Gluten-Free Christmas Sugar Cookies

Gluten-Free Christmas Sugar Cookies (Cut-Out or Sliced Recipe)

My kids have been LOVING helping me make these Gluten-Free Christmas Cookies lately! We’ve been making them for cookie boxes and holiday gifts, and we always make a few extra to keep at home for ourselves (of course). They have the best buttery, vanilla sugar flavors and are so good!

These sugar cookies are made with a simple all-purpose gluten-free flour and the texture is honestly perfection: not dry (like many gluten-free recipes are), but soft, chewy, and crisp in all the right ways. You can roll the dough out and make cut-out cookies in Christmasy shapes, or just roll it into a log and slice. These holiday cookies are SO yummy and such a treat!

You’ll Also Love: Mini Gluten-Free Apple Pies

What You’ll Need

Gluten-Free Sugar Cookies

• Unsalted Butter (softened)
• Granulated Sugar
• Eggs
• Vanilla
• Gluten-Free All-Purpose Flour
• Baking Powder/Salt

Icing

• Powdered Sugar (sifted)
• Milk
• Vanilla Extract
• Natural Food Coloring (optional)
• Holiday Sprinkles (optional)

My Favorite Gluten-Free Flours

I often get asked about what type of gluten-free flour I use when it comes to my recipes. The answer is that it depends! Here are a few of my personal favorites:

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – My hands-down favorite for baking!

Primal Palate Gluten-free All-Purpose Flour  – This is also a really great one for baking that I’ve used before.

Oat Flour – I love using oat flour in breakfast recipes (like smoothies, overnight oats, and non-baked goods).

Almond Flour – Almond flour is great for cooking, making thick sauces, healthy protein treats, and other non-baked treats!

How to Make Gluten-Free Christmas Sugar Cookies

Making Gluten-Free Christmas Sugar Cookies is actually so easy! Here’s how to make this easy one-bowl recipe:

1. Whisk the wet ingredients together in a large mixing bowl.
2. Add in the dry ingredients and mix just until combined.
3. Refrigerate the dough – not required, but it helps the texture so much!
4. Roll out the dough and use cookie cutters to cut into shapes, or roll into a log and slice.
5. Place on a baking sheet lined with parchment paper and bake each batch for 12-14 minutes.
6. Let cool on a cooling rack.
7. Whisk the icing ingredients together, dip each cookie to coat the top, and add sprinkles or toppings.
8. Let the icing set at room temperature or in the fridge, then enjoy!

Tips for Making Gluten-Free Sugar Cookies (That Aren’t Dry)

• Use a good quality gluten-free baking flour.
• Don’t overmix the cookie dough! Mix right until just combined.
• Refrigerate the dough before rolling it out if you can. This helps the texture hold up.
• Don’t overbake the cookies! Bake them just until the edges are lightly golden (it’ll be very light).
• The icing isn’t required, but it does help balance the texture of these cookies and takes them to another level!
• I’ve made a vegan version of these cookies by using vegan egg substitute, dairy-free vegan butter, and plant-based milk! The texture wasn’t quite the same, but they were still very yummy.

RELATED: Vegan Cookie Bars (Gluten-Free Recipe)

Gluten-Free Sugar Cookie Topping Ideas

• Holiday Sprinkles
• Holiday Candies
• Chocolate Drizzle
• Red & Green M&Ms
• Buttercream Frosting

How to Store

These Gluten-Free Cookies can be stored in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days, or in the freezer for up to 3 months! When ready to enjoy, just set them out at room temperature.

The cookie dough can also be rolled into a log or ball, wrapped in plastic wrap, and stored in the freezer until ready to enjoy. Feel free to pre-slice to cookies, if you want to bake from frozen!

More Gluten-Free Holiday Treats

• Peppermint Frosty Recipe
• Apple Blackberry Crumble Fruit Bake
• Gluten-Free Pumpkin Bars
• Oat Flour Chocolate Chip Cookies
• Vegan Butterfinger Cheesecake

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