Perfect Gluten Free Christmas Cookies

My gluten free Christmas cookies are perfect to bake during the holiday season! Crisp edges and gooey centers, they use EASY ingredients!

Course Dessert

Cuisine American

Prep Time 3

Cook Time 12

Total Time 15

Servings servings

Calories 207kcal

Author Arman Liew

Ingredients

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

Instructions

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.

Notes

* If your gluten free flour does not contain xanthan gum, add 1/2 teaspoon to the dough. My preferred brands are Bob's Red Mill and Doves Farm.

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 refrigerator.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

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