The perfect Gluten Free Sugar Christmas celebration cut-out really does exist! These are so easy to make, they always hold their shape, and are perfectly moist!
You would never in a million years guess that these sugar cookies are gluten-free just by the way they hold their shape! They have a soft and fluffy texture with a mild sugar cookie flavor.
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Why you will love this recipe
- What I love most about these gluten-free sugar cookies is you can use the dough for cutouts, thumbprints, or even drop cookies!
- These are so fun and festive, the kids will love decorating them.
Equipment
- Christmas cookie cutters
- Measuring cups and spoons
Ingredients:
Cookies
- Butter: make sure your butter is softened, but not too soft. I use salted butter, if your butter is not salted, be sure to add ¼ teaspoon of salt.
- Sugar: because you can’t have a sugar cookie without sugar!
- Vanilla extract: always use a quality gluten-free extract
- Almond extract: I use an almond extract from OliveNation. Use code NK15 for 15% off.
- Eggs: only one egg is needed for these cookies.
- Gluten-free flour: for this gluten-free sugar cookie recipe I am using cup for cup gluten-free flour blend. I find that this particular one works best when making cut out cookies
- No baking powder needed: For this sugar cookie recipe, we are not using baking powder. If you use baking powder, your cookies will rise too much in the oven and lose their shape.
Icing
- Premium royal icing from fancyflours
- Water
- Letter to Santa edible wafer paper from @fancyflours (I trimmed the edges)
- White sparkling sugar from @fancyflours
Instructions for the Christmas celebration cookies
Cookies
- In a mixer, whisk together the softened butter and sugar for three minutes until light and fluffy.
- Then, add the milk, the vanilla extract, the almond extract, and the egg. Mix again until combined.
- Add half of the flour and mix on low until combined. Scrape down the sides, and the bottom of the bowl, then add the remaining flour and mix on medium low until combined. Cover the bowl with tight plastic wrap and place in the refrigerator for one and a half hours or in the freezer for 45 minutes. You will want the dough to be nice and cold. If your dough is not cold, your cookies will not hold their shape.
- Preheat oven to 350 ℉ and line baking sheets with parchment paper.
- Either on a clean surface or a silicone baking mat, dust the surface with flour. Roll out ½ of the dough until it reaches ¼ inch thick. Using the square cookie cutter, cut out the dough and place onto the baking sheet making sure to leave a small space in between. Bake for 11-12 minutes until the edges are lightly golden. Remove from oven and allow to cool for 5 mins then transfer to baking rack.
Icing
- Place all the ingredients into a mixer, start on low then medium for 5 minutes.
- Brush cooled cookies with icing. Then place the wafer paper nicely and firmly onto the cookie. Fill a bowl with sprinkles, and do the sides of the cookie into the sprinkles. Allow to dry.
Top Tips for the Christmas celebration cookies:
- If your dough is sticky and sticking to the rolling pin, add a little bit more flour to the surface and dust, your rolling pin with flour.
- Do not roll the dough too thin, rolling the dough, too thin will cause the cookies to fall apart and become crispy in the oven.
- Make sure you allow the dough to chill long enough. If your dough is not cold all the way through, your cookies will not hold their shape in the oven.
- Allow the cookies to cool on the baking sheet before transferring to a cooling rack. Gluten-free cookies can be very fragile and you do not want them to fall apart during transport.
- Once you are done, cutting out your cookies, simply roll up the remaining dough and place it back into the refrigerator until it becomes cool again. Then you may roll it out to cut out more sugar cookies. I do this until I have such a small amount left that no cookies can be made.
FAQ
Can I make this dough ahead of time?
Yes, you can store the prepared dough in the refrigerator for up to 24 hours before using.
Can I make this recipe dairy free?
Yes, you can use dairy free butter and a dairy free milk for this recipe.
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📖 Recipe
Christmas Celebration Cookies
The perfect Gluten Free Christmas Celebration cookies cut-out really does exist! These are so easy to make, they always hold their shape, and are perfectly moist!
Equipment
- Christmas Cookie Cutters
Ingredients
Cookies
- 2 cups Gluten Free 1:1 Flour cup4cup
- 1 cup sugar
- 1 large egg room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon OliveNation almond extract
- 1 stick salted butter softened
- 1 tablespoon milk
Icing
- 4 oz ΟliveNation premium royal icing
- 2 ¼ tablespoon water
- Letter to Santa edible wafer paper
- White sparkling sugar
Instructions
- In a mixer, whisk together the softened butter and sugar for three minutes until light and fluffy.
- Then, add the milk, the vanilla extract, the almond extract, and the egg. Mix again until combined.
- Add half of the flour and mix on low until combined. Scrape down the sides, and the bottom of the bowl, then add the remaining flour and mix on medium low until combined.
- Cover the bowl with tight plastic wrap and place in the refrigerator for one and a half hours or in the freezer for 45 minutes. You will want the dough to be nice and cold. If your dough is not cold, your cookies will not hold their shape.
- Preheat oven to 350 ℉ and line baking sheets with parchment paper. Either on a clean surface or a silicone baking mat, dust the surface with flour.
- Roll out ½ of the dough until it reaches ¼ inch thick. Using the square cookie cutter, cut out the dough and place it onto the baking sheet making sure to leave a small space in between.
- Bake for 11-12 minutes until the edges are lightly golden. Remove from oven and allow to cool for 5 mins then transfer to baking rack.
- Place the icing into the mixer, start on low then medium for 5 minutes. Brush cooled cookies with icing.
- Then place the wafer paper nicely and firmly onto the cookie.
- Fill a bowl with sprinkles, and do the sides of the cookie into the sprinkles.
- Allow to dry.
Notes
Top Tips:
- If your dough is sticky and sticking to the rolling pin, add a little bit more flour to the surface and dust, your rolling pin with flour.
- Do not roll the dough too thin, rolling the dough, too thin will cause the cookies to fall apart and become crispy in the oven.
- Make sure you allow the dough to chill long enough. If your dough is not cold all the way through, your cookies will not hold their shape in the oven.
- Allow the cookies to cool on the baking sheet before transferring to a cooling rack. Gluten-free cookies can be very fragile and you do not want them to fall apart during transport.
- Once you are done, cutting out your cookies, simply roll up the remaining dough and place it back into the refrigerator until it becomes cool again. Then you may roll it out to cut out more sugar cookies. I do this until I have such a small amount left that no cookies can be made.
- For the best gluten-free cut-out cookies, I prefer to use Cup for cup gluten-free flour.
- Always place the 2nd half of the dough back into the fridge while working on the first half.
Nutrition
Serving: 1cookieCalories: 205kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 67mgPotassium: 9mgFiber: 2gSugar: 17gVitamin A: 258IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Criss says
Just made these Christmas Celebration Cookies, and they were a huge hit! The perfect mix of festive and delicious. Definitely adding these to my holiday baking list!
Krystle says
The perfect texture and flavor. So glad I found this recipe so I can enjoy my favorite cookie.
Juyali says
These are so pretty! I can't wait to make them for our "care package" for our soon who lives away. Amazing!
Swathi says
Christmas Celebration cookies is delicious. I have made it, I am going to make it again.