Name: The Best Gluten Free Christmas Tree Cookies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz box gluten-free chocolate chip cookie mix (mixed according to package) OR; 2 cups gluten-free flour (Bob’s Red Mill Gluten-Free 1:1 Baking Flour); 1/2 cup unsalted butter (softened); 3/4 cup brown sugar (packed); 1/2 cup sugar; 2 tsp vanilla extract; 1 tsp baking soda; 1 tsp cornstarch; 1 large egg + 1 egg yolk; 1/4 tsp salt; 1 1/2 cups chocolate chips; 1 cup (2 sticks) salted butter (softened); 4 1/2 cups confectioners’ sugar (powdered sugar); 2 tsp clear vanilla extract or regular vanilla extract; 2-4 tbsp whole milk or heavy cream; Sprinkles; Sparkling gold or silver dust/glitter; Star-shaped toppings to garnish each tree

Ingredients

1 16 oz box gluten-free chocolate chip cookie mix* (mixed according to package) OR homemade gluten-free cookie cake dough (see below)

2 cups gluten-free flour (such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour)

1/2 cup unsalted butter, softened

3/4 cup packed brown sugar

1/2 cup sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon cornstarch

1 large egg + 1 egg yolk

1/4 teaspoon salt

1 1/2 cups chocolate chips

1 cup (2 sticks) salted butter, softened (for buttercream)

4 1/2 cups confectioners’ sugar (powdered sugar)

2 teaspoons clear vanilla extract (for whiter frosting) or regular vanilla extract

2–4 tablespoons whole milk or heavy cream

Instructions

Step 1: Preheat your oven to 350°F. Grease a circle baking dish or 9-inch cake pan well.

Step 2: If using homemade dough, stir together the gluten-free flour, baking soda, cornstarch, and salt in a bowl. In a large bowl, beat the softened unsalted butter with brown sugar and sugar until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla, mixing until smooth.

Step 3: Gradually add the flour mixture to the butter mixture, stirring just until combined. Fold in the chocolate chips.

Step 4: Spread the cookie dough evenly into the prepared pan. If using a box mix, prepare the dough according to package instructions and spread similarly.

Step 5: Bake until golden and the cookie springs back when lightly pressed, about 20 to 25 minutes. Let the cookie cake cool completely in the pan.

Step 6: Once cooled, use a sharp knife to cut the cookie cake into eight equal wedges, like slicing a pizza.

Step 7: To make the buttercream, beat the softened salted butter in a stand mixer on medium speed until creamy. Add the vanilla extract and mix well.

Step 8: Gradually add confectioners’ sugar, one cup at a time, mixing on low to avoid sugar dust. Scrape the bowl sides as needed.

Step 9: Check the consistency—if too thick, add milk or cream one tablespoon at a time until spreadable; if too thin, add more sugar. Add food coloring gel if you want festive colors.

Step 10: Decorate each cookie wedge by piping rows of buttercream with a tipless piping bag, swiping each row down with a small spatula or popsicle stick until the wedge resembles a Christmas tree.

Step 11: Add sprinkles, edible glitter, and top each tree with a small star-shaped decoration for a festive finish.

Tips & Variations

Use clear vanilla extract in the frosting for a bright white buttercream perfect for coloring.

Try adding chopped nuts like pecans or walnuts to the cookie dough for extra texture.

If you don’t have a tipless piping bag, use a small spatula to spread the buttercream in tree shape.

For a dairy-free version, substitute butter and milk with plant-based alternatives.

FAQs

Can I use a different gluten-free flour blend?

Yes, any 1:1 gluten-free baking flour that is suitable for cookies should work well. Just be sure it contains xanthan gum or a similar binder for the best texture.

Can I prepare these cookies ahead of time?

Absolutely! You can bake the cookie cake and make the buttercream a day or two in advance. Store them separately and assemble and decorate the cookies just before serving for the freshest results.