Easy Gluten Free Christmas Cookies for Your Cookie Tray

These easy gluten free Christmas cookie recipes are my favorite part of holiday baking. Every December I make half batches of several different cookies so I can fill a big tray with lots of variety. It's perfect for holiday parties, cookie exchanges, and gifting to neighbors.

In my opinion, cookies are the easiest gluten free treat you can make. The dough comes together quickly, and nobody ever guesses they're gluten free. If you're new to gluten free baking, start with my Butter Pecan Cookies or Ginger Cookies. Both are simple, need no icing, and are always a hit.

Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When

Why You'll Love These Cookies

• Tested recipes for every skill level. Start with the easy no icing cookies if you're new to gluten free baking, then work up to thumbprints and biscotti.
• Perfect for a cookie tray. Mix chocolate, spice, cranberry, and nutty flavors so every guest finds a favorite.
• Nobody can tell they're gluten free. These cookies are made with a 1 to 1 gluten free flour and taste just like the classics.
• Great for gifting and cookie exchanges. Many of these freeze and travel well, so you can bake ahead.
• Made with simple ingredients. No specialty flours or hard to find items.

How to Build a Gluten Free Christmas Cookie Tray

I like to make half batches of several different cookies so I can fill a tray with lots of variety. Aim for four to six kinds with different flavors, textures, and colors. Here's the mix I reach for:

• Something chocolate: Double Chocolate Chip Cookies or Hot Cocoa Cookies
• Something spiced: Ginger or Gingersnap Cookies
• Something fruity: White Chocolate Cranberry Cookies or Orange Cranberry Biscotti
• Something buttery: Snowball Cookies or Butter Pecan Cookies
• Something pretty: Thumbprint Cookies or Eggnog Cookies with frosting

Tips for Baking Gluten Free Christmas Cookies

• Use a 1 to 1 gluten free flour. I use Bob's Red Mill 1 to 1 or King Arthur Measure for Measure. Both already contain xanthan gum, so don't add more.
• Scoop and level your flour. Scoop the flour into your measuring cup and shake it lightly to level it. Too much flour makes gluten free cookies dry and crumbly.
• Chill the dough. A short chill helps gluten free cookies hold their shape and keeps them from spreading.
• Let cookies cool on the pan. Gluten free cookies are fragile when warm. Give them 5 minutes on the baking sheet before moving them.
• Check your decorations. Sprinkles, candies, and food coloring can contain gluten or be made on shared lines. Read every label, especially if you bake for someone with celiac disease.

Make Ahead and Freezing Tips

Most of these cookie doughs can be scooped into balls and frozen for up to 3 months. Bake them straight from the freezer and add a minute or two to the bake time. Baked cookies without icing freeze well for up to 3 months in an airtight container with parchment between the layers. Add icing, frosting, or powdered sugar after thawing so it stays fresh looking.

Tips for Gluten Free Cookie Exchanges and Shipping

If you're bringing cookies to an exchange, label them as gluten free and package them separately from wheat cookies to avoid crumbs mixing. For shipping, choose sturdy cookies like gingersnaps, biscotti, butter pecan, and double chocolate cookies. Skip frosted and jam filled cookies. Stack cookies in a tin with parchment between layers and fill any gaps so they don't shift.

Frequently Asked Questions

Gluten Free Cookie Baking Essentials

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