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Gluten Free Cookies

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Gluten Free Cookies are fun and easy to prepare.  This one cookie recipe allows you to make 5 different kinds of cookies. Use your imagination and have fun.

These cookies make excellent gifts when placed in a new decorative tin and wrapped with a bow. Put some in a napkin lined basket for that new neighbor.

These cookies can be made and frozen to bake later. This allows you to bake as many or as few as you need.

Store your extra cookies in an airtight container for up to a week. They freeze very well when placed in an air tight container and placed in the freezer.

Gluten Free Cookies:


This cookie recipe makes 48 Gluten Free Cookies

Shortbread is easy to make and very versatile. This cookie dough makes excellent decorative Christmas cookies. This cookie dough recipe may be used to make Cut-Out Cookies, Festive Fruit Bars, Linzers, and Stained Glass Cookies.


1-1/2 cups granulated sugar

2 large eggs

1 pound unsalted butter or Earth Balance vegan buttery sticks

2 teaspoons vanilla

3-1/4 cups white rice flour + 1/2 cup for dusting counter

1-1/2 cups cornstarch

1-1/4 cups potato starch

2 teaspoons salt

1 teaspoon xanthan gum


Preheat your oven to 350 degrees.

Line 2 baking sheets with parchment paper.

Use a mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape the sides of the bowl often with a spatula.

Add the eggs one at a time. Mix until each addition is fully incorporated. Once all of the eggs have been added; mix for 1 more minute. Add the vanilla and combine. Scrape the bowl and continue to mix for 1 minute.

In a separate bowl, combine 3-1/4 cups flour, cornstarch, potato starch, salt and xanthan gum.

Add ½ the butter and sugar mixture and mix for 1 minute. Add the second half and mix until all of the ingredients are combined.

Divide the cookie dough into 3 balls. Set two aside, or wrap and freeze for later use.

6. Dust your counter or rolling board with flour. Press the ball flat with your hands first. Then roll dough out to just over 1/4 inch thick.

Using a cookie cutter cut out cookies and place them on prepared cookie sheets about 1 inch apart.

Place the cookie sheets in the preheated oven and bake the cookies for about 12 to 15 minutes. Cookies are done when they just start to get golden around the edges.

Remove the cookies from the oven and place them on a cooling rack.

When the Gluten Free Cookies are cool, decorate with Royal Icing.


Makes 1-1/2 cups


3-1/2 cups confectioner’s sugar

2 large egg whites or powdered egg whites mixed with water to equal 2 whites

1/2 teaspoon fresh lemon juice


Use a mixer with the whip or beater attachment; beat the sugar and egg whites in a bowl until thick and shiny, about 4 minutes.

Add the lemon juice and beat 1 more minute.

Divide the icing into smaller bowls and dye with food coloring to desired colors. Keep icing covered with a damp cloth to keep it from drying out.



Prepare dough as instructed.

Reserve 2 cups of dough for topping.

 Press remainder evenly into the bottom of a 9x13-inch pan so that dough is 1/4 inch thick.

Using a fork; poke some holes in the crust to prevent air pockets.

Bake in preheated 350-degree oven until bars just start to turn golden.

Remove from oven and cool.

Spread your favorite flavor of fruit jam evenly about 1/2 inch thick over the top of the cooled bottom.

Break off pieces of the reserved dough and sprinkle over top of the jam.

Bake until the top is golden brown.

Cut into bars and serve.


Prepare dough as instructed and roll it out to 1/4 inch thick. Use cookie cutters to cut dough to your desired shapes. Bake in preheated 350-degree oven until cookies  just start to turn golden.

Allow the cookies to cool.

Add food coloring to the Royal Icing.

Frost the Gluten Free Cookies with icing and dust with decorative sprinkles.

Set aside to dry.


Prepare dough as instructed and roll it out to 1/4 inch thick. Use a 3 to 4-inch round cookie cutter to cut out two shortbread cookies per Linzer cookie.

Using a smaller round cookie cutter cut out a center hole in half the rounds to create the top of the cookies about 2 inches around.

Place the bottom cookies on one cookie sheet and the top cookies on another.

Bake in preheated 350-degree oven until cookies just start to turn golden.

Allow to cool.

Once the Gluten Free Cookies are cooled, spread 1 teaspoon raspberry jam over the surface of each bottom cookie.

Place a top cookie top of each bottom, pressing gently to seal.

Dust with confectioner’s sugar.


Prepare the dough as instructed and roll it out to 1/4 inch thick.

Use round 3 inch cookie cutters to cut out dough.

Then cut 1-1/2 inch centers out of each round.

Fill each center with enough pieces of smashed hard candy so the candy is flush with the top of the cookie.

Bake in preheated 350-degree oven until cookies just start to turn golden and the candy is melted.

Remove the cookies from oven and cool completely on the cookie sheets.

Carefully peel the cookies off the parchment paper. Decorate your cookies with Royal Icing to look like Christmas tree ornaments.

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