11 Gluten-Free Christmas Cookie Recipes That Everyone Can Enjoy

Last Christmas, I hosted a dinner and realized how challenging it can be to find gluten-free treats during the holidays. Inspired by one of my dearest friends’ struggles, I decided to explore some gluten-free recipes myself. Picture the aroma of freshly baked cookies filling the air. Each bite is a burst of flavor, and everyone, regardless of dietary needs, can enjoy. Curious about the recipes that made it all possible?

Classic Gluten-Free Sugar Cookies

Sugar cookies are a timeless treat that bring a touch of sweetness to any festive occasion, especially during Christmas. For those who follow a gluten-free diet, enjoying these classic cookies is still possible with some thoughtful ingredient selections. These gluten-free sugar cookies are crisp on the edges, soft in the center, and perfect for decorating with icing or sprinkles.

Whether you’re a seasoned baker or new to gluten-free baking, this recipe guarantees that everyone can indulge in these delightful cookies without compromising on flavor or texture.

Making gluten-free sugar cookies requires attention to the choice of flour and other ingredients to guarantee the cookies hold their shape and have the right consistency. Using a blend of gluten-free flours such as rice flour, potato starch, and tapioca flour helps mimic the properties of regular all-purpose flour. The addition of xanthan gum acts as a binding agent, giving the dough structure.

Follow these steps to create the perfect batch of gluten-free sugar cookies for your holiday celebrations.

Ingredients (serving size: 4-6 people):

• 2 ½ cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your flour blend already contains it)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents the cookies from sticking and guarantees even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, and salt. This step guarantees that the dry ingredients are evenly distributed.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creates a creamy base that helps the cookies maintain their texture.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using), mixing until fully incorporated. The extracts add a rich flavor to the cookies.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms. Be careful not to over-mix, as this can affect the texture.
6. Shape the Dough: Divide the dough into two portions. Roll out each portion between two sheets of parchment paper to about ¼ inch thickness. This prevents sticking and guarantees uniform thickness.
7. Cut and Bake: Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Bake for 8-10 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
8. Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with your choice of icing or sprinkles.

Extra Tips:

When rolling out the dough, it’s beneficial to chill it for about 30 minutes after mixing. This makes the dough easier to handle and prevents spreading during baking. If the dough becomes too soft while rolling or cutting, simply return it to the refrigerator for a short time.

For an added festive touch, consider adding food coloring to the icing or using holiday-themed cookie cutters. Store the cookies in an airtight container to maintain their freshness throughout the holiday season.

Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are a delightful gluten-free twist on the classic cookie that everyone can enjoy during the holiday season. These cookies are soft, chewy, and packed with the warm flavors of cinnamon and sugar. Made with almond flour, they boast a nutty richness that complements the traditional snickerdoodle taste.

Perfect for a Christmas cookie platter or a cozy evening treat, these cookies will quickly become a favorite for those looking to indulge without gluten.

The key to achieving the perfect Almond Flour Snickerdoodle lies in the balance of ingredients and a careful baking process. With a few simple substitutions, these cookies maintain the signature snickerdoodle texture while being suitable for gluten-free diets. The almond flour not only provides a unique flavor but also guarantees a tender crumb that melts in your mouth.

Enjoy these cookies with a warm cup of cocoa or give them as a thoughtful homemade gift this holiday season.

Ingredients for 4-6 servings:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 tablespoons granulated sugar (for rolling)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, coconut flour, baking soda, cream of tartar, and salt. Stir until evenly mixed and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Confirm the mixture is smooth and all ingredients are fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to maintain a tender cookie texture.
6. Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon with the 2 tablespoons of granulated sugar.
7. Shape and Roll the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
8. Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to slightly flatten. Bake for 10-12 minutes or until the edges are lightly golden.
9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For best results, confirm that the butter is softened to room temperature before beginning the recipe. This allows for easier creaming with the sugar, resulting in a better cookie texture.

If you find the dough too soft to handle, refrigerate it for 15-20 minutes to firm it up before rolling into balls. Additionally, storing the cookies in an airtight container will keep them fresh for up to a week, allowing you to enjoy these delightful treats throughout the festive season.

Chewy Chocolate Chip Cookies

There’s nothing quite like the classic comfort of a chewy chocolate chip cookie, especially during the holiday season. For those on a gluten-free diet, enjoying such a treat can sometimes feel out of reach.

However, this gluten-free version of the beloved cookie guarantees that everyone at your Christmas gathering can indulge in a deliciously chewy and chocolatey experience. These cookies are crafted to deliver the perfect balance of soft texture and rich flavor, making them an ideal addition to your festive dessert spread.

The secret to achieving the perfect chewiness lies in the combination of gluten-free flour and the right amount of moisture. By using a blend of brown sugar and granulated sugar, these cookies maintain a delightful softness while still achieving a slightly crispy edge.

The addition of vanilla extract and a generous portion of chocolate chips guarantees that each bite is packed with flavor and decadence, and you’ll find that these cookies are as easy to make as they’re to enjoy. This recipe serves 4 to 6 people, making it perfect for sharing with friends and family.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. This guarantees that the baking soda is evenly distributed throughout the flour, which helps the cookies rise properly.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air into the butter, which contributes to the cookie’s texture.
4. Add Wet Ingredients: Beat in the vanilla extract and egg until fully combined. This step guarantees that the flavors are evenly distributed throughout the dough.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cookie’s texture.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula or wooden spoon until they’re evenly distributed throughout the dough.
7. Scoop and Shape: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, verify that your butter is at room temperature before you start mixing. This helps achieve the ideal creaming texture with the sugars.

If you’re looking to add a festive twist, consider mixing in some crushed candy canes or dried cranberries along with the chocolate chips.

To keep the cookies fresh, store them in an airtight container at room temperature for up to a week. Happy baking, and enjoy these delightful gluten-free treats!

Cranberry White Chocolate Biscotti

Cranberry White Chocolate Biscotti is a delightful twist on the classic Italian cookie, perfect for your gluten-free holiday baking. This festive treat combines the tartness of dried cranberries with the rich sweetness of white chocolate, creating a sophisticated flavor profile that will impress your family and friends.

Whether enjoyed with a cup of coffee in the morning or as a sweet dessert after dinner, these biscotti will add a special touch to your Christmas festivities.

This gluten-free version of biscotti retains the crunchy texture and elongated shape that makes it perfect for dunking. The recipe is simple yet elegant, allowing the flavors of cranberry and white chocolate to shine. By using gluten-free flour, you can include everyone in the holiday cheer without compromising on taste or texture.

Follow this recipe for a serving size of 4-6 people, and bring a touch of Italian tradition to your Christmas cookie platter.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• 1 cup white chocolate chips

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in Cranberries and Chocolate: Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough in half. On a floured surface, shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced about 3 inches apart.
8. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are just starting to turn golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes.
9. Slice for Second Bake: Transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
10. Second Bake: Arrange the slices cut side down back on the baking sheet. Bake for an additional 10-12 minutes on each side, or until the biscotti are dry and golden. Allow to cool completely on a wire rack before serving.

Extra Tips:

For best results, verify that your butter is at room temperature before starting the recipe, as this will help it cream more effectively with the sugar.

If the biscotti dough seems too sticky when shaping, lightly flour your hands or the surface to make it easier to handle.

For a more indulgent option, consider drizzling or dipping the cooled biscotti in melted white chocolate.

Make sure to store the biscotti in an airtight container to maintain their crispness over the holiday season.

Gluten-Free Gingerbread Men

Gluten-Free Gingerbread Men are a delightful and festive treat perfect for the holiday season. These cookies capture the classic flavors of ginger, cinnamon, and molasses, while being suitable for those who are following a gluten-free diet. With a soft yet slightly chewy texture, they’re ideal for decorating with icing and candies, making them a fun activity for families and friends.

Whether you’re serving them at a holiday party or leaving them out for Santa, these gingerbread men are sure to bring joy to your Christmas celebrations.

Creating these cookies is easier than you might think, even if you’re new to gluten-free baking. The key is to use a blend of gluten-free flours that mimic the texture of regular flour without compromising on taste. This recipe is designed to yield about 12-15 gingerbread men, making it perfect for a small gathering of 4-6 people. By following the simple steps outlined below, you’ll be able to whip up a batch of gingerbread men that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and dark brown sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be slightly sticky but manageable.
5. Chill the Dough: Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Roll and Cut the Dough: On a lightly floured surface (using gluten-free flour), roll out one disk of dough to about 1/4-inch thickness. Use gingerbread man cookie cutters to cut out shapes and place them on the prepared baking sheets.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Decorate: Once cooled, decorate the gingerbread men with icing and any other desired decorations.

Extra Tips:

When making Gluten-Free Gingerbread Men, it’s important to verify that all your ingredients, especially the flour, are certified gluten-free to avoid cross-contamination.

If you find the dough too sticky to handle, you can add a little extra gluten-free flour during the rolling process, but be careful not to add too much, or the cookies might turn out dry.

Additionally, chilling the dough is essential as it helps maintain the shape of the cookies when baked. Have fun with the decorating process, using different colored icing and candies to give each gingerbread man a unique personality!

Flourless Peanut Butter Blossoms

Flourless Peanut Butter Blossoms are the perfect gluten-free delight for your holiday cookie collection. These cookies are incredibly simple to make, requiring just a handful of ingredients that you likely already have in your pantry. The rich, nutty flavor of the peanut butter pairs perfectly with the chocolate kiss on top, making them an irresistible treat for both kids and adults alike.

Whether you’re serving them at a Christmas party or gifting them to friends and family, these cookies are sure to bring joy and satisfaction to anyone who takes a bite.

The beauty of Flourless Peanut Butter Blossoms lies in their simplicity and adaptability. They come together quickly, making them an ideal choice for those final-minute holiday baking sessions. Without the need for flour, these cookies retain a chewy texture that complements the classic combination of peanut butter and chocolate.

Not only are they gluten-free, but they’re also a great option for those who are looking to cut down on refined ingredients while still indulging in a sweet holiday treat.

Ingredients (serving size: 4-6 people):

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 24 chocolate kisses

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and have the perfect texture.
2. Mix the Ingredients: In a medium-sized mixing bowl, combine the creamy peanut butter and granulated sugar. Stir until well-blended. Then, add in the egg, vanilla extract, and baking soda. Mix until all ingredients are fully incorporated and the dough is smooth.
3. Shape the Cookies: Using your hands, roll the dough into small balls, approximately 1-inch in diameter. This size will guarantee that the cookies bake evenly and provide the right amount of chewiness. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
4. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes. Keep a close watch to prevent overbaking; the cookies should be set but not browned.
5. Add the Chocolate Kisses: Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie. The residual heat will slightly melt the chocolate, helping it adhere to the cookie.
6. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely to set the chocolate and firm up the cookies.

Extra Tips:

To enhance the flavor of your Flourless Peanut Butter Blossoms, consider using a high-quality peanut butter that contains minimal ingredients, like just peanuts and salt. This will give your cookies a more robust peanut flavor.

If you prefer a slightly crunchier texture, you can use crunchy peanut butter instead of creamy. Additionally, you can experiment by using different types of chocolate kisses, such as dark chocolate or white chocolate, to add a unique twist to the traditional blossom cookie.

Finally, confirm that the cookies are completely cooled before storing them in an airtight container to maintain their freshness and chewiness.

Oatmeal Raisin Cookies

Indulge in the classic flavors of oatmeal raisin cookies with this gluten-free recipe that guarantees a chewy and satisfying bite every time. Perfect for a Christmas treat or any time of the year, these cookies combine the hearty texture of oats with the natural sweetness of raisins. The use of a gluten-free flour blend assures that everyone, even those with gluten sensitivities, can enjoy this delicious holiday staple.

These Gluten-Free Oatmeal Raisin Cookies aren’t only quick and easy to prepare but also packed with flavor and wholesome ingredients. The warm spices of cinnamon and nutmeg blend beautifully with the raisins, while the oats provide a delightful texture.

Whether you’re serving them at a festive gathering or simply enjoying them with a cup of tea, these cookies are sure to be a hit among family and friends, making them a must-bake for your seasonal cookie platter.

Ingredients (serving size: 4-6 people):

• 1 cup gluten-free rolled oats
• 3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup raisins

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free rolled oats, gluten-free all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This will guarantee an even distribution of the leavening agent and spices.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture until fully incorporated and smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough to maintain the cookies’ tender texture.
6. Fold in Raisins: Gently fold in the raisins using a spatula or wooden spoon, ensuring they’re evenly distributed throughout the dough.
7. Portion the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Rotate the baking sheets halfway through for even baking.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure your butter is at room temperature so it creams properly with the sugars. If you prefer softer cookies, slightly underbake them by a minute or so.

Additionally, for a variation, you can substitute the raisins with dried cranberries or add 1/2 cup of chopped nuts for extra crunch. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Enjoy your holiday baking!

Chocolate Hazelnut Thumbprints

Perfect for serving 4-6 people, this recipe combines the warmth of the holiday season with the luxurious taste of chocolate and hazelnuts. The key to making these cookies is to guarantee that the dough is well-chilled before baking to help them maintain their shape.

Once baked, the cookies will have a tender and crumbly texture, with a gooey center of chocolate hazelnut spread that makes each bite a joy. Prepare these thumbprints as part of your Christmas festivities and watch as they quickly become a beloved tradition.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chocolate hazelnut spread
• 1/2 cup chopped hazelnuts

Cooking Instructions:

1. Prepare the Dough: In a medium-sized mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
2. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until well combined. Make sure the mixture is smooth and homogenous.
3. Mix Dry Ingredients: In another bowl, whisk together the gluten-free flour and salt. Gradually add this to the wet mixture, stirring until the dough comes together. It should be slightly sticky but firm enough to hold its shape.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the cookies maintain their shape and prevents spreading during baking.
5. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Shape the Cookies: Once chilled, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Create Indentations: Using your thumb or the back of a wooden spoon, gently press into the center of each dough ball to create a small well.
8. Fill and Top: Fill each indentation with about 1/2 teaspoon of chocolate hazelnut spread. Sprinkle the tops with chopped hazelnuts for added crunch and flavor.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

To guarantee the best results, make sure all your ingredients are at room temperature before starting, as this will help them combine more easily.

If you find the dough too sticky to handle, dust your hands lightly with gluten-free flour. You can also vary the filling by using different types of nut butter or jam if desired.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies are a delightful addition to any gluten-free Christmas cookie platter. These cookies aren’t only visually appealing with their speckled appearance but also offer a revitalizing burst of lemon flavor combined with the subtle crunch of poppy seeds.

They’re perfect for those who are looking to add a zesty twist to their holiday baking repertoire, guaranteeing that everyone, including those with gluten sensitivities, can indulge in festive treats.

Crafting these cookies is a simple yet rewarding process. The dough is infused with both lemon zest and juice, providing a bright and tangy flavor profile. Poppy seeds add a unique texture and a slight nuttiness, making each bite a delightful experience.

These cookies can be enjoyed plain or with a light lemon glaze for an extra touch of sweetness and visual appeal. The recipe yields enough to serve 4-6 people, making it perfect for a small gathering or family treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon poppy seeds
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the gluten-free flour, baking powder, and salt. Mix well and set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Poppy Seeds: Gently fold in the poppy seeds until evenly distributed throughout the dough.
7. Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded amounts of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should be set but not browned.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an added touch of elegance, consider drizzling a simple lemon glaze over the cooled cookies. To make the glaze, mix powdered sugar with a little lemon juice until you reach the desired consistency.

Also, to guarantee your cookies are truly gluten-free, verify that all ingredients, especially the baking powder and vanilla extract, are certified gluten-free. This ensures that your holiday treats are safe for those with gluten sensitivities to enjoy.

Coconut Macaroons

Coconut Macaroons are a delightful treat that can brighten up any holiday spread with their chewy texture and rich coconut flavor. These gluten-free cookies are perfect for those who wish to enjoy a festive dessert without gluten, and they’re incredibly easy to make.

With a golden exterior and a soft, moist interior, coconut macaroons are a timeless classic that will have your family and friends coming back for more. Whether you’re a seasoned baker or a beginner, this simple recipe will guide you in creating a batch of these delicious cookies that will be the talk of your holiday gathering.

A coconut macaroon is a great option for a gluten-free Christmas cookie because it uses naturally gluten-free ingredients like shredded coconut and sweetened condensed milk. This recipe yields about 24 macaroons, which is perfect for serving 4-6 people. Each bite captures the essence of the holidays, making it a wonderful addition to your Christmas dessert table.

Follow the instructions below to create these delectable treats that everyone will love.

Ingredients (Serves 4-6):

• 4 cups sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent the macaroons from sticking and guarantee even baking.
2. Mix the Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir the mixture until the coconut is evenly coated with the condensed milk and vanilla.
3. Beat Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. This process will help the macaroons keep their shape and provide a light texture.
4. Fold the Egg Whites: Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites; this will maintain the airy texture of the macaroons.
5. Shape the Macaroons: Using a tablespoon or small ice cream scoop, drop mounds of the mixture onto the prepared baking sheets. Space them about 1 inch apart to allow for spreading during baking.
6. Bake: Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Rotate the baking sheets halfway through to guarantee even baking.
7. Cool the Macaroons: Once baked, remove the macaroons from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For added flavor, you can dip the bottoms of the cooled macaroons in melted dark chocolate and let them set on parchment paper. This not only complements the sweetness of the coconut but also adds a touch of elegance to your cookies.

If you prefer a slightly crispier texture, you can toast the shredded coconut lightly in a pan before mixing it with the condensed milk. Additionally, verify your egg whites are at room temperature before beating them; this will help them whip up to their fullest volume.

Enjoy your coconut macaroons with a warm cup of cocoa or tea for a perfect holiday treat.

Pistachio Cranberry Shortbread

Indulge in the delightful flavors of Pistachio Cranberry Shortbread, a gluten-free treat that perfectly captures the essence of the holiday season. This cookie combines the nutty richness of pistachios with the tart sweetness of cranberries, all enveloped in a buttery shortbread base. Perfect for sharing with family and friends or as a thoughtful homemade gift, these cookies aren’t only delicious but also cater to those with gluten sensitivities, guaranteeing everyone can partake in the festive cheer.

The secret to these cookies lies in their perfect balance of textures and flavors. The pistachios add a satisfying crunch, while the cranberries provide a burst of fruity tang that complements the buttery, melt-in-your-mouth shortbread. The addition of a hint of vanilla and a touch of salt elevates the taste profile, making these cookies irresistible.

Whether you’re an experienced baker or a novice in the kitchen, this simple and straightforward recipe will guide you to create a batch of cookies that are sure to become a holiday favorite.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups gluten-free all-purpose flour
• 1/2 cup shelled pistachios, roughly chopped
• 1/2 cup dried cranberries, chopped

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt, making sure the ingredients are well combined.
4. Incorporate the Flour: Gradually add the gluten-free all-purpose flour to the butter mixture, mixing on low speed until a dough forms. Scrape down the sides of the bowl as needed to guarantee even mixing.
5. Fold in Pistachios and Cranberries: Gently fold in the chopped pistachios and cranberries until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
8. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For best results, make sure your butter is at room temperature to achieve a smooth, creamy consistency when creaming with sugar. If you prefer a finer texture, you can pulse the pistachios and cranberries briefly in a food processor before folding them into the dough.

To enhance the holiday spirit, consider adding a sprinkle of powdered sugar or a drizzle of white chocolate over the cooled cookies. Store these shortbread cookies in an airtight container for up to a week, or freeze them for longer storage, allowing you to enjoy a taste of the holidays well beyond the season.