Looking for the best Christmas cookie recipes everyone in the family will love? These easy Christmas cookies includes the classics, like cut out sugar cookies, gingerbread, chocolate chip and more, to no bake cookies, and flourless treats! Plus, you’ll find the best gluten-free baking and storage tips to make this holiday a success!
Best Gluten-free Christmas cookies
No longer does baking gluten-free Christmas cookies have to be a frustrating, disappointing experience. Not only do these gluten-free Christmas cookie recipes taste exactly like the versions you grew up, but they are easy with guaranteed results!
When testing recipes for a gluten-free cookies, it’s key for the taste and texture to be just as good the originals. This is the basis behind all the website’s dessert recipes and those published in my gluten-free cookbook.
For a holiday that revolves primarily around cookies and desserts, this is doubly important! Therefore, all the these cookie recipes will not only exceed your gluten-free expectations, but will be loved by all!
Pro baking tips and troubleshooting
Make all your gluten-free baking recipes a success! Below you will find the most common problems when making Christmas cookies. Achieve soft, chewy textures, optimal flavor, and the best results by following these easy tips!
Why are my gluten-free cookies dry and crumbly?
GF cookie dough often doesn’t look or feel like wheat flour dough. Some bakers try to make it more manageable by adding extra flour, which yields dry, crumbly cookies. Instead, chill the dough for 1 hour before shaping.
Replacing a bit of the flour (no more than 1/4 cup) with almond flour also helps add moisture. This is a trick I use in gluten-free Crumbl cookies.
Lastly, be sure to pull the cookies from the oven while they are slightly underbaked. Since the warm cookies will be more fragile, cool them completely on the cookie sheets.
Why did my GF cookies spread too much?
Fats, such as butter and oil, have a harder time absorbing in gluten-free flours, which leads to excessive spreading. So what can you do to combat this?
Chilling the dough, using softened rather than melted butter, and shaping the cookies into tall cylinders (instead of round balls) helps achieve beautifully shaped cookies!
Why are my cookies gritty?
Letting gluten-free cookie dough rest for 30 minutes before baking allows the fats and liquids to saturate the starches, getting rid of any off-putting sandy grittiness.
Why do gluten-free cookies become hard and stale quickly?
Unfortunately GF cookies don’t have the same longevity or shelf life as traditional cookies. They lose moisture quickly since it is not readily absorbed in gluten-free starches.
It doesn’t mean you still can’t enjoy a soft, chewy cookie though! Scroll to my storing and freezing tips for optimal texture!
Recommended equipment
The baking equipment listed below helps my gluten-free Christmas to be a success year after year!
- Nordicware baking sheets – Affordable, yet great quality! Conducts heat evenly so no matter where cookies are positioned on the tray, they come out with even results.
- Parchment paper or silicone baking mats – Releases cookies easily from baking sheets.
- Cookie scoops – Helps make shaping and rolling cookie dough so much easier! I use the various sizes for everything, such as cookies, muffins, drop dumplings, and more!
- Stand Mixer – This one is an investment, but I promise it’s one you won’t regret! GF doughs are often harder to mix and a stand mixer puts in all the effort with consistent results.
Christmas cookie recipes
Get out the mixing bowls, sprinkles, and holiday cookie platters! Here you will find the best gluten-free recipes for Christmas cookies from a classic gluten free sugar cookie recipe to, grain-free delights, and more!
Under the recipe collection you will find storing and freezing tips, dairy-free modifications, and recommended gluten-free flours to use! Scroll down!
1. No Fail Gluten-Free Sugar Cookies (Cut Out)
2. 10 Minute No-Bake Preacher Cookies (Gluten Free)
3. Soft, Fudgy Gluten-Free Double Chocolate Cookies
4. Soft Gluten-Free Chocolate Chip Cookies (Not Gritty!)
5. Soft and Chewy Gluten-Free White Chocolate Macadamia Nut Cookies
6. Flourless Gluten-Free Monster Cookies (Extra Soft!)
7. Gluten-Free Peanut Butter Cookies (Soft & Chewy)
8. Gluten-Free Pizzelle Recipe (Crisp Italian Pizzelles)
9. Gluten-Free Oreo Balls (Easy Tips)
10. Best Recipe for Gluten-Free Biscotti
11. Peanut Butter Cookie Sandwiches
12. Soft & Chewy Oatmeal Cookies with Almond Flour
13. Italian Almond Paste Cookies
14. Almond Flour Peanut Butter Cookies
15. Soft Gingersnap Cookies
16. Chewy, Fudgy Flourless Chocolate Cookies
17. Gluten-Free Oatmeal Raisin Cookies
18. Almond Flour Biscotti
19. Gluten-Free Gingerbread Cookies
20. Gluten Free Chocolate Crinkle Cookies
21. Gluten-Free Snickerdoodles (Brown Butter!)
22. Gluten Free Shortbread Cookies
Best way to store and freeze
When it comes to the holidays, there is often plenty of baking to do, usually spread out over a number of days. Since gluten-free cookie recipes don’t have the shelf life of wheat flour cookies, proper storage is key!
If you plan on consuming all the cookies within a day or two, place them in an airtight storage container or cookie tin.
BONUS TIP: I recommend freezing all baked gluten free holiday cookies and pulling out what you’ll specifically need in batches, such as some for various holiday parties, gifts, and to enjoy on Christmas.
Freezing Baked Cookies
If you don’t plan on enjoying the cookies within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months.
Freezing Dough Before Baking
Have your favorite gluten-free Christmas cookies ready to bake when Santa comes! Drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months.
When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.
What gluten-free flour is best for cookies?
Gluten-free flour blends have come a long way in the last ten years, and fortunately there are several commercial brands that perform way better than any homemade mixes I’ve ever experimented with.
However, they are not all created equal! Since there is such a variance in taste and texture when using different gluten-free flour blend, I created an entire helpful resource dedicated to the best gluten-free flour.
Cup4Cup Gluten Free Flour is the brand I primarily use because any gluten-free taste or difference in texture is undetectable. However, it contains milk powder, so it is not dairy-free.
King Arthur’s Measure-for-Measure has preformed well in my baking tests, is affordable, and does not contain allergens. However, I still detect slightly grittier texture.
Bob’s Red Mill and Namaste are widely available and affordable, but has an unpleasant aftertaste and gritty texture, especially in gluten-free pastries or cookies. I do not recommend these brands for cookie recipes or baking.
Dairy-free modifications
For a dairy-free gluten-free Christmas cookies substitute regular unsalted butter for vegan butter sticks. Since dairy free, vegan butter is a little saltier, reduce the salt in the recipe by half.
If the recipe requires chocolate, use dairy-free / vegan brands such as Enjoy Life chocolate chips or Gefen chocolate for a dairy-free option. For M&Ms, No Whey Foods makes Chocolate No No’s. Hershey Kisses are actually dairy-free, but read labels because this does not include all varieties.
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20+ Gluten-Free Christmas Cookies: Cut Out Sugar Cookies
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon milk (or dairy-free)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt, (omit if butter is salted)
- 2 cups gluten-free all purpose flour
Instructions
- In a large bowl cream together the sugar and butter until very light and fluffy. This should take about 3 minutes for mixture to be fully creamed.1 cup granulated sugar,½ cup unsalted butter,
- Add the egg, milk, vanilla, and salt to the butter / sugar mixture. Beat again until very well combined. It may look separated and curdled at first, but as it beats longer it will blend together smoothly.1 large egg,,1 tablespoon milk (or dairy-free),2 teaspoons vanilla extract,¼ teaspoon salt,
- Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes. The dough should be very cold throughout.2 cups gluten-free all purpose flour
- Preheat the oven to 350°F. Line baking sheets with parchment paper for best results. Otherwise, leave baking sheets ungreased. Set aside.
- Sprinkle gluten-free flour onto a rolling surface or silicone mat. Use half the cold dough and roll out to about 1/4" thickness. Cut out the dough with cookie cutters and use a spatula to transfer the cut out cookies to prepared baking sheets. Repeat with all the remaining dough. TIP: If you plan on baking the cookies at the same time, store the baking sheets with cut out cookies in the refrigerator until ready to bake. Warmed dough spreads more during baking.
- Bake for 10-12 minutes, or until cookies are set. Let the cookies cool 5 minutes on the baking sheets before transferring to wire racks to cool completely. After cookies have cooled, decorate with my favorite sugar cookie icing. Store in airtight container up to 3 days.
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Equipment Needed
Recipe Notes
Expert Tips and Tricks
- The dough can be made up to 1 day ahead of time and store covered in the refrigerator.
- Make sure the dough is very cold before cutting out the cookies. This helps them hold their shape during baking.
- If you plan on cutting out all the cookies first, store the baking sheets holding pre-baked gluten free cookies in the refrigerator until ready to bake.
- For quicker chilling freeze the dough for 30 minutes. Remove from the freezer before the dough freezes completely.
- Alternatively use powdered sugar in place of using additional gluten free flour to prevent dough from sticking to the surface when rolling out dough.
Freezing Gluten-Free Cookies
Freezing Baked Sugar Cookies: Make gluten-free sugar cookie recipe as directed, cooling completely. Cookies may be frozen either unfrosted or with frosting. If cookies are frosted, make sure the icing has set before stacking. Place cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months. Allow cookies to thaw one hour at room temperature before frosting or serving. Freezing Unbaked Sugar Cookies: Prepare the cut out cookie dough as directed. When it is time to chill the dough, transfer it to a freezer ziplock bag, squeezing out any excess air. Freeze up to 2 months. Thaw in the refrigerator overnight before rolling and cutting out. Alternatively, roll out the cookie dough and cut out cookies as directed. Place cookies on parchment paper lined baking sheets and transfer baking pans to freezer. Once the cookies have hardened, carefully remove them from the parchment and stack in freezer ziplock bags. Freeze, laying flat, up to 2 months. When ready to bake, transfer back to lined baking sheets. Bake from frozen, adding 2-3 minutes to baking time. Recipe adapted from MOMablesNutrition
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