I have two boys who are growing up way too fast. They’re getting to the age where very soon they won’t want to hang out with me at all. So I’m cherishing the activities that we do together. One of them is baking, which is why I gladly said yes when asked to review the Cookin’ Kids Collection cooking set – an apron, cooking utensils designed for 8-years-old and up, and holiday cookie cutters. My younger son was more than willing to help.
The utensils are smaller than standard whisks and spoons and have special grips on them so kids can hold them more easily.
We made the cookies gluten-free so my husband, who has Celiac, will have cookies over the holidays. This is a simple recipe I’ve been making for years and it works well for frosted cutout cookies or sugar cookies. The main ingredient is my favorite (and most economical) gluten-free all-purpose flour mix from Trader Joe’s.
First, we mixed the flour, baking powder, xantham gum*, and salt in a small bowl.
We combined the butter mixture to the flour and mixed until combined (I didn’t chill the dough. It worked fine, but it requires more dusting flour). Then I generously floured a cookie mat and a rolling pin with gluten-free flour.
Then my son used the cookie cutter to cut the shapes. The Cookin’ Kids cutter had a removable piece that makes the details of the cookies.
Once he did that, we used a spatula to place them on a parchment paper-lined cookie sheet.
After cooking for about 10 minutes and cooling for 20, I frosted the cookies with a powdered sugar glaze.
They came out great! (At least the ones pictured here! Our gingerbread men looked pretty scary.) These cookies were delicious and are my boys holiday favorites even though they can both eat gluten. The recipe is below.
I was not compensated for this post, but I did receive the Cookin’ Kids Collection for review. All opinions are my own.
*You can find Xantham Gum at Sprouts, Whole Foods, and some Ralph’s.
Gluten-Free Cutout Cookies
- 8 tablespoons (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups gluten-free flour (I used Trader Joe’s)
- 1 teaspoon baking powder
- 2 teaspoons xantham gum
- ¼ teaspoon salt
- Preheat the oven to 375. Line two cookie sheets with parchment paper.
- Use an electric mixer and cream together the butter and sugar; add the vanilla and egg and beat until well blended.
- Combine the flour, baking powder, xantham gum, and salt in a bowl. Add dry ingredients to wet ingredients and beat until combined.
- Roll in a ball and cover with plastic wrap. Refrigerate for one hour or freeze.
- On a floured surface, roll dough with a rolling pin until about ¼ inch thick. Cut into shapes and place shapes on cookie sheet. Cook for 8 to 12 minutes or until the edges start to appear golden.
- Let cool completely and frost with a powdered sugar glaze.