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Gluten-Free Sugar Christmas Cookies

Prep Time30 mins
Cook Time8 mins


  • 1 cup unsalted butter softened
  • 3/4 cup sugar
  • 3 egg yolks
  • 1 tsp vanilla bean extract or vanilla bean paste, if you have it
  • 1/8 tsp salt
  • 2 1/4 cups gluten-free baking flour I prefer King Arthur Gluten-Free Multi Purpose Flour or Bob's Red Mill 1:1 Baking Flour
  • 1 cup raspberry jam


  • Preheat oven to 400 F.
  • Cream the butter with an electric stand mixer or hand mixer. Add the sugar a little bit at a time as you continue to run the mixer, beating until creamed, fluffy, and light.
  • Add the egg yolks one at a time, followed by the vanilla and salt. Mix well to combine.
  • Add the flour 1/3 at a time, mixing well in between until a stiff dough forms.
  • Assemble and fill the cookie press. Press floral design cookies onto an ungreased cookie sheet about 2 inches apart. Using a chopstick or something similar, create a small hole in the center of each cookie. Fill the hole with about 1/8 tsp raspberry jam.
  • Bake cookies for 8-10 minutes until very lightly golden brown. They overbake and turn brown quickly, so keep a close eye at the 7 minute mark!
  • Remove cookies from oven and let cool completely on a wire rack.