Merry Christmas and Happy Holidays everyone ❤️

Here are two delicious cookie recipes that I make every year 🥰 they’re simple to make at home with your loved ones ~ guaranteed to make your home smell delicious, an essential element to the holidays regardless of what you celebrate 💫

🍓Jam Thumbprint Cookies

Ingredients
- 2 cups GF flour
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted, grass fed butter (softened)
- 2/3 cup organic cane sugar or coconut sugar
- 1 large egg (at room temp)
- 2 tsp vanilla extract
- 1/2 cup strawberry jam

How to 👩🏼‍🍳
- Start by taking your butter out of the fridge a couple hours prior to making the dough - you want your butter to be room temperature, not too soft however
- In a large mixing bowl, using an electric mixer combine softened butter with sugar, mixing for about a minute until butter turns fluffy
- Add egg and vanilla, combine well
- In a separate bowl, combine dry ingredients (I like to use a whisk to incorporate everything well and to remove clumps)
- Combine dry ingredients to wet in two parts, mixing until everything comes together (dough should form into a nice ball)
- Refrigerate for about a couple hours, or place in freezer for half an hour
- Preheat oven to 350F
- Line a baking tray with parchment paper
- Roll about a tablespoon worth of dough into a ball, placing on your lined tray
- Using your clean thumb, press down lightly cookie dough balls to create a little well that you’ll fill with jam
- Bake for about 15 minutes, or until the edges of your cookies appear a light golden colour
- Let cool for a couple minutes, then enjoy!!


✨The Best Ever✨Sugar Cookies

Ingredients
- 2 1/4 cup GF flour (plus a bit more for sprinkling when rolling out dough)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted, grass fed butter (softened)
- 3/4 cup organic cane sugar (I wouldn’t use coconut sugar for these cookies)
- 1 large egg (at room temp)
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract (essential imo)

For glaze
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- Dash of cinnamon
- 1/2 tsp pure vanilla extract

How to 👩🏼‍🍳
- The steps to making this dough are similar to the thumbprint cookie ~ take your butter out of the fridge about an hour and half prior making the dough so your butter’s softened, but not TOO soft
- Combine softened butter and sugar in a large mixing bowl, use an electric mixer to blend until butter is creamy (about 1-2 mins)
- Add egg, vanilla and almond extract
- In a separate bowl, combine dry ingredients using a whisk to ensure there are no clumps
- Add dry ingredients to wet ingredients in batches until you have a dough ball form
- Place dough in the centre of a larger piece of folded parchment paper, using a rolling pin on top of paper to flatten dough to about a 1/4in thick
- Place flattened dough on a baking sheet and refrigerate for a minimum of two hours and maximum of two days (or pop in the freezer for half an hour)
- Once ready to bake, preheat oven to 350 and line 2 baking trays with parchment paper
- Clean a work surface, sprinkle with a bit of flour and place your chilled cookie dough on the flour ~ roll out the dough a bit more if need be to even things out
- Use your favourite cookie cutters to make your desired cookie shapes
- Place cookie cutouts on your prepared baking tray, popping into the oven for 11 minutes or until the edges JUST beginning to turn a bit golden (this way the centre remains soft and chewy, with those crispy cookie edges yum)
- I honestly enjoy these straight out of the oven, however you can also make a lovely glaze to make them to be even sweeter

For the glaze 👩🏼‍🍳
- In a small saucepan, bring coconut milk, maple syrup, vanilla and cinnamon to a boil for 5-7mins
- While glaze is still hot, place cookies upside down in glaze and using two forks, pick them up and place back on a lined baking tray
- Let glaze set for about an hour and enjoy!!!

#christmasbaking #christmascookies #holidays #holidayseason #holidaybaking #sugarcookierecipe #thumbprintcookies

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