Gluten Free Italian Christmas Cookies

It’s been a while since I’ve shared a recipe, and since I’ve been baking up a storm lately- I thought what better time to share? Lately I’ve been finding myself coming back to one of my first loves in the kitchen, cookie making. I plan to eventually graduate towards intricately detailed sugar cookies (so both my inner baker & illustrator are satisfied), but for now- I’ve got a gluten free drop cookie I think you are going to love!

Here is my recipe for Gluten-Free Italian Christmas Cookies , and a few links to make it easier for you if you are looking for any of the ingredients/supplies! These are traditionally made with either anise or almond- I chose almond. You can easily swap out the almond extract for anise or any other flavor you prefer (you may need to lower/experiment with the extract quantities if you do.) Let me know if you try any of the baking recipes I share by tagging me on social and using the hashtag #kimilovebakes ! I’d love to see how they turn out!

Gluten Free Italian Christmas Cookies

Cookies:

2 1/2c Flour (I use Bob’s Redmill Gluten Free 1-to-1 Flour)

1/2c butter, softened

1/2c sugar

3 large eggs

2tsp almond extract

3-5 tbsp milk (I use about 5 with the GF flour since it’s more absorbant than regular flour)

1 tbsp baking powder

Icing:

2c powdered sugar

1/2tsp almond extract

4 tbsp milk

Sprinkles

Instructions:

Preheat oven to 350 & line your cookie sheets with silpats or parchment.

Mix baking powder & flour together and set aside. In separate bowl, cream sugar and butter together till light and fluffy (about 3 minutes). Add eggs one at a time, mixing between each. Add almond extract, mix to combine. Add 1/3 of the flour & 1 tbsp milk, mix. Repeat with next 1/3 of flour and 1 tbsp milk. Add the remaining flour, and 1 tbsp of milk at a time until consistency is a little looser than a drop cookie (almost like brownie batter). Drop your batter in tbsp sizes on your cookie sheet, and use wet fingers to smooth out any rough/bumpy spots. Bake 11-13 min. Cookies will be puffy and cake like (not really golden at all). Remove from baking sheet and let cool.

For the icing, combine all ingredients in a bowl to make a thick glaze.

To frost, hold cookie in one hand and use spoon or (impeccably clean) finger to cover the whole top of cookie with glaze. Set on a cooling rack with papertowel underneath to let remaining glaze fall off. Top with your sprinkles while glaze is still wet.

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