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Gluten Free Christmas Cookie-a-thon

The past month has flown by like whoa.

I quit my job.  I got a new job. I moved.

Old faithful is staying with Blondie.

That is quite a lot of change. Oh, and I am allowed to move around and bend and twist, there are no staples or steri-strips left on my back. I would say this means we need to celebrate. And we should celebrate with cookies.

Gluten-Free Christmas Sugar Cookies

gluten free christmas cookie-a-thonI have made 3 kinds of cookies and some whoopie pies in the past week and a half. I am planning oh-so-many more. So, I am having a gluten-free christmas cookie-a-thon. Because Christmas cookies rock. I am going to make as many Christmas cookies as possible before Christmas eve. I have a few more cookies waiting to get posted and so many more waiting to be baked. This is going to be a wonderful Christmas!

Today, I have some basic sugar cookie dough that makes those wonderful cookies rolled in sprinkles that I loved getting at the bakery when I was a kid. Sweet sugar cookies rolled in sprinkles. Sugar cookie heaven. These might be my favorite gluten free cookies yet.

Gluten Free Sprinkle Dot Sugar Cookies
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 36
The first Christmas cookie recipe of 2011, these are the cookies I remember getting at the bakery when I was a kid. This makes about 3 dozen cookies using a teaspoon sized scoop.
  • 92 grams (1/2 cup) shortening
  • 135 grams (2/3 cup) sugar
  • 1/4 cup buttermilk (or 1/4 cup whole milk +1 teaspoon lemon juice)
  • 1 tablespoon vanilla extract
  • 240 grams (2 cups) gluten free all purpose flour
  • 1 1/2 teaspoons xantham gum*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup gluten free sprinkles or non-pariels
  1. Cream together the shortening and sugar. Add the buttermilk and vanilla. The mixture might look slightly curdled, but that is how it should look. Add the flour, baking soda and salt. Scrape down the sides of the bowl and mix until all ingredients are thoroughly combined.
  2. Cover 2 cookie sheets with parchment paper.
  3. Use a cookie scoop to scoop evenly portioned teaspoons of dough. Roll each teaspoon of dough into a ball and then roll it in the sprinkles.
  4. Arrange the cookies about an inch and a half apart on the trays. Preheat your oven to 350 degrees Farenheit and place your cookie sheets in the fridge while the oven heats.
  5. Bake for 15-17 minutes. Cool on the cookie sheet for 10 minutes before transferring to a cooling rack. These are good warm, but best the day after you bake them and they are a little more crisp.

I prefer [url href=”http://gan.doubleclick.net/gan_click?lid=41000000001214466&pid=4463535&adurl=http%3A%2F%2Fwww.williams-sonoma.com%2Fproducts%2F4463535%2F%3FcatalogId%3D83&usg=AFHzDLukLd71ssAgLdp2kPWoNZk67EjHrA&pubid=21000000000388039″]Cup4Cup flour from Williams sonoma[/url]. If you can’t have dairy, Jules Nearly Normal flour is an excellent choice.
*Omit the xantham gum if your flour blend already contains it.
** Want to mix your own blend? Use 60% Starch and 40% grains by weight and use at least 3 different flours to obtain a neutral flavor.

Google Recipe View Microformatting by Easy Recipe




  1. Gigi says:

    I love these, Mary Fran! You are amazing, and I’m happy for your healing! The changes you’re having are some I’ve just gone through and oh, my, what a time of year for so much change! I’ve been busy baking, too, and for me, it’s what keeps me sane! 😉 Happy cookie baking! I can’t wait to see the rest of your awesome creations!

    Gigi 😉

    • maryfran says:

      Thanks Gigi!

      Baking really is a sanity keeper for me too! It just feels like home to me.

      (And PS, those Butter Cups look amazing!)

  2. Pam Ward-Simmons says:

    Thank you for posting this. I am new to the gluten free way of living…. not by choice, but I’m learning to live with it!!! I have been devastated thinking I would not be able to have Christmas cookies this year. I have not done any baking since my change to gluten free and I have been looking for easy cookie recipes. I also have to do sugar free and lactose free as well…how do you think these would turn out if I made them with Stevia instead of sugar and almond milk instead of buttermilk??? I’m so scared to try any baking…the ingredients are so expensive and I don’t want to waste them by ruining the recipes

    • maryfran says:

      I would not bake them with stevia. You could try substituting Swerve sweetener, it bakes mostly like sugar. You have to swap that by volume though.

      I almost never have regular milk around, so swapping that should be no problem. If you need cookies that are gluten & sugar free, I would look at Simply Sugar and Gluten Free. My friend Amy writes that blog and her treats are quite delicious! (simplysugarandglutenfree.com)

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