Christmas Spice Cookies and Hot Cider
Ali Segersten
I don't know about you all but we sure have been doing a lot of Christmas baking these days. The girls just love to roll out the dough and cut out Christmas cookie shapes! The cookies are fun to give away to Christmas carolers and friends. Today I wanted to share one of my newest creations for you to enjoy this holiday season.
Sort of like a sugar cookie, but with the addition of a few warming, sweet spices, I present to you my gluten-free and egg-free Christmas cut-out cookie recipe! I used my favorite cinnamon, Ceylon cinnamon. The flavor reminds me of the red hot cinnamon candies that were a favorite of mine as a child. I added nutmeg and cloves, and then a little freshly ground star anise. You can also find the star anise in the bulk spice section of your local co-op.
How to grind star anise:
To grind the anise, simply remove the seeds from the pod (the star) and grind in a coffee grinder or mortar and pestle (I used the latter). For a more intense anise flavor grind the whole star (pod and seeds) in a coffee grinder. The aroma is intoxicating and the flavor exotic. You can use it to make your own chai spice tea, or try making a stove top potpourri with water, orange peels, cinnamon sticks, whole cloves, and star anise. Simmer on the stove during a holiday gathering, or on Christmas eve, and enjoy its sweet aroma wafting throughout your home.
Serve these delightful little cookies with hot mulled cider on a chilly winter afternoon. You can make a cookie glaze if you wish by mixing powdered sugar with a very small amount of non-dairy milk or water and a dash of vanilla. I used palm shortening in these cookies but organic, unsalted butter would also work. The flour I buy from Authentic Foods in California. Order Superfine Sweet Rice Flour here, and Superfine Brown Rice Flour here.
Christmas Spice Cookies
Serve these delightful little cookies with Hot Mulled Cider or spice tea on a chilly winter afternoon. You can make a cookie glaze if you wish by mixing powdered coconut sugar with a very small amount of non-dairy milk or water and a dash of vanilla. I use palm shortening in these cookies but organic unsalted butter would also work. I use Authentic Foods Superfine Flours, which are essential for making these cookies. You can order the Superfine Brown Rice Flour here and the Superfine Sweet Rice Flour here.
Dry Ingredients:
Wet Ingredients:
- Place the dry ingredients into a medium-sized mixing bowl and whisk together.
- In a large bowl, cream the shortening and sugar together with an electric mixer. Add the applesauce and vanilla and beat about 30 more seconds.
- Add the dry ingredients to the wet and beat until thoroughly incorporated. Chill dough in the refrigerator for at least one hour.
- Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper. Sprinkle a clean, flat surface with a little flour and roll out your dough until about 1/8-inch of thickness.
- Cut out dough using your favorite cookie cutter shapes. Place cookies onto prepared baking sheet and bake for 12 to 15 minutes. Cool on a wire rack. Repeat this process with the remaining dough.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support
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