Name: Gluten Free Christmas Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup unsalted butter (softened/room temperature ); 3/4 cup white sugar; 2 tablespoons brown sugar; 1 egg; 1/4 cup sour cream or greek yogurt; 2 teaspoons vanilla extract; 2 cups gluten free all purpose baking flour; 2 1/2 teaspoons cornstarch; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (room temperature); 2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1/8 teaspoon salt; Food coloring (optional); sprinkles (optional)

The ultimate gluten free Christmas cookies! They’re soft and chewy like lofthouse sugar cookies but Christmas edition. They’re easy to make, topped with a simple buttercream and so fun to decorate!

gluten free christmas sugar cookies with frosting and sprinkles on top

I’ve been wanting to make some gluten free lofthouse cookies for a while, but with the holidays approaching, I thought it would be the perfect time to turn them into gluten free Christmas cookies. We start with a super soft sugar cookie base, then are topped with a homemade buttercream frosting.

These are the perfect Christmas Eve cookie, but you can also dye the frosting pink for Valentine’s Day, orange and black for Halloween or just leave it plain for a foolproof sugar cookie! If you love this recipe, try my gluten free gingerbread cookies or gingerbread loaf next!

Tips before we get started!

If you don’t want to use food dye, you can just leave the frosting white! You can find naturally dyed sprinkles for decoration and to get that Christmas feel.
These cookies will spread while baking, but they are designed to be thick. If you prefer them a bit thinner, flatten them a bit before baking.
As soon as the cookies come out of the oven, I like to use a round cookie cutter to swivel around the edges to create perfect circles.

How to make gluten free Christmas cookies

Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside. In a medium mixing bowl or bowl of a stand mixer, add the butter, white sugar and brown sugar and cream together for about 30 seconds.

Add in the remaining wet ingredients and beat to combine. Add in the dry ingredients, maxing sure to spoon and level, don’t scoop from the bag.

Mix to combine. Use a medium cookie scoop (about 2 tablespoons) and scoop onto the prepared cookie sheets, leaving enough space between each cookie. The cookies are pretty thick, so if you want them thinner, you can flatten the tops before baking.

Bake for 12-15 minutes or until the edges are just barely golden brown. Let cool on the cookie sheet for about 15 minutes, then transfer to a wire rack to finish cooling.

Meanwhile, make the frosting. Beat the butter for about 1 full minute until fluffy. Add in the powdered sugar, followed by the vanilla, salt and heavy cream. You can add more heavy cream as needed.

Divide into two or three bowls to dye green or red, or just leave as is! Frost each cookie, then top with sprinkles and enjoy! Try my giant gluten free sugar cookie next!

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Ingredient swaps!

Egg. I have not tested these sugar cookies without the egg, but because there is only one, I think that will work just fine. I recommend subbing the egg for either 1/4 cup of apple sauce, a flax egg, or a store bought egg replacer.

Butter. I used regular unsalted butter, but you can use dairy free butter like Earth Balance if you want a dairy free option. I do not recommend coconut oil here – butter is key for the best flavor!

Sugar. This recipe calls for white sugar and just a touch of brown sugar. Brown sugar is uncommon in sugar cookies, but it helps makes the cookies chewier and enhances the flavor a bit. You can swap the brown sugar for more white sugar, but I don’t recommend any swaps other than that!

Cornstarch. A little bit of cornstarch helps absorb more of the wet ingredients without needing to add too much extra flour. You can swap for tapioca starch, but I prefer cornstarch here.

Yogurt or sour cream. This might seem like an add ingredient for a sugar cookie, but it really is key for making these super soft and chewy. If using yogurt, I suggest a plain greek yogurt – it can be full fat or low fat.

bite taken out of the gluten free christmas cookies with red frosting

How to store and freeze

For best results, store these cookies in a container once they have fully cooled. They will keep for 3-5 days but are best within the first 3 days.

To freeze, make the dough as usual, then scoop into balls and add to a freezer safe bag or container and freeze for up to 1 month. You can also freeze the cookies after they have baked but before they’re frosted. Just let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Let thaw then frost!

Can I make cutout cookies?

Not with this recipe! These are designed to be drop and bake cookies, so I’d try my gluten free cutout sugar cookies instead. Those are topped with a simple icing rather than a buttercream.

gluten free christmas cookies with frosting on a wood board

More Holiday treats you’ll love!

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