Gluten Free Christmas Sugar Cookies Recipes

GLUTEN-FREE CHRISTMAS COOKIES

Steps:

• In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
• Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
• Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
• Preheat the oven to 350F. Place the cookies 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

GLUTEN-FREE CHRISTMAS SUGAR COOKIES

Steps:

• In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
• Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.

GLUTEN-FREE SUGAR COOKIES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

GLUTEN FREE SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together on low-medium speed. Add the eggs and beat until smooth.
• Add the salt, baking powder, xanthan gum, and vanilla extract. Then add my gluten-free cookie/cake flour blend and mix until combined.
• Roll the cookie dough between two sheets of plastic wrap and cut out with your favorite cookie cutters, or use 3 inch round cookie cutters to get the iconic soft frosted sugar cookie (see tips in post above)
• Place cookies on a parchment paper or silicone baking sheet on a baking sheet
• Bake in your pre-heated oven for 8-10 minutes. They will still be soft but the edges will just start to look dry, and the bottom of the cookie will just be starting to brown. They won't look done. If they look done, they are over-baked and may be burnt on the bottom. Let cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack.
• Frost as desired with my American Buttercream or Vegan Buttercream

HOW TO MAKE THE EASIEST EVER GLUTEN-FREE CHRISTMAS COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl.
• In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.
• Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.
• Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.
• Chill dough for ten minutes.
• Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.
• Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack*. Repeat with remaining dough.
• *If sugar melts during baking, roll warm cookies in powdered sugar.
• Store cookies in an airtight container for up to five days.

GLUTEN FREE CHRISTMAS COOKIES

Steps:

• Sift the flour and all spices into a large bowl, add the vanilla extract and the butter.
• Rub with the finger tips until you get a crumb like mixture.
• Stir in the honey and mix in well with your hands to create a dough.
• Wrap in cling film and pop in the fridge for 30 minutes to firm up a bit.
• Preheat the oven to 180C/350F and line a baking sheet with baking parchment.
• Remove dough from the fridge and roll out on a floured surface to about 5mm/1/4" thick.
• Use any cookie cutter that you have to hand to cut out whatever shapes you want and stamp words on them too if you have a stamper.
• Carefully lift the cookies on to the baking sheet and pop it into the fridge for 30 minutes to firm up again.
• Remove from fridge and put straight into the preheated oven and bake for approximately 10-12 minutes or until just golden.
• Take them out of the oven and transfer to a wire rack to cool completely.

SOFT AND CHEWY GLUTEN FREE SUGAR COOKIES (CUT OUT AND DROP OPTIONS)

Steps:

• Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
• In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes.
• To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2" apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set. NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• To make cut out cookies: Divide dough between two sheets of saran wrap then shape into flat discs, cover, and refrigerate until completely chilled.
• When ready to bake, preheat oven to 375 degrees (this is a higher temperature than the drop cookies) then line a baking sheet with a silpat or parchment paper and set aside.
• Unwrap one disc then place onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4" thick. Use cookie cutters to cut the dough into shapes (it helps to wiggle the cookie cutter once pressed to separate the cut out from the surrounding dough) then carefully transfer cut outs to prepared baking sheet. If cutouts are too soft to transfer, refrigerate or freeze parchment paper with cut outs for 5-10 minutes then try again. Freeze scraps for 5 minutes before re-rolling and cutting.
• Bake cookies for 7-9 minutes or until cookies are barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Frost cookies with your favorite frosting and embellishments (I love Simple Mills Vanilla Frosting.) Store in an airtight container for 3-4 days or freeze unfrosted cookies for several months.

GLUTEN-FREE SUGAR COOKIES

Steps:

• In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-low speed until creamy, about 2 minutes. With mixer running, slowly sprinkle in sugar and salt; continue beating until fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and add flour in two additions, beating just until incorporated. Finish mixing with a rubber spatula to avoid overworking dough. Turn dough out onto a piece of plastic wrap. Shape into a 5-inch square, wrap in plastic, and refrigerate until firm but still pliable, at least 2 hours and up to overnight.
• Preheat oven to 325 degrees. Place dough between two sheets of lightly floured parchment and roll out 1/4 inch thick. Freeze 15 minutes. Using star cookie cutters (anywhere from 1- to 4-inch), cut out stars. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes. Bake, rotating pans halfway through, until pale golden brown around the edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Transfer royal icing to a pastry bag fitted with a coupler and a very narrow tip. Pipe icing onto cookies, either outlining or filling in with icing using a toothpick or small food-safe paintbrush. Decorate with sprinkles. Let stand until icing sets, at least 1 hour.

GLUTEN-FREE CHRISTMAS SUGAR BLOSSOM COOKIES (DAIRY-FREE OPTION)

Steps:

• Preheat oven to 350 degrees.
• Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
• Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
• Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
• Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
• Bake for 12-14 minutes. (Please watch your cookies because every oven is different.)
• As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie.
• Allow to cool completely or the Hersey Kisses will flatten.
• Store in an airtight container.
• Enjoy!

GLUTEN-FREE CHRISTMAS TREE SUGAR COOKIES (VEGAN, ALLERGY-FREE)

Steps:

• In a large mixing bowl, mix the flour, baking powder, and sweetener together.
• Add the prepared egg replacement, vanilla extract, and cubed cold butter. Mix everything together and then knead with your hands to break up the butter, until everything is combined. Add teaspoons of milk is needed to get the dough hydrated.
• Chill the dough for 30 minutes to 1 hour in the fridge, while you preheat the oven to 350°F.
• Roll the chilled dough out between parchment paper to about 1/4 inch thickness.
• Use a tree-shaped cookie cutter to cut out as many trees as possible with the dough. Reroll the dough as needed.
• On a parchment paper or Silpat lined baking sheet, space out the cookies and bake them in the preheated oven for about 10 minutes, until they are just golden around the edges.
• Remove the cookies and let them cool for 1 to 2 minutes on the baking sheet before cooling completely on a wire rack.
• In a bowl, add the powdered sugar and 2 tablespoons of water. Mix together until you get a thick but drizzly icing. Add more powdered sugar if it is too runny. Add more water if it is too thick.
• Now add the vanilla (and corn syrup if using) and just enough green coloring to achieve a nice vibrant evergreen.
• Use an icing decorator or small squeeze bottle to first outline the cookie and then flood the cookie with icing to fill or simply use the back of a spoon to spread the icing on the cookies.
• Before the icing dries, add your sprinkle decorations.
• Allow the cookies to set before enjoying or storing in an airtight container for up to 2 weeks.