Snowflake Eggnog Cookies (Gluten-Free Recipe)
Snowflake Eggnog Cookies (Gluten-Free Recipe) Image

Snowflake Eggnog Cookies (Gluten-Free Recipe)

Mini eggnog flavored cut-outs. Decorate to resemble snowflakes for a beautiful Christmas cookie.

72
cookies
1 hr
PREP TIME
03 hrs 30 min
TOTAL TIME

Ingredients

Cookie

1 cup Land O Lakes® Butter softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons Land O Lakes® Heavy Whipping Cream or milk

1 teaspoon rum extract

1 teaspoon gluten-free vanilla

2 1/2 cups Gluten-Free Flour Blend (see below)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Glaze

1/2 cup powdered sugar

2 teaspoons Land O Lakes® Butter softened

2 teaspoons light corn syrup

1/4 teaspoon rum extract

3 to 5 tablespoons water

 

Decorator sugars, dragées or frosting, as desired

How to make

  1. STEP 1

    Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets; refrigerate 15 minutes. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.

  5. STEP 5

    Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.

  6. STEP 6

    Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate, as desired. Let stand until set.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition

60Calories
3Fat (mg)
10Cholesterol (mg)
45Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
0Protein (g)

Reviews

Explore reviews from
our online community

  December 13, 2012

I made these MANY times, sometimes without the spices and just vanilla. Hard to believe they're gluten free.

— says Shari
Helpful?
  December 10, 2011

these cookies are amazing. i ended up putting in allspice instead of just cinnamon and nutmeg and i put double what they call for. i also had to add 1 more cup of gluten free flour! other wise they are delicious!

— says Lindsey
Helpful?
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