Best Gluten Free Sugar Christmas Cookies

Gluten-Free Christmas Cookies are iced desserts designed for the holidays, prepared with a gluten-free shortcrust pastry suitable for celiacs and intolerant people. A variation of the classic Christmas biscuits , they are characterized by a light and crumbly dough made with rice flour and corn starch, and by the unmistakable vanilla aroma that will make them irresistible.

To make them, you just need to quickly work the sifted powders with the cold butter cut into cubes, the egg yolk, the icing sugar and a teaspoon of vanilla extract in the bowl of a mixer. The dough, after a resting time in the fridge, will then be rolled out into a thin layer of about 6 mm thick, then cut out with the appropriate themed cutters in the shape of a little man, little tree, star and snowflake, and finally baked in the oven for just a few minutes. At this point, all you have to do is let the cookies cool perfectly on a rack and then decorate them as you like with white and colored royal icing.

The result will be delicious and melt-in-the-mouth pastries, to offer at the end of the Christmas lunch or to eat as a snack together with a cup of hot chocolate, or even to bring them as a gift to your friends during the holiday season.

What Are Gluten Free Christmas Cookies?

Christmas cookies are sweet treats traditionally baked and shared during the holiday season, embodying the festive spirit and warmth of Christmas celebrations. Their origins trace back to medieval Europe, where biscuits were crafted using newly introduced ingredients like cinnamon, ginger, black pepper, almonds, and dried fruits. By the 16th century, these spiced cookies had become integral to Christmas festivities across Europe, with variations such as Germany's Lebkuchen and Sweden's pepparkakor.

The tradition of baking Christmas cookies was carried to America by Dutch settlers in the 17th century, who introduced "koekje," laying the foundation for American Christmas cookies. Over time, these cookies became synonymous with holiday customs, including the practice of leaving cookies out for Santa Claus, a gesture that gained popularity during the Great Depression to inspire generosity.

The rise of gluten-free Christmas cookies aligns with the increasing awareness and diagnosis of celiac disease and gluten sensitivities in recent decades. As more individuals adopted gluten-free diets, the demand for alternative recipes grew, leading to the development of gluten-free versions of traditional holiday treats.

Pro Tips for The Best Gluten Free Christmas Cookies

• Use a kitchen scale to weigh ingredients for precise measurements, as gluten-free flours can behave differently from traditional wheat flour.
• Refrigerate the dough for at least 30 minutes before rolling and cutting shapes. This helps prevent the dough from becoming too sticky and ensures clean, sharp cookie edges.
• Rolling the dough between two sheets of parchment paper avoids sticking and makes transferring shapes to the baking sheet easier.
• Ensure butter and eggs are at room temperature to achieve a smooth and consistent dough.
• Add festive spices like cinnamon, nutmeg, or cardamom to enhance the holiday aroma and flavor.

What is The Best Flour to Use for Christmas Cookies?

The best flour for gluten-free Christmas cookies is a high-quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum. These blends often combine rice flour, tapioca starch, and potato starch, providing the right balance for structure and texture. Look for one specifically labeled for baking to ensure your cookies hold their shape, have a soft crumb, and taste delicious.

How Do I Keep my Gluten Free Cookies From Falling Apart?

To keep gluten-free cookies from falling apart, use a flour blend that includes a binding agent like xanthan gum or guar gum, which mimics the elasticity of gluten. Additionally, ensure the dough is chilled before baking, as this helps the cookies hold their shape. Properly measuring ingredients and not overbaking also contribute to better structural integrity.

Can I Make Gluten Free Cookies Also Vegan or Dairy Free?

You can do it by substituting butter with plant-based alternatives like coconut oil or vegan margarine. Replace eggs with flaxseed meal mixed with water (flax eggs) or unsweetened applesauce for binding. Ensure other ingredients, like chocolate or decorations, are also vegan and dairy-free for a fully plant-based version.

How Do I Know When my Gluten Free Cookies are Done Baking?

Gluten-free cookies are done baking when their edges are lightly golden and set, while the centers may still look slightly soft. Avoid overbaking, as they can dry out quickly. The cookies will firm up as they cool, so it's better to err on the side of underbaking slightly.

Can I Make My Christmas Cookies Ahead of Time?

Of course! You can prepare and refrigerate the dough for up to 3 days. Baked cookies can also be stored in an airtight container at room temperature for several days, making them perfect for early holiday preparations.

Do These Gluten Free Cookies Freeze Well?

They do! Place cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature when ready to enjoy, and they’ll retain their texture and flavor.

How to Store Gluten Free Christmas Cookies

To store leftover cookies, place them in an airtight container at room temperature for up to a week to maintain freshness.

How to Make Gluten Free Christmas Cookies

Sift the rice flour and corn starch into a mixer bowl and add the cold butter cut into cubes.

Work everything quickly until you obtain a sandy mixture.

Then add the icing sugar, the egg yolks, a teaspoon of vanilla extract and a pinch of salt, and continue to mix the ingredients.

Turn the mixture obtained onto the work surface, sprinkled with rice flour, knead again with your hands and form a smooth and homogeneous loaf.

Wrap it with a sheet of cling film and let it rest in the fridge for at least 1 hour.

Once the time has passed, roll out the pastry between two sheets of baking paper to about 6mm thick and, using Christmas-themed cookie cutters, cut out the biscuits.

Arrange the cookies with all the parchment paper on a baking tray and place on the middle rack in the oven, in static mode at 340°F/170°C, for 10-12 minutes.

Once cooked, take the biscuits out of the oven and let them cool for 5 minutes; then place them on a wire rack and let them cool completely.

Prepare the royal icing: beat the egg whites with an electric whisk, then add the sifted icing sugar, one spoonful at a time, and continue to whip the ingredients at high speed.

Finish with the lemon juice and work briefly again with the whisks until you obtain a thick and frothy icing. Then divide it into three bowls and add a few drops of green food coloring to one and a few drops of red food coloring to the other. Mix well with a spoon until you get the desired shade.

Distribute the white, red and green royal icing in three different piping bags with a small smooth nozzle and decorate the Christmas cookies; then, place them on a rack and let them dry perfectly for about 2 hours.

Enjoy!