Hey Y'all!
When we get close to the holidays, I absolutely love to bake. Something about warm cookies in the cold weather puts an instant smile on my face! I have celiac disease, so these recipes are modified to fit a gluten free diet, but feel free to use regular flour if necessary!
I hope you enjoy!
Snowball Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, lightly softened
5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose Red Mill Gluten-Free flour
2 cups finely chopped walnuts (Optional)
1 1/2 cups confectioners' sugar for dusting
Prep:
1. Cream together butter and sugar, beat in the vanilla and salt
2, Gradually add gluten free flour; beating after each addition
3. Stir in the nuts; mix until fully incorporated (optional)
4. Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes
5. Arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside
6, Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level
7. Roll dough between palms of hands to achieve a small rounded ball
8. Place dough balls 1½ inches apart on prepared baking sheets
9. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. The underside of the cookies should be only lightly browned
10. Cool cookies on baking sheets on wire racks for approximately 2 minutes
11. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely.
12. Roll cookies once again in the confectioners’ sugar.
Peanut Butter Blossom Cookies
Ingredients:
1/2 cup Butter
1/2 cup Peanut Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla
1 Egg
1 1/3 cup Gluten-Free Flour
1 tsp Baking Soda
1/2 tsp Salt
24 Hershey Kisses (unwrapped)
Prep:
1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat until smooth.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 1″ balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie.
Monster Cookies
Ingredients:
1/2 cup softened butter, margarine or coconut oil
1 cup packed brown sugar
1 cup sugar
1 1/2 cups peanut butter (I prefer using creamy, but you can use crunchy)
3 eggs
2 tsp. baking soda
1 tsp. pure vanilla extract
4 1/2 cups gluten-free rolled oats or instant oats
1 cup semi-sweet chocolate chips
1 cup plain M&M's
Prep:
1. Preheat oven to 350°. Line cookie sheets with parchment paper.
2. In a bowl, cream together butter, sugars, peanut butter and eggs until light.
3. Add baking soda, vanilla extract, and gluten-free oats and mix on low speed until well mixed.
4. Stir in chocolate chips and plain M&M's.
5. Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheets, leaving space between them for them to spread. I only do 12 per cookie sheet, less if using a smaller sized sheet.
6. Bake at 350° for 10-15 or until they don't look gooey in the center. These are better slightly under-cooked than overcooked.
7. Remove from oven and leave on the cookie sheet for a couple of minutes before moving cookies to wire racks to cool.
