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Gluten-free Christmas cookies.
4.93 from 14 votes

Gluten-Free Christmas Cookie Recipe

Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 minutes
Chilling Time: 2 hours
Total Time: 2 hours 22 minutes
Servings: 37 cookies
Calories: 116kcal
Author: Ai Willis
These gluten-free drop sugar cookies are a Christmas miracle! They're chewy with crispy edges and holiday sprinkles, making them great for gifts, cookie exchanges, and Santa.
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Ingredients

Instructions

  • In the bowl of a stand mixer, add the softened butter and granulated sugar. Beat on medium high speed until fluffy and white in color. Add the egg and beat it again until fully combined. Add the honey, vanilla extract, and peppermint flavor, and beat again.
  • In a separate bowl, add the gluten-free flour blend, salt, baking soda, and baking powder, and mix together.
  • Add the flour mixture into the butter mixture and beat it at medium speed until all the flour has been incorporated. Cover the bowl and put it in the fridge for at least 2 hours, or up to overnight.
  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Using a cookie scoop (mine holds 4 teaspoons of dough), scoop the cookie dough onto the parchment paper, placing them 2 inches (5cm) apart. Roll each scoop of dough in between your hands to make a ball. Dip one side of the ball into the sprinkles, and place it back on the parchment paper.
  • Bake in the preheated oven for 7-8 minutes. Let the cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.

Notes

Dairy-Free: Replace the unsalted butter with vegan butter sticks. If your vegan butter has a fat content of less than 8g per 2 teaspoons, use a combination of cup vegan butter and cup refined coconut oil or shortening. If using coconut oil, make sure to use refined coconut oil, and not virgin coconut oil, which has a coconut flavor to it.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days. If you're storing them for longer, I highly recommend you freeze the cookies.
Freezing Cookies: Tightly wrap each cookie with plastic wrap and put them in a freezer bag for up to 3 months. You can defrost them in the fridge overnight or on the countertop for an hour at room temperature.
Freezing Cookie Dough: Scoop out the dough onto a piece of parchment paper and put it in the freezer. Once it's frozen, put them in a freezer bag, label the bag, and freeze for up to 3 months.
  • When you're ready to bake, take out the balls of frozen cookie dough and space out on a parchment-lined baking sheet while you preheat the oven. Bake as directed, adding an extra minute or two, as needed.
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Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 4mg | Fiber: 1g | Sugar: 11g | Vitamin A: 162IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 0.3mg