Soft & Chewy Gluten-Free Christmas Cookies

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. This ensures the dry ingredients are evenly distributed and prevents clumping.

Step 2: Cream the Butter & Sugar

In a separate large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step takes about 2–3 minutes with an electric mixer.

Step 3: Add the Wet Ingredients

Mix in the egg and vanilla extract, beating until smooth. Then, gradually add the milk, mixing until fully combined.

Step 4: Combine Wet & Dry

Slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms. If the dough feels too sticky, refrigerate it for 30 minutes to make it easier to roll.

Step 5: Roll & Cut

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to ¼-inch thickness. Use festive cookie cutters to cut out shapes.

Step 6: Bake

Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes or until the edges are slightly golden. Let them cool completely before icing.

Step 7: Decorate

Whisk together the powdered sugar, milk, and vanilla extract to make the icing. Drizzle or spread it onto the cookies, then top with sprinkles or crushed candy canes.