Gluten Free Christmas Cookies
by: claire cary
The ultimate gluten free Christmas cookie! This soft and chewy recipe are like lofthouse sugar cookies but Christmas edition. They're easy to make, topped with a simple buttercream and so fun to decorate!
Equipment
Ingredients
Wet
- ½ cup unsalted butter softened/room temperature
- ¾ cup white sugar
- 2 tablespoons brown sugar
- 1 egg
- ¼ cup sour cream or greek yogurt
- 2 teaspoons vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 2 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Food coloring optional
- sprinkles optional
Instructions
- 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. As soon as they come out of the oven, I like to use a round cookie cutter to swivel around the edges to create perfect circles. 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!
Notes
I have tested these with both Bob's Red Mill 1:1 and King Arthur and both work really well!
If using greek yogurt, I suggest plain & unsweetened.
Serving: 1cookie, with frosting / Calories: 351kcal / Carbohydrates: 50g / Protein: 3g / Fat: 17g / Saturated Fat: 10g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 4g / Trans Fat: 1g / Cholesterol: 44mg / Sodium: 167mg / Potassium: 18mg / Fiber: 2g / Sugar: 35g / Vitamin A: 510IU / Vitamin C: 0.01mg / Calcium: 36mg / Iron: 1mg
