorate with sprinkles. Let stand until icing sets, at least 1 hour.
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GLUTEN FREE CUT-OUT COOKIE RECIPE - GFJULES
From gfjules.com
Cuisine SnackEstimated Reading Time 3 minsServings 2Total Time 2 hrs 40 mins
- Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.
- Lightly flour the rolling surface, rolling pin and cookie cutters with gfJules™Gluten Free All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough scraps to utilize all the dough.
- Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.
NO FAIL GLUTEN-FREE SUGAR COOKIES (CUT OUT) - EASY …
From mamagourmand.com
Reviews 6Category DessertRatings 288Calories 103 per serving
- In a large bowl beat together sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.
- Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.
- Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.
- Preheat oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.
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