20 Gluten-Free Christmas Cookie Recipes

These gluten-free Christmas cookies prove that dietary restrictions don’t mean sacrificing flavor or festive fun.

From classic sugar cookies to chocolate treats, each recipe delivers the perfect holiday sweetness everyone can enjoy.

01. Classic Gluten-Free Cutout Sugar Cookies

These festive cutout cookies hold their shape beautifully during baking and decorating. Any gluten-free flour blend works perfectly for creating sturdy, delicious treats.

Ingredients:

• 2½ cups gluten-free flour blend, sifted
• 1 cup butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2-3 tablespoons milk, if needed

How To Make Classic Gluten-Free Cutout Sugar Cookies

1. Preheat your oven to 375°F and line baking sheets with parchment paper. In a large bowl, cream the softened butter and sugar together using an electric mixer for about 3 minutes until the mixture looks light and fluffy. This creaming step creates the perfect tender texture in your finished cookies.

2. Beat in the egg and vanilla extract until everything combines smoothly, then gradually mix in the sifted flour, salt, and baking powder. The dough should come together nicely, but if it seems too dry, add milk one tablespoon at a time until it holds together when pressed.

3. Roll the dough between two sheets of parchment paper to about ¼-inch thickness, then use your favorite cookie cutters to create festive shapes. Place cookies on prepared baking sheets with about 1 inch of space between each one.

4. Bake for 8-10 minutes until the edges just start to turn golden brown but the centers still look soft. Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack, then decorate with icing or sprinkles once completely cool.

02. Chocolate Coconut Hello Dolly Bars

These layered chocolate bars stack sweet ingredients into one amazing treat. Each bite delivers chocolate, coconut, and nuts in perfect harmony.

Ingredients:

• 1½ cups gluten-free graham cracker crumbs
• ½ cup butter, melted and slightly cooled
• 1 cup chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans or walnuts
• 1 can sweetened condensed milk

How To Make Chocolate Coconut Hello Dolly Bars

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan really well so the bars won’t stick. Mix the graham cracker crumbs with melted butter in a bowl until all the crumbs look evenly moistened, then press this mixture firmly into the bottom of your prepared pan to create a solid crust layer.

2. Sprinkle the chocolate chips evenly over the crust, followed by the shredded coconut, then the chopped nuts. Each layer should cover the previous one completely, creating distinct layers that will hold together beautifully when baked.

3. Pour the sweetened condensed milk slowly and evenly over all the layers, making sure it reaches every corner of the pan. The milk will soak down through the layers and help everything stick together during baking.

4. Bake for 25-30 minutes until the top turns golden brown and the edges start to pull away slightly from the sides of the pan. Let the bars cool completely in the pan before cutting into squares, which helps them hold their shape perfectly.

03. Sweet Coconut Bon Bon Balls

These chocolate-dipped coconut balls require just six simple ingredients for impressive results. The combination of sweet coconut and rich chocolate makes them irresistible.

Ingredients:

• ½ cup butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 can sweetened condensed milk
• 2 cups sweetened flaked coconut
• 12 oz semisweet chocolate chips
• 2 tablespoons shortening

How To Make Sweet Coconut Bon Bon Balls

1. Beat the softened butter with an electric mixer until it’s light and fluffy, then gradually add the powdered sugar while mixing. Pour in the sweetened condensed milk and beat until everything combines into a smooth, creamy mixture that holds together well.

2. Stir in the flaked coconut by hand until it’s evenly distributed throughout the mixture. Use your hands to roll the mixture into small balls about 1 inch in diameter, then place them on a parchment-lined baking sheet and refrigerate for at least 2 hours until they’re firm.

3. Melt the chocolate chips and shortening together in a microwave-safe bowl, heating in 30-second intervals and stirring between each one until the mixture is completely smooth and glossy. The shortening helps create a perfect coating that won’t crack when it cools.

4. Dip each chilled coconut ball into the melted chocolate using a fork, letting excess chocolate drip off before placing them back on the parchment-lined sheet. Refrigerate the finished bon bons for 30 minutes until the chocolate sets completely and becomes firm to the touch.

04. Traditional Italian Pignoli Cookies

These nutty Italian cookies feature almond paste and pine nuts for authentic flavor. Just five ingredients create these chewy, elegant treats.

Ingredients:

• 8 oz almond paste, at room temperature
• 1 cup granulated sugar
• ½ cup powdered sugar
• 3 large egg whites, at room temperature
• 1½ cups pine nuts

How To Make Traditional Italian Pignoli Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. Break the almond paste into small pieces and place in a large bowl, then add both sugars and use an electric mixer to beat everything together until the mixture looks smooth and creamy with no lumps remaining.

2. Add the egg whites one at a time, beating well after each addition until the mixture becomes light and fluffy. The final dough should be soft and slightly sticky, which creates the perfect chewy texture in the finished cookies.

3. Place the pine nuts in a shallow dish, then use your hands to roll the dough into 1-inch balls. Roll each ball in the pine nuts, pressing gently so the nuts stick all around the outside and create a beautiful coating.

4. Place the coated cookies on prepared baking sheets with about 2 inches between each one, then bake for 12-15 minutes until the pine nuts turn golden brown and the cookies feel set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

05. Almond Cinnamon Star Cookies

Ground almonds replace traditional flour in these festive star-shaped cookies. The warm cinnamon flavor makes them perfect for holiday celebrations.

Ingredients:

• 2 cups finely ground almonds
• 1 cup powdered sugar, divided
• 2 large egg whites, at room temperature
• 1 teaspoon ground cinnamon
• ¼ teaspoon almond extract
• Pinch of salt

How To Make Almond Cinnamon Star Cookies

1. Preheat your oven to 300°F and line baking sheets with parchment paper. Mix the ground almonds, ¾ cup powdered sugar, cinnamon, and salt in a large bowl until everything combines evenly and looks well blended.

2. In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form, then gradually add the remaining ¼ cup powdered sugar and almond extract. Continue beating until the mixture becomes thick and glossy with stiff peaks that hold their shape.

3. Gently fold the almond mixture into the beaten egg whites using a spatula, being careful not to overmix and deflate the air bubbles. The dough should come together into a soft, workable consistency that holds its shape when rolled.

4. Roll the dough between two sheets of parchment paper to about ¼-inch thickness, then use a star-shaped cookie cutter to cut out shapes. Place stars on prepared baking sheets and bake for 18-20 minutes until they feel firm and the edges look set.

06. No-Bake Buckeye Cookie Balls

These chocolate-covered peanut butter balls require no baking and make perfect gifts. Six simple ingredients create these classic Ohio-inspired treats.

Ingredients:

• 1½ cups creamy peanut butter
• ½ cup butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 12 oz semisweet chocolate chips
• 2 tablespoons coconut oil or shortening

How To Make No-Bake Buckeye Cookie Balls

1. Beat the peanut butter and softened butter together in a large bowl until the mixture looks smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until everything combines into a thick dough that holds together when pressed but isn’t sticky.

2. Roll the peanut butter mixture into small balls about 1 inch in diameter using your hands, then place them on a parchment-lined baking sheet. Stick a toothpick into the top of each ball, then freeze them for at least 30 minutes until they become firm and easy to handle.

3. Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each one until completely smooth. The mixture should be warm but not hot, which makes dipping much easier.

4. Hold each frozen peanut butter ball by the toothpick and dip it into the melted chocolate, leaving a small circle of peanut butter visible at the top. Let excess chocolate drip off, then place on parchment paper and remove the toothpick carefully before the chocolate sets completely.

07. Nutty Gluten-Free Peanut Butter Cookies

These soft peanut butter cookies work perfectly with any nuts you have available. Pecans add extra richness, but peanuts or almonds taste amazing too.

Ingredients:

• 1 cup creamy peanut butter
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or peanuts
• ½ teaspoon baking soda
• ¼ teaspoon salt

How To Make Nutty Gluten-Free Peanut Butter Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, mix the peanut butter, both sugars, eggs, and vanilla extract until everything combines into a smooth, creamy mixture that looks well blended.

2. Stir in the chopped nuts, baking soda, and salt until they’re evenly distributed throughout the dough. The mixture should be soft but hold together well when you scoop it.

3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart since they’ll spread during baking. Use a fork to create the classic crisscross pattern on top of each cookie, pressing down gently to flatten them slightly.

4. Bake for 10-12 minutes until the edges look set and lightly golden brown, but the centers still appear soft. Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack, which helps them finish cooking and become perfectly chewy.

08. Keto Almond Coconut Sandy Cookies

These low-carb cookies have a delightful sandy texture that melts in your mouth. Refrigerating before serving enhances their amazing buttery flavor.

Ingredients:

• 2 cups almond flour, finely ground
• ½ cup coconut flour
• ½ cup butter, softened to room temperature
• ⅓ cup powdered erythritol or stevia blend
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup unsweetened shredded coconut

How To Make Keto Almond Coconut Sandy Cookies

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. Cream the softened butter and powdered sweetener together in a large bowl using an electric mixer for about 3 minutes until the mixture looks light and fluffy.

2. Add the vanilla extract and mix well, then gradually stir in the almond flour, coconut flour, salt, and shredded coconut until everything combines into a soft dough. The mixture should hold together when pressed but not be sticky.

3. Roll the dough into small balls about 1 inch in diameter, then place them on the prepared baking sheet and flatten each one slightly with your fingers or a fork. Space them about 1 inch apart since they won’t spread much during baking.

4. Bake for 12-15 minutes until the bottoms turn light golden brown and the tops feel set when gently touched. Cool completely on the baking sheet, then refrigerate for at least 1 hour before serving to develop the best texture and flavor.

09. Brown Butter Cassava Snickerdoodles

Cassava flour and coconut sugar make these snickerdoodles healthier than traditional versions. Brown butter adds incredible nutty depth to every bite.

Ingredients:

• 2 cups cassava flour
• ½ cup butter
• ¾ cup coconut sugar, divided
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon

How To Make Brown Butter Cassava Snickerdoodles

1. Preheat your oven to 350°F and line baking sheets with parchment paper. Place butter in a small saucepan and cook over medium heat, stirring constantly, until it turns golden brown and smells nutty, about 5-7 minutes. Let the brown butter cool for 10 minutes before using.

2. Mix the cooled brown butter with ½ cup coconut sugar in a large bowl until well combined, then beat in the egg and vanilla extract. The mixture should look smooth and creamy.

3. In a separate bowl, whisk together the cassava flour, baking soda, and salt, then gradually stir this into the butter mixture until a soft dough forms. In a small dish, combine the remaining ¼ cup coconut sugar with the cinnamon for rolling.

4. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets and bake for 10-12 minutes until the edges are set and the tops look slightly cracked.

10. Simple Vegan Gluten-Free Shortbread

Just five ingredients create these buttery shortbread cookies that everyone can enjoy. Vegan margarine works perfectly for the classic tender texture.

Ingredients:

• 2 cups gluten-free flour blend
• ½ cup vegan margarine, softened
• ⅓ cup powdered sugar
• ¼ teaspoon salt
• 2-3 tablespoons non-dairy milk, if needed

How To Make Simple Vegan Gluten-Free Shortbread

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. Beat the softened vegan margarine in a large bowl until it’s light and fluffy, then gradually add the powdered sugar and salt, mixing until everything combines smoothly.

2. Slowly add the gluten-free flour, mixing just until the dough comes together. If the mixture seems too dry and crumbly, add non-dairy milk one tablespoon at a time until it holds together when pressed.

3. Roll the dough between two sheets of parchment paper to about ¼-inch thickness, then use cookie cutters to create your desired shapes. Place cookies on the prepared baking sheet with about ½ inch of space between each one.

4. Bake for 15-18 minutes until the edges just start to turn golden brown but the centers still look pale. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. Grain-Free Powdered Snowball Cookies

These melt-in-your-mouth cookies get covered in powdered sugar for a snowy appearance. Both grain-free and gluten-free, they’re perfect for special diets.

Ingredients:

• 2 cups almond flour, finely ground
• ½ cup butter or ghee, softened
• ¼ cup coconut sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup chopped pecans or walnuts
• 1 cup powdered sugar for rolling

How To Make Grain-Free Powdered Snowball Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. Cream the softened butter and coconut sugar together in a large bowl using an electric mixer until the mixture looks light and fluffy, about 3 minutes.

2. Beat in the vanilla extract, then gradually mix in the almond flour, salt, and chopped nuts until everything combines into a soft dough that holds together well when pressed.

3. Roll the dough into small balls about 1 inch in diameter using your hands, then place them on prepared baking sheets with about 1 inch of space between each cookie. They won’t spread much during baking.

4. Bake for 12-15 minutes until the bottoms turn light golden brown and the tops feel set when gently touched. Let cookies cool for about 5 minutes, then roll each warm cookie in powdered sugar until completely coated for that perfect snowy look.

12. Festive Vegan Gingerbread Cookies

Almond flour and coconut oil create these flavorful vegan gingerbread cookies. Warm spices make them taste just like traditional holiday favorites.

Ingredients:

• 2½ cups almond flour
• ½ cup arrowroot powder
• ⅓ cup coconut oil, melted and cooled
• ⅓ cup maple syrup
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt

How To Make Festive Vegan Gingerbread Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, whisk together the almond flour, arrowroot powder, ginger, cinnamon, cloves, baking soda, and salt until all the spices are evenly distributed.

2. In a separate bowl, mix the melted coconut oil and maple syrup until they combine smoothly. Pour this mixture into the dry ingredients and stir everything together until a soft dough forms that holds together when pressed.

3. Roll the dough between two sheets of parchment paper to about ¼-inch thickness, then use gingerbread cookie cutters to create festive shapes. Place cookies on prepared baking sheets with about 1 inch of space between each one.

4. Bake for 10-12 minutes until the edges feel firm and the cookies look set but not dark. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

13. Light Peppermint Meringue Cookies

Cream of tartar creates perfectly fluffy meringues that melt on your tongue. Crushed candy canes add festive color and refreshing peppermint flavor.

Ingredients:

• 3 large egg whites, at room temperature
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon peppermint extract
• ¼ cup crushed red and green candy canes
• Red and green food coloring, optional

How To Make Light Peppermint Meringue Cookies

1. Preheat your oven to 200°F and line baking sheets with parchment paper. Make sure your bowl and beaters are completely clean and dry, since any grease will prevent the egg whites from whipping properly.

2. Beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, then gradually add the sugar while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers.

3. Gently fold in the peppermint extract and crushed candy canes using a spatula, being careful not to deflate the meringue. If you want colored meringues, divide the mixture and fold in a few drops of food coloring.

4. Drop spoonfuls of meringue onto prepared baking sheets, making them about 1½ inches wide. Bake for 2-3 hours until the meringues feel crisp and dry to the touch and lift off the parchment easily without sticking.

14. Easy Italian Coconut Cookies

Four simple ingredients make these authentic Italian cookies incredibly easy to prepare. A chocolate drizzle makes them look elegant and taste even better.

Ingredients:

• 3 large egg whites, at room temperature
• ¾ cup granulated sugar
• 2 cups sweetened shredded coconut
• 2 tablespoons gluten-free flour
• 4 oz dark chocolate, melted for drizzling

How To Make Easy Italian Coconut Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. Beat the egg whites in a clean bowl with an electric mixer until soft peaks form, then gradually add the sugar while continuing to beat until the mixture becomes thick and glossy.

2. Gently fold in the shredded coconut and gluten-free flour using a spatula, mixing just until everything combines evenly. The mixture should hold together when scooped but still look light and airy.

3. Drop rounded tablespoons of the mixture onto prepared baking sheets, spacing them about 1 inch apart. Use your fingers to shape them into neat mounds that will hold their form during baking.

4. Bake for 15-18 minutes until the tops and edges turn golden brown and the cookies feel set when gently touched. Cool completely on the baking sheet, then drizzle with melted chocolate in zigzag patterns for a beautiful finishing touch.

15. Caramel Marshmallow Rice Treats

These upgraded rice crispy treats feature sweet caramel and a hint of salt. Gluten-free crispy rice cereal makes them safe for everyone to enjoy.

Ingredients:

• 6 cups gluten-free crispy rice cereal
• 4 cups mini marshmallows
• 3 tablespoons butter
• ½ cup caramel sauce, plus extra for drizzling
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract

How To Make Caramel Marshmallow Rice Treats

1. Grease a 9×13 inch baking pan really well with butter or cooking spray so the treats won’t stick. Measure out the crispy rice cereal in a large bowl and set it aside while you prepare the marshmallow mixture.

2. Melt the butter in a large saucepan over medium heat, then add the mini marshmallows and stir constantly until they melt completely and the mixture looks smooth. Remove from heat and quickly stir in the caramel sauce, vanilla extract, and half the sea salt.

3. Pour the hot marshmallow mixture over the crispy rice cereal and stir everything together quickly using a greased spoon until all the cereal gets coated evenly. Work fast since the mixture will start to set as it cools.

4. Press the mixture firmly into the prepared pan using greased hands or a greased spatula, making sure it’s evenly distributed. Drizzle extra caramel sauce over the top and sprinkle with the remaining sea salt, then let cool completely before cutting into squares.

16. Classic Italian Amaretti Cookies

These traditional almond macaroons start crispy outside and chewy inside, then become crunchy throughout. The classic Italian recipe creates authentic flavors every time.

Ingredients:

• 8 oz almond paste, at room temperature
• 1 cup granulated sugar
• 2 large egg whites, at room temperature
• ½ teaspoon almond extract
• ¼ cup powdered sugar for rolling

How To Make Classic Italian Amaretti Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. Break the almond paste into small pieces and place in a large bowl, then beat with an electric mixer while gradually adding the granulated sugar until the mixture becomes smooth and creamy.

2. Add the egg whites one at a time, beating well after each addition until the mixture looks light and fluffy. Beat in the almond extract until everything combines into a soft, slightly sticky dough.

3. Use your hands to roll the dough into balls about 1 inch in diameter, then roll each ball in powdered sugar until completely coated. Place them on prepared baking sheets with about 2 inches of space between each cookie.

4. Bake for 15-18 minutes until the cookies feel firm and the powdered sugar coating develops small cracks on the surface. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

17. Double Chocolate Peppermint Cookies

Rice flour makes these chocolate cookies perfectly gluten-free without sacrificing texture. The combination of chocolate and peppermint tastes like the holidays.

Ingredients:

• 1½ cups rice flour
• ½ cup cocoa powder, unsweetened
• ½ cup butter, softened to room temperature
• ¾ cup brown sugar, packed
• 1 large egg, at room temperature
• ½ teaspoon peppermint extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips
• ¼ cup crushed peppermint candies

How To Make Double Chocolate Peppermint Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. Cream the softened butter and brown sugar together in a large bowl using an electric mixer for about 3 minutes until the mixture looks light and fluffy.

2. Beat in the egg and peppermint extract until well combined, then gradually mix in the rice flour, cocoa powder, baking soda, and salt until a soft dough forms. The dough should be slightly sticky but hold together well.

3. Stir in the chocolate chips and half the crushed peppermint candies by hand, distributing them evenly throughout the dough. This adds extra chocolate flavor and festive peppermint crunch to every bite.

4. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart since they’ll spread during baking. Sprinkle the remaining crushed peppermint on top, then bake for 10-12 minutes until the edges feel set but centers still look soft.

18. Spiced Gluten-Free Gingersnap Cookies

These crispy gingersnap cookies pack incredible spice and flavor into every bite. The perfect balance of ginger, cinnamon, and molasses creates amazing holiday taste.

Ingredients:

• 2 cups gluten-free flour blend
• ½ cup butter, softened to room temperature
• ½ cup brown sugar, packed
• ¼ cup molasses
• 1 large egg, at room temperature
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt

How To Make Spiced Gluten-Free Gingersnap Cookies

1. Preheat your oven to 375°F and line baking sheets with parchment paper. Cream the softened butter and brown sugar together in a large bowl until the mixture looks light and fluffy, then beat in the molasses and egg until everything combines smoothly.

2. In a separate bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt until all the spices are evenly distributed. Gradually add this dry mixture to the butter mixture, stirring until a firm dough forms.

3. Roll the dough into small balls about ¾ inch in diameter, then place them on prepared baking sheets with about 2 inches of space between each cookie. They’ll spread and flatten as they bake into crispy rounds.

4. Bake for 8-10 minutes until the edges are firm and the cookies look set but not dark. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, where they’ll continue to crisp up as they cool completely.

19. Decorated Vegan Almond Sugar Cookies

Almond flour creates incredibly tender vegan sugar cookies that taste amazing. These cookies hold their shape perfectly for decorating with icing and sprinkles.

Ingredients:

• 3 cups almond flour, finely ground
• ½ cup coconut oil, softened but not melted
• ½ cup coconut sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2-3 tablespoons non-dairy milk, if needed

How To Make Decorated Vegan Almond Sugar Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. Beat the softened coconut oil and coconut sugar together in a large bowl until the mixture looks creamy and well combined, about 2 minutes with an electric mixer.

2. Add the maple syrup and vanilla extract, mixing until smooth, then gradually stir in the almond flour, baking soda, and salt. The dough should come together nicely, but if it seems too dry, add non-dairy milk one tablespoon at a time.

3. Roll the dough between two sheets of parchment paper to about ¼-inch thickness, then use cookie cutters to create your favorite shapes. Place cookies on prepared baking sheets with about 1 inch of space between each one.

4. Bake for 12-15 minutes until the edges just start to turn golden brown but the centers still look pale. Cool completely on the baking sheet before decorating with vegan icing, sprinkles, or colored sugar for beautiful festive treats.

20. Homemade Peppermint Patty Candies

These chocolate-covered mint candies taste just like store-bought peppermint patties but better. Making them at home lets you control the sweetness and mint intensity perfectly.

Ingredients:

• 3 cups powdered sugar, sifted
• 3 tablespoons butter, softened to room temperature
• 3 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 12 oz dark chocolate chips
• 2 tablespoons coconut oil

How To Make Homemade Peppermint Patty Candies

1. Beat the softened butter in a large bowl until light and fluffy, then gradually add the powdered sugar, heavy cream, and peppermint extract. Mix everything together until it forms a smooth, moldable dough that isn’t sticky to the touch.

2. Roll the peppermint mixture into small balls about 1 inch in diameter, then flatten each ball into a disc about ¼-inch thick using your palms. Place the discs on a parchment-lined baking sheet and freeze for at least 30 minutes until they’re firm.

3. Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each one until the mixture becomes completely smooth and glossy. Let it cool slightly so it’s warm but not hot.

4. Dip each frozen peppermint disc into the melted chocolate using a fork, letting excess chocolate drip off before placing them back on the parchment-lined sheet. Refrigerate the finished patties for 20 minutes until the chocolate coating becomes firm and shiny.

Final Thoughts

These gluten-free Christmas cookies prove that dietary restrictions never mean sacrificing holiday traditions or flavors.

From classic sugar cookies to innovative grain-free options, every recipe delivers the festive sweetness that makes the season special.