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Hey there, holiday lovers!
Are you excited for Christmas? I know I am!
Today, I’m bringing you a festive treat that everyone can enjoy: Christmas cookies made with gluten-free flour.
These cookies are soft, chewy, and just bursting with holiday cheer.
Plus, they’re super easy to whip up!
Let’s spread the joy of baking this season!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (210g, use a blend like better batter)
- 3/4 teaspoon xanthan gum (skip if your flour mix includes it)
- 10 tablespoons cornstarch (90g)
- 1 cup powdered sugar (115g, extra for dusting)
- 1/4 teaspoon kosher salt
- 3/4 cup plus 1 tablespoon finely chopped raw pecans or almonds (90g)
- 16 tablespoons unsalted butter, softened (224g)
- 2 teaspoons vanilla essence
- Lukewarm water, as needed (by the teaspoon)
Step 1: Prepare Your Equipment
Preheat your oven to 375°F.
Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
This will prevent the cookies from sticking and make cleanup easier.
Step 2: Combine Dry Ingredients
In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners’ sugar (77 g), and salt.
Whisk these ingredients together to ensure they are well combined.
Add the finely chopped nuts and whisk again to distribute them evenly throughout the mixture.
Step 3: Incorporate Butter and Vanilla
Add the butter and vanilla extract to the bowl of dry ingredients.
Mix until the mixture is well-combined.
Press down on the butter with the back of a spoon to help distribute it throughout the dough.
At this stage, the cookie dough will look somewhat sandy and will clump in places.
Step 4: Form the Dough
Add water to the dough by the teaspoonful, mixing after each addition, until the dough holds together when scooped or squeezed.
Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop works well, but two spoons are suitable too) and place it onto the prepared baking sheet, leaving about 1 1/2 inches between each piece.
Gently roll each piece of dough into a round ball between the palms of your hands without packing the dough; just shape it lightly.
Step 5: Coat with Sugar and Chill
Place the remaining 1/3 cup (38 g) confectioners’ sugar in a small bowl.
Roll each ball of dough in the sugar to coat completely, then return the coated dough balls to the baking sheet.
Place the baking sheet in the freezer for about 5 minutes or until the dough is firm.
This helps the cookies retain their shape during baking.
Step 6: Bake and Cool
Place the baking sheet in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch, about 12 minutes.
Around the 10- to 12-minute mark, the cookies will take on a slightly crackled appearance on top.
Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet.
Once cooled, you can roll them in additional confectioners’ sugar if desired.
Step 7: Store and Serve
Store the cookies in a sealed glass container at room temperature for up to 3 days.
For longer storage, seal tightly in a freezer-safe container and place in the freezer.
For best results, do not toss the cookies in extra confectioners’ sugar before freezing.
Instead, defrost completely at room temperature and then roll in sugar a final time before serving.
Enjoy!
