This gluten-free and lactose-free Christmas cookie recipe is perfect to make with the whole family and let the kids join in.!
I still remember that my mother used to make these cookies when I was little and I always helped to decorate them.!
Pulp
- 3/4 butter or margarine (I used Vigor's margarine because it doesn't have milk)
- 1/2 cup of brown sugar
- 1/2 cup of sugar cane molasses
- 1 this
- 1 1/2 teaspoon vanilla essence
- 3 1/2 cup of gluten-free flour mix (I used Beladri)
- 1 tablespoon of cinnamon
- 1 tablespoon of powdered ginger
- 1 teaspoon salt tea
- 1 teaspoon of baking soda
How to prepare gluten-free and lactose-free Christmas cookies
- Beat the butter and sugar first (can be in a mixer or by hand)
- Add the egg, the molasses and the essence. hit well
- Leave the liquids aside and now let's mix the dry ingredients
- In another basin, add gluten free flour, the cinnamon, the ginger, salt and bicarbonate. Mix well
- Now mix the dry ingredients into the liquid ingredients little by little.
- When the dough starts to get heavy, finish stirring with your hands
- Divide the dough into two parts and wrap each part in cling film.
- Leave in the fridge for 1h30
- after that time, unwrap one of the parts, take a small piece, shape into a ball with your hands
- On top of parchment paper, sprinkle flour (could be rice), Place the ball of dough on top and flatten it with your hands. Sprinkle more flour on top.
- Place an open plastic freezer bag on top of the dough and start rolling it out with a rolling pin.
- When it's the thickness you want (don't make it too thin), Remove the plastic from above and start cutting with the Christmas-shaped cutters
- Place the cut biscuits in a pan greased with oil or butter/margarine.
- Put to bake for 10 minutes
Coverage (Optional)
- 2 icing cups
- 25ml of milk (I used rice milk) This will give you more or less half of 1/4 of cup
- 1/2 teaspoon of vanilla
- Mix all the ingredients and stir well.
- When ready to use, add a little more milk (1 tablespoon+ or -) as the coating hardens over time.
- Decorate your Christmas cookies however you want, coverage is optional.
- I also used colorful polka dot decorations to finish my cookies and they look delicious., crunchy. Another option is to use dye in the icing to make it colorful in Christmas colors, for example, verde, red…
Click here to see the recipe for homemade oat plant-based milk that can also be used in this recipe
Tips to make the Gluten-free and Lactose-free Christmas Cookie recipe work
- Do not skip the step of leaving the dough in the fridge and do not leave it for less than 1 hour
- When to remove the dough from the refrigerator, remove one half at a time, so that the other one is cold when it's your turn to handle it
- The longer it takes to roll out the dough and cut with the molds, but it will be difficult to handle, as the dough heats up and softens, it becomes easier to break when removing it from the surface and putting it into the mold
- Be sure to sprinkle gluten-free flour under and over the dough., because I tried to do it myself without this step and even with baking paper underneath and a freezer bag on top, it stuck and broke
- The average oven time is 8 a 10 minutes, So pay attention to how thick your cookies are., if you make it too thin 8 minutes will be enough, if it is thicker, will need more time (10 a 12 minutes)
This recipe yielded around 6 pizza shapes, That's because I made my cookies thinner, for those who like to do thicker, expect a slightly lower yield.
Can I freeze Christmas cookies?
Sim! It even feels like they don't freeze properly.. After a few days after freezing, I took it out of the freezer and tried it and it was delicious., I didn't need to put it in the microwave (even be careful with high temperatures as it can soften and if it is decorated, can melt).
I recommend letting it thaw at room temperature or eating immediately like I did. (Maybe if the freezer is not frost free the freezing process changes and you can't eat it as soon as you take it out of the freezer)