Christmas cutout cookies are one of my favorite holiday cookies. It also gives me an excuse to get a few new cookie cutters each year that can be added to my little collection. Seriously, one can never have too many cookie cutters! These cookies are whole grain based and made from buckwheat and oat flours, which are also gluten-free, so if you’re sensitive to gluten, you might want to try this recipe out. You can frost these cookies, but I’ve done a double white and dark chocolate drizzle that goes well with the taste of these two flours in the cookie. Plus, drizzling chocolate makes one happy and sweet, messy situation. Check out the holiday round-up of these delicious cookies by these awesome bloggers participating in this virtual cookie swap hosted by Honestly Yum! I want to taste and eat each and every one of them! No reviews 5 oz/140 g buckwheat flour + a little extra for dusting 5 oz/140 g oat flour 4 oz/115 g fine light brown sugar 1/4 tsp baking soda 4 oz/115 g unsalted butter, cubed and softened at room temperature 1 large egg, lightly whisked 2 Tbsp plain full-fat cream cheese 1 tsp vanilla extract For the Chocolate Drizzle 1/2 cup/90 g white chocolate chips 1/2 cup/90 g dark chocolate chips (I used Guittard 75% dark cacao) Cheers, Rosa And the cookies themselves sound delish! Gimme! Mahroo Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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