Easy Gluten Free Christmas Cookies: No-Chill Cutout Recipe!

Easy Gluten Free Christmas Cookies:

Christmas baking is a tradition loved by all, but finding a reliable Gluten Free Christmas Cookie recipe that actually holds its shape, doesn’t taste gritty, and doesn’t require hours of chilling can be tough.

Stop struggling with crumbly dough! This recipe is the answer to your holiday baking prayers. These cookies are tender, flavorful, and incredibly stable, making them perfect for cutout shapes and decorating—all without the need for a long refrigeration break!

Allergen Information:

This recipe is certified Gluten-Free. It can be made Dairy-Free by substituting the butter with a high-quality plant-based butter stick (ensure it is cold). It is naturally Nut-Free unless you choose to use an almond extract for flavoring.

Flour Blends Tested:

The success of these Easy GF Christmas Cookies hinges on the right flour blend.

Gluten Free Flour Blend – I tested this recipe successfully using two leading commercial, Xanthan Gum-inclusive blends: Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour.

Following the directions for the flour blend you are using is critical. While this recipe uses specific ratios, differences in starches (rice vs. potato) can affect absorbency.
Xanthan Gum – If you use a DIY blend or a store-bought blend without a binder, you must add 1/2 teaspoon of xanthan gum per cup of flour to ensure the cookies hold their shape.

Ingredient Notes:

Sugar – Use granulated cane sugar for structure and a light color, which is perfect for holiday decorating.

Butter – I recommend using unsalted butter, cut into cubes and chilled. If you are dairy-free, use cold, plant-based butter sticks. The fat content is crucial for tenderness.

Eggs – Use size large. The egg binds the dough and adds necessary moisture.1

Extracts – Vanilla extract is standard, but you can swap it for almond, lemon, or peppermint extract for seasonal variety.

Main Observations on the Two Tested Flour Blends:

Using Bob’s Red Mill 1-to-1 required slightly less added liquid (milk) for a workable dough, while the King Arthur blend absorbed moisture quickly, resulting in a slightly smoother, lighter dough. Always check the consistency—the dough should be soft but not sticky.

Tips For Success

Use Cold Ingredients: Keep the butter and egg cold until you mix the dough. This limits gluten development (even in GF blends) and prevents spreading.
Avoid Over-Flouring: Only lightly dust your surface and rolling pin. Too much flour will result in a dry, crumbly cookie.
Bake Cold (Optional): While no chilling is required, if your kitchen is very warm, place your cutouts on the baking sheet into the freezer for 5 minutes before baking. This guarantees zero spread!
Cool Completely: Do not attempt to move or decorate the cookies until they are completely cooled, which ensures they won’t break.

Step-By-Step Photos and Directions:

Cream Butter and Sugar: In a large bowl, cream the cold butter and sugar until light and fluffy. Add the egg and extract and mix until just combined.
Add Dry Ingredients: Gradually mix in the GF flour blend, salt, and baking powder until a soft, uniform dough forms. It should pull away cleanly from the sides of the bowl.

Roll and Cut: Divide the dough in half. On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use your favorite holiday cookie cutters to create shapes.
Bake: Carefully transfer the cutouts to a parchment-lined baking sheet. Bake at 350F 175C for 8-10 minutes, or until the edges are just barely golden.
Cool and Decorate: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Prepare the glaze (recipe below) and decorate!

Frequently Asked Questions:

Why is my dough sticky? Your measurements might be slightly off, or your butter was too warm. Mix in 1-2 extra tablespoons of GF flour until the stickiness disappears.
Can I freeze this dough? Yes. Wrap the disk of dough tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Why did my cookies spread?

The most likely culprit is warm butter, warm dough, or too much baking powder. Ensure all fat is cold when mixing, and try briefly chilling the cutouts before baking.

Why is my dough crumbly?

You used too much flour or not enough liquid. Add milk, 1 teaspoon at a time, until the dough comes together without sticking.

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The Best Easy Gluten-Free Christmas Cutout Cookies

Equipment

Electric mixer (stand or hand)
Rolling pin
Holiday cookie cutters
Baking sheets lined with parchment paper

Ingredients 1x2x3x

Yeast Mixture (Replaced with Cookies)

Cookies

2 cups Gluten Free All-Purpose Flour Blend (with xanthan gum)
1/2 tsp baking powder
1/2 tsp salt
1/2cup (1 stick) cold unsalted butter, cubed
3/4 cup granulated sugar
1 large egg, cold
1 tsp pure vanilla extract
1-2 tsp milk (dairy or non-dairy)

Simple Glaze

2 cups powdered sugar
3-4 Tbsp milk
1/2tsp vanilla or almond extract
Food coloring (optional)

Instructions

Preheat & Prep: Preheat oven to 350F175C. Line baking sheets with parchment paper.
Cream: Cream butter and sugar until light. Beat in the egg and vanilla extract.
Mix Dry: In a separate bowl, whisk together GF flour blend, baking powder, and salt.
Combine: Gradually add the dry ingredients to the wet mixture. If the dough seems crumbly, add milk 1 teaspoon at a time until it comes together.
Roll & Cut: Roll the dough out to 1/4-inch thickness on a lightly floured surface. Cut into shapes.
Bake: Transfer cutouts to the prepared sheet. Bake for 8-10 minutes.
Cool: Let cool 5 minutes on the sheet, then move to a wire rack to cool completely before glazing.

Glaze

Whisk: Whisk powdered sugar, extract, and 3 tablespoons of milk until smooth. Add more milk if needed for a thinner consistency.
Decorate: Dip cookies into the glaze or spread with a knife. Add sprinkles immediately.

Notes

Do not over-bake! They should look pale with only the very edges turning gold.
Store cooled cookies in an airtight container for up to 5 days.

SPECIAL NOTE

This recipe is foolproof! It requires no chilling time, making it ideal for baking with excited kids.

Nutrition

This nutritional analysis is an estimate for one cookie, assuming 24 total cookies from the recipe, including a moderate amount of the simple glaze.)

Nutrient	Amount per Serving (Estimated)
Calories	150 kcal
Protein	1 g
Fat	7 g
Saturated Fat	4 g
Carbohydrates	20g
Fiber	0 g
Sugar	13 g
Cholesterol	15 mg
Sodium	60 mg

Nutrition Disclaimer

Please note that all nutritional information provided is an estimate based on third-party calculators and will vary depending on the brand of GF flour and the amount of glaze used