Gluten Free Christmas Biscuit Cookies
Christmas biscuit cookies bring holiday cheer to any occasion. These are an elegant biscuit cookie that goes wonderfully with milk, eggnog, or an adult beverage. Make an extra batch to share with friends, and don’t forget Santa.
What do I need to make these cookies? For these classic holiday cookies you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), butter (or your favorite butter substitute), sugar, one egg, vanilla, whiskey, milk (or your favorite milk substitute) baking powder, and salt. To decorate you will need cinnamon & sugar to dip the cookie in before baking.
How to make these classic cookies?
Preheat your oven to 350 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan. Set aside.
To make the dough, in a medium bowl, start by creaming the sugar, vanilla, and butter to a light fluff with your electric mixer on a medium speed. This will take about 5 minutes. Add your egg and continue beating until well combined. Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking powder and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined. Add your whisky and your milk and mix until everything is well incorporated. Knead dough and divide into two sections.
Place the dough on parchment paper and roll out to ½ inch thick. If the dough is too sticky, sprinkle it with gluten free flour before rolling. Do not roll it too thin.
Cut cookies out using your favorite star, flower, or other cookie cutter, or you can use a cup to make rounds if you do not have cookie cutters.
In a small bowl combine ½ cup sugar, and 1 TBSP cinnamon. Mix and dip each cookie in sugar mixture before carefully placing the cookies onto the parchment paper covered baking sheet.
Bake for 10 to 12 minutes, until very lightly browned on the bottom. Watch your cookies. They should be slightly puffed and lightly browned on the bottom. Baking time may vary depending on the size of your cookie cutter. Very carefully Remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. These are very delicate cookies. Very carefully remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely. Once they cool completely, the cookies will hold together well.
How to store these classic cookies?
To store these delicious biscuit cookies, you can leave them at room temperature in an airtight container for about 3 to 5 days. Place parchment paper between cookies if you stack them in your container. If you prefer to refrigerate them, then they will last for about 10 days. These cookies freeze well.
Can we substitute any ingredients?
You can substitute brandy for the whiskey for a lovely change of pace.
More amazing holiday recipes you need to try!
Gluten free and dairy free Christmas biscuit cookies are a fun festive cookie. They are soft and delicate; with the warmth of whiskey, and dusted with cinnamon and sugar. They hold their shape perfectly. These cookies will elevate any holiday cookie tray.
- 1/2 lb softened butter
- 1 cup granulated sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 3 cup gluten free flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp whiskey
- 1 tbsp milk
- 1/2 cup granulated sugar
- 3 tsp cinnamon
Preheat your oven to 350 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan. Set aside.
In a medium bowl, start by creaming the sugar, vanilla, and butter to a light fluff with your electric mixer on a medium speed. This will take about 5 minutes. Add your egg and continue beating until well combined.
Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking powder and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined.
Add your whisky and your milk and mix until everything is well incorporated. Knead dough and divide into two sections.
Place the dough on parchment paper and roll out to ½ inch thick. If the dough is too sticky, sprinkle it with gluten free flour before rolling.
Cut cookies out using your favorite star, flower, or other cookie cutter, or you can use a cup to make rounds if you do not have cookie cutters.
In a small bowl combine ½ cup sugar, and 1 TBSP cinnamon. Mix and dip each cookie in sugar mixture before carefully placing the cookies onto the parchment paper covered baking sheet.
Bake for 10 to 12 minutes, until very lightly browned on the bottom.
Remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. Carefully remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
