Christmas is the perfect time for baking, and these Gluten-Free Christmas Cookies are a delightful addition to your holiday treats. These cookies have a rich, soft texture and offer endless decorating options, making them just as enjoyable to create as they are to eat.
If you want more Christmas cookies check out this Gluten-Free Linzer Cookies and Gluten-Free Gingerbread House.
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❤️ Why You’ll Love These Cookies?
- Festive and Fun: Customizable shapes and colorful icing make them a hit at holiday gatherings.
- Perfect Texture: Crisp edges with a soft, tender center.
- Gluten-Free and Versatile: Options for dairy-free and egg-free variations mean everyone can enjoy them.
- Make-Ahead Friendly: Store them in the freezer for up to a month and decorate them whenever you're ready.
🧈 Ingredients and Substitutes
Gluten-free all-purpose flour: Use a blend with xanthan gum for structure and elasticity. For the best results, I suggest using a homemade gluten-free flour blend. However, if that's not an option, store-bought blends like King Arthur Measure for Measure Flour or Bob’s Red Mill work well too. Whichever brand you choose, ensure it includes xanthan gum, as it acts as a crucial binding agent in gluten-free baking.
Baking Powder: Helps the cookies rise slightly for a tender crumb.
Salt: Balances the sweetness and brings out the other flavors.
Unsalted Butter: Adds richness; swap for vegan butter for dairy-free cookies. To make dairy-free Christmas cookies, swap unsalted butter with vegan butter.
Granulated Sugar: Sweetens the dough and aids in achieving a tender texture.
Large Egg: This egg binds the dough; for a vegan option, replace it with 3 tablespoon aquafaba or an egg replacer.
Pure Vanilla Extract: Adds warmth and depth of flavor.
Icing Sugar: The base for a glossy, sweet topping.
Milk: Adjust consistency with more milk; substitute with dairy-free milk or water.
Food coloring gels: For vibrant and festive designs.
📖 How to Make Gluten-Free Christmas Cookies?
Step 1: Prepare the Dough
In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, combine the gluten-free flour, baking powder, and salt. Gradually add this to the wet mixture, mixing slowly at first, then beating until the dough forms a clumpy consistency.
Step 2: Roll and Chill the Dough
Dust your work surface with gluten-free flour and scrape the dough out of the bowl. Divide it into two portions and shape each into a disc. Roll out the dough to your desired thickness (0.3cm for crisp cookies or 0.6cm for soft cookies). Chill the rolled dough for 15-20 minutes.
Step 3: Cut Shapes
Use cookie cutters to cut the shapes of the dough, then transfer the cookies to the prepared baking sheets with a knife or spatula.
Step 4: Bake
Bake for 10 minutes, swapping trays halfway through for even baking. The cookies should be pale golden on top and lightly golden at the edges. Now wait till the cookies cool completely.
Step 5: Decorate
Combine icing sugar and cold milk until smooth. Divide into bowls and add food coloring gels for festive hues. Use a squeeze bottle for easy, precise decorating. Let the icing set before serving.
🔖 Storage Instructions
- Room Temperature: Keep in an airtight container for up to 1 week.
- Freezer: Freeze undecorated cookies for up to 1 month. Thaw and decorate as desired.
🥛 How to Make Gluten-Free Dairy-Free Christmas Cookies?
To make gluten-free dairy-free Christmas cookies, simply replace the unsalted butter with vegan butter then follow all the steps explained in the instructions.
🌱 How to Make Vegan Gluten-Free Christmas Cookies?
If you want to make vegan gluten-free Christmas cookies, simply replace the butter with vegan butter and replace the eggs with either 3 tablespoon of aquafaba or use an egg replacer.
🌟 Expert Tips
- Use the Right Flour: Choose a gluten-free flour blend with xanthan gum for the best texture. I recommend blends like King Arthur Measure for Measure Flour or Bob’s Red Mill
- Roll Before Chilling: Roll out dough before chilling to prevent cracking.
- Prevent Sticking: Dust the surface and rolling pin with gluten-free flour.
- Even Thickness: Roll dough evenly for uniform baking.
- Don’t Overbake: Remove cookies when the edges turn light golden, they’ll continue cooking on the tray.
- Use a Squeeze Bottle for Icing: It’s easier to control than a piping bag.
- Storage: Store cookies in an airtight container for up to a week or freeze undecorated cookies for up to a month.
💬 FAQ’S
Yes, both baked and unbaked gluten-free Christmas cookies can be frozen. For baked cookies, store them in an airtight container or freezer bag for up to 1 month. For unbaked dough, wrap it tightly in plastic wrap and freeze it for up to a month. When you're ready to bake, thaw the dough in the fridge overnight and proceed with shaping and baking.
Gluten-free cookies are done when the edges are lightly golden, and the surface is firm to the touch. Keep an eye on them, as they’ll continue to cook slightly while cooling on the tray. It’s better to slightly underbake them than to overbake, as they’ll firm up as they cool.
While you don’t need any special equipment, a few tools will make the process easier:
Christmas cookie cutters: Perfect for shaping the dough into festive designs.
Squeeze Bottle: Helps control icing for neat and precise decoration, especially for intricate designs.
Rolling Pin: To roll out the dough to an even thickness for consistent baking.
Stand Mixer or Hand Mixer: A hand mixer or stand mixer is ideal for creaming the butter and sugar quickly and efficiently, but you can also mix by hand if needed.
📔 More Gluten-Free Cookie Recipes
Did you make these Gluten-Free Christmas Cookies? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
Recipe
Gluten-Free Christmas Cookies
Ingredients
- 2¼ cup gluten-free all-purpose flour plus more as needed for rolling and work surface
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 9 tablespoon unsalted butter
- ¾ cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
For the icing:
- 1 Ib powdered sugar
- ⅓ cup cold milk*
- food colouring gels
Instructions
- Preheat your oven to 180°C / 350°F (160°C for fan ovens). Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, combine the gluten-free flour, baking powder, and salt. Gradually add this to the wet mixture, mixing slowly at first, then beating until the dough forms a clumpy consistency.
- Dust your work surface with gluten-free flour and scrape the dough out of the bowl. Divide it into two portions and shape each into a disc. Roll out the dough to your desired thickness (0.3cm for crisp cookies or 0.6cm for soft cookies). Chill the rolled dough for 15-20 minutes.
- Use cookie cutters to shape the dough, then transfer the cookies to the prepared baking sheets with a knife or spatula.
- Bake for 10 minutes, swapping trays halfway through for even baking. The cookies should be pale golden on top and lightly golden at the edges. Now wait till cookies cool completely.
- Combine icing sugar and cold milk until smooth. Divide into bowls and add food coloring gels for festive hues. Use a squeeze bottle for easy, precise decorating. Let the icing set before serving.
Notes
- Add the milk gradually. If it is too thin, add more milk.
- Use the Right Flour: Choose a gluten-free flour blend with xanthan gum for the best texture. I recommend blends like King Arthur Measure for Measure Flour or Bob’s Red Mill
- Roll Before Chilling: Roll out dough before chilling to prevent cracking.
- Prevent Sticking: Dust the surface and rolling pin with gluten-free flour.
- Even Thickness: Roll dough evenly for uniform baking.
- Don’t Overbake: Remove cookies when the edges turn light golden, they’ll continue cooking on the tray.
- Use a Squeeze Bottle for Icing: It’s easier to control than a piping bag.
- Storage: Store cookies in an airtight container for up to a week or freeze undecorated cookies for up to a month.
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