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Cozy Gluten-Free Christmas Sugar Cookies: Easy Royal Icing Recipe

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These soft, buttery gluten-free sugar cookies are perfect for Christmas cookie swaps, cozy nights in, or last-minute gifts. With a foolproof royal icing that sets up perfectly, they’re a crowd-pleaser that no one will guess is gluten-free.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups (300g) gluten-free all-purpose flour blend
  • 1/2 cup (60g) almond flour
  • 1 teaspoon xanthan gum (omit if flour blend contains it)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 1/3 cup (80ml) warm water
  • 1 teaspoon vanilla extract (or clear vanilla)
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, almond flour, xanthan gum (if needed), salt, and baking powder until no lumps remain.
  4. Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky. If too sticky, add an extra tablespoon of flour.
  5. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and cut: On a lightly floured surface (use gluten-free flour), roll one disk of dough to about 1/4-inch thickness. Cut into desired shapes and place on prepared baking sheets, spacing about 2 inches apart. Gather scraps, re-roll, and cut again.
  8. Bake: Bake for 8-10 minutes, or until edges are just barely golden. Centers will look slightly underdone. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the royal icing: In a large bowl, combine meringue powder and sifted powdered sugar. Add warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and holds stiff peaks. Adjust consistency as needed.
  10. Decorate: Transfer icing to piping bags or squeeze bottles. Outline each cookie with a thin line of icing, then flood the inside with a slightly thinner consistency. Use a toothpick to spread icing and pop air bubbles. Let dry at room temperature for 4-6 hours or overnight.

Notes

Don’t skip the almond flour—it adds tenderness. Chill dough thoroughly to prevent spreading. Watch oven closely as cookies go from perfect to overdone quickly. Royal icing needs patience; let dry at room temperature, not in the fridge. Cookies taste even better the next day.

Nutrition

Keywords: gluten-free sugar cookies, Christmas cookies, royal icing, gluten-free baking, holiday cookies, easy sugar cookies

Find it online: https://cookluma.com/cozy-gluten-free-christmas-sugar-cookies-easy-royal-icing-recipe/