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Easy Gluten-Free Christmas Cookies

Deliciously soft and chewy gluten-free cookies perfect for the holiday season, easy to make and customize for everyone's delight.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups gluten-free all-purpose flour (with xanthan gum) Look for brands like Bob's Red Mill or King Arthur Flour.
  • 1 tsp baking powder Crucial for that perfect rise!
  • 0.5 tsp salt Enhances the sweetness of the cookies.
Wet Ingredients
  • 0.75 cup unsalted butter, softened Use room temperature butter for easy mixing.
  • 0.75 cup granulated sugar Provides pleasing crunch and sweetness.
  • 1 large egg Best if at room temperature.
  • 2 tsp vanilla extract Pure extract elevates the flavor.
  • 1-2 tbsp milk Add as needed for dough consistency.

Method
 

Preparation
  1. Gather all your ingredients and tools—a large mixing bowl, whisk, and baking sheets lined with parchment paper. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
  3. In another bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
  5. Gradually add the dry mixture to the wet mixture, blending well. If the dough feels too dry, add 1-2 tablespoons of milk.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
  7. Roll out the dough between two pieces of parchment paper to about ¼-inch thickness.
  8. Use cookie cutters to create festive shapes and place them on a lined baking sheet.
  9. Bake for 8-10 minutes or until the edges are lightly golden.
  10. Allow cookies to cool completely on a wire rack before adding decorations or icing.

Notes

Store these beauties in an airtight container at room temperature for about a week, or refrigerate for up to 2 weeks. Dough can be prepared ahead of time and stored in the fridge for up to 3 days or frozen for up to a month.