Gluten-Free Rudolph Cookies
Updated Oct 26, 2021, Published Oct 18, 2021
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Impress Santa this Christmas with cookies that look like his fave reindeer! These Gluten-Free Rudolph Cookies are sugar cookies with style!
Rudolph Cookies
Ingredients
- ½ cup (115 g) unsalted butter, , softened
- ⅖ cup (50 g) powdered sugar
- 2 tablespoons (25 g) granulated sugar
- 2 cups (240 g) gluten-free all-purpose flour
- 1 large egg, , lightly beaten
- 3 tablespoons (18 g) ground hazelnuts
- ½ teaspoon (1.3 g) ground cinnamon
- ½ teaspoon (2.5 mL) pure vanilla extract
For decoration:
- 3 tablespoons (45 mL) milk chocolate, , melted
- 20 gluten-free red sugar pearl sprinkles or cinnamon imperial candy
Instructions
- Preheat the oven to 360°F.
- Beat the butter and powdered sugar using a mixer for 5-7 minutes. Add granulated sugar and sift in the gluten-free all-purpose flour. Mix for 2 minutes. Add egg, ground hazelnuts, cinnamon, and vanilla extract. Knead into a ball with your hands. Wrap in plastic wrap and refrigerate for 1 hour.
- Spread the dough onto a floured surface and roll out to about ⅓ inch thick. It’s best to work in batches and keep the rest of the dough in the fridge. Cut out as many cookies as will fit with a round cookie cutter.
- Transfer to a baking sheet lined with parchment paper and bake for 15 minutes. Cool before decorating. Using a toothpick dipped in melted chocolate, make a deer horn-like decoration on each cookie. Then, make a drop of chocolate on each cookie where the nose should be and immediately glue a red nose from sugar pearl sprinkles or cinnamon imperial candy in its place. Set aside to firm before serving.
Nutrition
Calories: 128kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 4mgPotassium: 11mgFiber: 2gSugar: 6gVitamin A: 154IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Dough was so dry and flaky it was impossible to knead, and then as tough as a bowling ball after being refrigerated. I followed the recipe to a T!