The secret to truly tender Christmas sugar cookies lies in a precise balance of fats and a light touch when mixing the dough. These cookies, specifically a gluten-free version, are designed to hold their shape beautifully when cut out, making them ideal for festive decorations and holiday gatherings. My first attempt at gluten-free sugar cookies resulted in a crumbly mess, but I learned that using a balanced all-purpose gluten-free flour blend with xanthan gum is crucial. This Christmas cookies recipe ensures a delicate texture and a stable dough for easy handling.
Ingredients for christmas cookies
- ⅔ cup shortening
- ¾ cup granulated sugar
- 1 teaspoon gluten-free vanilla extract
- 1 egg
- 4 teaspoons of milk
- 2 cups all-purpose gluten-free flour blend (we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 1½ teaspoons gluten-free baking powder
- ¼ teaspoon salt
- 1/2 teaspoon of xanthan gum
How to make christmas cookies
- Preheat oven to 375°F (190°C). Position the oven rack in the center of the oven. Line two cookie sheets with parchment paper; set aside.
- In a medium mixing bowl, cream shortening, sugar, vanilla, and egg. Stir in the milk.
- In a separate bowl, mix the flour, baking powder, salt, and xanthan gum. Make sure to mix well to evenly distribute the ingredients.
- Gradually add the dry ingredients to the wet ingredients until combined. Roll the dough into a rectangular shape about a ½ inch thick.
- Place the cut-out cookies onto the cookie sheet two inches apart.
- Bake for 8–10 minutes until light brown. Remove from the oven and let cool on the cookie sheet for 5 minutes.
- Using a spatula, carefully remove the cookies from the cookie sheet to a cooling rack. Finish cooling on a wire rack. Once completely cool, store cookies in an airtight container.
Pro tips
- Don’t overmix the dough once the dry ingredients are added; this can make the cookies tough.
- For perfectly crisp edges and soft centers, bake until just lightly golden at the edges.
- If your dough is too sticky to roll, chill it for 15-30 minutes. I found that a slightly firmer dough makes all the difference for clean cut-outs.
- Store baked and frosted cookies in an airtight container at room temperature for up to 5 days, or freeze unfrosted dough for up to 2 months.
These Christmas sugar cookies are a festive staple, perfect for creating edible art and sharing joy. Try different cookie cutter shapes and colorful frostings to make them uniquely yours. Happy baking!
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