These Christmas Sugar Cookies are a festive, better-for-you twist on the nostalgic holiday cookies we all grew up loving. Soft, chewy, and perfectly sweetened with maple syrup instead of the classic refined-sugar-packed version you’d find in the grocery store bakery, this recipe uses wholesome, real-food ingredients. Ingredients like almond flour, arrowroot, and ghee to create that same soft-baked, frosted texture—without the heaviness.
They’re gluten-free, grain-free, and refined-sugar free, but still taste like pure Christmas comfort. And the best part? You can choose your frosting vibe: a clean coconut-butter glaze for a paleo-friendly option, or a fluffy cream cheese frosting for a richer, bakery-style treat.
Whether you’re baking with your kids, hosting a holiday cookie exchange, or prepping treats for the Christmas Eve dessert table, these cookies check every box. They’re easy to decorate, fun to customize with natural sprinkles, and guaranteed to disappear fast. I love keeping a batch in the fridge during December for when friends pop by or when I’m craving something sweet with my afternoon coffee. Trust me—these will quickly become a new holiday tradition.
Why You’ll Love These Healthy Christmas Sugar Cookies
If you’re looking for a festive cookie that tastes amazing and aligns with your wellness goals, this gluten-free Christmas cookie recipe is it. Almond flour gives the cookies a soft, cake-like crumb while delivering vitamin E, magnesium, and healthy fats that help support skin, hormone balance, and steady energy. Arrowroot starch keeps the texture light and airy while improving digestibility—perfect if you want a cookie that won’t weigh you down after a big holiday meal.
Ghee (or butter) adds that signature buttery flavor while offering fat-soluble vitamins like A and D, and maple syrup gives the cookies their sweetness without refined sugar spikes. A touch of cream of tartar keeps everything soft and pillowy—so each bite melts in your mouth, just like the classic frosted Christmas cookies everyone loves.
The dough mixes up in one bowl, chills for an hour, and bakes into soft, golden cookies ready for frosting and decorating. Whether you go with my paleo coconut-butter glaze or the dreamy cream cheese frosting (dairy-free, if you’d like!), both options complement the vanilla-almond flavor beautifully. Top with dye-free sprinkles or crushed freeze-dried berries for that extra festive touch.
A Gluten-Free Christmas Sugar Cookie Recipe for Every Holiday Moment
These cookies fit seamlessly into any holiday celebration—cookie swaps, class parties, gifting tins, Christmas brunch, or just cozy nights at home by the fire. They’re easy to roll and cut into shapes, form into simple rounds, or decorate with as much (or as little) holiday vibes as you want. Kids love making them because the dough is forgiving, naturally soft, and perfect for frosting and sprinkle sessions.
Because this recipe is made with almond flour and sweetened with maple syrup, it’s naturally higher in protein and healthy fats than traditional sugar cookies, helping you stay satisfied longer. They’re great for anyone needing a gluten-free, grain-free, or refined-sugar free Christmas dessert—and no one will ever know they’re healthier.
You can make the cookies ahead of time, store them unfrosted, and decorate right before serving. And if you’re prepping for a busy holiday week, the paleo glaze makes them longer-lasting and shelf-stable—ideal for gifting or stacking in cookie boxes.
If you want a Christmas cookie that feels nostalgic, tastes indulgent, and aligns with a whole-food lifestyle, these almond flour Christmas cookies are the perfect match. Soft, sweet, buttery, and festive—this is the holiday treat you’ll want to bake on repeat all season long. Happy holidays, RGE fam!
Ingredients You’ll Need:
For the Cookies:
- Ghee, melted and cooled (or sub 1 stick of unsalted butter, melted and cooled)
- Light amber maple syrup
- Eggs
- Pure vanilla extract
- Almond extract
- Almond flour
- Arrowroot starch
- Baking powder
- Baking soda
- Cream of tartar
- Kosher salt
Option 1 – Coconut Butter Glaze (Paleo Option)
- Melted coconut butter
- Maple syrup or honey
- Pure vanilla extract
- Pinch of sea salt
- Unsweetened almond milk
Option 2 – Cream Cheese Icing:
(Thick, fluffy, spreadable. More of a frosting vibe—great for soft sugar cookies or holiday cutouts. Gives a richer, tangier flavor that holds shape for piping or spreading.)
- Room temperature ghee
- Dairy-free cream cheese (or sub regular cream cheese), room temperature
- Organic powdered sugar
- Pure vanilla extract
- Almond extract
- Kosher salt
- Unsweetened almond milk, if needed
To Garnish:
- Dye-free sprinkles or shredded coconut / crushed freeze-dried fruit for paleo option
How To Make Christmas Sugar Cookies (GF, Refined-Sugar Free)
For the Cookies:
In a large mixing bowl, whisk together the melted and cooled ghee, maple syrup, egg, egg yolk, vanilla, and almond extract for about 1 minute, until the mixture looks glossy and fully emulsified.
In a separate bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, cream of tartar, and salt until there are no visible streaks of starch.
Add the dry ingredients to the wet and mix with a wooden spoon or spatula until a soft, uniform dough forms. It should feel slightly sticky but firm enough to scoop. Cover tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight) to help the dough firm and the flavors develop.
When ready to bake, preheat the oven to 350°F.
Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion 8–9 cookies per sheet, leaving 2 inches between each for spreading.
Bake for 11–12 minutes, rotating the sheets halfway through, until the cookies are puffed, lightly golden around the edges, and just set in the center.
Remove from the oven and tap the bottom of each baking sheet gently on the counter to deflate the cookies slightly for that classic soft, chewy texture.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Option 1 – Coconut Butter Glaze (Paleo Option):
In a small bowl, whisk together melted coconut butter, maple syrup (or honey), vanilla, and salt.
Add almond milk 1 tablespoon at a time until smooth and drizzle-able. If the glaze begins to firm up, warm briefly over low heat or in a microwave for a few seconds before using.
Option 2 – Cream Cheese Icing:
In a medium bowl, beat ghee and cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
Add powdered sugar gradually, mixing between additions.
Add vanilla, almond extract, and salt, then beat another 30 seconds. Thin with almond milk as needed.
To Assemble:
Using an offset spatula or spoon, spread about 2 teaspoons of glaze or icing over each cooled cookie, leaving a small border.
Top paleo-style cookies with shredded coconut or crushed freeze-dried fruit; use dye-free sprinkles for the frosted version.
To Serve & Store:
Serve immediately or store in an airtight container for up to 3 days.
If using the cream cheese version, you should consume the day-of or store it in the fridge. Note that the cookies will soften if iced and stored in the fridge.
Recipe Substitutions & Questions
A few notes!
- The one-hour chill time is essential to ensuring the cookies don’t spread too much and have a tender middle.
- Cream of tartar also plays a critical role here, acting as a leavener and keeping the cookies soft without getting too crisp. It can be found in the spice aisle.
- If you can’t find light amber maple syrup, regular maple syrup is fine. Note that the cookies will be a darker hue.
- If you plan to make the cookies in advance, do not frost them with the cream cheese frosting until the day you’re ready to serve. For an option that has a longer shelf-life, use the icing option below.
And here are some recipe substitutions:
- No ghee? You can use melted butter or coconut oil instead, though the texture will vary slightly. Butter gives a richer flavor, while coconut oil keeps them fully dairy-free.
- No arrowroot starch? Substitute tapioca starch in an equal amount. The cookies may be a touch chewier but will still bake beautifully.
- Want to make them lower-sugar? You can reduce the maple syrup to ¼ cup and add 1–2 tablespoons of almond milk to balance the dough’s texture.
- For egg-free cookies: Try using a flax egg (1 tablespoon flaxseed meal + 2½ tablespoons water, let sit 5 minutes). The cookies will be slightly denser but still soft and delicious.
- Don’t have almond extract? Simply increase the vanilla extract to 2½ teaspoons for a classic sugar cookie flavor.
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Can I substitute almond flour in these cookies?
Yes! The best almond flour substitutes for these Christmas Sugar Cookies are cashew flour or sunflower seed flour. Cashew flour works 1:1 and creates a soft, delicate texture, while sunflower seed flour is a great nut-free option. Avoid coconut flour or oat flour, as they absorb liquid differently and will change the consistency of the cookies.
Can I make almond flour sugar cookies without eggs?
Yes! Replace each egg with a flax egg (1 tablespoon flaxseed meal + 2½ tablespoons water, let sit 5 minutes). The cookies will be slightly denser but still soft and chewy, perfect for a paleo or dairy-free variation. For more options, check out my post on The Best Egg Replacements for Baking & Cooking.
How do I make these cookies dairy-free?
Absolutely! To make these Christmas Sugar Cookies dairy-free, use ghee or coconut oil in place of butter, and choose the coconut butter glaze instead of the cream cheese frosting. This keeps the cookies soft, chewy, and perfectly festive while still gluten-free and refined-sugar-free.
How can I decorate Christmas Sugar Cookies without refined sugar?
It’s easy! Use the naturally sweetened cream cheese frosting or a coconut-butter-based glaze, then add naturally colored toppings like freeze-dried berry powder, unsweetened shredded coconut, or naturally dyed sprinkles. These options keep your Christmas Sugar Cookies festive without using traditional refined sugar.
More Healthy Dessert Recipes to Try This Holiday Season:
- Pumpkin Pie Bars
- Paleo Pecan Pie Bars
- Peanut Butter Blossoms
- Healthy Peppermint Patties
- Gluten-Free Dairy-Free Fudge Brownies
- Apple Spiced Oatmeal Cookies (Gluten-Free + Dairy-Free)
Christmas Sugar Cookies (GF, Refined-Sugar Free)
Ingredients
For the Cookies:
- ½ cup ghee, melted and cooled (or sub 1 stick of unsalted butter, melted and cooled)
- ⅓ cup light amber maple syrup
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 cups almond flour
- 1 cup arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
Option 1 – Coconut Butter Glaze (Paleo Option):
- ¼ cup melted coconut butter
- 1 tablespoon maple syrup or honey
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 –2 tablespoons unsweetened almond milk, to thin as needed
Option 2 – Cream Cheese Icing (Thick, fluffy, spreadable. More of a frosting vibe—great for soft sugar cookies or holiday cutouts. Gives a richer, tangier flavor that holds shape for piping or spreading.):
- 2 tablespoons room temperature ghee
- 2 oz. dairy-free cream cheese, or sub regular cream cheese, room temperature
- 2 cups sifted organic powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1-2 tablespoons unsweetened almond milk, if needed
To Garnish:
- ¼ cup dye-free sprinkles or shredded coconut / crushed freeze-dried fruit for paleo option
Instructions
For the Cookies:
- In a large mixing bowl, whisk together the melted and cooled ghee, maple syrup, egg, egg yolk, vanilla, and almond extract for about 1 minute, until the mixture looks glossy and fully emulsified.
- In a separate bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, cream of tartar, and salt until there are no visible streaks of starch.
- Add the dry ingredients to the wet and mix with a wooden spoon or spatula until a soft, uniform dough forms. It should feel slightly sticky but firm enough to scoop. Cover tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight) to help the dough firm and the flavors develop.
- When ready to bake, preheat the oven to 350°F.
- Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion 8–9 cookies per sheet, leaving 2 inches between each for spreading.
- Bake for 11–12 minutes, rotating the sheets halfway through, until the cookies are puffed, lightly golden around the edges, and just set in the center.
- Remove from the oven and tap the bottom of each baking sheet gently on the counter to deflate the cookies slightly for that classic soft, chewy texture.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Option 1 – Coconut Butter Glaze (Paleo Option):
- In a small bowl, whisk together melted coconut butter, maple syrup (or honey), vanilla, and salt.
- Add almond milk 1 tablespoon at a time until smooth and drizzle-able. If the glaze begins to firm up, warm briefly over low heat or in a microwave for a few seconds before using.
Option 2 – Cream Cheese Icing:
- In a medium bowl, beat ghee and cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
- Add powdered sugar gradually, mixing between additions.
- Add vanilla, almond extract, and salt, then beat another 30 seconds. Thin with almond milk as needed.
To Assemble:
- Using an offset spatula or spoon, spread about 2 teaspoons of glaze or icing over each cooled cookie, leaving a small border.
- Top paleo-style cookies with shredded coconut or crushed freeze-dried fruit; use dye-free sprinkles for the frosted version.
To Serve & Store:
- Serve immediately or store in an airtight container for up to 3 days.
- If using the cream cheese version, you should consume the day-of, or store it in the fridge. Note that the cookies will soften if iced and stored in the fridge.
Notes
- The one-hour chill time is essential to ensuring the cookies don’t spread too much and have a tender middle.
- Cream of tartar also plays a critical role here, acting as a leavener and keeping the cookies soft without getting too crisp. It can be found in the spice aisle.
- If you can’t find light amber maple syrup, regular maple syrup is fine. Note that the cookies will be a darker hue.
- If you plan to make the cookies in advance, do not frost them with the cream cheese frosting until the day you’re ready to serve. For an option that has a longer shelf-life, use the icing option.
- No ghee? You can use melted butter or coconut oil instead, though the texture will vary slightly. Butter gives a richer flavor, while coconut oil keeps them fully dairy-free.
- No arrowroot starch? Substitute tapioca starch in an equal amount. The cookies may be a touch chewier but will still bake beautifully.
- Want to make them lower-sugar? You can reduce the maple syrup to ¼ cup and add 1–2 tablespoons of almond milk to balance the dough’s texture.
- For egg-free cookies: Try using a flax egg (1 tablespoon flaxseed meal + 2½ tablespoons water, let sit 5 minutes). The cookies will be slightly denser but still soft and delicious.
- Don’t have almond extract? Simply increase the vanilla extract to 2½ teaspoons for a classic sugar cookie flavor.
