Gluten Free Stained Glass Cookies
These gluten free stained glass cookies look so cheerful and taste so delicious for the holidays. We start with our chewy and buttery gluten free sugar cookies recipe and fill them with delicious hard candies that create a gorgeous stained glass cutout that everyone will love!
Servings: 24 cookies
Calories: 231kcal
Cost: $10
Ingredients
- 1 ⅓ cups butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract (optional)
- 1 egg
- 3 ½ cups gluten-free all-purpose flour (King Arthur gluten-free blend is my favorite, regular flour works as well)
- ½ cup almond flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 16 hard candies
Instructions
- Preheat oven to 350 degrees
- In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and almond extracts
- In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
- Refrigerate dough for 30 minutes to an hour
- Heavily flour your work surface with white rice flour and place half the dough on to surface and top with more white rice flour
- Roll out dough and cut out shapes with cookie cutters including the mini center cutout for the hard candy center
- Gently place cookies on a greased or silicone mat lined baking sheet (I use a spatula)
- Crush hard candies one color at a time in a bag then add to the middle of the cut cookies (make sure to fill completely).
- Bake at 350 degrees for 9-11 minutes or until slightly golden brown
- Cool on pan 15 minutes until candy hardens completely then transfer to a wire rack
- Continue with the other half of the dough
Notes
Because of how buttery and delicious these cookies are, they are a bit more fragile. Just use lots of white rice flour on the surface you are working on as well as on top of the dough when rolling it out.
Top tip: Make sure to scrape the sides of the bowl to get all of the frosting. Trust me, you'll want every last taste
How to store leftovers
Allow the cookies to reach room temperature before storing the leftover cookies. Place them in an airtight container with parchment paper between each layer of cookies so they don't stick together. They can sit on the counter for 3-4 days.Can you freeze them?
Absolutely! Allow the cookies to cool to room temperature first. Then, put them in a freezer-safe bag. You can freeze them with the frosting on, but I usually like to have fresh frosting. It doesn't take long at all to make the frosting for this recipe. They will last 3-6 months in the freezer.Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.2mg