Christmas Cookie Extravaganza

NikonD3100_063As a child, I remember my mom making ridiculously over the top Christmas cookies every year. Not only did she deliver her delicious cookie trays to her closest friends and family, but she never forget to bring some to the bank, grocery store, and salon. Tis’ the season for giving, right? Now as adults, this is a tradition my sister and I started to participate in. I used to wonder exactly how much pleasure my mom could get from slaving away in the kitchen for days, and now I have an answer. A lot!

This year we spent 3 days making 26 different kinds of Christmas cookies! Some of the cookies were naturally gluten-free, while others were able to be modified. We tried a few new recipes, but stuck mostly with my mom’s favorites. With more than 25 years under her belt, we trust her judgement (even if she doesn’t think we do!).

Below is a recipe for chocolate dipped creams. This year we decided to make them gluten-free. The dough ended up being a little bit more crumbly than a traditional cookie dough, so instead of rolling the cookie into a log shape we made little balls. Like many gluten-free products the cookies also turned out pretty fragile. So instead of dipping the cookies in chocolate, we drizzled them with the chocolate. I think they turned out great!


Chocolate Dipped Creams


  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose gluten-free flour
  • 1 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup semi-sweet chocolate
  • Assorted sprinkles


  1. Cream butter, and add sugar gradually. Once well mixed add vanilla.
  2. Sift together the flour, cornstarch, and salt. Once blended and dry ingredients to creamed mixture. Set aside and chill (overnight is possible).
  3. Once dough has cooled using a cookie scoop (heaven forbid you don’t have uniform cookies) and shape teaspoonfuls of dough into round balls. Place on ungreased cookie sheet.
  4. Bake at 375 degrees about 12 minutes or until lightly brown. Remove from pan and cool completely on a cooling rack.
  5. Melt chocolate in the microwave on medium power (L5 normally) until melted. Stirring often.
  6. Drizzle cookies with warm chocolate and cover with sprinkles.

Bon appétit!


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