Easy Christmas Cookies with Less Sugar Recipe
Introduction
If you love cookies but want to enjoy them with less sugar this holiday season, this recipe is perfect for you. These easy Christmas cookies are delicious, simple to make, and a healthier way to celebrate. Let’s bake some festive treats that everyone will enjoy guilt-free!
Ingredients
- 1 egg
- 1/2 tsp vanilla extract (I use Simply Organic vanilla extract)
- 5 tbsp butter (softened to room temperature, about 70°F)
- 1 1/2 cups gluten-free baking flour
- 1/2 cup plus 2 tbsp sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Step 1: Preheat your oven to 350 degrees F. Using an electric or stand mixer, beat together the softened butter and sugar on medium-low speed for about 2 minutes until smooth. Add the egg and vanilla extract, then beat until well combined.
- Step 2: Gradually add the gluten-free flour, baking soda, and salt to the wet mixture. Continue mixing until a soft dough ball forms that holds together well.
- Step 3: Cut two pieces of parchment paper. Place the dough between these sheets and roll it out with a rolling pin to about ¼ to ⅛ inch thick. Avoid rolling too thin to keep the cookies from getting too crispy.
- Step 4: Remove the top parchment sheet. Use your favorite cookie cutters or a small glass to cut out shapes. Remove excess dough, wrap it in plastic wrap, and refrigerate while you finish cutting the batch. Optionally, sprinkle dye-free sprinkles over the cookies.
- Step 5: Transfer the parchment paper with cookies onto a baking sheet. Bake in the preheated oven for about 6 minutes until cookies look cooked and the edges are slightly crispy. Avoid browning to keep them tender.
- Step 6: Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, reusing parchment sheets when possible.
Tips & Variations
- Use dye-free sprinkles for a festive look without artificial colors.
- If you prefer, swap the butter for coconut oil for a subtle flavor twist.
- Try adding a pinch of cinnamon or nutmeg for a warm holiday spice.
- Make these cookies gluten-free by ensuring your baking flour is labeled gluten-free.
Storage
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a low oven for a few minutes or enjoy at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free baking flour?
Yes, regular all-purpose flour can be used if you do not need the cookies to be gluten-free. The texture will be slightly different but still delicious.
How can I make the cookies less crispy?
To keep cookies soft, avoid overbaking and remove them from the oven as soon as the edges just start to get crispy without browning.
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Easy Christmas Cookies with Less Sugar Recipe
- Total Time: 26 minutes
- Yield: Approximately 24 cookies, depending on cookie cutter size 1x
- Diet: Gluten Free
Description
These Easy Christmas Cookies with Less Sugar are a festive and healthier way to enjoy holiday treats. Made with gluten-free baking flour and reduced sugar, these cookies are soft, delicious, and perfect for sharing with family and friends during the holidays. They bake quickly, require simple ingredients, and come together easily for a guilt-free seasonal delight.
Ingredients
Wet Ingredients
- 1 egg
- 1/2 tsp vanilla extract (Simply Organic preferred)
- 5 tbsp butter, softened to room temperature (about 70°F)
Dry Ingredients
- 1 1/2 cups gluten-free baking flour
- 1/2 cup plus 2 tbsp sugar (unrefined)
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Prepare the Oven and Mix the Wet Ingredients: Preheat the oven to 350°F. Using an electric or stand mixer, beat the softened butter and unrefined sugar on medium-low speed for approximately 2 minutes until smooth. Add the egg and vanilla extract, then continue beating until fully combined.
- Form the Dough: Gradually incorporate the gluten-free baking flour, baking soda, and salt into the wet mixture while mixing. Continue until a soft dough ball forms that holds together well.
- Roll Out the Dough: Cut two pieces of parchment paper. Place the dough between them and roll out with a rolling pin to about 1/4 to 1/8 inch thickness. Avoid rolling too thin to maintain a soft texture. Remove the top parchment sheet and set aside.
- Cut and Decorate the Cookies: Use cookie cutters or a small glass to cut out desired shapes. Remove excess dough from around the cutouts and wrap it in plastic wrap, chilling it in the fridge for reuse. Optionally, sprinkle dye-free sprinkles on the cookie shapes.
- Bake the Cookies: Transfer the parchment paper with cookies onto a baking sheet. Bake in the preheated oven for about 6 minutes or until edges are just slightly crispy but cookies remain mostly pale and soft. Avoid browning to prevent crispiness.
- Cool and Repeat: Let the cookies cool on the baking sheet for 3 minutes, then move them to a wire rack to cool completely. Repeat the cutting and baking process with the remaining dough, reusing parchment sheets when possible.
Notes
- Use gluten-free baking flour to keep the cookies gluten-free and suitable for sensitive diets.
- Do not overbake to retain a soft and tender cookie texture.
- Softened butter should be about 70°F for best mixing consistency.
- To reduce sugar content, this recipe uses less sugar than traditional Christmas cookies but still maintains sweetness and flavor.
- Wrap and refrigerate excess dough to prevent waste and maintain texture for subsequent baking batches.
- Use dye-free sprinkles if you want to keep the cookies free from artificial colors.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, reduced sugar cookies, gluten-free cookies, holiday baking, easy Christmas treats, healthy Christmas cookies, festive cookies
