It all started of when I found out I was going to need to bring cookies to an event where they were having a cookie “pot luck.” Now I should have made something easy like chocolate chip cookies but since it was summer I thought “what would be more fun than watermelon shaped sugar cookies?” So I set out to find a recipe and convert it to gluten free!
With a vision in mind and a basic recipe I changed it all around and this is the result! Although a bit more time consuming than your typical cookie recipe these cookies are adorable and worth the extra time and effort for some cute summer sweetness!
Gluten Free Watermelon Sugar Cookies
1 1/3 cup butter
1 1/2 cup white sugar
2 teaspoon vanilla extract
4 cups gluten-free flour mix
3 teaspoons baking powder
1 teaspoon salt
4 teaspoons xanthan gum
5-10 drops red food coloring
6-8 drops green food coloring
1/3 cup semi-sweet chocolate chips
Optional: Brown sprinkles, Green and red sugar sprinkles.
Preheat oven to 375 degrees F.
In a large bowl, cream together the butter, and sugar with an electric mixer until fluffy. Add eggs and vanilla. Mix until well blended. Mix together the flour, baking powder, salt and xanthan gum. Stir into butter mixture until blended. Chill dough in refrigerator.
Once chilled divide dough into one larger and one slightly smaller section. Knead the red food coloring into the larger ball until you get desired color. Then knead the green into the smaller ball until again the desired color is reached. Roll the red dough into a sort of log that is about 2 ½ – 3 inches in diameter and place in freezer. Roll the green dough out into a rectangle (large enough to wrap your red dough in) that is about ¼ of an inch thick and place in the freezer.
Once frozen wrap the green around the red (If the bottom of your log is flat wrap the green around the round half and then you wont need to cut them in half.) and cut the log into round circles ¼ of an inch thick and place on cookie sheet. If you have sprinkles put the red on the red dough and green on the “rine.” Cut the rounds in half and add chocolate chips for the seeds or brown sprinkles. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack.
With Cute Summer Cookies,