20 Delicious, Gluten-Free Holiday Cookies

Bakes cookies that everyone can enjoy, regardless of dietary restrictions: Silvana Nardone put together a list of the best Christmas cookie recipes, and they're all gluten free.
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Gluten-free or not, the holidays are just not the same without a assortment of colorful cookies. So I’ve rounded up recipes from some of my favorite bloggers, who develop recipes I trust. I’ve included my new Gluten-Free, Dairy-Free Buttery Cut-Out Cookies with Royal Icing recipe, a feat for me (and my family and friends) considering my royal icing anxiety. (Read my story and get detailed pictures of thick and thin royal icing textures on my blog.)

All of the cookies are gluten-free, and some are also dairy-free, soy-free, grain-free and refined sugar-free. I hope there’s a cookie in here for just about everyone in your life—especially you.

Gluten-Free, Dairy-Free Buttery Cut-Out Cookies With Royal Icing

Makes: about 30
Prep Time: 15 minutes
Cook Time: 11 minutes
1 teaspoon baking powder
½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, vegan butter or shortening, at room temperature

½ cup granulated sugar
¼ cup confectioners’ sugar
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
1½ tablespoons powdered egg whites
¼ cup warm water
1½ teaspoons fresh lemon juice
½ pound (about 2 cups) confectioners’ sugar
Sanding sugar and sprinkles, for decorating

1. In a medium bowl, combine the flour, baking powder and salt.

2. Using an electric mixer, beat together the butter, granulated sugar and confectioners’ sugar on high speed until fluffy, about 3 minutes. Add the egg yolks and vanilla; beat on low speed until combined. Add the flour mixture and beat on low speed until just combined.

3. Divide the dough in half. Place each between 2 sheets of parchment papers. Working 1 dough at a time, roll out each until about ¼-inch thick. Freeze the dough with parchment until firm, about 2 hours or overnight.

4. Position a rack in the center of the oven and preheat to 375°. Line 2 baking sheets with parchment paper and remove the dough from the freezer; let sit for about 5 minutes, then using a cookie cutter, cut the frozen dough into shapes and place about 1 inch apart of the prepared baking sheets; return to the freezer until firm, about 30 minutes or overnight. Repeat with the remaining dough and dough scraps.

5. Bake the cookies, 1 baking sheet at a time, until just golden at the edges, about 11 minutes. Let cool slightly on the baking sheet; transfer to a wire rack to cool completely.

6. In a standing mixer fitted with a whisk attachment, beat together the powdered egg whites and warm water on medium-low speed until just combined. Add the confectioners’ sugar and lemon juice; beat on medium speed until combined. Increase the speed to high and beat until thick and glossy, about 5 minutes, for the thick royal icing.

7. To decorate the cookies, fill a pastry bag fitted with a No. 2 round tip with thick royal icing and pipe decoratively or outline the cookies, then let set, about 1 hour. If you want to flood the cookies, let the thick royal icing set for about 15 minutes and add more water, 1 teaspoon at a time, to the remaining thick royal icing; beat until combined and glossy. To flood, fill a 2-ounce squeeze bottle with thin royal icing and fill the cookie, applying even pressure and using the tip of the bottle to spread the icing. Decorate with sanding sugar and sprinkles.

Here’s a festive cookie sampling of the best cookie recipes on the web right now. They’re from some of my favorite bloggers, who develop recipes I trust, and they're all gluten free.

Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats . Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen , a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.

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