The holiday season is a time for joy, celebration, and of course, delicious treats. For those with gluten sensitivities, navigating the world of Christmas cookies can be a challenge. But fear not! We have compiled a list of 20 delectable gluten-free Christmas cookie recipes that are sure to please everyone, whether they are gluten-free or not. From classic gingerbread to creative new flavor combinations, there is a cookie on this list for every taste and skill level.
A Note on Gluten-Free Baking
Gluten-free baking can be a bit different from traditional baking. Here are a few tips to help you achieve the best results:
- Use a 1:1 Gluten-Free Flour Blend: These blends are designed to be a direct substitute for all-purpose flour and usually contain xanthan gum, which helps with binding and texture.
- Rest Your Dough: Gluten-free flours absorb moisture more slowly than wheat flour. Allowing your dough to rest for at least 30 minutes before baking can improve the texture of your cookies.
- Don’t Be Afraid of Almond Flour: Almond flour can add a wonderful chewy texture and rich flavor to your cookies.
- Line Your Baking Sheets: To prevent your cookies from sticking, always line your baking sheets with parchment paper or a silicone baking mat.
- Chill Your Dough: Chilling the dough before baking is crucial for many gluten-free cookie recipes. It helps prevent the cookies from spreading too much.
Now, let’s get to the recipes!
1. Gluten-Free Drop-Style Sugar Cookies
These buttery, drop-style sugar cookies are a simple and delicious addition to any holiday cookie platter. Recipe courtesy of Meaningful Eats.
Ingredients:
- 2 cups gluten-free 1:1 baking flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons buttermilk (or unsweetened almond milk)
- 1/2 cup Christmas sprinkles, plus more for topping
Instructions:
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
- Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. The dough will be thick and sticky.
- Cover the bowl and chill the dough for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. Top with additional sprinkles.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Gluten-Free Gingerbread Cookies
A classic Christmas cookie, these gluten-free gingerbread cookies are soft, chewy, and perfectly spiced. This recipe comes from Meaningful Eats.
Ingredients:
- 3 cups gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup shortening (or butter-flavored shortening)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 tablespoon white vinegar
Instructions:
- In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar on medium speed for 2 minutes.
- Add the egg, molasses, and vinegar to the mixture. Scrape down the sides of the bowl with a rubber spatula.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until well combined.
- Divide the dough in half. Place one half between two large sheets of parchment paper and roll to 1/4-inch thickness. Repeat with the second half of the dough.
- Stack the rolled-out dough (with parchment paper) on a baking sheet and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Working with one sheet of dough at a time, peel off the top layer of parchment paper and cut out desired shapes. Use a thin metal spatula to move the cookies to the prepared baking sheet.
- Bake for 9-10 minutes, or until set. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Decorate with your favorite icing.
3. Gluten-Free Peanut Butter Blossoms
These classic peanut butter cookies with a chocolate kiss in the center are a holiday favorite. This recipe is from Heartbeet Kitchen.
Ingredients:
- 1 3/4 cups (210g) Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 6 tablespoons unsalted butter, softened
- 2/3 cup (160g) natural peanut butter, stirred well
- 1/2 cup (100g) organic cane sugar
- 1/2 cup (100g) lightly packed organic brown sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons milk (any kind)
- 24 dark chocolate kisses or discs
- Extra decorating sugar for rolling
Instructions:
- Preheat the oven to 375°F (190°C).
- Sift together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, cream together the butter, peanut butter, cane sugar, and brown sugar for 2 minutes, until light and fluffy.
- Add the egg, vanilla, and milk, and beat until well blended.
- Gradually add the flour mixture, mixing well for one minute. Let the dough rest, covered, for 20 minutes on the counter.
- Roll the dough into 1-inch balls and roll in decorating sugar.
- Place the dough balls 2 inches apart on a cookie sheet, pressing down with your thumb just a tiny bit.
- Bake for 8 minutes, until light brown and puffed.
- Remove the sheet from the oven and lightly press a chocolate candy into the center of each cookie, allowing the cookie to crack slightly.
- Return the cookies to the oven for another 2 minutes. Do not overbake.
- Remove from the oven and let the cookies cool completely on a wire rack.
4. Gluten-Free Snowball Cookies
These melt-in-your-mouth cookies are a Christmas classic, also known as Mexican Wedding Cookies or Russian Tea Cakes. This recipe is from Meaningful Eats.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups gluten-free 1:1 baking flour
- 3/4 cup finely chopped pecans
- 1/4 teaspoon salt
- Extra powdered sugar for rolling
Instructions:
- In a large bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, chopped pecans, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for a few minutes on the baking sheet before rolling them in powdered sugar while they are still warm.
- Place the coated cookies on a wire rack to cool completely. Once cooled, you can roll them in powdered sugar again for a thicker coating.
5. Gluten-Free Chocolate Mint Cookies
A classic Christmas flavor combination, these rich and fudgy chocolate mint cookies are a crowd-pleaser. Recipe adapted from Meaningful Eats.
Ingredients:
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips
- 1/2 cup crushed candy canes or peppermint candies
Instructions:
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in the chocolate chips.
- Cover the dough and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes.
- Immediately after removing the cookies from the oven, sprinkle the crushed candy canes on top, pressing them gently into the warm cookies.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Gluten-Free Almond Cookies
These simple and elegant almond cookies are perfect for any holiday occasion. Recipe adapted from Meaningful Eats.
Ingredients:
- 2 1/2 cups almond flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon almond extract
- Sliced almonds for topping (optional)
Instructions:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, powdered sugar, and salt.
- In a separate bowl, whisk the egg whites and almond extract until frothy.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Gently press a sliced almond onto the top of each cookie, if desired.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Gluten-Free Molasses Cookies
These