The countdown is on, and ’tis the season for all the recipes! Today, we wanted to share a few.
Because two are really fun to make with your kids, and the third is for me, and all the other people out there who may be searching for the perfect gluten free option this holidaisical apocalypse season! Whether its a family gathering, something to keep your kiddos busy on break or a gift for friends, we thought these would be the perfect addition.
So without further ado, the best Christmas cookie recipe, and a gluten free {no bake!} cheesecake!
First: Classic Sugar cookies.
These are just a classic, and adopted from Jamin’s Mom’s homemade recipe – so you may have something similar. But they’re super simple to make.
In this post today, we’re discussing both the classic sugar cookie, and the stained glass version. If you’re doing the stained glass version, the only additional thing you’ll need to add are the pulverized jolly ranchers to your ingredients. {We’ll show you how below.}
Here’s what you’ll need for the classic sugar cookies:
1 cup coconut oil {if you don’t have coconut oil, you can use shortening} • 4 cups flour – all purpose • 1/2 cup of milk • 2 eggs • 2 cups sugar • 1 tsp baking soda • 1/2 tsp salt • 1/2 tsp vanilla flavoring • cookie cutters of choice
Cut your coconut oil {or shortening} into flour using pastry blender, fork, or food processor until consistency is similar to corn meal.
Then, combine the remaining ingredients, and mix in with flour/coconut oil.
They yield a generous amount, and the batter can easily be stored in the fridge for later once one batch is made. The possibilities are endless!
Bake at 350 degrees for about ten-twelve minutes, depending on your oven.
When they’re baked and cooled, here comes the fun part!
We used the basic baggies of frosting you can purchase at the store with little tips on the end to decorate our cookies. Get creative and have fun! They definitely don’t have to look perfect if you see ours below – I was proud ;}
Fitz was watching very carefully = a puppy photo bomb.
To make them stained glass, you’ll need the same ingredients, so these are easy to make at the same time. Roll the dough out with your rolling pin, and use two {very close in size} nesting cookie cutters to cut a shape like so: {the thinner the better, because when they bake, they puff}.
Helpful hint: We ended up having a hard time transferring the thin shapes to the foil for baking, so we recommend pressing and cutting them on the foil so they can go directly in the oven. {Just in case you have issues, too.}
Using your pulverized jolly ranchers {or other hard candy of choice} fill in the gaps.
We’ve used a Ninja in the past to chop ours, or you could use a mallet and a ziplock- pulverize {is that even a baking term? We just thought it sounded important – and perhaps a bit vicious} carefully.
We recommend placing these on foil, AND spraying the foil with something no-stick since the candy is inherently sticky. Bake these at 350 degrees, but watch them CAREFULLY. The candy melts fast, and because the dough is so thin, these take about five to seven minutes if not less.
There’s a learning curve!
Your cookies can vary based on the size differences you use with your cookie cutters {see our 4th of July version below}.
So enjoy + have fun!
And last but not least, a gluten free {no bake!} cheesecake recipe!
A bit of a “cheater’s” version, if you will. These Mi-Del crusts were actually sent to us in the mail by a sweet friend, and they’re DELICIOUS. I can’t tell you how thrilled I am to discover these! ANd I love that they come with a great recipe.
What you’ll need: {per their website}
• 1 MI-DEL Graham Style Pie Crust
• 1 8oz. package cream cheese , at room temperature
• 1/3 cup sugar
• 1 cup sour cream
• 1 tsp pure vanilla extract
•1/2 cup heavy cream
• 1 tbsp confectioners’ sugar
In a large bowl beat cream cheese until smooth. Add sugar, sour cream and vanilla and mix well.
In a separate bowl, whip heavy cream until stiff peaks begin to form. Beat in confectioners’ sugar until peaks form; do not overbeat.
Fold whipped cream into mixture.
Spoon into Graham Style Pie Crust.
And refrigerate for 4 hours before serving.
When I cheat, it’s nice that it’s gluten free! – Because sometimes I really cheat and regret all the stupid decisions in my life within about an hour or so ;}.
So a little something to keep little hands busy for the holidays, a gift, or the perfect recipe for a gathering.
As always, let us know if you try any of these. We’d love to hear!
Have an inspired day!
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kari says
We always make sugar cookies on Christmas Eve and my mom’s recipe calls for shortening, which I don’t like to use. I never thought about using coconut oil instead. Do the cookies have a coconut taste? My kids do not like coconut so I can’t use it if there is a slight hint of it. Thanks and Merry Christmas!
ashley @ the handmade home says
Hey! No I don’t like shortening either, thus the coconut oil. You can make a test batch, but my kids had no idea, and the sugar cancels it out š Hope that helps! Merry Christmas and happy cookie making to you!
April J Harris says
Everything looks so delicious! Pinned! Thank you for sharing with the Hearth and Soul Link Party. Hope to see you at the first party of 2018 on January 8th. Happy New Year!