Introduction

Celebrate the holidays with these festive Gluten Free Christmas Tree Cookies. Soft, buttery, and loaded with chocolate chips, they’re topped with creamy buttercream frosting and perfect for decorating with your favorite holiday sprinkles.

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:

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 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 or regular vanilla extract
2–4 tbsp whole milk or heavy cream

Decorations: sprinkles, edible glitter, and star toppers (optional)

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9-inch cake pan or circle baking dish.
Step 2: If using store-bought gluten-free cookie mix, prepare according to package instructions. If making from scratch, whisk together flour, baking soda, cornstarch, and salt in a bowl.
Step 3: In a large bowl, beat softened butter with brown and white sugars using an electric mixer until light and fluffy, about 3 to 5 minutes.
Step 4: Add the eggs and vanilla extract to the butter mixture, mixing until smooth.
Step 5: Gradually add the flour mixture to the butter mixture and stir until just combined. Fold in chocolate chips.
Step 6: Spread the cookie dough evenly into the prepared pan.
Step 7: Bake for 20 to 25 minutes, until golden and the cake springs back when lightly pressed. Let cool completely.
Step 8: Once cooled, use a sharp knife to slice the cookie cake into eight equal wedges, like pizza slices.
Step 9: To make the buttercream frosting, beat softened butter in a stand mixer on medium speed until smooth and creamy. Add vanilla extract and mix well.
Step 10: Gradually add confectioners’ sugar one cup at a time, starting the mixer low to prevent a sugar cloud. Scrape the bowl sides as needed.
Step 11: Adjust frosting 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 12: Using a tipless piping bag, pipe a row of buttercream starting at the wide end of each cookie wedge, then smooth down with a small spatula or stick. Repeat to fill the tree shape with layers of frosting.
Step 13: Decorate the frosted cookies with sprinkles, edible glitter, and place a star topper on each tree for a festive finish.

Tips & Variations

For extra texture, add chopped nuts or dried cranberries to the cookie dough.
Use clear vanilla extract in the frosting for a whiter finish that enhances colorful decorations.
Try different gluten-free flour blends for varied texture but avoid mixes with xanthan gum if sensitive.
Decorate with royal icing, colored sugar, or edible markers for more design options.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze unfrosted cookie cake for up to 3 months; thaw completely before frosting and decorating. Reheat refrigerated cookies slightly in a warm oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute dairy butter with a high-quality dairy-free margarine or coconut oil for both the cookie and frosting. Use a dairy-free milk alternative to adjust frosting consistency.

How do I prevent my gluten-free cookie cake from being dry?

Make sure to not overbake; start checking for doneness around 20 minutes. Using a blend of gluten-free flour with a bit of starch helps retain moisture. Adding an extra egg yolk can also improve softness.

Gluten-Free Christmas Tree Cookies Recipe

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★★★★★

4.4 from 76 reviews

These Best Gluten Free Christmas Tree Cookies are a festive and delicious treat perfect for holiday celebrations. Made with either a gluten-free cookie mix or a homemade gluten-free cookie dough, these cookie cakes are baked to golden perfection, then decorated with creamy buttercream frosting to resemble beautiful Christmas trees. They feature a soft and chewy texture with chocolate chips, and are topped with colorful sprinkles and edible glitter for a sparkling holiday effect.

Author: Nora
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Total Time: 40 minutes
Yield: 8 large Christmas tree-shaped cookie wedges 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Gluten-Free Cookie Cake Ingredients

1 16 oz box gluten-free chocolate chip cookie mix (prepared as per package instructions) OR homemade gluten-free cookie dough:
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
1/4 tsp salt
1 large egg plus 1 egg yolk
1 1/2 cups chocolate chips

Buttercream Frosting Ingredients

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 to 4 tablespoons whole milk or heavy cream
Optional: food coloring gel, sprinkles, edible gold or silver dust/glitter, star decorations for topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a circular baking dish or a 9-inch cake pan to prevent sticking.
Make Cookie Dough: Choose to either use the gluten-free cookie mix as per package instructions or make the homemade gluten-free cookie dough. To make from scratch, stir together the gluten-free flour, baking soda, cornstarch, and salt in a bowl.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with both brown and white sugars using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter-sugar mixture and beat until smooth and well combined.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Stir in the chocolate chips evenly throughout the dough.
Fill Pan and Bake: Spread the cookie dough evenly into the prepared pan. Bake for 20 to 25 minutes, until the cookie cake is golden and springs back slightly when pressed.
Cool and Slice: Let the cookie cake cool completely in the pan. Once cooled, use a sharp knife to cut the cookie cake into eight equal wedge-shaped slices, similar to cutting a pizza.
Prepare Buttercream Frosting: In a stand mixer, beat the softened butter on medium speed until smooth and creamy. Add the vanilla extract and continue mixing until well incorporated.
Add Sugar Gradually: Slowly add the confectioners’ sugar one cup at a time to the butter, starting on low speed to prevent a sugar cloud, scraping down the bowl sides as needed.
Adjust Frosting Consistency: If the buttercream is too thick, add whole milk or heavy cream one tablespoon at a time until desired consistency is reached. If too thin, add more powdered sugar. Add food coloring gel if desired for festive colors.
Decorate Cookies: Starting at the wide end of each wedge-shaped cookie slice, pipe a row of buttercream using a tipless piping bag. Swipe the buttercream down with a small spatula or popsicle stick to create rows. Repeat to fill the tree shape with about 6 rows of frosting.
Add Festive Decorations: Decorate the frosted Christmas tree cookies with sprinkles, edible sparkling gold or silver dust or glitter, and place a small star decoration at the top of each cookie tree.

Notes

Make sure the cookie cake is completely cool before frosting to prevent melting.
Use a clear vanilla extract for a whiter frosting if desired.
For extra flavor and texture, chopped nuts can be added to the cookie dough.
These cookies are perfect for gluten-free diets but always verify that all ingredients used are certified gluten-free.
Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: gluten free Christmas cookies, Christmas tree cookies, gluten free cookie cake, holiday cookie recipe, buttercream frosting cookies, chocolate chip cookie cake