These amazing grain free and gluten free sugar cookies are absolutely delicious! A healthier twist on the traditional holiday cut-out cookies, these sugar cookies are perfect for frosting and decorating. Leave a batch out for Santa this year!
Cue All Holiday Tunes!
It’s official. You can turn on the CHRISTMAS MUSIC. We’ve had to really try our hardest to go without Christmas music until after Thanksgiving over here at FFF. We have been testing holiday recipes since the summer and to get in the mood, we would play Christmas music.
Christmas Sugar Cookies
We have made grain free sugar cookies on FFF before, but decided that we needed Christmas sugar cookies, too! They have a little bit of almond extract in them, and you have the option to add some holiday cheer by adding your favorite all-natural food coloring to part of the dough.
I mean, just look at them. These Christmas sugar cookies are a healthier twist on the traditional cut-outs, but compromise absolutely nothing on the taste front! They are:
- Gluten Free: For this recipe we used an almond flour and coconut flour base, making this recipe 100% gluten free!
- Grain Free: That’s right, these cut out sugar cookies are actually grain-free! Almond meal isn’t flour at all…it’s finely ground almonds!
- Refined-Sugar Free: Wait…sugar cookies made without sugar?! That’s right! We used honey instead!
Christmas Cookie Decorating Ideas
These sugar cookie cut-outs are the perfect canvas for whatever kind of decorating your heart desires. Some of our go-tos for the most festive-looking cookies include:
- Edible glitter: silver and gold silver and gold!
- Colored frosting: we like to put our frosting in a ziploc bag and cut the corner off, so you can pipe frosting onto your cookies!
- Sprinkles: there are so many festive sprinkle options at major grocery stores. Get creative!
- Crushed candy cane: dice a candy cane with a knife to make a festive and minty topping for your cookies.
How to Store Christmas Cookies
These Christmas cut-outs will keep in an air-tight container on the counter for 3-5 days, in an air-tight container in the fridge for up to 7 days, or in the freezer in an air-tight container for up to 3 months. Choose your own adventure!
More Holiday Cookie Recipes
- Raspberry Thumbprint Cookies
- Peppermint Pretzel Bars
- Healthy Holiday Buckeyes Recipe
- Healthy Pecan Pie Bars with Date Caramel
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
- optional: food coloring
For the Icing*
- 2 cups organic powdered sugar
- 2–3 tablespoons water
- 2–3 drops pink/red food coloring
- (see a paleo frosting options in notes*)
- Edible Glitter
- Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
- In a medium-size bowl, whisk together dry ingredients and set aside.
- In a large bowl, whisk together egg, almond extract, and honey. Then, add in melted coconut oil and whisk again.
- Slowly add dry ingredients to wet until your dough is formed. Use a wooden spoon at first and then switch to using your hands. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball.
- At this point, you can add your food coloring. We suggest starting off with just a few drops and kneading the food coloring into the dough. You can also make multiple colors of dough by separating in half or thirds.
- Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.
- Once the dough has cooled. Remove from fridge and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.
- Use small/medium cookie cutters to create sugar cookie cut outs. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.
- Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful!
- Immediately remove from hot pan and place on cookie rack. Let cool for at least 30 minutes before frosting.
- For the icing: add water to powdered sugar one tablespoon at a time and mix. Add enough water, until you’ve reached your desired thickness. If you want to color your frosting, add a few drops of whatever color you desire. Then, transfer into a piping bag (or plastic bag) and frost away!
- Frost cookies with icing and then decorate with sprinkles and edible glitter.
- Will stay for up to 5-7 days in an airtight container.
Tips & Notes
*Paleo Vanilla Frosting
Nutrition FactsServing Size: 1 cookie Calories: 160 Sugar: 18 Sodium: 52 Fat: 8 Carbohydrates: 22 Fiber: 2 Protein: 3
Keywords: gluten free sugar cookies