Swedish Christmas cookies have been a favorite of mine since I was a little girl. They are a bit like shortbread, but with a hint of cardamom and vanilla and less of a buttery finish. Their colorful, sugar-coated rims make them a festive addition to any saucer or cookie tray. I was so excited to recreate these in a gluten-free version to carry on this delicious tradition for my family and beyond.
Whisk the gluten-free flour and cardamom in a mixing bowl.
Add the softened butter and confectioner's sugar to a larger mixing bowl and mix with a hand mixer until smooth.
Slowly add the beaten egg and vanilla to the butter mixture and beat until combined.
Add the gluten-free flour/cardamom and beat until a smooth dough is formed.
Separate the dough in two blobs and put a large sheet of plastic wrap beneath each.
Use the plastic wrap to help shape each blob into a rough log shape. Wrap each completely and refrigerate for 30 minutes.
Shape each log into uniform logs--approximately 2 inches in diameter and 9 inches long. Re-wrap and refrigerate for 2 hours or more.
Preheat the oven to 325°.
Pour a liberal pile of colored sugar onto a rimmed cookie sheet or another work area and roll the unwrapped logs until evenly and well-coated.
Gently slice the coated logs into 1/4' slices. This should yield approximately 3 dozen cookies.
Place cookies 1-inch apart on a parchment-lined baking sheet and bake for 15-20 minutes. The bottom edges of the cookies should just start to golden. Do not overbake!
Let the cookies cool on the cookie sheet for a couple of minutes before transferring them on the parchment to a wire cooling rack.
Thank you for trying and enjoy!