Six Sensational Gluten-Free Holiday Cookie Recipes

I love the holiday season and all the goodies that come along with it!

I don’t think I could choose just one dessert as my favorite to eat, but cookies are definitely my favorite dessert to make. They are so easy to make and transport!

You can whip up a quick batch for a last-minute party or you can make them ahead of time and freeze them.

All the gluten-free cookie recipes included here freeze well.

I love this because you can bake the gluten-free cookies weeks ahead of time, before things get too hectic with the holidays.

Then, when you are ready for the gluten-free cookies, you take them out of the freezer, thaw them, and they taste like they were just baked!

Another option is to prepare the gluten-free cookies per the recipe but, freeze the cookie dough before baking it.

We always have gluten-free M&M’s cookie dough or gluten-free chocolate chip cookie dough balled up in a freezer bag in our freezer, just waiting to be popped in the oven.

If you choose to freeze the gluten-free cookie dough, be sure to complete every step on the recipe, except for baking.

You’ll want the gluten-free cookies rolled into balls and dipped in whatever the recipe calls for. For the gluten-free cut-out cookies, you’ll want roll and cut out the cookies prior to freezing.

To freeze the gluten-free dough, place the prepared (but not baked) cookies on a sturdy tray that will fit inside your freezer. Line the tray with wax or parchment paper.

Place the gluten-free cookies on the wax paper, very close together but not touching. Freeze like this for one hour.

Remove frozen dough from freezer and place into freezer bags. Be sure to label the bags with the name of the cookie and the baking instructions.

For the cut-out cookies, I place a piece of wax/parchment paper between each frozen cookie before placing into freezer bag.

When baking the gluten-free frozen dough, I like to let the cookies sit at room temperature for 15 minutes prior to baking.

All six of these gluten-free cookies are sensational, but my favorite by a landslide is this gluten-free sugar cookie.

This gluten-free sugar cookie is simply amazing! The light crunch of the outside, paired with the soft, melt-in-your-mouth inside is simply perfection!

I have been using this gluten-free sugar cookie recipe for more than twenty years!

I have made THOUSANDS of gluten-free sugar cookies over the years using this recipe and they turn out perfectly every single time.

These gluten-free sugar cookies were one of the top sellers from my home bakery. Nearly all of my customers that tried these cookies for the first time, simply could not believe they were gluten-free.

My customers purchased these gluten-free sugar cookies for weddings, birthdays, engagement parties, open houses, and store openings – to name a few – and they always received rave reviews!

These gluten-free sugar cookies can be iced or left plain.

For a sweeter cookie, I use Wilton’s Buttercream Frosting recipe to ice the cookie.

If I’m decorating the cookies for a special occasion, I decorate the cookies with royal icing. Royal icing dries hard and shiny and turns your cookie into delicious art!

There are dozens of royal icing recipes on the internet but SweetSugarbelle.com has a great royal icing recipe as well as numerous tips, pictures and tutorials on her website.

So whether you are baking gluten-free Christmas cookies, Kwanzaa cookies, Hanukkah cookies or even Festivus cookies, the recipes below are sure to hit the spot.

Have a wonderful holiday season and enjoy your sensational cookies!

Gluten-Free Cut-Out Sugar Cookies

Gluten-Free Cut-Out Sugar cookies

1 1/2 cup white rice flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/2 cup unsalted butter, COLD
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 large egg, COLD

In the bowl of a heavy-duty mixer, combine rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix very well.

Add cold butter, one tablespoon at a time, until the mixture is in crumbs about the size of peas.

In a separate bowl, beat the egg, sugar and vanilla together.

Add the egg mixture into the dry ingredients and mix until the dough pulls away from the sides.

Form into a ball, cover in plastic wrap, and refrigerate one hour.

Roll dough out (onto a floured surface or between two sheets of wax paper) to about 1/4” thick.

Cut into shapes. Add colored sugar or leave plain to ice later.

Bake at 350 for 10-12 minutes, until underside of cookie is a light brown.

Loosen and cool until firm, then move to wire cooling rack.

Gluten-Free Chocolate Crinkle Cookies

Gluten-Free Chocolate Crinkle Cookies

1/2 cup vegetable oil
3/4 cup cocoa
1/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla
2 cups gluten-free flour mix
2 teaspoons baking powder
1 1/2 tsp xanthan gum (omit if there is xanthan gum in your gf flour mix)
1/2 teaspoon salt
1/2 – 1 cup of powdered sugar (for rolling cookies in)

In the bowl of a heavy-duty mixer, mix oil, cocoa, butter and sugar until well combined.

Blend in one egg at a time until well mixed. Add in vanilla, mix.

In a separate bowl, combine gluten-free flour mix, xanthan gum, baking powder and salt.

Add flour mixture into oil/cocoa mixture and blend until well combined.

Preheat oven to 350.

Drop teaspoonfuls of dough into bowl of powdered sugar.

Roll in powdered sugar and shape into balls.

Place about 2” apart on parchment lined cookie sheet.

Bake 10-12 minutes or until almost no imprint remains when touched lightly in center.

Let cookies remain on cookie sheet for a minute or two before transferring to wire rack to cool.

Makes 6 dozen.

 

Gluten-Free Snickerdoodles

1 1/2 cup sugar
1/2 cup unsalted butter, softened
1/2 cup shortening
3 large egg
2 3/4 cups of gluten-free flour mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar mixed with 2 Tablespoons cinnamon

In the bowl of a heavy-duty mixer, cream butter and shortening thoroughly.

Add 1 1/2 cup sugar, mix well.

Add eggs, mix well.

In a separate bowl, combine gluten-free flour, cream of tartar, baking soda and salt.

Add flour mixture into egg mixture, blending thoroughly.

Chill dough for 1-2 hours, until fairly firm.

Preheat oven to 375.

Pinch off small pieces of dough, about the size of a small walnut, and shape into a ball.

Roll dough balls into cinnamon and sugar mixture.

Place 2” apart on parchment lined cookie sheet.

Bake 12 minutes, or until almost no imprint remains when touched lightly in the center.

Let cookies remain on cookie sheet for a minute or two before transferring to wire rack to cool.

Makes 5 dozen.

 

Gluten-Free Peanut Butter Kiss Cookies

1 cup peanut butter
1 cup granulated sugar
1 large egg
18 Hershey’s Kisses, unwrapped
Red and Green colored sugar

Combine peanut butter, sugar and egg.

Shape into 1” balls and roll in colored sugar.

Chill in refrigerator for 30 minutes.

Preheat oven to 350.

Bake 8-10 minutes.

Remove cookies from oven and immediately press a Hershey’s Kiss into the center of each cookie.

Let cookies remain on cookie sheet for a minute or two before transferring to wire rack to cool.

 

Gluten-Free M&M’s Cookies

2 1/4 cups gluten-free flour mix
1/4 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
12 oz plain M&M’s

Combine flour, xanthan gum, baking powder, baking soda, and salt in medium bowl. Set aside.

In the bowl of a heavy-duty mixer, cream softened butter, brown sugar and granulated sugar until creamy.

Add eggs and vanilla, mix.

Continue beating, scraping sides of bowl often, until well mixed.

Add flour mixture 1/2 cup at a time and mix well BY HAND.

Stir in M&M’s and mix well BY HAND.

Chill for 30-60 minutes.

Preheat oven to 375.

Using a cookie scoop (or Tablespoon), roll dough into balls and place 2” apart, onto parchment lined cookie sheet.

Bake 8-10 minutes or until golden brown.

Let cookies remain on cookie sheet for a minute or two before transferring to wire rack to cool.

 

Gluten-Free Shortbread Cookie

4 cups gluten-free flour mix
2 cups unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350.

In the bowl of a heavy-duty mixer, cream softened butter and sugar until fluffy.

Add vanilla, mix.

Add gluten-free flour mixture one cup at a time, mixing after each cup is added.

Roll dough into small balls and flatten onto a parchment lined baking sheet.

Add red and green sugar or sprinkles on top before baking.

Bake 10-12 minutes, or until a light golden brown.

Let cookies remain on cookie sheet for a minute or two before transferring to wire rack to cool.

*This dough can also be used in a cookie press.

**You can use the colored sugar to decorate the cookies as wreaths or ornaments or, omit the colored sugar/sprinkles on cookies and dip half of a cooled cookie into melted chocolate!

 

 

 

 

Welcome to The Gluten Freestyle. My name is Kim Rozsa. I began baking gluten free more than 20 years ago, when my daughter was diagnosed with celiac disease. In 1997, gluten free was nearly unheard of, and as you can imagine, gluten free foods were not readily available at your local grocery store. Telling my two-year-old that she could no longer have bread, crackers, pasta or cookies was heartbreaking. I knew that something had to be done, so my adventures in gluten free baking began! Now, with more than 20 years of gluten free baking and experimenting with recipes under my belt, I am always excited to share my delicious recipes with others. It is not at all uncommon for someone to eat one of my baked goods and ask me, with a surprised look on their face, if I’m sure what they are eating is gluten free. Everyone deserves to eat delicious foods and I am thrilled to be able to help you do just that!

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