Easy Gluten-Free Christmas Cookies

I’ve baked these Easy Gluten-Free Christmas Cookies for family gatherings and neighborhood cookie swaps, and they always disappear fast. The dough is buttery, easy to roll, and holds intricate cookie-cutter shapes when chilled properly. I’ve tested this formula multiple times to balance flavor, texture, and reliable results.

Why Make This Recipe

• Classic sugar-cookie flavor with a soft, tender center and lightly crisp edges—perfect for decorating.
• Naturally gluten-free when you use a quality flour blend, so guests with celiac disease or gluten sensitivity can enjoy them.
• Fast to prep: dough comes together in about 15 minutes and bakes in small batches, which is great for busy holiday schedules.
• Versatile—these cookies take royal icing, simple glaze, or a dusting of cinnamon sugar beautifully. I love this recipe because it lets me cut detailed shapes that don’t spread, so my decorated stars and snowflakes look sharp.
• Pairs well with warm drinks or a make-ahead dessert like a 5-ingredient gluten-free pumpkin pudding for a quick holiday spread.

Recipe Overview

• Prep time: 15 minutes active + 30–60 minutes chilling
• Cook time: 8–12 minutes per batch
• Total time: about 1 hour (including chilling)
• Servings: Makes ~36 2½-inch cookies (depends on cutter)
• Difficulty: Easy — great for beginners who know basic measuring and rolling.
• Method: Cream the fats and sugar, add eggs and flavoring, mix in a gluten-free flour blend with xanthan gum (or add it if your blend doesn’t include it), chill, roll to 1/4-inch, cut, and bake at 350°F (175°C).

My Experience Making This Recipe

I developed this recipe after a few batches that either spread too much or felt gritty from coarse flour. Chilling the dough and measuring flour by weight fixed both problems. Trying a neutral-tasting gluten-free blend with 1/2 teaspoon xanthan gum per 2 cups flour gave the best texture.

How to Make Easy Gluten-Free Christmas Cookies

Start by creaming 1 cup (227 g) unsalted butter at room temperature with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3–4 minutes with a paddle attachment on a stand mixer. Add 2 large eggs and 2 teaspoons vanilla extract, mixing until combined. Whisk together 3 cups (360 g) gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon xanthan gum (omit if your blend contains it), then mix into the wet ingredients on low until just combined. Divide dough, flatten into disks, wrap in plastic, and chill for at least 30 minutes. Roll to 1/4-inch on a lightly floured surface (use rice flour or extra gluten-free blend to dust), cut shapes, and bake on a parchment-lined sheet at 350°F (175°C) for 8–12 minutes until edges set but centers are still pale. Cool on a wire rack before decorating. If you want a themed holiday loaf to serve alongside, try this delicious gluten-free rosemary bread as a savory companion.

Expert Tips for Success

• Measure flour by weight: 1 cup gluten-free blend ≈ 120 g for consistent results and to avoid a dry or greasy dough.
• Chill the dough well: 30–60 minutes in the fridge firms the butter so shapes stay crisp during baking.
• Use a paddle or hand-mixing: Overworking gluten-free dough with a whisk can make cookies dense—mix until just combined.
• Use a silicone baking mat or parchment and a light spray of oil on cutters if dough sticks; refrigerate cut shapes on the sheet for 10 minutes before baking.
• Bake in the center rack and rotate pans halfway through to prevent uneven browning; ovens vary, so start checking at 8 minutes.

How to Serve Easy Gluten-Free Christmas Cookies

• Arrange on a festive platter with assorted decorated shapes—stars, trees, and snowmen—for a holiday dessert table.
• Pack in cellophane with a ribbon for gifts; include a small card with “gluten-free” noted for recipients.
• Serve alongside warm beverages like eggnog, hot cocoa, or mulled cider for seasonal pairings.
• Create a cookie-decorating station with royal icing and sprinkles for parties and family activities.

Storage and Reheating Guide

• Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. Use parchment between layers to avoid sticking.
• Refrigeration: Not necessary for short storage and can dry cookies out, so avoid unless decorated with perishable frosting.
• Freezing baked cookies: Freeze in a single layer on a baking sheet until firm (flash freeze), then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20–30 minutes.
• Freezing dough: Shape into disks and freeze wrapped for up to 2 months; thaw in fridge overnight before rolling. For pre-cut shapes, flash-freeze on sheets then bag.
• Reheating: Warm cookies in a 325°F (160°C) oven for 5–7 minutes to refresh texture. A 6–8 second microwave zap can soften a cookie but may make it chewy.

Recipe Variations

• Dairy-free: Substitute 1 cup (227 g) vegan butter or solid coconut oil; add 1 tablespoon neutral oil if dough seems dry.
• Egg-free: Use 2 tablespoons ground flaxseed + 6 tablespoons water (let sit 5 minutes) as a replacement for each egg; note texture will be slightly denser.
• Lemon or orange sugar cookies: Replace 2 teaspoons vanilla with 2 teaspoons finely grated citrus zest plus 1 teaspoon juice for bright flavor.
• Chocolate-dipped: Dip cooled cookies into melted dark chocolate (60–70% cocoa) and set on parchment for a rich finish.

Nutritional Highlights

• Gluten-free: Safe for those with diagnosed celiac disease if ingredients are certified gluten-free.
• Portion guidance: One 2½-inch cookie is a reasonable single serving—adjust if you cut larger shapes.
• Allergen info: Typical recipe contains eggs and dairy; variations above cover dairy-free and egg-free needs, but always label cookies for nut-cross contamination if present.

Troubleshooting Common Issues

• Cookies spread too much: Chill dough 30–60 minutes, reduce oven temperature by 10–15°F, and make sure baking sheets are cool.
• Dough is crumbly and hard to roll: Add 1 tablespoon at a time of milk or water until it comes together, or use an extra egg yolk for richness.
• Cookies are tough: You likely overmixed; mix until ingredients just combine and avoid excessive rolling—press gently to cut shapes.

Frequently Asked Questions

Q: Can I use a store-bought gluten-free flour blend?
A: Yes—choose one labeled “all-purpose” with a binder (xanthan gum). If your blend lacks a binder, add 1/2 teaspoon xanthan gum per cup flour to mimic gluten’s structure for better texture and shape-holding.

Q: How thin should I roll the dough for decorated cookies?
A: Aim for 1/4 inch (about 6 mm). That thickness bakes evenly, holds detail, and gives a pleasant tender bite. Thinner than 1/8 inch will crisp quickly and may overbrown.

Q: Can I make the dough ahead for a cookie swap?
A: Absolutely—dough disks keep well in the fridge for 48 hours or frozen for up to 2 months. Thaw in the fridge overnight before rolling and cutting.

Q: What’s the best icing for gluten-free sugar cookies?
A: Royal icing (powdered sugar, meringue powder or egg white, and water) dries hard and makes stacking possible. For a softer finish, use a simple glaze (powdered sugar + milk or citrus juice) that sets to a satin sheen.

Conclusion

If you want another reliable gluten-free sugar cookie approach with step-by-step photos and variations, check out this Gluten Free Christmas Cookies – Flippin’ Delicious for extra decorating inspiration and tips: Gluten Free Christmas Cookies – Flippin’ Delicious.

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