🎄 Yes — You Can Still Bake at Christmas When You're Gluten-Free(And These Sugar Cookies Prove It)

If you’ve ever gone gluten-free and felt a wave of sadness when December hits, you’re not alone. Christmas baking is full of nostalgia — the smell of sugar cookies in the oven, frosting everywhere, kids sneaking sprinkles, decorating late at night with a holiday movie in the background.

Going gluten-free doesn’t mean giving up any of that.

In fact, with the right recipe and a few simple swaps, you can bake cookies that taste so classic and so good, nobody will ever guess they’re gluten-free.And this gluten-free sugar-cookie recipe is exactly what makes that possible.

🎁 Why These Gluten-Free Cookies Work So Well

Gluten-free baking can sometimes feel tricky, especially with classics like sugar cookies. You need dough that holds its shape, bakes evenly, and stays soft without turning gritty or crumbly.

What makes this recipe a win:

✨ The dough comes together just like traditional sugar-cookie doughNo strange steps, no odd ingredients — just a reliable gluten-free flour blend and familiar cookie staples.

✨ They hold their shape when bakingCut-outs stay crisp, clean, and picture-perfect.

✨ The texture is soft, tender, and slightly chewyEverything a holiday cookie should be.

✨ The flavor is classicButtery, sweet, and nostalgic — exactly what you want for Christmas cookies.

✨ Great for decoratingThey cool well, handle icing beautifully, and don’t crumble when you add sprinkles, frosting, or fun details.

🎄 What You’ll Need (The Basics)

Yield

About 24 cookies (using 2½- or 3-inch cutters). Double recipe for a party.

Ingredients

Cookies

• 2 ¼ cups (280 g) gluten-free all-purpose flour blend (use one that includes xanthan gum; if yours doesn’t, add 1 tsp xanthan gum)

• 1 tsp baking powder

• ¼ tsp salt

• ¾ cup (170 g / 1.5 sticks) unsalted butter, softened to room temperature

• 1 cup (200 g) granulated sugar

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 1–2 tbsp milk (dairy or plant milk) — only if dough is too dry

Simple Decorating Glaze (or use royal icing)

• 1 cup (120 g) powdered sugar

• 1–2 tbsp milk (add slowly until desired consistency)

• ½ tsp vanilla extract (optional)

• Food coloring and sprinkles as desired

Directions

1. Prep & dry mix

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl whisk together the gluten-free flour, baking powder, and salt. Set aside.

2. Cream butter & sugar

In a large bowl (or stand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy — about 2–3 minutes.

3. Add egg & vanilla

Beat in the egg and vanilla until combined.

4. Combine wet & dry

Gradually add the flour mixture to the butter mixture on low speed. Mix until a soft dough forms. If the dough seems too crumbly or dry, add 1 tbsp milk at a time up to 2 tbsp until it holds together but isn’t sticky.

5. Chill the dough

Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30–60 minutes. Chilling firms the butter and helps the cookies hold their shape when cut.

6. Roll & cut

Lightly flour a clean surface with gluten-free flour. Roll the dough to about ¼-inch thickness. Use cookie cutters to cut shapes. Transfer shapes to the prepared baking sheets, spacing about 1 inch apart.

7. Bake

Bake at 350°F (175°C) for 8–10 minutes, until the edges are just set and bottoms are lightly golden. Baking time depends on cookie size and your oven — start checking at 8 minutes. Do not overbake; you want them soft.

8. Cool

Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before decorating.

Quick Decorating Glaze

1. In a small bowl, whisk powdered sugar with 1 tbsp milk and vanilla. Add more milk (½ tsp at a time) until you reach a pipeable/glaze consistency for flooding (thin) or keep thicker for piping outlines.

2. Divide into bowls and tint with food coloring. Use a squeeze bottle or piping bag for outlines and to flood. Add sprinkles while glaze is wet. Let set 1–2 hours.

(If you prefer royal icing, use 1 large egg white + 1 cup powdered sugar + a few drops of lemon juice; whisk to stiff-peak for piping, thin with water for flooding.)

⭐ Tips for Perfect Gluten-Free Christmas Cookies

✔ Use a good gluten-free flour blendOne with xanthan gum gives the best texture and elasticity.

✔ Don’t skip chilling the doughIt makes rolling easier and helps the cookies hold their shape.

✔ Roll evenlyAbout ¼-inch thickness works well for soft, sturdy cookies.

✔ Let them cool before decoratingGluten-free cookies can be a little softer when warm — cooling sets them beautifully.

🎅 The Best Part?

These cookies taste and feel just like the real deal.So you can keep doing your favorite holiday traditions — cookie exchanges, decorating nights, treat boxes, gifting cookies to neighbors — without sacrificing flavor or fun.

Being gluten-free doesn’t take away holiday joy.If anything, it makes the celebration even sweeter.

Now go turn on the Christmas music, break out the sprinkles, and preheat that oven.Your gluten-free holiday baking season starts now. 🎄🍪✨