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Cookie-Cutter Vanilla Cookies

Updated February 23, 2016
This image courtesy of Kathryn Barnard

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!

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentelectric mixer

Mealdinner

Taste and Texturecrisp, sweet

Type of Dishcookie, dessert

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

Instructions

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.

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.

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.

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.

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