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Gluten-Free Christmas Cookies

ByMegan Posted on Last updated on
If you’re looking for some festive gluten-free Christmas cookies for your holiday table this year, this is the perfect recipe for you! With step-by-step instructions and photos to show how to decorate each of these cookies, you’ll be a cookie decorating pro in no time! Roll and cut into shapes like candy canes and snowflakes, then decorate with royal icing for a stunning finish. Great for holiday gifting or family baking sessions, they're a delicious treat everyone can enjoy!
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A close up of gluten-free Christmas cookies decorated as ugly Christmas sweaters, snowflakes, Christmas trees, candy canes and polka dot mittens.
A close up of gluten-free Christmas cookies decorated with royal icing as ugly Christmas sweaters, snowflakes, Christmas trees, candy canes and polka dot mittens.

If you ask me, it’s not really Christmas until you bake and decorate some of these gluten-free Christmas cookies. Whether you’re hosting a Christmas party and need an impressive dessert for your dessert table or are looking for that special recipe for a plate of Christmas cookies for Santa, these adorable designs are just what you are looking for. 

The versatility of this recipe shines through in the array of shapes and decorations you can create. From the whimsy of ugly sweaters to the elegance of snowflakes, each shape lends itself to a unique canvas for decoration. Whether it’s the intricate piping on the Christmas trees, the playful designs on the mittens, or the classic stripes on the candy canes, the process of decorating these cookies is as enjoyable as eating them. 

They’re perfect for holiday parties, as thoughtful homemade gifts, or as a fun baking project with kids. Each cookie adds a personal touch to your festive spread, making this recipe not just about the taste, but also about creating lasting memories.

You’ll love this recipe because:

  • Fun designs that impress. This recipe shows you how to make 5 adorable Christmas cookie designs that you can easily make at home! There are a few techniques you’ll learn, like the wet-on-wet flooding technique for making dots and a chevron pattern. 
  • Great for making ahead. I love to make decorated sugar cookies for Christmas because they are easy to make ahead for the holiday. Once frosted with royal icing, these cookies keep well for up to 2 weeks when decorated and stored in an airtight container at room temperature. Plus, I have more tips for make ahead options in the post!
  • It’s gluten-free! If you thought gluten-free desserts had to be boring for Christmas, think again! These beautiful sugar cookies are so fun, everyone will love them whether they are gluten-free or not!

Ingredients

Ingredients in small bowls to make gluten-free Christmas cookies, including vanilla, an egg, two sticks of butter, almond extract, powdered sugar, gluten-free flour and salt with text overlays over each ingredient.

Ingredient Notes

  • Unsalted butter – For this recipe, it’s key to use butter that’s been allowed to soften to room temperature. This makes creaming it with sugar much simpler. Opt for unsalted butter to have full control over the level of saltiness in your cookies.
  • Confectioners’ sugar – Also known as powdered sugar, this ingredient lends a delicate sweetness and smooth texture to your cookies. Its fine consistency is crucial for achieving that signature tender, melt-in-your-mouth quality in the cookies.
  • Almond extract – Almond extract imparts a nutty essence to the cookies. I find if you add too much, you’ll start to get an artificial taste in the cookies, so a little goes a long way. If you don’t like almond extract, just omit it or use a different extract in its place. 
  • Vanilla extract – A staple in cookie baking, vanilla extract brings a traditional, sweet note that complements the almond flavor. For best results, use pure vanilla extract or vanilla bean paste. 
  • Salt – Regular table salt, with its fine texture, is ideal for this recipe, but I’ve also used kosher salt before and it’s worked well. 
  • Egg – I use a large egg, around 50 grams. Be aware that using eggs of different sizes could slightly alter the dough’s consistency. Also, be sure your egg is at room temperature so it incorporates into the dough easier. 
  • Gluten-free flour blend – For this recipe, I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, found in the blue bag. It includes xanthan gum, essential for mimicking gluten’s binding properties in gluten-free baking. This particular blend is designed to substitute wheat flour seamlessly, available at most grocery stores and major retailers, like Target and Walmart. 
  • Royal icing – To achieve the designs in these tutorials, you’ll want to use royal icing. I have a simple royal icing recipe that is so easy and delicious, perfect for decorated sugar cookies! 
  • Gel food coloring – It’s best to use gel food coloring to color your royal icing as it is more concentrated than water-based food colorings, which can mess with the consistency of your royal icing. Gel food coloring will help you get those vibrant colors that will make your sugar cookies “wow” your guests. I use Americolor Gel Food Coloring, which you can buy on Amazon. It’s labeled gluten-free!

Butter should be softened but not melted or overly warm. Ideally, it should yield slightly to pressure but still hold its shape. This consistency helps to properly cream the butter with sugar, creating a light and fluffy base that contributes to the texture and rise of your cookies. If the butter is too hard, it won’t cream well; if it’s melted, your cookies may spread too much and lose shape. 

Decoration Ideas

  • Candy canes: Use white and red icing to create the classic candy cane stripes. You can add a bit of sparkle with edible glitter, sprinkles or sanding sugar.
  • Christmas trees: Green icing is a must, and you can add white royal icing to create snow caps on the branches like I did. If you want to get more detailed, sprinkle on decorations like a candy star on top or colored sprinkles to mimic lights or ornaments while the green icing is still wet. 
  • Mittens: These can be decorated in various patterns and colors. Adding small details like lines for the cuffs or different colors for the thumbs can make them look more realistic. I used a wet-on-wet royal icing technique to create a polka dot pattern on my mitten cookies. It’s a fun and easy way to decorate these cookies!
  • Ugly sweaters: This is where you can get really creative. Use an array of colors and patterns – think stripes, polka dots, and even tiny reindeer or Christmas tree shapes. For my ugly sweater cookies I did a white sweater with wet-on-wet chevron design to mimic sweater details and then topped it with a wreath. You can see more of my ugly sweater cookie designs here for inspiration!
  • Snowflakes: I like to do a background color of blue for my snowflakes, but you could do various colors of blue, grey, purple, off-white or even pink. You can create intricate patterns using a stiff white icing. While the white icing is still wet, you can also dip the cookie in white sanding sugar to get a shimmery look if you’d like!

Candy cane cookies step-by-step Instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A few gluten free candy cane sugar cookies on a piece of parchment paper with one outlined in red royal icing.
Using a 15-second icing, outline the candy cane in red royal icing.
A few gluten free candy cane sugar cookies on a piece of parchment paper with one outlined in red royal icing.
Then, make sections using the same icing to create the candy cane’s stripes.
A few gluten free candy cane sugar cookies on a piece of parchment paper with one decorated with red royal icing stripes.
Using the same 15-second red royal icing, fill in every other section with red royal icing. Use a toothpick or scribe tool to help spread around any royal icing to the edges as needed.
A few gluten free candy cane sugar cookies on a piece of parchment paper decorated with red and white royal icing stripes.
Carefully fill the remaining segments with 15-second white royal icing. Let dry completely.

Mittens cookies step-by-step instructions

A few gluten-free mitten sugar cookies on a piece of parchment paper with one outlined with red royal icing and white royal icing.
Using 15-second icing in both red and white, outline the mittens.
A few gluten-free mitten sugar cookies on a piece of parchment paper with one decorated with red and white royal icing.
Then, use that same icing to fill in the center of the cookies, using a toothpick, scribe tool or the tip of the bag to spread the royal icing to the edges. Do not overfill the red icing.
A few gluten-free mitten sugar cookies on a piece of parchment paper decorated with red and white royal icing with white polka dots using the wet-on-wet technique.
Use the 15-second white royal icing to make dots in the flooded red icing. Be sure not to touch the tip of the bag to the red icing because it will make your dot less complete. Wipe off the tip of the pastry bag as needed.
A few gluten free mitten sugar cookies with red icing and white polka dots with a bag of white royal icing making details on the cuff of the mittens.
Once the royal icing is completely dry, use 25-second royal icing in a tipless pastry bag with a very small tip cut off to create lines or squiggles over the white cuff of the mittens for added texture. Let dry completely.

Ugly sweaters cookies step-by-step instructions

A few gluten free ugly sweater Christmas cookies on a piece of parchment paper with one outlined with white royal icing.
Use 15-second white royal icing to outline the ugly sweaters in white. Leave the hem of the sleeves, sweater and turtleneck empty for later.
A few gluten free ugly sweater Christmas cookies on a piece of parchment paper with one decorated with white royal icing.
Use the same 15-second royal icing to fill in the sweater with white royal icing.
A few gluten free ugly sweater Christmas cookies on a piece of parchment paper with one decorated with white royal icing with a few red and green stripes.
Immediately use 15-second red and green royal icing to create lines along the neck and sleeves. This is a wet-on-wet technique, so you want the consistency to be the same as the wet flood icing.
A few gluten free ugly sweater Christmas cookies on a piece of parchment paper with one decorated with white royal icing with a hand dragging a toothpick through red and green stripes to make a chevron design using a wet-on-wet technique.
Immediately use a toothpick or scribe tool to drag the red and green lines down into a chevron pattern. Clean off the toothpick in between each drag so the colors stay very clean. Be sure to work quickly as you don’t want the royal icing to dry. Let the royal icing dry completely before proceeding.
A gluten free ugly sweater sugar cookie with white royal icing and red and green chevron stripes with a green wreath in the center sprinkled with rainbow nonpareil sprinkles.
Once the royal icing is dry, use a 20 to 25-second green royal icing to create a circle in the center of the sweater. Immediately sprinkle with rainbow nonpareils for the ornaments. If you want your wreath to have more definition, use a small star tip and a thick 25-second icing to create ridges in the wreath.
A gluten free ugly sweater sugar cookie with white royal icing and red and green chevron stripes with a green wreath in the center sprinkled with rainbow nonpareil sprinkles.
Use a 20-second to 25-second red royal icing to create the edging on the sleeves, sweater and the turtle neck. Go back and forth in motion to give the sweater edges a detailed look. Use 20 to 25-second white icing to create small dots all over the sweater for additional detail.

Snowflake cookies step-by-step instructions

Three gluten-free snowflake cookies on a piece of parchment paper with one outlined with blue royal icing.
Use 15-second light blue royal icing to outline the snowflake sugar cookies.
Three gluten-free snowflake cookies on a piece of parchment paper with one filled with blue royal icing.
Immediately fill the center of the snowflake cookie with the same 15-second blue royal icing. Let it dry completely before proceeding.
A few gluten-free snowflake sugar cookies decorated with blue royal icing with one having white royal icing stripes on top.
Use 25-second white royal icing in a tipless pastry bag with a very small tip cut off (you can also use a #1 tip) to create lines that go from one edge of the snowflake to the other. Keep the bag slightly over the cookie to create clean and straight lines instead of dragging it on the surface of the cookie.
A few gluten-free snowflake sugar cookies decorated with blue royal icing and white royal icing details on top.
Use the same thick 25-second white icing to create some “V” shapes over each branch and add some small dot details. Let the cookies dry completely before serving.

Christmas tree cookies step-by-step instructions

Multiple gluten-free Christmas tree sugar cookies on a piece of parchment paper with one outlined with green royal icing and another completely filled with royal icing.
Use 15-second green royal icing to outline the tree part of the cookies. Leave the stump for later.
Multiple gluten-free Christmas tree sugar cookies iced with green royal icing on a piece of parchment paper.
Immediately fill the center of the tree cookie with the same 15-second green royal icing. Let it dry completely before proceeding.
A gluten-free Christmas tree sugar cookie decorated with green royal icing and brown royal icing to create a tree stump.
Use 20-second to 25-second brown royal icing to create the tree stump. Use up and down lines to create some texture if you’d like.
A gluten-free Christmas tree sugar cookie decorated with green royal icing and brown royal icing to create a tree stump with white royal icing to create snow caps on the tree limbs. .
Use thick 25-second icing to create white snow caps on the branches of the trees. Let dry completely.

Sugar cookie tips

  • For Christmas cookies, I like to space out the process so I don’t get overwhelmed while decorating. I find it easy to make the dough in advance and either refrigerate for a day or place in the freezer for longer storage. Then, when I’m ready, I’ll roll out the dough and cut it into shapes. Again you can freeze them here if you’d like for longer storage, or bake them off right away. Then, I’ll let them cool overnight and decorate after that. You can prepare the royal icing a day in advance, too, which is great when you plan on decorating cookies with a group for a cookie decorating party.
  • Dip your cookie cutters in powdered sugar to prevent sticking and achieve clean cuts.
  • The key to achieving the perfect decorations on your sugar cookies is patience. If you are adding any intricate details with thicker royal icing, you’ll want to make sure that the flood icing has dried completely or you may ruin the cookie.
  • Have fun with different icing colors, sprinkles, and edible decorations to make your cookies festive. The tutorials are there to help you get started, but feel free to get creative with your designs!
  • If you’re new to baking sugar cookies, be sure to check out my gluten-free sugar cookies post which has all the tips and tricks you need to make the perfect sugar cookies. 

Recipe FAQs

How do I know when the cookies are done baking?

These cookies are done when the edges are lightly browned and the center looks matte, not shiny. They should not be completely browned. It’s important to keep an eye on them as baking times can vary slightly depending on your oven.

Why do my cookies spread and lose their shape during baking?

This can happen if the dough is too warm or the butter was too soft. Make sure to chill the dough as directed in the recipe. Also, avoid placing the dough on a warm baking sheet.

How long can I store the baked cookies?

Once baked and cooled, these cookies can be stored in an airtight container at room temperature for about 2 weeks, or they can be frozen for longer storage. However, I prefer to freeze undecorated cookies to ensure that the dye in the royal icing does not bleed once defrosted from the freezer.

A round platter filled with Christmas cookies decorated as Christmas trees, candy canes, mittens, ugly sweaters and snowflakes with royal icing.

Cookie decorating tips

  • Royal icing consistencies: Royal icing consistency can make or break your cookie decorating. I personally like to use the same consistency for outlining and flooding my cookies as it just makes the process simpler for me without having to have multiple royal icing consistencies for this step. I like to use a “15-second rule for my outline and flood icing, meaning when you lift a spoonful of icing and drop it back into the bowl, the ribbon should hold its shape for 15 seconds before melting back into the icing. For intricate details, I use anywhere from a 20-second or 25-second icing. For these cookies, I used 20-second icing. 
  • Coloring Your Icing: Gel food coloring is preferred as it doesn’t alter the icing’s consistency. Add color gradually, a drop at a time, until you achieve the desired hue. Remember, the color often deepens as it dries.
  • Preparing Your Tools: I personally prefer to use tipless piping bags. However, if I’m doing something that requires a specific shape, I’ll use a piping tip, like a leaf tip or small star shape. However, you can use a small round tip (Wilton #2 tip is the most versatile tip I have used in the past) for outlining and flooding the cookies if you prefer. 
  • Place a wet paper towel over your bowl of royal icing while it is not being used so that the top does not dry out.
  • Keep a paper towel or reusable towel nearby to clean off the tip frequently. This will keep your cookies looking very professional and clean. 
  • Piping Technique: When outlining, keep the tip slightly above the cookie surface for a cleaner line. Apply steady pressure to the piping bag and let the icing fall onto the cookie, guiding it rather than dragging it.
  • Flooding Technique: After outlining, use the same icing to fill in, or “flood,” the area. Use a toothpick, scribe tool, or the tip of your icing bag to spread the icing to the edges and pop any air bubbles.

Storage instructions

Room temperature storage

After your cookies have completely cooled down, place them in an airtight container and keep them at room temperature. They’ll stay fresh for about a week when undecorated. If you’ve used royal icing for decoration, the cookies can remain fresh for up to two weeks, as the royal icing helps to preserve their freshness.

Freezer option

You can freeze both the baked cookies and the unbaked cookie dough. 

  • To freeze baked cookies, ensure they are completely cool, then place them in a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. You can freeze undecorated or decorated sugar cookies, but I prefer to freeze undecorated cookies and let them thaw and decorate them closer to when I need them. 
  • You can choose to freeze the whole batch of dough in a 1-inch thick circle or roll out the dough, cut into shapes using cookie cutters, and then freeze the individual shapes. If freezing shapes, first place them on a baking sheet and freeze for about an hour, then transfer them to a freezer bag. The dough can be kept frozen for up to three months. When baking from frozen, add an extra 2-3 minutes to your baking time. If you’ve frozen the entire batch of dough, let it thaw in the refrigerator until it’s easy to roll out.

A close up of gluten free Christmas cut-out sugar cookies decorated as ugly Christmas sweaters, snowflakes, Christmas trees, candy canes and polka dot mittens.

More gluten-free cookies to try

All COOKIES

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up of gluten-free Christmas cookies decorated as ugly Christmas sweaters, snowflakes, Christmas trees, candy canes and polka dot mittens.

Gluten-Free Christmas Cookies

If you’re looking for some festive gluten-free Christmas cookies for your holiday table this year, this is the perfect recipe for you! With step-by-step instructions and photos to show how to decorate each of these cookies, you’ll be a cookie decorating pro in no time! Roll and cut into shapes like candy canes and snowflakes, then decorate with royal icing for a stunning finish. Great for holiday gifting or family baking sessions, they're a delicious treat everyone can enjoy!
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 10 minutes
Decorating Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 24 cookies
Calories: 207kcal
Author: Megan

Equipment

  • Disposable Tipless Piping Bags
  • Candy Cane Cookie Cutter
  • Mitten Cookie Cutter
  • Snowflake Cookie Cutter
  • Ugly Sweater Cookie Cutter
  • Tree Cookie Cutter

Ingredients

For the cookies:

  • 1 cup unsalted butter (softened (227g))
  • 1 cup powdered sugar (120g)
  • 1 teaspoon almond extract
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt (5g)
  • 1 egg (50g)
  • 2 1/4 cups gluten-free flour blend (315g)

For the royal icing:

  • 4 cups powdered sugar (480g)
  • 3 tablespoons meringue powder (20g)
  • 6-10 tablespoons water (90-150g)
  • 1 teaspoon vanilla extract (or almond extract)
  • Americolor gel food coloring (for decorating)

Instructions

To make the cookies:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, cream butter and powdered sugar with an electric mixer for 2-3 minutes, until light and fluffy.
  • Then, add egg, vanilla extract, almond extract, and salt; beat until smooth, about another minute.
  • Gradually mix in the gluten-free flour blend, half a cup at a time, mixing until no more streaks of flour remain.
  • Scoop the dough out onto a piece of parchment paper and pat into a circle about 1 inch thick. Chill the dough in the refrigerator for at least an hour to firm up for rolling.
  • Lightly dust your work surface and rolling pin with powdered sugar. Roll out the dough to 1/4 inch thickness and cut with cookie cutters.
  • Place cookies on the prepared baking sheet, leaving 2 inches in between each cookie. If you really want the cookies to hold their shape when baking, you can freeze them for 10-15 minutes or refrigerate for another 30 minutes.
  • Bake cookies at 375°F (190°C) for 8-10 minutes until they are lightly browned on the edges and the center of the cookie is matte and no longer shiny. The cookies will not be browned completely.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
  • Cool completely before frosting with royal icing as directed below.

To make the royal icing:

  • In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, 5 tablespoons of water, and vanilla extract.
  • Mix for 1-2 minutes on low speed, scraping down the sides to make sure everything has been incorporated.
  • Turn the speed to medium-high, and mix an additional 3-4 minutes until the ingredients are well blended, the volume has increased, and the icing is very white and thick. This is what I consider the base consistency.
  • I usually add about 1 teaspoon more of water for a good outline icing (I use a 15-second rule, meaning if you drizzle the icing with a spoon or spatula over the bowl of icing it will melt back into the icing in 15 seconds. Depending on how thin your icing needs to be you can add anywhere from 1-4 more tablespoons of water, as needed. Go slowly as it's easier to thin out your icing than it is to make it thicker again.
  • Add gel food colorings a little at a time as needed to color the icing. Keep a wet paper towel over any icing that you are not currently working with to prevent a skin from forming over the top.

Notes

Cookie notes:
  • I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify that other flour blends will work in this recipe as I have not tested them. 
  • I like Americolor meringue powder, which is labeled as gluten-free. 
Decorating instructions:
To decorate the cookies, follow the below instructions. You can reference the body of the post above to see the step-by-step photos to help you decorate each design.
Candy canes:
  1. Outlining: Begin by outlining the candy cane shape on the cookie with 15-second red royal icing for a defined edge.
  2. Striping: Next, create the candy cane’s iconic stripes using the same red icing.
  3. Filling Stripes: Fill alternate stripes with the 15-second red icing, spreading it to the edges with a toothpick or scribe tool.
  4. Finishing Stripes: Complete the pattern by filling the remaining stripes with 15-second white royal icing and let them dry thoroughly.
Mittens:
  1. Outlining Mittens: Outline the mittens using both red and white 15-second icing for a crisp boundary.
  2. Filling: Carefully fill the outlined mittens with the same icing, taking care not to overfill. Use a toothpick or other tool to spread the icing to the edges evenly.
  3. Polka Dots: Add white dots to the red icing using the wet-on-wet technique, keeping the icing tip clean and not touching the red base.
  4. Cuff Detailing: After drying completely, use 25-second icing to add white textured details to the mitten cuffs. Allow to dry fully.
Ugly sweaters:
  1. Sweater Outline: Outline the sweaters with 15-second white icing, leaving the sleeve ends, sweater bottom, and neck for later.
  2. Sweater Filling: Fill in the main body of the sweater with the same white icing.
  3. Stripe Creation: Quickly add red and green stripes to the neck and sleeves using the wet-on-wet technique for seamless integration.
  4. Chevron Pattern: Drag a toothpick through the stripes to create a chevron design, cleaning the toothpick between each drag.
  5. Wreath and Detailing: Add a wreath with green 25-second icing and rainbow nonpareils for ornaments. Finish with red 25-second icing on the edges of the sweater hem and the turtleneck and white dots with white 25-second icing all over the sweater for detail.
Snowflakes:
  1. Snowflake Outlining: Outline the snowflake cookies with 15-second light blue icing for a base shape.
  2. Filling: Fill in the center of the snowflake with the same blue icing and let it dry completely.
  3. Adding Details: Use 25-second white icing to draw straight lines across the snowflake, keeping the bag elevated for precision.
  4. Final Touches: Add ‘V’ shapes and dots with the same white icing to enhance the snowflake design. Allow complete drying before serving.
Christmas trees:
  1. Tree Outline: Start by using 15-second green royal icing to trace the outline of the tree portion of your cookies, saving the stump for later.
  2. Filling the Tree: Next, promptly fill the body of the tree with the same green icing, ensuring it’s evenly spread. Allow this to dry fully before adding further details.
  3. Creating the Stump: For the tree’s stump, switch to brown royal icing with a consistency of 20 to 25 seconds. Apply it in vertical motions to mimic the texture of a tree stump.
  4. Snow Cap Details: Finish off by adorning the tree branches with white snow caps using thick 25-second icing, then let the cookies dry completely to set the design.

Nutrition

Calories: 207kcal | Carbohydrates: 33g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 6mg | Fiber: 1g | Sugar: 25g | Vitamin A: 246IU | Calcium: 11mg | Iron: 0.5mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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