Description
Delicious gluten-free cookies that are perfect for any occasion and can be decorated for extra fun!
Ingredients
Scale
- ½ cup butter (room temperature, if using salted butter, omit salt; for dairy-free, use Smart Balanced butter)
- ¼ cup light brown sugar (packed)
- 2 tbsp honey
- 1 large egg
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- ¾ tsp baking powder
- ½ tsp salt
- hot pink candy melts (optional)
- rainbow nonpareils (optional)
Instructions
- Preheat the oven to 325°F (162°C) and line two large baking sheets with parchment.
- In the bowl of a stand mixer, cream the butter and brown sugar for 3 minutes until light and fluffy.
- Beat in the honey, egg, and vanilla. The mixture will look curdled and that’s totally normal.
- Add in the flour and salt and beat just until mixed.
- Divide the dough in half and wrap both halves in plastic wrap. Flatten the dough into disk shapes. Chill for 30-60 minutes.
- Roll out the dough to a little more than 1/8”. Lay a sheet of plastic wrap on top and cut out shapes with animal-shaped cutters.
- Place the cut outs on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges start to turn light golden brown.
- Optional: Melt pink chocolate candy melts and dip the crackers. Shake off any excess and set back onto a baking sheet. Sprinkle the tops with nonpareils. Allow the chocolate to set before serving.
Notes
- Chill the dough to make it easier to roll out and cut shapes.
- These cookies can be decorated with any type of sprinkles or icing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg