Gluten-free Pinwheel Sugar Cookies
Make these gluten-free pinwheel cookies if you want an easy way to add some extra delicious festiveness to your holiday parties.
For the Sugar Cookies
- 1 Cup Butter soft
- 1 Cup Sugar
- 1 Large Egg
- 1 Teaspoon Vanilla or extract of choice.
- 2 C Cassava Flour 240 grams
- ⅔ C Arrowroot Starch
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- Food dyes of choice
- 1 Cup Sprinkles of choice
Make the cookie dough.
Cream the butter and the sugar until thoroughly combined and the mixture is light and fluffy.
1 Cup Butter, 1 Cup Sugar
Add the egg and vanilla and mix just until combined.
1 Large Egg, 1 Teaspoon Vanilla
Measure and sift the flours with the baking soda and salt, and then add them to mixture so the dough is formed.
2 C Cassava Flour, ⅔ C Arrowroot Starch, ¾ Teaspoon Baking Soda, ½ Teaspoon Salt
Form the pinwheels.
Roll out each layer individually on pieces of parchment paper.
Carefully layer the different colored doughs on top of each other.
Place a piece of parchment paper over the layers of dough and genltly roll over the dough helping them stick toether. You do NOT want to press hard, this could cause the layers to blend.
Remove the top piece of parchment paper and carefully roll the dough layers into a log. You can roll it either way you prefer depedning how you want the final cookies to look.
Roll the log of dough into sprikles if desired.
1 Cup Sprinkles of choice
Slice and bake.
When you are ready to bake the cookies, preheat the oven to 350 degrees.
With a sharp knife, carefully slice the log of cookie dough into rounds about a quarter of an inch thick.
Place the rounds of cookie dough on a baking sheet lined with parchment paper.
Chill the rounds in the freezer for about 15 minutes.
Bake the cookies in the preheated oven for 10-12 minutes. The cookies should look dull and slightly puff when they are done.
Let the cookies rest on the baking sheet to cool about 5 minutes before moving to a cooling rack to cool completely.
Be careful with coloring.
Adding too much coloring can affect the taste and texture. A gel coloring works best if you can use it.
Chill the dough.
Chilling the dough once it's rolled helps make it easier to slice. I always chill the cut slices before baking again to help them maintain their shape while being baked.
Slicing the cookies.
Chill the log of cookie dough before slicing. Use a shape knife and slice down to get a clean cut.