Gluten-Free Christmas Cookies

Gluten-Free Christmas Cookies are a cute cut-out cookie treat for all your gluten-free friends. They are easy to make and so tasty too!

Course Dessert

Cuisine American

Keyword christmas, cookies, gluten-free

Prep Time 20

Cook Time 10

Chill/Decorating 2

Total Time 2 30

Servings cookies

Calories 155kcal

Ingredients

Cookies

2 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
2 tablespoons milk up to 4 tbsp as needed - or non-dairy milk for a dairy-free option, optional (see notes)

Icing

2 cups confectioner’s sugar
1 tablespoons milk up to 2 tbsp - or non-dairy milk for a dairy-free option
½ teaspoon vanilla extract

Food coloring (optional)

Sprinkles or edible glitter (optional)

Instructions

Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
Whisk together the gluten-free flour, baking powder, and salt ina medium bowl. Set aside.
Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, using a hand mixer or stand mixer.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too crumbly, you can add a little milk, a tablespoon at a time, until it's manageable.
Transfer the dough to a sheet of plastic wrap. Wrap tightly and refrigerate for at least 1 hour.
Place a sheet of parchment paper on the work surface and dust it with gluten-free flour.
Roll out the cookie dough to about 1/4-inch thickness. Use your favorite Christmas cookie cutters to cut out shapes from the dough. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving some space between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Frosting

In a medium bowl, whisk together the confectioner’s sugar, milk, and vanilla extract until smooth and creamy. If the icing is too thick, add a little more milk. If it's too thin, add more sugar until you reach your desired consistency. If you want to make different colors of icing, divide the icing into separate bowls and add food coloring to each bowl.

Decorating

Once the cookies are completely cool, use a small spatula or a pastry bag/bottle to ice the cookies with the prepared icing. Add sprinkles or edible glitter on top of the icing, if desired.
Allow the icing to set for a few hours or overnight until it hardens.
Store the cookies in an airtight container at room temperature for up to one week.

Notes

Gluten-free flour blends can vary greatly. If the dough is too sticky, do not add the milk to the dough. Instead, add additional flour a tablespoon at a time. If the dough is too dry, add additional milk a little at a time until the dough holds together when mashed into a ball in your hand.

Nutrition