Recipes on December 17, 2008 by

Test Kitchen: Cookies for the Holidays

Cookies are one of my favorite ways to warm up the holidays. Being able to bake up some fresh cookies to share with friends, family and co-workers is very rewarding. There are many traditional cookie flavors available to play with during the holiday season and you can really never go wrong.

In our test kitchen, I baked up some Strawberry Thumbprint Cookies and one person commented that it was the best cookie she had in a long time. We have some people who eat gluten free in the offices as well, so I made sure they would not be left out by baking some Gluten Free Crispy Ginger Cookies. We hope you will enjoy these cookies as well!

Strawberry Thumbprints

½ cup Butter*
½ cup Sugar
2 Tb Milk (Cow, Soy, Rice)
1 cup Unbleached White Flour
½ cup Almond Meal
¼ tsp Sea Salt
½ cup Strawberry Jam

Cream together the butter and sugar. Add the milk and combine thoroughly. Mix together the flour, salt and almond meal. Add dry ingredients to wet, mix to combine. Form into one-inch balls. Place ¼ cup of additional Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball. Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with your thumb. Put in ½ tsp jam in each hole. Bake at 350°F for 15-18 minutes. Makes one dozen cookies.

*For a casein and dairy free version, replace the butter with soy margarine or shortening.

Gluten Free Gingersnap Cookies

½ cup Butter*
1 cup Evaporated Cane Sugar
¼ cup Molasses
1 tsp Vanilla
1 cup Sorghum Flour
¾ cup Tapioca Flour
¼ cup Potato Starch
½ tsp Guar Gum
½ tsp Baking Soda
¼ tsp Sea Salt
1 tsp Cinnamon
2 tsp Ginger
¼ tsp Cloves

Cream together the butter and sugar. Add the vanilla and molasses and mix until thoroughly combined. In a separate bowl, combine the flours, baking soda, salt and spices. Sift the dry ingredients into the wet and blend until combined. Place ½ cup of sugar in a bowl. Form the dough into one-inch balls and drop into sugar to cover the outside of the dough. Place on greased baking sheet and bake at 350°F for 15 minutes. Makes 20 cookies.

*For a casein and dairy free version, replace the butter with soy margarine or shortening.


LK says:

Those gingersnaps sound so delicious. I especially like the use of all the different flours!

Joanna says:

I adore thumbprint cookies. Maybe I’ll bake some of those (in a dairy-free version) for my mother-in-law for Christmas Eve.

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