Gluten-free Christmas Cookie Recipe for runners
These are the ingredients you’ll need for the Christmas cookies:
- Gluten-Free Flour – I recommend using high-quality 1:1 gluten-free baking flour (I normally use Bob’s red Mill 1:1 GF flour). Be sure it contains xanthan gum.
- Buttermilk – If you need a substitute, you can make your own by adding 1 tablespoon of vinegar to a cup of regular or non-dairy milk.
- Colorful sprinkles
First, you’ll start by making the dough…
- Combine the dry ingredients in a large bowl and set them aside.
- Cream the butter and sugar at high speed in the bowl of a stand mixer. If you don’t have a stand mixer, you can use a handheld mixer.
- To whip air into the butter for fluffy, soft cookies, you’ll need to blend for at least 5 minutes.
- Add the egg and vanilla extract. Be sure that the egg is fully incorporated before you add the dry ingredients.
- Incorporate the dry ingredients.
Next: Make the Cookies
- Add sprinkles or mix-ins of choice. If you want to use nuts or other large mix-ins, limit them to ½ cup or less total.
- Form cookies in the size of your choice
- Chill the dough for at least 2 hours before baking.
Last Updated on 5. January 2022 by Sabrina Wieser
Sabrina Wieser is a running expert based in New York City and the founder of Runningbrina - She is a certified running coach and experienced marathon runner. Her expertise in enhancing running performance through training and nutrition has been recognized by many within the running community and different media outlets such as Huffington Post, the Dr Oz Show and adidas running.
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