Gluten Free Christmas Cookies

This weekend we got into the holiday spirit a little more by making some delicious christmas cookies! I went to my trusty source, King Arthur Flour, for a gluten free recipe for sugar cookies because I knew I had their gluten free flour in the pantry. We made up some icing in a few different colors and channeled our inner elves to decorate them. The cookies are delicious, not too sweet and not too crunchy! Of course, cook them to the crunchy-ness you desire! 

Here is the recipe for the cookies (from King Arthur Flour)

1 cup sugar
1/2 cup (8 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum


Beat the butter and sugar together until fluffy.
Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly.
Add the dry ingredients, stirring just until dough comes together.
Scoop the dough out onto a piece of plastic wrap, flatten it into a disk, and wrap. Refrigerate the dough for at least 1 hour.
Preheat your oven to 350°F. Remove the dough from the refrigerator, and dust your work surface and dough with cornstarch or gluten-free flour.
Roll the dough about 1/4" thick and cut the shapes of your choice with a cookie cutter. Place cutouts on a parchment-lined baking sheet and chill for 10 minutes. Re-chill any dough scraps before rolling.
Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool completely before icing.

Here is the recipe I used for icing:

4 cups powdered sugar

3 tablespoons whole milk

1/2 teaspoon vanilla extract

food coloring