One of the most talked about parts of Munchkin’s birthday party were the cookies we gave away as gifts. My wonderfully talented friend Nikki from Toute Sweet took some time out with her friend Summer from The Sweet Life, who is also a very talented cookie decorator, to make these stunning cookies.
I adapted Nikki’s sugar cookie recipe (gifted to me at Christmas with a bottle of her delicious homemade vanilla essence) and baked a batch of cookies. She then took my gift box template design (more info on those in the next few weeks) and garnered inspiration from this amazing cookie design to come up with these! They fit the theme, invitations and gift boxes perfectly.
Unfortunately I couldn’t get them wrapped and into the boxes without damaging some of the wings as they sit up from the cookie; and so decided to wrap them loosely in cellophane bags and to gift them separately. But this worked splendidly as it gave everyone ample opportunity to have a good look at them. They’re just beautiful!
Here’s the adapted recipe, for those of you who like me, love sugar cookies but can’t eat them due to health reasons. The cookies are slightly more crumbly than a normal glutenous sugar cookie, but when they were fresh out of the oven had a lovely snap! Just keep them in an air tight container and they should maintain their crispness.
Gluten-free Vanilla Sugar Cookies
- 500 grams of unsalted butter
- 40 grams of caster sugar
- 2 large eggs
- 15ml of vanilla essence
- 700 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
- 2 1/2 teaspoons of xanthan gum
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- Cream the butter and sugar together.
- Add eggs and vanilla, beating well after each addition.
- Sift all of the dry ingredients together.
- Add the flour mixture slowly, until well combined. But try to avoid over-mixing.
- Wrap the dough in cling film and place in the fridge for half an hour.
- Roll cooled dough between pieces of baking paper. I used 3mm rolling guides to ensure an even thickness.
- Place in the freezer for half an hour, ensuring it’s flat.
- Pre-heat your oven to 180 degrees celsius.
- Taking the rolled from the freezer, quickly cut out into the shapes you want, lying out on new pieces of baking paper. And place cookies back into the freezer for ten minutes.
- Take cookies directly from the freezer and place in the oven. The baking of frozen cookies ensures that they keep their shape and don’t spread. The batch I didn’t freeze spread more than I was happy with.
- Bake for 8 to 12 minutes or until edges are a light golden brown.
- Take the cookies from the oven and allow to cool on the baking tray, don’t try to remove them from the baking paper until cooled or they’ll crumble. The cookies become much firmer as they cool.
- Decorate to your hearts desire!
Gift box photo by Hayley Hay