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woman holding up a glazed and decorated Christmas cookie

Gluten-Free Holiday Sugar Cookies

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5 from 12 reviews

These super easy Gluten-Free Holiday Sugar Cookies are so fun to decorate and perfect for the holidays. The cookie glaze is so festive!

  • Total Time: 2 hours 55 min
  • Yield: 2 dozen 1x


Units Scale

For the Cookies:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons milk
  • 1 3/4 cup gluten-free flour blend (like Pamela’s All-Purpose Blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Cookie Glaze:

  • 2 cups powdered sugar sifted
  • 6 teaspoons milk
  • 4 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Green and blue food coloring


To Make the Cookie Dough:

  1. In a medium bowl, whisk together the gluten-free flour, baking powder and salt.  Set aside.
  2. In a mixer bowl, cream the butter and sugars together until light and fluffy, about 1 to 2 minutes.
  3. Add in the egg, vanilla, and milk. Mix until well combined.
  4. Slowly add in the dry ingredients. Mix until well combined.
  5. Gather the dough into a ball and wrap in plastic wrap or a plastic bag. Chill the dough in the refrigerator 2 hours or overnight.

Make the Cookies:

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to set at room temperature 10 to 15 minutes.
  2. Sprinkle flour onto your rolling surface and the rolling pin. Lay the dough out and sprinkle a little flour on top.
  3. Roll the dough out to about 1/4-inch thickness, adding more flour as needed to prevent sticking.
  4. Use Christmas and Hanukkah cookie cutters to cut out shapes and place them on the baking sheets, leaving a two-inch space between cookies.
  5. Gather remaining dough scraps and re-roll. Continue to re-roll and cut out shapes until all the dough has been used. Bake in batches as cookie sheets fill up.
  6. Bake the cookies at 350°F 12-14 minutes. For crisper cookies, allow the cookies to get lightly browned. For not so crisp cookies, pull them from the oven before they brown.
  7. Cool completely before frosting.

Make the Cookie Glaze:

  1. Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until glaze is smooth.
  2. If needed, add additional milk to thin the glaze more. You've reached the correct consistency for the glaze if a scoop of icing slowly falls off the spoon.
  3. Divide the glaze into two bowls and add green food coloring into one bowl, and blue food coloring into the other. Stir well until no white glaze appears in the mixture.

Glaze and Decorate the Cookies:

  1. Add the glaze into two different piping bags with a small tip. Pipe an outline of each cookie and fill it in for pristine edges. Alternatively, it can also be spread with a small knife.
  2. Decorate the cookies with your favorite sprinkles. This frosting hardens quickly so have sprinkles ready to put on immediately.
  3. Before stacking or wrapping cookies, make sure the glaze is completely hard. Set cookies on a baking sheet for several hours and serve immediately or freeze in baggies for up to two months.


  • Store the cookies in an airtight container for up to three days.
  • If you make the sugar cookies more than a day ahead of when you need them, pop them in the freezer until the day of so they are nice and fresh!
  • The cookies can be frozen for at least one month. You can freeze them unglazed or glazed.
  • When ready, take them out of the freezer to thaw at room temperature. They taste just as fresh as the day they were baked.
  • You can glaze and decorate the cookies after thawing.

[Recipe adapted from Wheat by the Wayside]

  • Author: Asian Caucasian
  • Prep Time: 2 hours 40 min
  • Cook Time: 15 min
  • Category: Desserts
  • Method: Oven
  • Cuisine: Holiday
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 349
  • Sugar: 48.8 g
  • Sodium: 110.4 mg
  • Fat: 8.4 g
  • Carbohydrates: 67.7 g
  • Protein: 2.1 g
  • Cholesterol: 35.9 mg