Make these super fun gluten free sugar cookie tie dye Christmas tree cookies for your holidays. Slightly crispy outside with a chewy middle and perfectly balanced buttery sugar flavor. Each cookie is its own unique tie dye design.
I have never been one to become some crazy Christmas cookie lady during the holidays.
I like to have one very short, very stressful baking session with my kids, you know "for the memories". And that's about all I can handle.
But this year is different. This year I have a recipe they can't mess up and I know won't fail.
These cookies are your jam if you..
- Want to make a Christmas cookie that tastes sweet and buttery
- Are looking for a festive cookie that isn't a pain in the a** to make
- Love making cut out cookies with your kids family or friends but not decorating with icing
I like baking for one reason, and that's to eat delicious food. Other than that I want in and out of the kitchen with the least amount of stress possible.
That's what makes these no fail gluten free cookies a real gem. If you follow the directions they are easy and will not let you down.
Ingredients and substitutions
Here is what you will need to make these cookies:
- gluten free 1-1 flour (the kind with xanthan gum) I used this brand of gluten free flour
- unsalted butter
- baking powder and salt
- green food coloring
1-1 flour- I don't really recommend trying to switch out the flour in this recipe. I accidentally did it during one of my recipe tests and used a gluten free all purpose flour. It was really difficult to work with and did not taste great. Stick with the 1-1 type flour.
How to make ahead of time
If you wanted to make these cookies ahead of time you could do a few things.
- Make the dough the day before and keep in the fridge for up to 24 hours before you roll out and bake. Just set the dough out a bit to make rolling it out easier.
- You could also make these cookies as written, let them cool, and then freeze the baked cookies. I like to double wrap by placing in plastic wrap and then an air tight container or freezer bag. Unthaw when you are ready to eat them!
Expert tips and storage
It is super important to read this section and follow these tips for the best results. I tried making these cookies 2 times when I was in a hurry...without following my own tips, and they just didn't work out.
Don't skip the chilling
- Don't try and rush the chilling process. They need an hour in the fridge or longer. An hour is the easiest because you don't have the dough get too hard and have to wait for it to be a little warmer before you roll.
- When you are making the cookies place the cut cookies in the fridge on a cookie sheet while you are cutting out and rerolling the dough.
- If you do not keep the dough cool they will spread too much and lose their Christmas tree shape.
Use room temperature cookie sheets
- If you do not have multiple cookie sheets, be sure to let the one you use to bake the cookies cool before placing more dough on them.
- You will only want to bake these until they are JUST turning golden on the bottom and the tiniest bit on the edges. Golden, not brown. Not overbaking will give you a wonderful crispy outside and chewy inside.