← Back to Search Results
baking
Cookie-Cutter Vanilla Cookies

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

Every holiday can be made even more fanciful with the addition of these treats, which can take on so many shapes and colors. I prefer to use natural food coloring, such as Nature’s Flavors organic and gluten-free coloring, which works beautifully with the frosting recipe that follows this one. I like to shape these cookies into eggs for Easter, dreidels for Hanukkah, ornaments and trees for Christmas, four-leaf clovers for Saint Patrick’s Day, and ghosts for Halloween. Roll up your sleeves and get ready to make a fun-filled mess with the kids!

Yield: Makes about 24 cookies

Ingredients

  • 2 tablespoons chia seeds
  • 1½ cups water
  • 3 cups brown rice flour, plus extra for rolling out dough and cutting cookies
  • 1 1/3 cups garbanzo bean flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canola oil
  • 1 cup Sucanat
  • 1 teaspoon vanilla extract
  • Cookie-Cutter Vanilla Frosting

Directions

1. Preheat the oven to 350 degrees F. Generously dust your work surface with brown rice flour and place a plate with extra flour nearby. Lightly grease 2 cookie sheets.

2. Begin by soaking the chia seeds in the water for at least 15 minutes. In a medium bowl, whisk together the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the canola oil, Sucanat, and vanilla on low speed. Add the dry ingredients, alternating with the chia seeds and their soaking liquid, until the dough has attained a smooth consistency.

3. Now comes the really fun part. On your floured work surface, gently knead the cookie dough a few times and then roll it out, adding flour as needed to keep the dough from sticking, until it is about ¼ inch thick. Using your favorite seasonal cookie cutters, cut out shapes, dipping your cutter in a little rice flour between each cookie. With a floured spatula, transfer cookies to the baking sheets and bake for 15 minutes, or until the cookies are lightly browned. Let the cookies cool on the baking sheet before frosting.


© 2011 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of one cookie and does not include Cookie-Cutter Vanilla Frosting. For nutritional information on Cookie-Cutter Vanilla Frosting, please follow link above.

212kcal (11%)
93mg (4%)
27g
2g
10g (16%)
0g
1g (4%)
6g
3g
0mg (0%)
10g
3g
35mg
120mg
0mcg RAE (0%)
0mg (0%)
26mg (3%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
mom-a-licious Mom-a-Licious
by Domenica Catelli
good-to-the-grain Good to the Grain
by Kim Boyce
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?