These gluten free Christmas cookies are perfect to bake during the holiday season! With crisp edges and gooey centers, they use EASY ingredients!
Come the holidays, I have plenty of desserts for gluten-free cookies and treats for my celiac friends.
See, many of my friends and family are intolerant to gluten or have an allergy. I firmly believe that they should NOT miss out or have to sacrifice taste (hence I’ve also made low-carb Christmas cookies and vegan Christmas cookies).
This is why I’ve developed the best gluten-free Christmas cookie recipe with no gluten and taste like any food cookie out there.
Table of Contents
- Simple ingredients. No hard-to-find or expensive ingredients are needed. I know this can be an issue with many gluten-free recipes.
- Ready in 12 minutes. These cookies bake up quickly and perfectly. The hard part is waiting for them to cool down to enjoy.
- Easy to make ahead. Short on time? Make batches of the cookie dough and freeze them to bake up later. Then they will be ready for holiday cookie platters.
- Perfect texture and flavor. The texture is absolutely perfect- Crisp edges with soft and gooey middles. They are buttery, sweet, and full of chocolate throughout, and there is no graininess.
The secret to a perfect gluten-free cookie is to chill the dough and ensure that the flour has xanthan gum added to it because this gives the cookies stability and holds them together, so even non-celiacs would love them!
This recipe uses basic cookie ingredients like eggs, butter, flour, and nothing else! Here is what you’ll need:
- Gluten-free flour– Use a gluten-free flour blend with added xanthan gum. If your flour doesn’t have any in it, add 1/2 teaspoon of xanthan gum. Avoid using rice flour as it will yield a soggy cookie.
- Baking powder and baking soda– A combination of both leavening agents is used to give the cookies the perfect balance of spread and rise.
- Salt– Just a pinch to balance out all the sweet ingredients.
- Butter– Softened to room temperature.
- Brown sugar and white sugar– Both sugars are used to give the cookies the crisp edges (white sugar) and the soft centers (brown sugar).
- Cinnamon. Just a touch for some warmth.
- Egg and egg yolk– The added egg yolk ensures the cookies are extra chewy and gooey.
- Vanilla extract– A must for any good cookie recipe.
- M&Ms- Green, red, and white M&Ms are not only perfect for Christmas, but they are also completely gluten-free! Be sure to use classic M&M candies, as their flavored or seasonal ones are not certified gluten-free.
- Chocolate chips– Optional, but adding chocolate chips guarantees extra chocolate in every mouthful!
Find the printable recipe with measurements below.
How do you make gluten-free Christmas cookies?
Foolproof is an understatement for this recipe. Honestly, the hard part is waiting for the cookies to bake!
Step 1- make the dough. In a large bowl, sift the flour, baking powder, baking soda, and salt and set aside. Cream together the butter and sugars until fluffy, using a hand mixer. Add the egg, egg yolk, and vanilla extract and mix until completely combined. Using a wooden spoon, gently add in the dry ingredients, followed by the chocolate chips.
Step 2- chill the gluten-free cookie dough. Cover the mixing bowl and refrigerate the dough for an hour.
Step 3- bake the cookies. Remove the dough and form 12-16 balls and place them on a lined baking or cookie sheet then bake the cookies for 10-12 minutes, until they firm up around the sides and are golden on top. Remove the cookies from the oven and let them cool completely.
Recipe tips and variarions
- You must refrigerate the dough for at least an hour, so the butter (fat) solidifies properly. When it comes time to bake them, the butter takes longer to melt, which yields thicker and chewier cookies. For an even better flavor, you can refrigerate the dough overnight (I find 24 hours to be the sweet spot!).
- If you don’t want to use M&M’s, any candy buttons will work. Again, just be sure they are suitable for celiacs. You can also use sprinkles.
- Do not add more flour, even if the dough seems like it is too wet. Once the dough is chilled, it will be easier to work with. That’s the joys of working with gluten-free flour.
- Use a 2-tablespoon cookie scoop to scoop out portions of the dough.
To store: Cookies can be stored at room temperature in an airtight container for up to one week. If you’d like them to keep longer, store them in the fridge.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
Depending on what gluten free recipe you are baking, xanthan gum is often required. It is used to thicken and stabilize baked goods and provide extra structure.
If you only have a gluten-free flour blend that does not contain xanthan gum, you will need to add 1/2 teaspoon to compensate. Do not bake these cookies without them or they will fall apart.
Original and mini M&M’s are gluten-free. Crispy, pretzel, and seasonal flavors can contain traces of gluten in them and/or contain gluten.
More gluten-free cookie recipes to try
- Almond flour sugar cookies– 3 ingredients and melt-in-your-mouth.
- Keto shortbread cookies– Buttery, tender, and low in carbs too.
- Gluten-free sugar cookies– My family’s favorite cookie.
- Coconut flour cookies– Low in carbs but perfect flavor.
- Almond flour cookies– Just 6 simple ingredients.
Perfect Gluten Free Christmas Cookies
- 1 3/4 cups gluten free flour * See notes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons butter softened to room temperature
- 1/2 cup + 2 tablespoons brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup chocolate buttons M & M's or similar
- 1/4 cup chocolate chips optional
- In a small bowl, sift the flour, baking powder, baking soda and salt and set aside.
- In a large mixing bowl, use a hand mixer to cream the butter and sugars together until fluffy. Mix in the egg, egg yolk, and vanilla extract until combined. Using a wooden spoon, gently mix through the dry ingredients, then fold in the candy buttons and chocolate chips.
- Cover the mixing bowl and refrigerate for an hour.
- Preheat the oven to 180C/350F. Line two large cookie sheets with parchment paper and set aside.
- Using a cookie scoop, scoop out 12-16 portions of cookie dough. Place them on the two cookie sheets, leaving 1-2 inches apart so the cookies can spread.
- Bake the cookies for 10-12 minutes, or until the edges are just done. Remove the cookies from the oven and let them cool completely.
Recipe originally published November 2022 but updated to include new information for your benefit.
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