6+ Quick Gluten-Free Christmas Cookie Recipes to Delight Your Holiday Celebrations!
The holiday season is a time for joy, laughter, and, of course, delicious treats! If you’re looking to impress your friends and family with some scrumptious gluten-free cookies, you’re in for a delightful treat. These quick and easy recipes will fill your kitchen with the warm scents of the season and bring smiles to everyone’s faces.
Rating: 5. Ingredients: 45 min Total Time: 45 min.
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Imagine biting into a soft, chewy cookie that bursts with rich chocolate flavor and a refreshing hint of peppermint. These Chocolate Peppermint Crinkle Cookies are rolled in powdered sugar before baking, giving them a lovely snowy appearance that’s perfect for Christmas. What sets these cookies apart is the combination of dark cocoa powder and crushed peppermint candies, creating a festive twist on a classic favorite!
Ingredients
1 cup gluten-free all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed peppermint candies
Powdered sugar for rolling
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk the eggs, oil, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the crushed peppermint candies.
Chill the dough in the refrigerator for about 30 minutes.
Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until completely coated.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Rating: 5. Ingredients: 15 min Total Time: 15 min.
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These dazzling Cinnamon Sugar Stars are a dazzling addition to your holiday cookie platter! With a delightful crunch and a sweet cinnamon finish, these cookies are sure to be a hit with everyone. What makes them special is the buttery flavor combined with the warm spice of cinnamon, making them feel like a cozy hug on a chilly winter day.
Ingredients
1 1/2 cups gluten-free all-purpose flour
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cinnamon
1/4 cup sugar for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture.
Mix until a dough forms. Wrap it in plastic wrap and chill for about 30 minutes.
Once chilled, roll out the dough on a floured surface to about 1/4 inch thick. Use a star-shaped cookie cutter to cut out cookies.
In a small bowl, mix the cinnamon and sugar together. Sprinkle the mixture over the cookies before baking.
Bake for 8-10 minutes until the edges are just starting to turn golden. Let them cool on a wire rack.
If you love the combination of chocolate and coconut, these Almond Joy Coconut Macaroons are for you! These delightful little treats are chewy on the inside, crispy on the outside, and topped with a drizzle of rich chocolate. They are incredibly easy to make, and the best part is that they are naturally gluten-free, making them a go-to cookie for everyone at your holiday gathering!
Ingredients
2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup mini chocolate chips
1/4 cup whole almonds (optional)
1/2 cup dark chocolate, melted (for drizzling)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the shredded coconut, sweetened condensed milk, almond extract, and vanilla extract until well combined.
Fold in the mini chocolate chips. If you’re using almonds, you can either mix them in or place one on top of each macaroon before baking.
Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into mounds.
Bake for 15-20 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Once cooled, drizzle the melted chocolate over the top of each macaroon for an extra touch of indulgence!
Ingredients: Dark brown sugar, molasses, cinnamon, eggs, baking soda Total Time: 28 min.
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Gingerbread cookies are a classic holiday treat, and these Spiced Gingerbread Cookies are sure to bring back fond memories of the season! With a perfect blend of warm spices like ginger, cinnamon, and nutmeg, each bite is a festive explosion of flavor. What makes these cookies truly special is their perfectly soft texture, making them ideal for decorating or simply enjoying as is!
Ingredients
2 1/4 cups gluten-free all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup molasses
1 large egg
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, nutmeg, and salt.
In a separate mixing bowl, cream together the softened butter and brown sugar until fluffy.
Add the molasses and egg to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Chill the dough in the refrigerator for about 30 minutes.
Once chilled, roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out your favorite shapes.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes. Let them cool before decorating!
