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Gluten Free Holiday Cookies Are a Sweet Treat for Everyone


It is the right of every person to be able to enjoy cookies at holiday-time, no matter the holiday. Even Celiacs and people following a gluten free diet should be able to have yummy treats to celebrate the holidays. Jules Shepard, from Jules Gluten Free Flour Mix, has once again come up with a GF recipe that really, truly is just as good (if not better) than the “regular” (with gluten) recipe. Bake up a batch and offer them to your favorite little kid. I assure you, they will be a hit. (But make sure to save some for yourself!)

trish_deitemeyer_Sugar_Cookies_2Jules’ Holiday Sugar Cookies


    1⁄4 cup shortening (e.g. Earth Balance® or
    Spectrum® Palm Oil Shortening)
    1⁄4 cup canola oil
    2⁄3 cup granulated cane sugar
    2 egg yolks
    2 tsp. gluten-free vanilla extract
    1 3⁄4 cup Jules Gluten Free™ All Purpose Flour
    1⁄2 tsp. salt
    3 Tbs. water (as needed)
    food coloring (optional)
    colored sugar or frosting (optional)


    Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy.Add egg yolks, vanilla extract and food coloring.

    Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not too dry).

    Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

    Preheat oven to 350 F (static) or 325 F (convection).

    Lightly flour a clean rolling surface with Jules Gluten Free™ All Purpose Flour.

    Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes.

    You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.

    Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired.

    Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges.

    Cool on a cooling rack and frost with gluten-free frosting, if desired.

Author Information: Trish Deitemeyer

About Trish Deitemeyer

Trish Deitemeyer
Trish Deitemyer, a lifelong resident of the Philly suburbs and mom of three, was diagnosed with Celiac Disease in 2002. Since then, she's scoured the tri-state area for delicious gluten-free food, and can't wait to share her discoveries.

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