Holiday Gluten-Free Frosted Sugar Cookies
Make my healthier Holiday Gluten-Free Frosted Sugar Cookies Recipe with a fluffy cream cheese frosting. These easy drop cookies include almond flour and tapioca flour and are naturally sweetened with maple syrup and organic cane sugar. Topped with organic sprinkles, they are the perfect Christmas cookie for your holiday cookie exchange that everyone can enjoy!
Make my healthier twist on the classic sugar cookie with my Holiday Gluten-Free Frosted Sugar Cookies Recipe with a Fluffy Cream Cheese Frosting. This is a great recipe for convenient drop cookies that are naturally sweetened with maple syrup and organic cane sugar. These gluten-free Christmas cookies include almond and tapioca flour without refined white sugar or white flour.
The cookies are topped with my favorite frosting and festive sprinkles for the perfect holiday cheer at your next holiday cookie exchange. Their beautiful shape and texture look like they came right out of a Crumbl cookie bakery without any rolling or chilling.
Why You’ll Love This Healthier No-Drop Gluten-Free Sugar Cookie Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting holiday gluten-free frosted sugar cookies:
Butter: You can substitute butter with dairy-free margarine or vegan butter.
Organic Cane Sugar: You can also use refined white sugar, coconut sugar, or brown sugar. However, these will change the flavor.
Maple Syrup: You can use Honey or agave nectar.
Egg: You can substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to make a flax egg).
Almond Flour: Oat flour can be used instead in an equal amount. However, this will affect the flavor and texture slightly.
Tapioca Flour: This is also called tapioca starch and can be replaced with arrowroot flour or potato starch.
Cream Cheese: You can use full-fat, non-fat, or dairy-free cream cheese.
Organic Powdered Sugar: You can use homemade powdered sugar (blend granulated sugar with a touch of tapioca or corn starch) or refined white powdered sugar.
Vanilla Extract: You can omit or replace it with almond extract or other flavored extracts.
Lemon Juice: You can omit.
How to Make My Gluten-Free Cream Cheese Frosting Christmas Cookies
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, combine the wet ingredients, including butter, organic cane sugar, maple syrup, and vanilla extract. Mix in the upright mixer with the paddle attachment or with a hand mixer until light and fluffy.
Then add 1 egg and mix until incorporated.
Then, add the dry ingredients to your large bowl, including almond flour, tapioca flour, baking powder, and salt. Mix until a soft cookie dough forms.
Step 2: Shape and Bake the Cookies
Scoop tablespoons of dough using a medium-sized cookie scoop and place them on the prepared baking sheet, leaving space between each cookie. Wet your fingertips, gently press down, and smooth each cookie.
Bake in the oven for 11-13 minutes or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
In a medium bowl, beat together the cream cheese, butter, vanilla extract, lemon juice, and salt until smooth and creamy. Add in the food coloring and mix well.
Add the organic powdered sugar. Beat until well combined and smooth. Place the bowl of frosting in the fridge to set while the cookies are baking and cooling.
Step 4: Frost the Cookies
Once the cookies are completely cooled, spread a generous layer of frosting on each cookie using a spatula or the back of a spoon.
Or, you can pipe on the creamy frosting using a piping bag with a small round tip. Pipe the frosting in a spiral pattern, starting from the outside of the cookie and working your way into the center. Then top with your favorite holiday sprinkles.
Allow the frosting to set, then serve and enjoy our favorite cutout sugar cookies!
Almond Flour Christmas Sugar Cookie Recipe Notes
Cookie Dough Consistency: Gluten-free flours can vary, so adjust the quantity as needed to achieve the right cookie dough consistency. If the dough is too sticky, add more almond or tapioca flour, one tablespoon at a time. If it’s too dry, add more maple syrup or a liquid sweetener, one teaspoon at a time.
Chilling the Dough: I have not found it necessary to chill the dough before scooping and baking.
Baking Time: These cookies are soft and chewy with crisp edges, and you want the bottom to be lightly browned so they hold their shape. Baking times may vary, so it’s recommended to bake one or two cookies first to test the best baking time for your oven.
Frosting Consistency: For best results, you’ll want your cream cheese and butter to be at room temperature so they blend together smoothly. After you mix your frosting, allow the frosting to chill in the fridge for about 30 minutes to allow them to firm slightly. You can also make the frosting even a day or two ahead of time and store it in the fridge.
Here are a few more of my Healthier Christmas Cookie recipes I recommend:
- Gluten-Free Cranberry White Chocolate Chip Cookies
- Gluten-Free Iced Ginger Molasses Cookies
- Gluten-Free Chocolate Peppermint Cookies
- Chocolate Chip Gluten Free Vegan Pumpkin Cookies
Holiday Gluten-Free Frosted Sugar Cookies Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup organic cane sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups almond flour
- 3/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons butter
- 1-1/2 cups organic powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 pinches salt
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.In a large mixing bowl or the bowl of a stand mixer, combine the wet ingredients, including butter, organic cane sugar, maple syrup, and vanilla extract. Mix in the upright mixer with the paddle attachment or with a hand mixer until light and fluffy. Then add 1 egg and mix until incorporated.Then, add the dry ingredients to your bowl, including almond flour, tapioca flour, baking powder, and salt. Mix until a soft cookie dough forms.
- Scoop tablespoons of dough using a medium-sized cookie scoop and place them on the prepared baking sheet, leaving space between each cookie. Wet your fingertips, gently press down, and smooth each cookie.Bake in the oven for 11-13 minutes or until the edges are lightly golden brown (See Recipe Notes). Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the cream cheese, butter, vanilla extract, lemon juice, and salt until smooth and creamy. Add in the food coloring and mix well.Add the organic powdered sugar. Beat until well combined and smooth. Place the bowl of frosting in the fridge to set while the cookies are baking and cooling.
- Once the cookies are completely cooled, spread a generous layer of frosting on each cookie using a spatula or the back of a spoon.Or, you can pipe on the creamy frosting using a piping bag with a small round tip. Pipe the frosting in a spiral pattern, starting from the outside of the cookie and working your way into the center. Then top with your favorite holiday sprinkles.Allow the frosting to set, then serve and enjoy our favorite cutout sugar cookies!
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