Dessert – Page 4 – Family Feast

You’ll find 15 gluten-free Christmas cookie recipes that are easy to make and taste like the classics. Each recipe lists simple ingredients, clear steps, and baking tips so you can mix, chill, shape, and bake with confidence. You’ll get options for buttery shortbread, spicy ginger, chocolate crinkles, nutty cookies, and more, plus swaps for common allergens—try one tonight and you’ll want the rest of the tray. Classic Gluten-Free Butter Shortbread Buttery, melt-in-your-mouth gluten-free shortbread—classic holiday comfort in every bite. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar (confectioners’ sugar) 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 2 cups gluten-free all-purpose flour blend (with xanthan gum included) 1/4 cup cornstarch (for extra tenderness) Granulated sugar for sprinkling (optional) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Stir in the vanilla extract and salt until combined. Add the gluten-free flour blend and cornstarch, mixing until a soft dough forms. If the dough seems dry, add 1 teaspoon of cold water at a time until it holds. Turn the dough onto a lightly floured surface (use a little gluten-free flour) and gently press it together; don’t overwork. Roll the dough to about 1/4-inch thickness and use cookie cutters or a knife to cut into desired shapes, or press into a 9-inch tart pan for wedges. Transfer cookies to the prepared baking sheet, spacing them about 1 inch apart. Prick each cookie a few times with a fork if making rounds. Sprinkle with granulated sugar if desired. Bake for 12–18 minutes, until the edges are just beginning to turn golden—shortbread shouldn’t brown fully. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these tender, buttery shortbreads with a cup of tea or as a sweet holiday gift! Chewy Ginger Molasses Cookies (Gluten-Free) Warm, spicy, and satisfyingly chewy — these gluten-free ginger molasses cookies are holiday comfort in every bite. Ingredients: 2 cups gluten-free all-purpose flour blend (1:1, with xanthan gum included) 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup unsalted butter, softened (or dairy-free spread) 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1/4 cup unsulfured molasses 1 teaspoon pure vanilla extract Extra granulated sugar for rolling (about 1/4 cup) How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl until evenly combined. In a separate large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Beat in the egg, molasses, and vanilla until smooth and well incorporated. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Scoop tablespoon-sized portions of dough and roll each into a ball, then gently roll in extra granulated sugar to coat. Place dough balls on the prepared baking sheets about 2 inches apart and lightly flatten each ball with the palm of your hand. Bake for 9–11 minutes, until edges are set but centers still look slightly soft; they’ll firm as they cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with a cup of tea or pack them for gifting — these chewy ginger molasses cookies are holiday magic you can taste. Flourless Chocolate Crinkle Cookies Rich, fudgy flourless chocolate crinkle cookies — intense cocoa bites that crackle with powdered sugar. Ingredients: 1 3/4 cups (300 g) semisweet or bittersweet chocolate chips or chopped chocolate 1/2 cup (113 g) unsalted butter 1 cup (200 g) granulated sugar 3 large eggs 1/4 cup (25 g) unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon instant espresso powder or strong coffee (optional, for depth) 1/2 cup (60 g) powdered (confectioners’) sugar for rolling How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a heatproof bowl set over simmering water or briefly in the microwave, melt the chocolate and butter together until smooth. Stir and let cool slightly. Whisk the granulated sugar into the warm chocolate until combined. Add the eggs one at a time, whisking until glossy and incorporated after each addition. Stir in the cocoa powder, vanilla, salt, and espresso (if using) until the batter is even and thick. Let the batter rest in the refrigerator for 20–30 minutes to firm up slightly (this makes scooping easier). Place the powdered sugar in a shallow bowl. Using a tablespoon or small cookie scoop, form balls of dough (about 1 to 1.5 tablespoons each). Roll each ball generously in powdered sugar so they’re well coated, then place them on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until the tops have cracked and the centers look set but still soft. Avoid overbaking for fudgy texture. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy these crackly, chocolatey treats warm or with a glass of milk — pure holiday decadence in every bite! Almond Snowball Cookies (Gluten-Free) Almond Snowball Cookies — tender, nutty gluten-free bites dusted like fresh snow. Ingredients: 1 cup (140 g) blanched almond flour 3/4 cup (110 g) gluten-free all-purpose flour blend (1:1, with xanthan gum if your blend needs it) 1/3 cup (40 g) powdered sugar, plus extra for coating 1/4 teaspoon salt 1/2 cup (113 g) unsalted butter, cold and cut into cubes 1/4 cup (40 g) finely chopped almonds (optional for a bit more crunch) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract (optional, for extra almond flavor) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together almond flour, gluten-free flour blend, powdered sugar, and salt. Add the cold butter cubes and cut them into the dry mix with a pastry cutter or fingertips until the mixture looks like coarse crumbs. Stir in the chopped almonds (if using), vanilla, and almond extract until a soft dough forms. If it’s too dry, add 1 teaspoon of cold water at a time. Scoop tablespoon-sized portions and roll into smooth balls; place them about 1 inch apart on the prepared sheet. Bake for 12–14 minutes, until the bottoms are lightly golden but the tops remain pale. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. While still slightly warm, roll each cookie in extra powdered sugar to coat; for a thicker coating, roll again once fully cooled. Serve on a festive plate and watch them disappear! Enjoy these delicate, almond-y snowball cookies with a hot cup of cocoa — they’re holiday magic in every bite. Gluten-Free Snickerdoodles With Cinnamon Sugar Warm, cinnamon-kissed snickerdoodles that stay soft and chewy — all gluten-free and holiday-ready. Ingredients: 2 1/4 cups gluten-free all-purpose flour blend (1:1, with xanthan gum if your blend doesn’t include it) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 tablespoon ground cinnamon (for dough and coating, see below) 1 cup (2 sticks) unsalted butter, softened 1 1/4 cups granulated sugar (divided) 2 large eggs 2 teaspoons pure vanilla extract 2 tablespoons milk (dairy or non-dairy), if needed to adjust dough consistency For the cinnamon-sugar coating: 1/4 cup granulated sugar 1 tablespoon ground cinnamon How to Make: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and 1 tablespoon cinnamon. In a large bowl, cream the softened butter with 1 cup sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in the vanilla until smooth. Gradually add the dry ingredients to the wet, mixing until combined; if the dough feels too dry, add up to 2 tablespoons milk to bring it together. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for the coating. Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball generously in the cinnamon-sugar coating. Place the coated dough balls 2 inches apart on the prepared sheets and gently flatten each slightly with the palm of your hand. Bake 8–10 minutes, until edges are set and tops have a crackled look — centers should still be soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these soft, cinnamon-swirled snickerdoodles warm with a cup of cocoa or tucked into your holiday cookie tin — they disappear fast! Peppermint Chocolate Drop Cookies (Gluten-Free) Peppermint Chocolate Drop Cookies — festive chocolate bites with a minty crunch. Ingredients: 1 1/4 cups (150 g) gluten-free all-purpose flour blend (with xanthan gum if your blend doesn’t include it) 1/3 cup (35 g) unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (113 g) unsalted butter, softened (or dairy-free margarine) 2/3 cup (135 g) packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract (adjust to taste) 1 cup (175 g) semi-sweet or dark chocolate chips (use gluten-free labeled) 1/2 cup crushed peppermint candies or candy canes (plus extra for sprinkling) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk the gluten-free flour, cocoa powder, baking soda, and salt in a bowl and set aside. In a larger bowl, beat the softened butter and brown sugar until creamy and slightly fluffy, about 1–2 minutes. Add the egg, vanilla, and peppermint extract to the butter mixture and mix until combined. Gradually stir the dry ingredients into the wet until a soft cookie dough forms. Fold in the chocolate chips and most of the crushed peppermint, reserving a little for topping. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press an extra sprinkle of crushed peppermint onto the top of each cookie. Bake 8–11 minutes, until the edges are set but centers are still slightly soft. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these chocolatey, minty drops with a glass of cold milk or your favorite hot cocoa — perfectly festive and irresistibly crunchy! Lemon-Glazed Almond Bars (Gluten-Free) Bright, zesty almond bars with a sweet lemon glaze—perfect for a gluten-free holiday treat. Ingredients: 1 1/2 cups almond flour (finely ground) 1/2 cup gluten-free oat flour (or extra almond flour) 1/4 cup tapioca starch (or cornstarch) 1/2 cup powdered sugar, plus extra for dusting (optional) 1/4 teaspoon salt 1/2 teaspoon baking powder (gluten-free) 1/2 cup unsalted butter, cold and cubed (or coconut oil for dairy-free) 1 large egg 1 teaspoon vanilla extract Zest of 1 lemon (about 1 tablespoon) 2 tablespoons fresh lemon juice (for the dough) 1 cup powdered sugar (for glaze) 2–3 tablespoons fresh lemon juice (for glaze) 1/2 teaspoon lemon zest (for glaze, optional) Sliced almonds for topping (optional) How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift out bars easily. In a bowl, whisk together almond flour, oat flour, tapioca starch, 1/2 cup powdered sugar, salt, and baking powder. Cut the cold butter into the flour mixture with a fork or pastry cutter until it looks like coarse crumbs. Stir in the egg, vanilla, lemon zest, and 2 tablespoons lemon juice until a soft dough forms. Press into the prepared pan in an even layer. Bake 18–22 minutes, until edges are lightly golden and center is set. Let cool completely in the pan. Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth and pourable; add more juice for thinner glaze or more sugar for thicker. Pour glaze over cooled bars and spread evenly. Sprinkle sliced almonds and extra zest on top if using. Chill in the fridge 20–30 minutes to set the glaze, then lift from pan and cut into bars. Dust with a little extra powdered sugar if desired. Enjoy these bright, nutty bars with a cup of tea or as a sunny addition to your holiday cookie plate! Gluten-Free Oatmeal Raisin Holiday Cookies Chewy, warmly spiced gluten-free oatmeal raisin cookies — perfect for cozy holiday snacking. Ingredients: 1 1/4 cups gluten-free rolled oats (certified GF) 1 cup gluten-free all-purpose flour blend (measure spoon-for-spoon) 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for dairy-free) 1/2 cup packed brown sugar 1/4 cup granulated sugar 1 large egg (or flax egg for vegan: 1 Tbsp ground flax + 3 Tbsp water) 1 teaspoon vanilla extract 3/4 cup raisins 1/2 cup chopped nuts (walnuts or pecans), optional 1–2 tablespoons milk (dairy or non-dairy), only if dough seems dry How to Make: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together oats, gluten-free flour, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream the softened butter with brown and granulated sugars until smooth. Beat in the egg (or flax egg) and vanilla until combined. Gradually stir the dry ingredients into the wet mixture until just mixed. Fold in the raisins and nuts; add 1–2 tablespoons milk only if the dough feels too stiff. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Gently flatten each scoop with your fingers or the back of a spoon to form cookie rounds. Bake 10–12 minutes, or until edges are lightly golden and centers set. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy these comforting gluten-free oatmeal raisin cookies with a glass of milk or a cup of holiday tea — they’re chewy, spiced, and totally cozy. Raspberry Thumbprint Cookies With Almond Flour Gluten-Free Pizzelle With Anise Crisp, lacy Italian pizzelle with warm anise flavor — gluten-free and perfect for holiday gift tins. Ingredients: 2 large eggs 2/3 cup granulated sugar 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil) 1 tsp pure vanilla extract 1 tsp anise extract (or 1–2 tsp aniseed, ground) 1 3/4 cups gluten-free 1:1 baking flour blend (with xanthan gum) 1 tsp baking powder Pinch of fine salt Optional: powdered sugar for dusting How to Make: Preheat your pizzelle iron according to the manufacturer’s instructions. In a bowl, whisk the eggs and sugar until pale and slightly thickened. Stir in the melted butter (or oil), vanilla, and anise until combined. In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt. Fold the dry ingredients into the wet just until a smooth batter forms; don’t overmix. Spoon about 1 to 2 tablespoons of batter (adjust for your iron size) onto the center of the heated pizzelle iron. Close the iron and cook for 20–40 seconds, or until the pizzelle are golden and set — timing will vary by iron. Carefully remove each pizzelle with a spatula; transfer to a rack to cool flat for crisp cookies, or drape over a rolling pin to shape while warm for cones or cannoli shells. Let cool completely; dust with powdered sugar if you like. Enjoy these anise-kissed pizzelle with coffee or tuck them into holiday cookie tins for a crunchy, aromatic treat! Coconut Macaroons With Dark Chocolate Drizzle Coconut Macaroons With Dark Chocolate Drizzle — chewy, toasty coconut cookies with a rich dark chocolate finish. Ingredients: 3 cups (240 g) sweetened shredded coconut 1/2 cup (100 g) granulated sugar 1/4 teaspoon salt 3 large egg whites, room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract (optional) 3 tablespoons sweetened condensed milk (or 2–3 tablespoons for extra chewiness) 3 ounces (85 g) dark chocolate (70% cocoa recommended), chopped or chips 1 teaspoon coconut oil or neutral oil (optional, for a shinier drizzle) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large bowl, stir together the shredded coconut, sugar, and salt. In a separate bowl, whisk the egg whites just until frothy, then mix in the vanilla, almond extract (if using), and sweetened condensed milk. Pour the wet mixture into the coconut mixture and stir until well combined and slightly sticky. Use a tablespoon or small cookie scoop to portion heaping mounds of the mixture onto the prepared sheet, spacing them about 1 inch apart; gently press the tops to flatten slightly. Bake for 18–22 minutes, or until the tops and edges are golden brown and the centers feel set. Remove from the oven and let the macaroons cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. While the cookies cool, melt the dark chocolate and coconut oil (if using) in a microwave in 15–20 second bursts, stirring between, or use a double boiler until smooth. Drizzle the melted chocolate over the cooled macaroons with a spoon or fork, or dip the bottoms in chocolate for a half-coated treat. Let the chocolate set at room temperature or chill briefly in the refrigerator until firm. Enjoy these chewy, chocolate-drizzled coconut macaroons with your favorite holiday tea or coffee — they’re little bites of festive joy! Gluten-Free Molasses Spice Thumbprints Warm, chewy molasses-spiced thumbprints filled with jam — a cozy gluten-free holiday treat. Ingredients: 1 cup gluten-free all-purpose flour blend (one that contains xanthan gum) 1/2 cup almond flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup unsalted butter, softened (or dairy-free substitute) 1/2 cup packed brown sugar 1 large egg 1/4 cup unsulphured molasses 1 teaspoon vanilla extract 1/4 cup granulated sugar (for rolling) 1/3 to 1/2 cup jam or preserves (apricot, raspberry, or orange marmalade work well) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together the gluten-free all-purpose flour, almond flour, baking soda, salt, and spices in a bowl; set aside. In a separate large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla until fully combined. Stir the dry ingredients into the wet mixture until a soft dough forms; don’t overmix. Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the granulated sugar and place about 2 inches apart on the prepared baking sheet. Use your thumb (or the back of a teaspoon) to press a small well into the center of each cookie. Bake for 10–12 minutes, until the edges are set but centers are still soft. Remove from oven and gently re-press the wells if they puffed up while baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, fill each thumbprint with about 1/2 teaspoon of jam. Allow the jam to set for a few minutes before serving. Enjoy these warm, spiced thumbprints with a cup of tea or cocoa for a comforting holiday bite! Brown Butter Pecan Sandies (Gluten-Free) Brown Butter Pecan Sandies — nutty, tender, and perfectly crumbly for a gluten-free holiday treat. Ingredients: 1 cup (2 sticks) unsalted butter 1/2 cup powdered sugar, plus extra for dusting 1/3 cup granulated sugar 1 large egg yolk 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 2 cups gluten-free all-purpose flour blend (that contains xanthan gum) 1/2 cup finely chopped pecans, toasted How to Make: Brown the butter: Melt butter in a medium saucepan over medium heat, swirling occasionally. Cook until it smells nutty and small brown bits form, about 5–7 minutes. Remove from heat and let cool 5 minutes. Toast pecans: While butter cools, toast chopped pecans in a dry skillet over medium heat until fragrant, 3–4 minutes. Set aside to cool. Cream sugars and butter: In a mixing bowl, whisk powdered and granulated sugar together briefly, then stir in the warm (not hot) browned butter until smooth. Add yolk and flavor: Stir in the egg yolk and vanilla until combined, then mix in the salt. Add dry ingredients: Fold the gluten-free flour into the butter mixture until just combined, then gently fold in the toasted pecans. Dough will be soft but hold together. Chill the dough: Transfer dough to plastic wrap, shape into a log about 1 1/2 inches in diameter, and chill at least 1 hour until firm. Preheat oven: Heat oven to 350°F (175°C). Line a baking sheet with parchment. Slice and bake: Slice the chilled log into 1/4- to 1/2-inch rounds and place 1 inch apart on the prepared sheet. Bake 10–12 minutes, until edges are set and bottoms are lightly golden. Cool and dust: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. While still slightly warm, dust lightly with powdered sugar. Serve: Arrange on a platter and enjoy with coffee, tea, or a glass of milk. These sandies are buttery, nutty, and melt-in-your-mouth — perfect for gifting or nibbling by the tree. Gluten-Free Triple Chocolate Chunk Cookies Decadent gluten-free cookies loaded with three kinds of chocolate — rich, chewy, and perfect for sharing. Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum if your blend doesn’t include it) 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 2 teaspoons vanilla extract 1/2 cup semisweet chocolate chips 1/2 cup dark chocolate chunks or chopped dark chocolate 1/2 cup white chocolate chips Optional: flaky sea salt for sprinkling How to Make: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a bowl; set aside. Beat the softened butter with brown and granulated sugar until creamy and light, about 2–3 minutes. Add the egg, egg yolk, and vanilla, and beat until combined. Stir the dry ingredients into the wet mixture until just combined; don’t overmix. Fold in the semisweet chips, dark chocolate chunks, and white chocolate chips evenly. Scoop tablespoon-sized portions (or use a small cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are set but centers still look slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle lightly with flaky sea salt if desired. Enjoy a plate of triple-chocolate bliss — perfect with a glass of milk or a mug of hot cocoa! Maple Walnut Shortbread (Gluten-Free) A buttery, crisp maple walnut shortbread that’s gluten-free and perfect for cozy holiday snacking. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup pure maple syrup (preferably dark or Grade A) 1/2 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 2 cups gluten-free all-purpose flour blend (with xanthan gum included) 1/2 cup almond flour (or finely ground blanched almonds) 1/2 teaspoon fine sea salt 1 cup walnuts, toasted and coarsely chopped Optional: extra maple syrup or a light maple glaze for drizzling How to Make: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl, beat the softened butter with the maple syrup, powdered sugar, and vanilla until smooth and creamy. Stir in the gluten-free all-purpose flour, almond flour, and salt until a soft dough forms. Fold in the toasted, chopped walnuts until evenly distributed. Turn the dough onto a lightly floured surface and shape into a log about 2 inches in diameter, or press into an 8-inch square pan for slice-and-bake. If using a log, wrap it in plastic and chill for 30–45 minutes until firm; if using a pan, chill for 20–30 minutes. Slice the chilled log into 1/4–1/2-inch rounds (or cut the pan-baked dough into squares) and arrange the cookies about 1 inch apart on the prepared sheet. Bake for 12–16 minutes, or until the edges just begin to turn golden — watch closely so they don’t overbrown. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. If desired, drizzle a little extra maple syrup or a thin maple glaze over the cooled cookies for extra shine and flavor. Enjoy these maple-scented, nutty shortbreads with a hot cup of tea or coffee — they disappear fast at holiday gatherings! Conclusion You’ve got a solid batch of gluten-free cookie options to try. Pick a few recipes that match your time and pantry, then plan baking sessions by type — dough, chill, bake, cool, decorate. Label and store cookies in airtight containers, or freeze dough for later. Share a tray with neighbors or keep them for gatherings. With a little planning, you’ll have a variety ready to go, and you’ll hit the nail on the head for holiday treats.