The best gluten-free Christmas cookie you’ll ever have!
Tis the season for Christmas baking!! 🍪 These gluten-free sugar cookie cut-outs are soft, simple and down right delicious. They are made with minimal (healthier) ingredients, so you can enjoy all season long with family. Grab the rolling pins and cookie cutters, we’re about to have some fun!
Hello! 👋🏼 Oh man has it been a while since my last blog post. I’m still getting used to this new posting schedule, but to be honest, it’s been nice to come home and not feel stressed about getting the next blog post ready.
Though, as I’m sitting here writing, I kind of miss it too. I’m hoping this new posting cadence will help me stay motivated and not burnt out, because at the end of the day this is just a hobby 🙂
We made it through Thanksgiving with some full bellies and delicious recipes, and now it’s time to move on to the Christmas goodies.
And there’s no better way to kick off the holiday season than with a rock-star sugar cookie recipe!
Let me start off my saying, I’ve tested and tested this recipe to get it just right! And now my fridge is full of gluten-free sugar cookies. Can’t say I’m mad about it, especially come Christmas time when all I’ll have to do is pull out the containers upon containers of cookies to bring to all our celebrations!
Shall we dive in?
Gluten-Free Sugar Cookie Ingredients:
gluten free flour
baking powder
coconut oil
coconut sugar
egg
pure vanilla extract
Frosting
organic powdered sugar
almond milk
pure vanilla extract
Food coloring, if desired
If you want to use food coloring, consider buying these all natural food dies from McCormick for $5.99 on Amazon.
On another note, if you follow along here, you know I’m a HUUGEE fan of Pamela’s Gluten Free Flour. Gluten free baking can be tough and a lot of things tend to turn out dry, but with Pamela’s I have not had that problem. I swear by it.
It seems to be one of the more expensive gluten free flour brands in the local grocery stores, but I promise it’s worth it. Here’s the gluten free flour I buy.
Do you need to add xanthan gum in gluten-free cookies?
It depends what kind of flour you use. Most gluten-free flour baking mixes already have it, but be sure to check the ingredients to verify. If you’re using Pamela’s Baking and Pancake Mix or Bob’s Red Mill Gluten Free Baking Flour, you don’t need to add it.
How to make Gluten-Free Sugar Cookies
First off, be prepared to make a mess. This is a multi-step process and you’re kitchen will need cleaned after all is said and done. 🙂
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Preheat oven – Turn the oven on 350 degrees and place parchment paper on a couple baking sheet (Probably 2 depending on the size).
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Prep the dough – mix all the ingredients together in a large bowl–dry first and then wet–and then roll dough into a ball and let it chill in the fridge for 1 – 2 hours (Don’t skimp on time people.)
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Cut-out the cookies – once the dough is chilled, take it out of the fridge and mold dough with your hands until malleable. Get two large sheets of parchment paper ready with gluten-free flour on the bottom sheet and place the dough in between the two sheets. This eliminates sticking, the more flour the better. Press the ball of dough down with your hands first and then roll out the dough with a rolling pin until it’s about 1⁄2 inch thick. Using your cookie cutters or the top end of a cup, cut out the cookie dough and place cookies on a baking sheet with parchment paper. (The cookies will expand so keep them spread out about ½ inch apart.)
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Bake – Bake the first batch of cookies while you start cutting out the second batch. The cookies don’t take long, 5 – 7 minutes is all, so keep your eye on them! My rule of thumb is: take them out before I “think” they are done and then let them finish cooking on the baking sheet, otherwise I always end up with a little too-browned cookie. Keep rolling out the dough and cutting out cookies until all the dough is used. The recipe should make about 12 cookies depending on the size of your cutters.
- Frost – While the cookies cool, add 2 cups powdered sugar and 2 tablespoons of almond milk to a large bowl. Using a hand mixer, mix ingredients together, adding another tablespoon of almond milk as need. You can use a knife or pipping bag to decorate the cookies as your heart desires
Can you freeze sugar cookies?
Absolutely! That’s the best part. Whip up a batch (or two) before the holiday madness sets in and then you are set come party time. It’s best to store the cookies in an airtight container and they should be eaten within 3 months.
Yes, that means cookies in March! 😉
Turn on some Christmas music and get baking!
- • 1 cups gluten free flour (Pamela's is preferred)
- • ½ teaspoon baking powder
- • ¼ teaspoon salt
- • ¼ cup coconut oil, melted
- • ½ cup coconut sugar
- • 1 egg
- • ½ teaspoon pure vanilla extract
Frosting- • 2 cups organic powdered sugar
- • 2–3 tablespoons almond milk
- • 2–3 drops pink/red food coloring, if desired
Make this recipe vegan-friendly by substituting with a flax egg.
- Preheat oven to 350 degrees and place parchment paper on a couple baking sheet (probably 2 depending on the size).
- Mix all the ingredients together in a large bowl. Add the dry ingredients first and stir together and then add the wet ingredients. Mix with hand mixer.
- Roll dough into a ball and let it chill in the fridge for 1 - 2 hours.
- Once the dough is chilled, take it out of the fridge and mold dough with your hands until malleable.
- Dust the ball of dough with flour and place in between two large sheets of parchment paper with gluten-free flour on the bottom and top sheets as well to keep from sticking, the more flour the better.
- Press the ball of dough down with your hands first and then roll out the dough with a rolling pin until it’s about 1⁄2 inch thick.
- Using your cookie cutters, cut out the cookie dough and place cookies on a baking sheet with parchment paper. (The cookies will expand so keep them spread out about ½ inch apart.)
- Bake cookies for 5 - 7 minutes (keep your eye on them)
- While the first batch of cookies is baking, start cutting out the second set of cookies until all the dough is used.
- While the cookies cool, add 2 cups powdered sugar and 2 tablespoons of almond milk to a large bowl. Using a hand mixer, mix ingredients together, adding another tablespoon of almond milk as need.
- Use a knife or piping bag to frost the cookies. Enjoy!
Looking for other Gluten-Free Christmas Cookie recipes?
Peanut Butter Blossoms
Skinny Snickerdoodles
Healthier Pumpkin Bars