Being gluten-free doesn’t mean you can’t enjoy Christmas just like everyone else. Part of the festivities is eating Christmas cookies in every shape, size, and flavor…including a gluten-free Christmas cookie or two! While many recipes rely on wheat flour, that’s not the only way to get your festive sugar fix.
There are tons of fun, delicious gluten-free Christmas cookie recipes to try. Using everything from potato starch to tapioca flour, these clever recipes are as delicious as they are gluten-free. We’re going through our favorite three below.
Whether you’re celiac, gluten-intolerant, or want to try something new, these gluten-free cookie recipes are our secret to Christmas cheer. Let us know which one you like best!
3 Delicious Gluten-Free Christmas Cookie Recipes
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Gluten-Free Peanut Butter Cookies
Peanut butter cookies are good, whatever the season. But the rich flavor of apple, peanut butter, and chocolate make them one of our special Christmas favorites. And they’re 100% gluten-free!
Ingredients
- ¼ cup butter-flavored shortening
- 1 cup of white rice flour
- ¼ cup tapioca flour
- ½ cup of potato starch
- 1 ¼ cups packed brown sugar
- ¾ cup creamy peanut butter
- ¼ cup unsweetened apple sauce
- 1 large egg
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons vanilla extract
- 50 milk chocolate kisses or buttons.
Directions
- Beat the shortening, brown sugar, and peanut butter together in a large bowl until mixed.
- Beat in an egg, apple sauce, and vanilla extract – the mixture may look curdled.
- Separately, whisk potato starch, rice flour, tapioca flour, salt, baking powder, and baking soda.
- Beat the potato starch-flour mixture into the creamed mixture.
- Refrigerate in a covered bowl for 1 hour.
- Preheat an oven to 375°F. Shape 50 balls roughly 1 inch big. Place 2 inches apart on a greased baking sheet. Bake the balls for around 10 minutes or until slightly cracked.
- Remove the balls from the oven and push the chocolate kiss or button into the center of the cookie. Allow to cool before eating.
Gluten-Free Snowball Cookies
Snowballs are the perfect gluten-free winter treat. Made from potato starch and sugar, they make a great present, or you can share them with friends, family, and colleagues.
Ingredients
- 1 cup butter, softened
- 1 ¼ cups potato starch
- 1 cup cornstarch
- ½ cup confectioners’ sugar
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
Optional:
- ¾ cup chopped walnuts or pecans
Directions
- Cream the butter and confectioners’ sugar together in a large bowl until light and fluffy. Add the vanilla.
- Mix the potato starch, cornstarch, xanthan gum, and salt in a separate bowl. Mix into the creamed mixture.
- Stir in the walnuts, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F. Shape into 1-inch balls (around 72 balls), and place 2 inches apart on ungreased baking sheets. Bake for around 10 minutes. Allow to cool slightly.
- While still warm, roll in a little more confectioners’ sugar to give them a snowball appearance. Let the snowballs cool completely and roll them a final time.
Top tip: Ensure the cookie mixture is chilled for long enough to allow the butter to solidify. That helps the cookies stay round (and not flat) while baking.
Gluten-Free Cathedral Window Cookies
Cathedral window cookies get their name from the colorful marshmallows that look like stained glass when they’re sliced. From kids to adults, they’re everyone’s favorite colorful cookie when served during holiday parties.
Ingredients
- 1 cup semisweet chocolate chips
- 1 large egg
- 2 tablespoons butter
- 3 cups of pastel mini marshmallows
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
Directions
- Melt the chocolate chips and butter in a bain-marie or a metal bowl over simmering water. Stir occasionally.
- Once melted, stir in a beaten egg and pour the mixture into a pan.
- Cook on low heat for 2 minutes, stirring continuously.
- Pour mixture into a bowl, and allow to cool for 15 minutes. Once cool, stir in the marshmallows and nuts. Place mixture into a refrigerator for 30 minutes.
- Shape the mixture into a 1 ½ inch diameter log on a sheet of waxed paper. Sprinkle coconut onto another waxed sheet, and roll the log in the coconut until the outside is fully covered.
- Wrap the log tightly in waxed paper and seal the ends (twisting).
- Freeze the log for at least 4 hours. Once frozen, remove the paper, and cut the log into slices ¼ inch thick. Refrigerate in an airtight container.
Make these incredibly delicious, gluten-free Christmas cookie(s) for your family, friends, and yourself this holiday season!
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