Introduction

Celebrate the holidays with these delightful gluten-free Christmas tree cookies. They combine a rich, chocolate chip cookie base with creamy buttercream frosting, perfect for festive gatherings or gifting. Easy to make and decorated with seasonal charm, they will brighten any holiday spread.

Gluten-Free Christmas Tree Cookies Recipe - Recipe Image

Ingredients

1 16 oz box gluten-free chocolate chip cookie mix (mixed according to package) or Homemade Gluten-Free Cookie Cake (ingredients 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 brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cornstarch
1 large egg plus 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
Optional decorations: sprinkles, sparkling gold or silver dust, edible glitter, star toppers

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a round baking dish or 9-inch cake pan generously to prevent sticking.
Step 2: To make the cookie dough from scratch, stir together the gluten-free flour, baking soda, cornstarch, and salt in a medium bowl.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the egg, egg yolk, and vanilla extract; mix until smooth.
Step 4: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Step 5: Spread the cookie dough evenly into the prepared pan.
Step 6: Bake for 20 to 25 minutes, or until the cookie cake is golden and springs back lightly when pressed. Remove from oven and let cool completely in the pan.
Step 7: Once cooled, carefully slice the cookie cake into eight equal wedges, similar to slicing a pizza.
Step 8: For the buttercream frosting, beat the softened salted butter in a stand mixer on medium speed until smooth and creamy.
Step 9: Add the vanilla extract and continue beating until fully combined. Slowly add confectioners’ sugar one cup at a time on low speed, scraping the bowl as needed.
Step 10: Adjust the buttercream consistency by adding milk or cream one tablespoon at a time if too thick, or more powdered sugar if too thin. Add food coloring gel if desired.
Step 11: Decorate the cookie wedges by piping rows of buttercream starting from the broad end, smoothing each row with a small spatula or popsicle stick to form a Christmas tree shape. Repeat with about 6 rows per slice.
Step 12: Garnish with festive sprinkles, edible glitter, and place a star topper on each tree slice for a finishing touch.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use a dairy-free powdered sugar blend.
Add chopped nuts or dried fruit to the cookie dough for extra texture and flavor.
Use clear vanilla extract in the frosting for a brighter white appearance.
Try different food coloring gels to create colorful frosting variations for a fun twist.

Storage

Store the decorated cookie slices in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; let them come to room temperature before serving. Avoid freezing the frosted cookies as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies nut-free?

Yes, simply omit any nuts from the recipe or decorating stage. The cookies will still be delicious and festive without them.

Can I use a different gluten-free flour?

Absolutely. Bob’s Red Mill 1:1 Baking Flour works well because it contains xanthan gum, but other gluten-free blends designed for baking should work too. Just be sure to follow the package instructions regarding additional binding agents if needed.

Gluten-Free Christmas Tree Cookies Recipe

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★★★★★

4.6 from 141 reviews

These gluten-free Christmas tree cookies are a festive and delicious treat perfect for the holiday season. Made with a rich gluten-free chocolate chip cookie cake base and topped with a creamy homemade buttercream frosting, these cookies are cut into tree-shaped wedges and decorated beautifully for a fun holiday presentation. Whether you use a gluten-free cookie mix or make the dough from scratch, this recipe yields moist, flavorful cookies that are sure to impress at any holiday gathering.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 large Christmas tree wedges 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Gluten-Free Cookie Cake

1 16 oz box gluten-free chocolate chip cookie mix (or use homemade gluten-free cookie recipe below)
2 cups gluten-free flour (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 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

Buttercream Frosting

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
Optional: food coloring gel, sprinkles, edible glitter, and star-shaped toppers for decorating

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a circular baking dish or 9-inch cake pan thoroughly to prevent sticking.
Make cookie dough: If using a gluten-free chocolate chip cookie mix, prepare it according to the package instructions and skip to step 5. For homemade dough, stir together the gluten-free flour, baking soda, cornstarch, and salt in a bowl.
Cream butter and sugars: In a large bowl, use an electric mixer to beat the softened butter with both brown and white sugars until the mixture is light and fluffy, approximately 3 to 5 minutes.
Add eggs and vanilla: Beat the large egg and egg yolk along with the vanilla extract into the creamed butter-sugar mixture until smooth and fully combined.
Combine dry and wet ingredients: Gradually stir the dry flour mixture into the butter mixture until just combined. Gently fold in the chocolate chips (and nuts if desired) to evenly distribute.
Shape and bake: Spread the cookie dough evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 20 to 25 minutes, or until the cookie cake is golden brown and springs back when lightly pressed.
Cool and slice: Allow the cookie cake to cool completely in the pan. Once cooled, carefully use a sharp knife to cut the cookie cake into eight equal wedges, resembling pizza slices.
Make buttercream frosting: In a stand mixer, beat the softened salted butter on medium speed until smooth and creamy. Add the vanilla extract and continue beating until well combined.
Add powdered sugar: Gradually add the confectioners’ sugar to the butter in one cup increments. Start mixing on low speed to avoid sugar flying out and scrape down the bowl sides as needed.
Adjust consistency: After fully incorporating the sugar, check the frosting’s consistency. Add milk or heavy cream one tablespoon at a time to loosen it if too thick, or add more powdered sugar if too thin. Add food coloring gel if desired for festive colors.
Decorate cookies: Using a tipless piping bag, pipe a row of buttercream starting at the wide end of each wedge. Smooth the frosting down with a small spatula or popsicle stick. Repeat to create six rows or until the wedge is fully covered, mimicking the layers of a Christmas tree.
Add finishing touches: Decorate with sprinkles, edible gold or silver dust/glitter, and place a small star topper on the pointed end of each tree slice for a festive look.

Notes

You can substitute store-bought gluten-free chocolate chip cookie mix or make the dough from scratch with the provided ingredients.
Let the cookie cake cool completely before slicing and frosting to prevent melting and crumbling.
For best frosting texture, use softened butter and sift confectioners’ sugar to avoid lumps.
Food coloring gels work best for vibrant frosting colors without thinning the buttercream.
These cookies can be made a day ahead and stored in an airtight container at room temperature.

Keywords: gluten free Christmas cookies, gluten free cookie cake, buttercream frosting, holiday cookies, Christmas tree cookies, gluten free dessert