Gluten-Free Cookie Recipes for the Holidays

From shortbread to gingerbread, try these 3 delectable gluten-free cookie recipes.

| February 8, 2013

The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Gluten-Free Baking for the Holidays (Chronicle Books, 2012) offers a world of gluten-free holiday delights sure to please anyone’s palate. Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, offers recipes for apple pie, plum pudding, rugelach and so much more. Participate in a classic holiday tradition and try these 3 gluten-free cookie recipes without worrying about allergies. 

You can purchase this book from the MOTHER EARTH NEWS store: Gluten-Free Baking for the Holidays.

Gluten-Free Shortbread Cookie Recipe

Originating in Scotland, shortbread was among the first types of butter cookie. It was initially made with just three ingredients: flour, butter, and sugar. Over the years, bakers have added flavorings, like salt and vanilla. Shortbread is traditionally served on the Scottish holiday Hogmanay, a New Year’s Eve celebration that lasts from the evening of December 31 through January 2. The origin of the word is much debated, but it seems to have come from an old French word for a gift given at New Year’s or for New Year’s itself. Shortbread cookies are delicate—they are crumbly, taste of butter and vanilla, and will melt in your mouth.

Yields 12 to 16 wedges


3/4 cup / 170 g unsalted butter, cut into smaller pieces, plus more for greasing the pan 
1 3/4 cup / 245 g Jeanne’s Gluten-Free All-Purpose Flour 
Pinch of salt 
1/2 cup / 100 g granulated sugar 
1/2 tsp pure vanilla extract 

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