Your kids will love this! Creating, playing and eating! You can’t do that with regular Play-Doh (not to mention it’s made of wheat flour).
Using a bit of shortening gives these cookies a light and crispy texture, as well it keeps them from spreading out too much, so your kids creations will bake up just as great as they made them.
Creaming the fats with the sugar is what incorporates air into the mixture, and gives the baked cookie its light texture. Once the sugar and fats are whipped well, then add the egg and vanilla.
Divide the dough into separate bowls and color with food coloring. You don’t need concentrated gel colors, the regular ones you get at the grocery store will work just fine. Once the color is evenly mixed into each, cover the surface of the dough with plastic wrap and chill for 30 minutes.
Now start playing! Try and get the kids to make their creations the same thickness (about 1/2″ thick), this will make them cook in the same amount of time. Shaping the dough into small balls, then combining the balls together into a shape works the best. The cookies won’t spread out too much, but leave at least 2 inches space around each cookie. Once a baking sheet is filled, pop it in the freezer for 15 minutes (all that shaping and handling melts the butter in the dough, so you need to firm it up again otherwise they will spread out way too much and turn into a cookie puddle!).
- 1 ¾ cups GFC All Purpose Flour Blend For Baking
- ¾ tsp xanthan gum
- 1 tsp baking powder
- ½ tsp salt
- ½ cup icing sugar
- ½ cup granulated sugar
- 5 Tbsp butter
- 5 Tbsp GF shortening
- 1 egg
- 2 tsp vanilla
- Combine the first 5 ingredients together in a bowl.
- In another large bowl, use a mixer to cream together the granulated sugar, butter and shortening for about 2 minutes. Beat in the egg and vanilla until smooth. Add the dry ingredients and stir together until a dough forms.
- Divide the dough into bowls and color with food coloring, stirring until well mixed and desired color is achieved. Cover dough's surface with plastic wrap and chill for 30 minutes.
- Shape dough into little balls or rolled 'worms' then combine together to create shapes. Try and make each cookie about ½” thick, this will ensure they all cook in the same amount of time.
- Place cookies on a parchment lined baking sheet, and freeze for 15 minutes before baking (this will firm up the fats that will have softened while handling).
- Bake at 350°F for about 12-14 minutes, depending on thickness. Allow to cool for 5 minutes before transferring to a wire rack.
Thanks so much for the recipe and fun idea!!