The Very Best Gluten Free Christmas Cookies 2013

The Very Best Gluten Free Christmas Cookies 2013

The Best Gluten Free Christmas Cookies of the year, circa 2013. The myriad ways you can switch up a few simple ingredients (flour-fat-sugar-eggs-vanilla) and get a completely different cookie is a source of endless fascination for me (clearly). From slice-and-bake to cut-out cookies, and everything in between (3 different kinds of sugar cookies! 4 different peanut butter cookies!), we’ve done it all.

And if you’re shaking your head at me, thinking “isn’t she done yet?”—I can tell you ‘no’ with complete confidence. I’m not done. I’ll never be done! In fact, I still have 2 more gluten free cookie recipes that I am going to find time to share with you before Christmas. They both use simple pantry ingredients, so you probably already have everything on hand. I should probably wait until next year to share them, but I don’t think I can. I don’t think I want to! Soon enough, you’re gonna go all New-Year’s-Resolution-like on me. In just a few short weeks, it’ll be a New Year. And we’ll be talking all about the “diet books” I read and reviewed for you, and how to restore moderation to your eating but still enjoy yourself in the kitchen.

But not yet! It’s still cookie season, and I, for one, plan to make the MOST of it! Cheers to gluten free cookies that have your husband’s coworkers counting down the days until next year’s bounty appears on their desks!

The Best Gluten Free Christmas Cookies 2013

Here’s the 10¢ tour of these 15 gluten free Christmas cookie recipes, and what I love about each and every one of them. There are tons, so we’re gonna zip through ’em:

Chewy Gluten Free Sugar CookiesThe first in a trio of gluten free sugar cookie love, these chewy sugar cookies (mini Christmas tree decoration strictly optional!) are the kind that yield to your bite right away. Like they’ve been waiting for you to do just that.

Soft Drop Gluten Free Sugar Cookies: Sugar cookie #2, these are soft and pillowy and don’t spread much during baking (unlike their chewy cousins next door). The coarse sugar on the outside makes these cookies ready to party.

Soft Frosted Gluten Free Sugar CookiesAh, the classic cut-out sugar cookie. These are light and fluffy and you can make them in whatever shape strikes your fancy. These are the type of cookies you find in the clamshell plastic cases in your local grocery store, right before each and every holiday, dressed up for the occasion. I frosted mine, since that’s the usual way, but you can ice them or just leave them be.

Gluten Free Cake Mix Peanut Butter Chocolate Chip Cookies: Down to the wire, and need some peanut butter chocolate chip cookies in a hurry? These cake mix cookies are your new best friend.

Gluten Free Peanut Butter Chocolate Chip Cookies: No cake mix, but still super simple, these classic thick peanut butter chocolate chip cookies are a personal favorite of mine.

Crunchy Gluten Free Peanut Butter Crosshatch CookiesThe classic crunchy crosshatch peanut butter cookie. Done.

Gluten Free Gingerbread Men: Many of you asked if these cookies are strong enough to be made into a gingerbread house. Good news! They are strong like an ox provided you bake them according to the recipe instructions (until they’re dry to the touch, at a low oven temp). Make the men, and then give ’em someplace to live!

Gluten Free Peanut Butter Blossom Cookies: Everyone’s favorite. I could have filled my holiday cookie gift boxes with these alone, and no one would have complained (I checked to see if anyone had any nut allergies first, of course, and we were all in the clear).

Gluten Free Plain Thumbprint Cookies (with Chocolate Filling): Fill them with whatever you like, but these were designed with a soft chocolate filling in mind. You know the kind that lets you leave teeth tracks? Oh I love teeth tracks.

Gluten Free Soft Batch Chocolate Chip Cookies: They taste like they just came out of the oven! (no – they really do) Except no worries about making a mess of all those melty chips. Is it wrong that I don’t really care for cookies that are actually right out of the oven?

Gluten Free Nutella Monster Cookies: Monster cookies, but made with Nutella. You know your heart just went pitter-patter.

Gluten Free Chocolate Crinkle Cookies: Sink your teeth into these decadent chocolatey rich cookies. Go on. Have another.

Gluten Free Cream Cheese Chocolate Chip Cookies: Cream cheese in the batter gives these cookies a lovely soft texture without making them heavy. They’re really a delight—especially right out of the freezer!

Brown Butter Gluten Free SnickerdoodlesEven if you thought you were kind of “eh” about snickerdoodles, brown some butter (it’s easy! I’ll show you how) and make this recipe. Chewy on the inside, a tiny bit crispy on the outside. Yum.

Soft Gluten Free Brownie CookiesThese brownie cookies are like the best fudgiest brownies you’ve ever had, but they’re cookies and they pack really, really well. Ever try to mail brownies to someone? Not as easy as it looks!


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  • radicalhw
    December 27, 2013 at 1:00 PM

    I made the soft batch CCCs for the Christmas, and I must assure your readers that they are EVERYTHING. They were far and away the best gluten-free cookie I have ever tasted! Thank you, Nicole!

  • JessMal
    December 23, 2013 at 12:08 AM

    I am two recipes deep into your blog now! Woo hoo! I won’t lie though. My first recipe had me in tears, (it’s Stressmas time, I own the smallest most pathetic food processor known to woman kind and I just plain don’t know what the heck I’m doing). They were the Spritz cookies you posted last year, and I actually really LIKE my cookie press, so that’s not to blame ;-) It’s all good though! By the time I added the egg yolk I finally saw something start to come together and composed myself enough to call my 8 year old in to help finish the dough with her hands. She loved it. Thank you so much for posting the extra “in case you don’t have a food processor” instructions. It saved my sanity. Next tackled the frosted sugar cookies from above, but sans frosting. We used almond extract instead of vanilla (a great idea stolen from a reader post) and it was fabulous! Two amazing things happened, 1) My 13 year old, who is not GF, and always declines anything that is gf, ate and loved these cookies. As you say Nicole, both recipes were not just good for gluten free, but undeniably really, really good. Oh the other amazing thing, I actually, eventually had fun, (mainly the decorating and eating parts). . . Until clean up time. (How do I go from tripping over three kids to being alone so quickly!?) I am so amazed, and relieved, that GF can be this good! Thank you! How the heck did you figure all this out!? And sorry so long, I’m just so psyched! We are going for the ginger bread cookies tomorrow! I think I might even go all out and make a whole darn GF ginger bread house! Ooh man, I’m gonna need to mix more flour. . . and maybe quit my day job.

  • Jennifer S.
    December 21, 2013 at 10:36 PM

    Just made the soft frosted sugar cookies – one batch for the kids who made cut outs and one for me to just make ’em like you intended them to be. Whoa! These were sooooooooo awesome! We all loved them!!

    Also made the peanut butter blossoms today. So quick and easy!! Thank you for making my gf life bearable.

  • Stephanie B
    December 21, 2013 at 6:53 PM

    making Soft frosted sugar cookies and gingerbread people on Sunday–I have a batch of Hawaiian dough raising right now and looking forward to hot Ham and cheese on a bun for dinner tonight! Is there a central spot to ask questions about bread from the Bakes Bread Cook Book? I have a couple to ask. I know that each post you only allow comments for 1 week. Thanks for all you do!

  • LyttleO
    December 20, 2013 at 3:20 PM

    Sorry this isn’t cookie related but in Bakes Bread, for the starters that use instant yeast (not talking sourdough breads) is it ok to mix and rise in a stainless steel mixing bowl? or does it have to be plastic or glass?

    • December 20, 2013 at 5:58 PM

      For sure. That’s fine, LyttleO, for the doughs made with commercial yeast. :)

  • Angie Hepp
    December 20, 2013 at 1:17 PM

    You are AMAZING, Nicole!! I wish I could KISS you! I made the Soft Frosted Sugar Cookies and the Chocolate Crinkle cookies and they were some of the best things I’ve ever put in my mouth. I brought them to our relatives’ for the holidays and they LOVED them! (They do not eat gluten-free!) DH had been craving crinkle cookies (he hadn’t had them since going G-free), so I was BEYOND excited when these turned out. He said they were EVEN BETTER than he remembers the gluten-filled ones used to taste. And my 3-year-old made some incredible memories rolling, cutting out, and decorating sugar cookies with me. I didn’t know if we would ever get that opportunity, since I didn’t know that could still be done with GF dough. You have proved that it is still possible!! Merry Christmas!! (I just noticed that in the second picture you can see your “Bakes Bread” book on the bookshelf in the background!)

    • December 20, 2013 at 5:58 PM

      What wonderful photos and memories, Angie! Thank you so much for sharing that with me. Your cookies look beautiful, and the look of pride on your little one’s face is priceless! And I do see Bakes Bread in the background. :) Merry Christmas to you and yours!

    • December 20, 2013 at 10:58 PM

      What wonderful photos and memories, Angie! Thank you so much for sharing that with me. Your cookies look beautiful, and the look of pride on your little one’s face is priceless! And I do see Bakes Bread in the background. :) Merry Christmas to you and yours!

  • Jennifer S.
    December 20, 2013 at 12:35 PM

    Way to rock it out, sister!!! HAPPY HOLIDAYS!!!

  • Debra
    December 20, 2013 at 12:32 PM

    I am dying to try the brown butter snickerdoodles, but my son is dairy allergic and “brown earth balance snickerdoodles” don’t exactly sound quite as good … Thoughts???

    • Angie Hepp
      December 20, 2013 at 1:48 PM

      Some people who are allergic to dairy can tolerate ghee. Do you know if that’s something he could have? If so, I wonder if it might work in that recipe?

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