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Easy gluten-free Christmas cookie coated with powdered sugar on a baking sheet.

How to Make the Easiest Ever Gluten-Free Christmas Cookies

Easy-to-Make. Buttery Christmas cookies.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 15 cookies
Author GlutenFreeBaking.com


  • 1 1/4 cups gluten-free baking flour, Bob's 1:1 Gluten-Free Baking Flour recommended (see note below) (5 ounces; 142 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 6 tablespoons butter, softened (3 ounces; 85 grams)
  • 1 large egg (1 3/4 ounces; 50 grams)
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar (4 ounces; 112 grams)


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

  2. Whisk together gluten-free flour, baking powder, and salt in a small bowl. 

  3. In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.
  4. Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.
  5. Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.
  6. Chill dough for ten minutes.
  7. Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.
  8. Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack*. Repeat with remaining dough.

  9. *If sugar melts during baking, roll warm cookies in powdered sugar.

  10. Store cookies in an airtight container for up to five days.

Recipe Notes

Ingredient Note:

The original version of this recipe used individual gluten-free flours. It has since been updated and tested to use a gluten-free flour blend. If you enjoyed the original recipe, here are the flours:

3/4 cup white rice flour (3 ounces; 85 grams)

1/4 cup sweet rice flour (1 ounce; 28 grams)

1/4 cup potato starch (1 ounce; 28 grams)