Making Gluten-Free Christmas Cookies with a 2 year Old – Priceless!


Like many families, making Christmas Cookies is a yearly tradition in our clan. When Amy and I were diagnosed in 2005, there were very few options for a good sugar cookie recipe or mix. The majority were rice-based. They were impossible to roll and would crumble when transferring to a cookie sheet. And years later we thought nothing would ever come close to Grandma’s recipe. That was until we learned that we could use our All Purpose Flour Blend to make grandma’s exact same recipe, with the same crisp, buttery results. This year we are thrilled to be carrying on the tradition with our favorite 2 year old. (see the recipe at the end of this post)

For best results, roll the chilled dough into big balls and coat with corn starch. When the dough gets t0o warm it will start to stick on the rolling pin. Roll it and put it back in the fridge and continue with the 2nd ball.

Garrett picked the shapes and loved pushing them into the dough.The shapes held together so well, he could put them on the cookie sheet too.How many sprinkles can you put on one cookie? Garrett thought 1/2 a bottle was just the right amount.

Any left-over dough can be wrapped in plastic wrap and refrigerated to up to a week.

I hope you have a 2 year old – or someone who acts like one – to help you make some joyful Christmas memories.

Making Gluten-Free Christmas Cookies with a 2 year Old - Priceless!
Prep time
Cook time
Total time
Light and Crispy cut-out cookies that everyone will enjoy. Dough that will easily roll out. So easy, a 2 year-old can do it.
Recipe type: Cookie
Cuisine: Dessert
Serves: 24 cookies
  • 2 ¼ cups Gluten-Free Prairie All-Purpose Flour Blend
  • ¾ tsp Kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter softened to room temperature
  • ¾ cup pure cane sugar
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • 1 large egg, beaten
  1. Whisk together Flour Blend and salt
  2. Beat butter, sugar and extracts with electric mixer on med-high heat until light and fluffy. (about 2 min)
  3. Add beaten egg and mix on low to blend. Gradually add flour mixture, just until completely incorporated. Divide dough by ½. Roll each into a tight ball. Wrap in plastic wrap and refrigerate a min of 2 hrs.
  4. Preheat oven to 325. Line baking sheet with parchment and spray with cookie spray. Working with one ball at a time, roll onto a work surface dusted with corn starch. Roll out and cut into shapes. Or roll into walnut sized balls and press flat.
  5. Bake at 325 approx 15 min., until cookies start to brown on edges.
  6. Enjoy.
Thanks for stopping by today,




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