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close up shot of gluten-free sugar cookies with sprinkles

Meaningful Eats

Gluten-Free Christmas Cookies

These buttery, gluten-free, drop-style sugar cookies will make a delicious addition to any cookie platter. With festive sprinkles and a chewy texture they're sure to please!
Course Dessert
Cuisine American
Prep Time 20 minutes
Resting Time 2 hours
Total Time 10 minutes
Servings 24 cookies


  • 2 cups gluten-free 1:1 baking flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 12 tablespoons softened butter 1 ½ sticks
  • 1 ½ cups white sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 2 tablespoons buttermilk or unsweetened almond milk
  • ½ cup sprinkles + more for topping


  • In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
  • Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
  • Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
  • Preheat the oven to 350F. Place the cookies 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!


IMPORTANT: This dough contains a lot of butter (which makes the cookies so delicious) but it really needs the chilling time so the butter hardens. This will prevent the cookies from spreading too much during baking.
Notes on the Ingredients
  • Gluten-Free Flour - I recommend using a high quality 1:1 gluten-free baking flour. Be sure it contains xanthan gum.
  • Buttermilk - If you need a substitute, you can make your own by adding 1 tablespoon of vinegar to a cup of regular or non-dairy milk.
  • Sprinkles - I bought this large bag of Christmas sprinkles to make these cookies. I really like the shape for these cookies and the way they melt into the dough.


Calories: 106kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1mg