I decided to make a Gluten Free Holiday Cookie Box this year! Including links and recipes to everything I used to make these treats!
It’s been a personal project of mine to create gluten-free recipes in my cookie box every year. This year I wanted to create recipes that could easily be adapted to be completely gluten-free. I delivered completely gluten-free cookie boxes to some friends last night and it was such a joy! Cookies are for everyone!
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Gluten Free Holiday Cookie Box
Making the cookies gluten-free proved much easier than I had anticipated thanks to King Arthur Measure for Measure Gluten-Free Flour. It looks, feels and honestly really tastes just like regular all-purpose flour. I tried another brand that had a similar but not identical ingredient list and the results were sorely disappointing. For that reason, I recommend using brand name.
Sugar, butter, eggs, salt, and baking powder make up the bulk of the remaining cookie ingredients and thankfully all of those are naturally gluten-free. Royal Icing uses mostly powdered sugar and water with some meringue powder to help it set, which is also gluten-free.
For decorating, most sprinkles do not contain gluten as they are mostly sugar and food coloring. Finding certified gluten-free sprinkles online is pretty easy but on grocery shelves can prove a little more difficult. So if you plan ahead, great! If you don’t, I found this blog post to be helpful and I used Wilton sprinkles. The sugar crystals and jimmies are usually safe bets!
For the Oreo Balls, I used gluten-free Oreos and melted white chocolate chips which are gluten-free. I do recommend using an additional two tablespoons of melted butter with the gluten-free Oreos.
The Sugar Cookies, Pistachio Wedding Cookies and Iced Lemon Wreaths didn’t need any modifying when using the King Arthur Measure for Measure. The Gingerbread Cookies do need an additional two tablespoons of butter to keep them soft. For the pretzel rods, I used Snyder’s which I found at Target.
I hope you all find these recipes and tips helpful this holiday season!
Gluten Free Butterscotch Dipped Pretzel Rods with Chocolate Sprinkles
- 24 pretzel rods I used Snyder's of Hanover Brand
- 24 oz butterscotch chips Most butterscotch chips do not contain gluten. There are several certified gluten-free brands including Hershey's and Wal-Mart's Great Value.
- 6 oz chocolate sprinkles or jimmies I used Wilton Chocolate Jimmies Sprinkles
- In a double boiler or the microwave, gently melt the butterscotch chips. Add 1 tbsp of coconut oil if needed to thin. Transfer melted butterscotch to tall water glass. This makes it easier to dip long pretzel rods.
- Dip pretzel rods into butterscotch then place onto sheet of wax paper. Generously top with chocolate sprinkles and let cool completely. Keep in container or plastic bag for up to a week.
Gluten Free Iced Lemon Cookie Wreaths
- 2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substite plus more for rolling out
- 1/2 tsp baking powder
- 1/2 tsp kosher salt half if using table salt
- 12 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 small lemon juice and zest
- 1/2 cup Royal Icing see note
- 2 oz lemon juice about the juice of 1 small lemon
- 4 tbsp sprinkles I used Wilton's Gold Pearlized Sugar Sprinkles
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl or stand mixer, cream together butter and both sugars until creamy, about 1-2 minutes on medium speed. Then mix in egg, extracts and lemon juice and zest until incorporated. Mix in flour until just combined. Knead dough into disc, wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes or overnight.
- Roll out dough onto floured surface to about 1/4 inch thick. Dip cookie cutter into flour and cut dough into wreath shapes. Bake on parchment lined baking sheet for 9 minutes at 350F.
- Let cookies cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. Meanwhile, whisk remaining lemon juice with royal icing in small bowl. Dip tops of cookies into icing and hold upside down for a few seconds letting excess drip off. Place cookies onto parchment paper and let icing dry for 10 minutes before topping with sprinkles. The icing is a little bit looser/thinner so letting it set a few minutes will prevent sprinkles from running off the sides. Let icing set at room temperature for a few hours until completely dry. Then transfer to air tight container for up to a week.
Gluten Free Pistachio Crescents (Pistachio Sandies and Pistachio Wedding Cookies)
- 16 tbsp unsalted butter softened
- 2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substitute divded
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1-2 tbsp water
- 1 cup roasted pistachios chopped or crushed
- 1 cup powdered sugar
- In a large bowl or stand mixer, beat butter on medium speed until creamy, 1-2 minutes. Then add in the sugar, vanilla, 1 tbsp water and half of the flour and mix until incorporated. Then add in the remaining flour and add water if needed to combine. Stir in pistachios.
- Shape dough by hand into approximately 2 1/2 inch long crescent shapes. Alternatively, dough can be shaped into balls about the size of a ping pong ball. Place onto parchment lined baking sheets and bake for 20 minutes at 325F.
- Let cookies cool for 5 minutes until cool enough to touch but still warm. In a large bowl or plastic bag, 3-4 cookies at a time, toss with powdered sugar until well covered. Shake off excess and let cookies completely cool on a rack. Store in air tight container for up to a week.
Gluten Free Soft Gingerbread Cookies
- 3.5 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substitute plus more for rolling
- 1 tsp baking soda
- 1/2 tsp kosher salt half if using table salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground all spice
- 1/2 tsp ground cloves
- 12 tbsp unsalted butter softened
- 3/4 cup brown sugar dark or light
- 2/3 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- In a medium sized bowl, whisk together dry ingredients: flour, baking soda, salt, ginger, cinnamon, all spice and cloves. Set aside.
- In a large bowl or stand mixer, mix butter and sugar on medium speed together until creamy, about 1-2 minutes. Add molasses, egg, and vanilla and mix until combined. Add half the flour to the bowl and mix until incorporated then add the other and mix until combined. Knead dough and divide into equal parts and shape into a disc. Wrap in plastic and chill for 3 hours or overnight. This dough will be very sticky and needs time to come together before making cookies. Dough may be frozen at this stage.
- Roll out half the dough onto a floured surface about 1/4 inch thick. Dust cookie cutters in flour and cut cookies. Place cookies onto parchment lined baking sheets and bake for 9 minutes at 350F. Then continue on with remaining dough until finished. Let cookies cool completely then decorate and store in an air tight container.
Gluten Free White Chocolate Peppermint Oreo Balls
- 30 Gluten- Free Oreo cookies
- 10 tbsp unsalted butter melted
- 24 oz white chocolate chips melted
- 1/2 cup crushed peppermint candy
- Melt butter and set aside. In a food processor, process Oreo cookies until they become a fine crumb. Then pour in butter and process until incorporated.
- Shape dough into ball approximately the size of a ping pong ball and set onto wax paper.
- In a double boiler or the microwave, gently melt the white chocolate chips. Add 1 teaspoon of coconut oil if needed to thin. Dip balls into white chocolate to cover then place back onto wax paper. Sprinkle with crushed peppermint before chocolate cools. Then let cool completely and store in air tight container for a week or longer in the fridge.
Gluten Free Thick Soft Sugar Cookies for Decorating
- 1 1/2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substitute 281 grams
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 12 tbsp unsalted butter 170 grams, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- In a large bowl, whisk together the flour, baking powder and salt and set aside.
- In a stand mixer using the paddle attachment or a hand mixer, cream the butter and sugar together. About 2-3 minutes on medium speed until it is fluffy looking.
- Reduce speed to low and add in egg and vanilla extract, mixing until incorporated, stopping to scrape down sides of bowl as needed. Add flour mixture slowly, incorporating on low speed until combined and no flour pockets remain.
- On a lightly floured surface, roll dough into a flatted ball/disc shape, cover well in plastic wrap and chill for 1 hour or up to overnight in the fridge. You can also freeze the dough, or a portion of the dough, at this point if saving for future.
- Once ready to bake, remove dough from fridge or freezer and let come to just below room temperature. Usually about 20-30 minutes. Dough should be pliable but cool to the touch. Pre-heat oven to 350° and prepare a baking sheet with parchment paper or a silicone baking mat.
- Working in batches to keep dough chilled, roll out dough on a floured surface to 1/4 inch thick. Use cookie cutters with edges dusted with flour to get desired shape. *the flour keeps the dough from sticking to the cutters to get clean sides. If dough becomes too warm, place dough shapes into the fridge to chill for 20 minutes. You can leave them right on the baking sheet. Chilled dough spreads less when baking than warm dough thus helping cookies to hold their shape.
- Bake cookies for 10-11 minutes, rotating baking sheet once about halfway through. Do not let cookie edges get brown. These cookies should be uniform in color. If edges begin to brown, remove cookies from oven.
- Let cookies cool for 5 minutes on baking sheet then move them to a wire rack to cool completely before decorating.
Royal Icing for Decorating Cookies
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 9-14 tbsp room temperature water
- In stand mixer with the whisk attachment, or with a hand mixer, mix the powdered sugar, meringue powder and water together on high for 1 1/2 to 2 minutes. *Start with 9 tbsp of water and add additional tbsp at a time as needed to reach desired consistency.
- You will know when you have reached the correct consistency when the icing drizzles down from the whisk into the bowl and disappears and surface of icing is smooth after about 5-10 seconds.
- Icing takes about 2 hours to completely dry at room temperature. You can speed this process up by placing decorated cookies in fridge if needed for layering designs.
- If you add extra designs or sprinkles before icing is dry they will settle down into the icing and become smooth.
- You can add food coloring after desired consistency is reached.
- Icing can be made ahead of time and stored in completely air tight containers and frozen or kept in fridge for a few days. Be sure to store in icing bags without cutting tip or in a bowl with plastic covering.
- While working with icing, be sure to cover icing you are not using with a damp paper towel to prevent it from drying out.