We are traditionalists in our family. Our year revolves around tried and true rituals that center us. And, although over the years we’ve had to flex with the natural changes in our family dynamic – Christmas remains a non-negotiable. As the month unfolds, we’ll share more of our Christmas traditions and why they are so special to us. Meanwhile, we’re starting with a Santa approved essential – quintessential Christmas cookies.
If you’ve been onboard with us for awhile, you’re well aware that baking isn’t really one of my “favorite things” to do. But who doesn’t bake cookies at Christmastime!?! As a young mom I wanted the Norman Rockwell scene of rolling dough, cutting out cookies, and even sprinkles everywhere. And don’t get me wrong, I like Christmas cookies! So we forged ahead.
I grew up with a few favorite recipes that we make to this day. The tricky part for the non-baker that I am was converting these recipes to gluten-free, so Tess (who has Celiac Disease) could enjoy them along with everyone else. I’m happy to report, after considerable trial-and-error (as well as advancements in the quality of gluten free ingredients), my grandmother’s cookie recipes are now sans gluten (and just as yummy!).
The moral of the “not so” favorite things story is that sometimes it’s worth stepping out of our comfort zones to preserve family traditions. I’m certain it meant a lot to my children, because they still ask to set aside a day each Christmas season to bake cookies. Our gluten free recipes are below.
Happy baking!
Tess’ Favorite Chewy Gingersnaps
Ingredients
- 3/4 cup shortening
- 4 tbsp molasses
- 1 organic brown egg
- 1 cup organic sugar
- 2 cups gluten-free Cup-4-Cup flour
- 3 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves
- 1 tsp salt
- extra sugar for rolling
Instructions
- Preheat oven to 350°F
- Combine the wet ingredients with the dry (the dough will be crumbly)
- Add the extra sugar for rolling to a small bowl.
- Using your hands, roll the batter into 1 1/2 inch balls and roll each ball in the sugar. Bake for 10-15 minutes until the exterior starts to crack (they will still appear soft – be careful not to overcook if you like them chewy).
- Pull out of the oven and let cool for 10 minutes. Enjoy!
Grandma Clarke’s Russian Tea Cake Cookies
Ingredients
- 1/2 pound salted butter, room temperature
- 1/2 cup powdered sugar
- 1 3/4 cup Cup-4-Cup flour
- 1 cup ground walnuts
- 1 teaspoon vanilla
Instructions
- Cream the butter in a stand mixer or in a medium bowl with a hand mixer.
- Add the sugar, flour and walnuts.
- Form into a ball, and wrap in plastic wrap. Chill for 2 hours.
- Preheat oven to 350°F.
- Roll the chilled dough into 1 1/2-inch balls and place on a baking sheet.
- Bake for 10-12 minutes, until slightly golden.
- While cookies are baking add the powdered sugar to a small bowl.
- Once removed from the oven, carefully roll the warm cookies in powdered sugar.
- Enjoy!
