Gluten-Free Christmas Sugar Cookies (Dairy-Free)
These delicious gluten-free Christmas sugar cookies are easy to make and are perfect for gifting during the holiday season. Plus, they’re totally dairy-free too! Go bake a batch today!
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It’s Cookie Season!
We’re thick in holiday season, and that means cozy Christmas carols in the background, layers of sweaters, and of course, non-stop cookie baking!
Beautiful Christmas Sugar Cookies
These Christmas sugar cookies are made with a cut-out sugar cookie base that are then decorated with icing in the design you like!
Aren’t they just so pretty? Perfect for Christmas gifting!
Why You’ll Love this Recipe:
- Simple Ingredients: The ingredients required for making these gluten-free Christmas sugar cookies are easily accessible at the local grocery stores.
- Easy to Make: Preparing the cookie dough is a matter of mixing the wet ingredients with the dry ingredients and then letting the dough rest before rolling it out, cutting it into shapes and baking. Once baked, decorate the cut-out cookies with icing and enjoy!
- Totally Gluten-Free & Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these gluten-free Christmas sugar cookies.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Sugar: I used granulated white sugar, but you may also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (1:1 sugar substitute that is zero glycemic index).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I recommend adding it in. However, if you don’t have it on hand, or are not a fan of vanilla, feel free to leave it out.
- Egg: The egg is necessary for binding the ingredients together, so make sure you add it in.
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free flour blends that use heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent used in this sugar cookie recipe, so definitely add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Lemon Juice: For the best flavor I recommend using freshly squeezed lemon juice. However, if you don’t have fresh lemons, bottled lemon juice will work just as well.
- Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar), is sugar that has been processed to a very fine powder and can easily dissolve. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).
- Coloring: I used blue and green food coloring, but feel free to use whichever colors you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free food coloring.
How to Make Christmas Sugar Cookies (Step by Step):
1. Beat Butter and Sugar
Beat the dairy-free butter and sugar until combined (approximately 2 minutes).
2. Add Egg & Vanilla
Add the egg and vanilla extract. Beat for a couple more minutes.
3. Sift Dry Ingredients:
In a large bowl, whisk the gluten-free measure-for-measure flour with salt and baking powder.
4. Add Dry Ingredients to Wet Ingredients
Add the flour mixture to the bowl with the wet ingredients. You should get a slightly sticky dough.
5. Cover with Plastic Wrap and Chill
Wrap the gluten-free sugar cookie dough in plastic wrap and refrigerate for at least half an hour to chill the dough.
6. Preheat and Line
Preheat the oven to 350F and line a large baking sheet or cookie sheet with parchment paper or a silicone mat (or ‘Silpat’).
7. Roll Out Dough
Roll out the dough between two sheets of parchment paper to a thickness of about 5 mm (1/5 inch).
For convenience, you can divide the dough into two parts and roll them out one at a time.
8. Cut Out Cookie Dough
Cut out the dough using cookie cutters of your choice.
9. Place Dough on Prepared Baking Sheet
Place the cut out cookie dough on the prepared baking sheet. Bake for 7-8 minutes.
10. Let Cool
Remove the finished cookies from the oven and let cool.
11. Prepare the Icing
Mix the lemon juice and powdered sugar with a whisk. The cookie icing should not be too runny. Divide the glaze into three parts.
Add a drop of green to one part, a drop of blue food coloring to another part, and leave the final part white.
12. Decorate Cookies
Transfer each icing to a separate piping bag and decorate the cookies as desired and let them sit for 30-60 minutes until the icing has set.
13. Enjoy or Store
Once the icing has set, feel free to serve the gluten-free dairy-free Christmas sugar cookies or store them in an airtight container for up to 5 days.
Dish by Dish Tips/Tricks:
- Decorative Colors: I used blue and green food coloring, but feel free to use whichever colors you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free food coloring.
- Optional Decorations: Feel free to top the cookie dough with some festive sprinkles if that’s what you prefer.
Other Gluten-Free Cookies You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Christmas Sugar Cookies (Dairy-Free)
- Total Time: 1 hour 15 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
These gluten-free Christmas sugar cookies are easy to make and are perfect for gifting during the holiday season. Plus, they’re totally dairy-free too! Go bake a batch today!
Ingredients
- 1/2 cup unsalted dairy-free butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons lemon juice
- 6 to 7 tablespoons powdered sugar
- 1 drop green gel food coloring
- 1 drop blue gel food coloring
Instructions
- Beat Butter and Sugar: Beat butter and sugar until combined (approximately 2 minutes).
- Add Egg and Vanilla: Add the egg and vanilla extract. Beat for a couple more minutes.
- Sift Dry Ingredients: In a large bowl, whisk the gluten-free measure-for-measure flour with salt and baking powder.
- Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the bowl with the wet ingredients. You should get a slightly sticky dough.
- Cover with Plastic Wrap and Chill: Wrap the dough in plastic wrap and refrigerate for at least half an hour to chill the dough.
- Preheat and Line: Preheat the oven to 350F and line a large baking sheet with parchment paper or a Silpat.
- Roll Out Dough: Roll out the dough between two sheets of parchment paper to a thickness of about 5 mm (1/5 inch). For convenience, you can divide the dough into two parts and roll them out one at a time.
- Cut Out Cookie Dough: Cut out the dough using cookie cutters of your choice.
- Place Dough on Prepared Baking Sheet: Place the cut out cookie dough on the prepared baking sheet. Bake for 7-8 minutes.
- Let Cool: Remove the finished cookies from the oven and let cool.
- Prepare the Icing: Mix the lemon juice and powdered sugar with a whisk. The cookie icing should not be too runny. Divide the glaze into three parts. Add a drop of green to one part, a drop of blue food coloring to another part, and leave the final part white.
- Decorate Cookies: Decorate the cookies as desired and let them sit for 30-60 minutes until the icing has set.
- Store: You can store the cookies in a container with a lid.
Notes
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Sugar: I used granulated white sugar, but you may also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (1:1 sugar substitute that is zero glycemic index).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I recommend adding it in. However, if you don’t have it on hand, or are not a fan of vanilla, feel free to leave it out.
Egg: The egg is necessary for binding the ingredients together, so make sure you add it in.
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free flour blends that use heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder:Â Baking powder is the only leavening agent used in this sugar cookie recipe, so definitely add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Lemon Juice: For the best flavor I recommend using freshly squeezed lemon juice. However, if you don’t have fresh lemons, bottled lemon juice will work just as well.
Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar), is sugar that has been processed to a very fine powder and can easily dissolve. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).
Coloring: I used blue and green food coloring, but feel free to use whichever colors you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free food coloring.
- Prep Time: 5 mins
- Chilling + Cooling Time: 60 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
