Introduction
Get ready to make the most delightful gluten-free Christmas cookies this holiday season! This simple drop-style recipe ensures soft, chewy treats perfect for sharing. We focus on a fantastic sugar cookie base that everyone will adore, whether they are gluten-free or not. Plus, discover many more festive gluten-free options to fill your holiday cookie platters.
Why You’ll Love These Gluten-Free Christmas Cookies
- Incredibly soft, chewy texture: Each bite melts in your mouth, offering pure bliss.
- Easy, no-roll drop-style recipe: Skip the fuss of rolling and cutting; these cookies are simple to prepare.
- Perfectly festive with sprinkles: Decorate with your favorite holiday sprinkles for an instant cheerful look.
- Safe for gluten-free diets: Enjoy peace of mind knowing these delicious treats are completely gluten-free Christmas cookies.
- Great for sharing and gifting: Package them up for friends, family, or your next holiday party.
Ingredients
Gather these essential items to create your amazing gluten-free Christmas cookies:
- 2 cups gluten-free 1:1 baking flour
- 1 1/2 teaspoons baking powder
- ¼ teaspoon salt
- 12 tablespoons softened butter (1 1/2 sticks)
- 1 1/2 cups white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons buttermilk or unsweetened almond milk
- ½ cup sprinkles (+ more for topping)
Notes & Substitutions
Use a good quality gluten-free 1:1 baking flour blend that already contains xanthan gum. This simplifies the recipe significantly.
For those interested in the science behind it, xanthan gum acts as a crucial binder in gluten-free baking, providing elasticity and preventing crumbliness, as detailed by The Loopy Whisk on xanthan gum in gluten-free baking.
If your blend does not include xanthan gum, add ½ teaspoon to the dry ingredients. For buttermilk, unsweetened almond milk works wonderfully, or you can make a quick substitute by adding ½ teaspoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. To make these dairy-free, use a plant-based butter alternative. Feel free to swap out Christmas sprinkles for chocolate chips, chopped nuts, or dried cranberries for varied festive cookie flavor. A dash of almond extract alongside the vanilla can also enhance the holiday flavor.
Equipment
You only need a few basic kitchen tools to make these delightful gluten-free Christmas cookies.
- Large mixing bowls (2)
- Hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Rubber spatula
- Small cookie scoop (2 Tablespoons)
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
Instructions
Making these delicious gluten-free Christmas cookies is straightforward. Follow these steps for perfect results every time:
- Whisk together dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until well combined. This ensures an even distribution of leavening agents.
- Cream butter and sugar until fluffy: In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 1 minute.
- Beat in egg and vanilla extract: Add the egg and vanilla extract to the creamed mixture. Beat on high speed for about 1 minute until fully combined, scraping down the sides of the bowl as needed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Avoid overmixing.
- Fold in buttermilk and sprinkles: Gently mix in the buttermilk and ½ cup of sprinkles. The dough will be thick and slightly sticky.
- Scoop and roll dough into balls: Scoop large sections of dough, about 2 Tablespoons each, and roll them into uniform balls. This helps ensure even baking.
- Optionally add more sprinkles: For extra festive cheer, lightly dip the tops of the cookie dough balls into more sprinkles.
- Chill dough for recommended time: Place the dough balls onto a large plate or a lined baking sheet. Cover them with plastic wrap and chill for at least 2 hours, or up to 3 days. Transfer to an airtight container if chilling for longer. Chilling is crucial for texture.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Arrange dough balls on sheets: Place the chilled cookie dough balls 2 inches apart on the prepared baking sheets. Give them space to spread slightly.
- Bake until edges are lightly golden: Bake for 10-12 minutes. The edges should be lightly golden, but the centers may still appear soft.
- Cool cookies on baking sheet: Let the baked cookies sit on the baking sheet for 5 minutes after removing them from the oven. This allows them to set properly.
- Transfer to wire rack to cool: Gently transfer the cookies to a wire rack to cool completely. Enjoy these delicious gluten-free Christmas cookies!
Pro Tips for Perfect Gluten-Free Christmas Cookies
Chilling the dough is a non-negotiable step for these gluten-free Christmas cookies. It prevents spreading and deepens the flavor. Always use room temperature butter for a smooth, creamy base. For best results, measure your gluten-free flour accurately by weight if possible (a kitchen scale is very helpful). Avoid overmixing the dough once you add the flour, as this can lead to tough cookies. Ensure your oven is properly preheated before baking to maintain consistent temperature. Finally, always line your baking sheets with parchment paper or silicone mats to prevent sticking and for easy cleanup.
Troubleshooting Common Issues
If your cookies spread too much, your butter might have been too warm, or the dough wasn’t chilled long enough. Ensure ingredients are at the right temperature and extend chilling time. If the dough feels too sticky to roll, add a tablespoon or two of extra gluten-free flour until it’s manageable. A slightly gritty texture often occurs from not letting the flour hydrate enough; ensure the dough chills for the full recommended time.
Serving, Storage, & Variations
Serve your freshly baked gluten-free Christmas cookies warm or at room temperature. They are perfect with a cup of hot cocoa or coffee! Store any leftover cookies in an airtight container at room temperature for up to 5 days to maintain their freshness.
You can also freeze raw dough balls for future baking. Simply freeze them solid on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. When ready to bake, place them on a lined baking sheet and bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Other Gluten-Free Christmas Cookie Recipes
Beyond these delicious sugar cookies, explore other fantastic gluten-free Christmas cookie options. Try gluten-free gingerbread cut-outs, festive thumbprint cookies with jam, or classic chocolate crinkle cookies. You might also enjoy gluten-free snickerdoodles or shortbread. For year-round treats, consider gluten-free chocolate chip cookies or oatmeal raisin cookies. Get creative with holiday decorations using icing, candies, and edible glitter!
Nutrition Information
(Estimated per cookie, based on 24 servings)
These estimates are for informational purposes only.
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~7g |
| Saturated Fat | ~4g |
| Cholesterol | ~20mg |
| Sodium | ~70mg |
| Total Carbohydrates | ~23g |
| Dietary Fiber | ~1g |
| Total Sugars | ~16g |
| Protein | ~1g |
Frequently Asked Questions (FAQ)
Can I use a different GF flour blend?
Yes, but ensure it is a 1:1 blend and contains xanthan gum for the best texture in these gluten-free Christmas cookies. Results can vary slightly between brands.
How long do these cookies last?
These cookies stay fresh in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and chill it for up to 3 days, making holiday baking much easier. Just store it in an airtight container.
Why did my cookies spread?
Cookies often spread if the butter was too warm, the dough wasn’t chilled enough, or if your oven temperature was too low. Ensure proper chilling and preheating.
Can I make these dairy-free?
Yes, easily substitute the butter with your favorite plant-based butter alternative, and use unsweetened almond milk instead of buttermilk.
Conclusion
These easy-to-make gluten-free Christmas cookies are truly a holiday revelation. They are simple, incredibly delicious, and perfect for everyone to enjoy, regardless of dietary needs. Sweet Emily’s mission is to make baking accessible and joyful, and this recipe delivers on that promise. So, gather your ingredients, follow these steps, and bake a batch of festive cheer today. We know you will love these delightful cookies!
The BEST Gluten-Free Christmas Cookies (Plus 25+ More Recipes!)
Equipment
- medium bowl
- large bowl
- hand mixer or stand mixer
- paddle attachment
- plastic wrap
- airtight container
- oven
- lined baking sheet
- wire rack
Ingredients
Cookie Dough
- 2 cups gluten-free 1:1 baking flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 12 tablespoons softened butter (1 1/2 sticks)
- 1.5 cups white sugar
- 1 egg
- 1.5 teaspoons vanilla
- 2 tablespoons buttermilk or unsweetened almond milk
- 0.5 cup sprinkles (+ more for topping)
Instructions
Preparation
- Whisk together the gluten-free flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, cream butter and sugar with a mixer, then beat in the egg and vanilla until combined, scraping the bowl as needed.
- Gradually add dry ingredients to wet, mixing on low until just combined, then mix in the buttermilk and sprinkles.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, optionally dip in more sprinkles, then place on a plate or lined baking sheet and cover.
Chilling & Baking
- Chill the dough balls for at least 2 hours, or up to 3 days in an airtight container for longer storage.
- Preheat oven to 350°F, bake cookies on a lined sheet for 10-12 minutes, then let cool on the sheet for 5 minutes before transferring to a wire rack.