Gluten Free Peppermint Sugar Cookies

These gluten free peppermint sugar cookies have a soft and cake light texture, and are covered in a delicious peppermint buttercream frosting that is perfect for the holidays.

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Nothing says the holidays like sugar cookies. I remember always loving the night when my mom, sisters, and I would roll out the sugar cookie dough to cut into festive shapes and decorate with candy and buttercream frosting. Even today sugar cookies are still one of my favorite things to make for Christmas, which is why I have worked hard over the years to truly perfect the perfect gluten free sugar cookie.

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One of the worst things about having celiac disease is that you often miss out on a lot of the traditional, and cultural family favorites during the holidays. Wheat is a big part of a lot of recipes, but after spending years not being able to enjoy my family’s favorite recipes I decided to take matters into my own hands. So began my journey to develop equally delicious gluten free baked goods that would help those of us with celiac disease enjoy some of these special holiday favorites again.

But I would be lying if I said that I nailed these gluten free sugar cookies on the first try — just ask my husband. I have literally been making different sugar cookie recipes for years (many of which ended up in the compost bin), and finally this year I came up with a recipe that no longer needs tweaking.

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These gluten free sugar cookies truly are perfect. The dough rolls out easily, the cookies hold their shape, and the consistency is that of those pillowy cake like sugar cookies you would find at the grocery store — but so much better.

If you like a crunchier sugar cookie that doesn’t puff up at all then these sugar cookies may not be for you. But if you are on team chewy sugar cookie then you are going to love them. What’s even better is that all your gluten-loving friends and family won’t be able to tell that they are gluten free — which is the point.

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I do not believe that gluten free baked goods need to be sub par, and the stereotype that they have gotten (and which is well deserved) for being horrible needs to be a thing of the past. Today gluten free baked goods can be just as good as regular baked goods, which makes me really happy for kids growing up with celiac disease or a what allergy today.

To frost these sugar cookies I opted for a peppermint-vanilla buttercream frosting, and went with a simple decoration of crushed candy cane. But when it comes to decorating your Christmas sugar cookies please do so however you would like — that’s the fun part about sugar cookies, there are no rules!

But I would just like to remind you to avoid artificial food coloring if you do decide to color your frosting. It really isn’t good for us and luckily there are great natural alternatives out there now if you would like to color the frosting for your sugar cookies.

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Gluten Free Peppermint Sugar Cookies

makes about 40 cookies

(depending on the size of your cookie cutters)



  • 2 cups gluten free flour (I used bob’s red mill)

  • 3/4 cup raw cane sugar

  • 1/4 cup tablespoons confectioners sugar

  • 8 tablespoons unsalted butter (room temp)

  • 1 tsp arrowroot powder

  • 2 eggs

  • 1.5 tsp vanilla

  • 1 tsp baking powder

  • 1/4 tsp salt

  • Candy canes (for topping)


  • 1 cup unsalted butter

  • 3.5 cups confectioners sugar

  • 1 tsp vanilla

  • 1 tsp peppermint

  • 1-2 tablespoons almond milk

  • Pinch salt



  • In a large mixing bowl cream the butter, sugar, and confectioners sugar.

  • Next, add the eggs and vanilla and beat until well combined.

  • In a medium size bowl combine the flour, baking powder, arrowroot powder, and salt.

  • Whisk until no clump remain and then slowly add the dry ingredients into the wet ingredients.

  • Mix on low until well combined. Once mixed remove dough from bowl and place on a piece of parchment paper. Roll into a ball and place in the refrigerator overnight (or for a minimum of 4 hours).

  • Once dough has chilled, preheat the oven to 350 degrees F and begin to roll your dough out to cut into shapes. I recommend rolling your dough using a rolling pin and place your dough between two pieces of parchment paper to keep it from sticking.

  • Once your dough is rolled to about 1/4 inch thickness begin to cut it into any shape you like.

  • Move your cookies to a baking sheet lined with parchment paper and place in the oven for 8-10 minutes, or until slightly golden brown.

  • Allow to cool entirely before frosting and sprinkling with crushed peppermint.