Baking/ Cookies/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

Gluten Free Holiday Spice Cookies

Happy one week until Christmas Day 🙂

So, as most of you probably know, over the past month we have been experimenting with going gluten-free to help with some of the “issues” Luke has been having, basically since birth. I did a whole elimination diet with him and really thought gluten was the answer. However, after completing the whole diet thing, it doesn’t look like gluten or dairy are the problems after-all! This is good and bad news. It’s good because now Luke can eat baguettes, pasta and cream again. Bless his heart. It’s bad, though, because we are back to square one.

We have decided to just wait things out until he turns two and then proceed with some more in depth allergy tests. Sigh. That was frustrating BUT it really did open a whole new world of exploring gluten-free baking for me…one that I really enjoyed actually!

These cookies are, hands down, my favorite thing to come out of the gluten free diet weeks. I am absolutely addicted to these and plan to bake more with the kids this week once Grayson is over his cold. Gluten free or not…these are GOOD! As in, really really really good and worth it to try out even if you like your flour with wheat. 😉

I actually made these for a cookie exchange I attended a few weeks ago with some friends. I wanted to make something that I could also give Luke. I don’t want to even tell you the number of these cookies that my kids ended up eating because you would totally judge me. Let’s just say they disappeared very fast. 

I frosted a few with a basic royal frosting that I did not include in the recipe. You probably already know it, though. Just mix up a bunch of powered sugar and a teeeeeeeeny tiny bit of milk. Pipe it out or spread it out…whatever your little heart desires. These remind me of the Swedish spice cookies we used to have every Christmas growing up. I think the secret ingredient is the touch of black pepper. 😉 


Gluten Free Holiday Spice Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Dessert
Servings: 2 dozen
  • 2 3/4 cup gluten free flour I used Pamelas and really liked it
  • 1 1/2 cups powdered sugar
  • 1 tsp kosher salt
  • 1 tbsp cinnamon
  • 1/4 tsp ground black pepper
  • 1 tsp cardamom
  • 1/2 tsp ground cloves
  • 1 tbsp molasses
  • 1 whole egg
  • 1/4 cup cream
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 stick unsalted butter cut into pieces and at room temperature
  1. Preheat oven to 325 degrees. Line two sheet trays with parchment paper.

  2. In the bowl of a stand mixer, combine the flour and powdered sugar on very low speed (or use a whisk) until combined. 

  3. Add the salt, cinnamon, pepper, cardamom, baking soda and cloves and blend. Now, add the soft butter, molasses, egg, vanilla and cream. Keep blending until a soft dough forms.

  4. Wrap dough in plastic wrap and chill in the fridge for half an hour.

  5. After chilling, roll dough out to be 1/4" thick. Cut out shapes with cookie cutters and place one inch apart on your prepared cookie sheets. Bake cookies for 10-12 minutes, or until puffy and bottoms are starting to become golden.

Recipe Notes

This dough freezes really nicely. Just defrost overnight in the fridge before rolling, cutting cookies and baking. 

Cookies will keep 5 days or so in tupperware.

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  • erin (everything with love)
    December 19, 2017 at 6:36 am

    these are the type of cookies that i basically feel are “healthy”…not sure why, because they aren’t a health food, but it makes it easier to make multiples haha.

    also, we have what i’m guessing are similar issues with our oldest daughter (3)…i have found that with the little kids, their systems change so much that with some of the more “minor” allergies or sensitivities (aka the non-life threatening ones), they can change all the time! her handful of food sensitivities to eggs and peanuts have decreased to almost non-issues since she was little (and now that her eczema is almost 100% improved), and so have her allergies to dogs. but we are now thinking that she is sensitive to salmon, and is now showing issues with feathers…so hard to keep up, and it feels so frustrating when you can’t get a handle on it and feel like you can’t do anything about it! you’re doing a great job by just continuing to keep tabs on it, if that makes you feel any better…

  • Kristina
    December 19, 2017 at 2:47 pm

    Could you make these with all purpose flour instead of the GF flour with the same result?

  • Tina
    December 20, 2017 at 12:37 pm

    I love the style of the trees – very cute! I can sympathize with what you’re going through with Luke. I’ve been dealing with some food issues lately and it’s been difficult trying to figure out exactly what is the cause. It’s definitely a journey and I hope we both get some clarity soon! 🙂

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  • Lori
    December 27, 2017 at 3:20 pm

    These cookies are amazing! (I used AP flour). Perfect recipe!

  • Carrie
    December 28, 2017 at 11:51 am

    These cookies are the only GF cookie recipe I’ve found that is actually reminiscent of a gingerbread cookie (and I’ve had plenty of fails along the way!). Thanks 🙂

  • PL
    December 30, 2017 at 11:21 am

    I am not sure if you have been doing the regular vaccine schedule with your son, but I would encourage you to put a hold on that if he is showing strange symptoms….there are many, many studies that show that vaccines affect the immune system and gut of babies, and not in a good way. I don’t say this to get in a fight, just to ask you to consider it. Merry Christmas!

  • Arianna
    September 7, 2019 at 9:31 am

    what a wonderful cookies you made! i took it further and used a multibake device like this and it added so many options to the gluten free foods