Gluten Free Christmas Cookies
Gluten free Christmas cookies are soft, chewy, and full of holiday cheer. They hold their shape beautifully, making them perfect for cookie cutters and festive decorations. These cookies are allergy-friendly, easy to make, and a holiday tradition worth sharing.
Yield: 4 people
Calories: 210kcal
Cost: $5
Equipment
- Mixing Bowls
- Electric mixer (or wooden spoon)
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters (Christmas shapes)
- Baking sheet
- Parchment paper
- Wire cooling rack
Materials
- 2 1/2 cups gluten free flour blend with xanthan gum, or add 1 tsp separately
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp baking powder or 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon or nutmeg optional
- sprinkles, icing, or colored sugar for decorating, optional
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt (plus spices if using).
- Gradually stir dry ingredients into wet mixture until a soft dough forms.
- Wrap dough and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough to 1/4 inch thickness on a lightly floured surface. Cut into festive shapes with cookie cutters.
- Place cookies on baking sheet about 1 inch apart.
- Bake 8–10 minutes, or until edges are lightly golden.
- Cool on baking sheet for 2 minutes, then transfer to wire rack. Decorate once completely cool.
Notes
For dairy-free cookies, use plant-based butter sticks.
For egg-free cookies, replace each egg with 1 tbsp flaxseed + 3 tbsp water.
Store baked cookies in an airtight container for up to 5 days, or freeze for longer storage.
For egg-free cookies, replace each egg with 1 tbsp flaxseed + 3 tbsp water.
Store baked cookies in an airtight container for up to 5 days, or freeze for longer storage.