Here comes the fall season, Halloween and Thanksgiving and the start of family gatherings. Here’s an easy recipe for cookies to bring to any occasion! You will see in the ingredients picture that I have the bob’s red mill gluten free baking flour, I am testing this out as a gluten free recipe. If you are not gluten free use this exact recipe only with regular flour, it turns out amazing either way! I’ll show you the recipe and then show you my ingredients and we will get baking!
You now have an hour to wait till you can get rolling the dough and making cookies..if you are doing this with kids they are probably getting antsy for the taste of cookies. So I’ve discovered that a good way to kill time is to stock up on the Pillsbury cookie dough. It’s already made, already shaped….preheat your oven to 350° and have your kids put it on the cookie sheet. In 9 minutes they will have cookies ready and able to eat them while picking out what cookie cutters they want to use!
Ok so now it’s been an hour, be sure your oven has preheated to 375°. Get your dough out of the fridge and flour your work surface. Roll out a portion of your dough to about a quarter inch thick. Today I used a pumpkin shaped cutter, you can choose whatever you like!
Bake your cookies for about 13 minutes. They will just start to have a golden color on the edges. Gluten Free cookies shouldn’t be allowed to get too golden because they will end up to dry and hard. Original recipe cookies made with flour are more forgiving. So bake the cookies and allow to cool completely, if you don’t allow this then your icing will melt and slide off. My next pictures I will show you the “flooding” method to ice cookies. It’s easy and makes your cookies look neat! Today I’m using two store bought cream cheese frosting, I used food coloring to dye one container of frosting orange. The second container I split into two bowls, one dyed purple and the other green. You’ll need a piping bag and round trip for this method.
Once your cookies are finished feel free to eat them up! If you plan to take them anywhere let them sit out to dry. The icing needs a chance to dry so that they don’t stick together if stacked. These cookies are gluten free, I just took them to a house warming party and they were eaten up within minutes…most the party guests didn’t realize they were gluten free!