Cardamom is one of my favorite spices to bake with and the flavor is perfect in these Gluten Free Cardamom Cookies. I took my best gluten free sugar cookie recipe and adapted it to include cardamom to become the perfect holiday cookie!

A metal holiday gift tin filled with gluten free cardamom cookies.

Grab your favorite cookie cutters because these gluten free cardamom cookies were made to be awesome cut-out cookies. Whether you are going for a festive shape like these snowflakes or a more generic shape like a circle, these cookies will be good!

Our family loves to create gluten free Christmas cookies to give to family and friends. The cookies are so good nobody knows they are gluten free! They are buttery and sweet, and the dough holds up really well, moving from the cookie cutter to the cookie sheet! These cookies are easy to make, and you only need a few simple ingredients.

If you like to bake, I hope you include this new cookie recipe in your baking adventures. (You can also pick up super cute holiday tins for gift-giving. I found this tin for $1 at the dollar store down the street.)

If you love cookies as much as we do, you will want to check out all of my delicious gluten free holiday cookies.

Allergen Information:

These Christmas cookies are gluten-free, soy-free, nut-free, and oat-free. You can make them dairy-free by using plant-based butter.

The top view of a cookie on a plate.

For another fun sugar cookie, try these Gluten Free Cream Cheese Sugar Cookies or these Christmas Tree Meringues, too!

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

1. King Arthur Measure for Measure—This blend works really well in muffin recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking the muffins. The rest allows the rice flour in this blend to soften, so you don’t have gritty muffins.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  • Butter – I recommend unsalted butter.
  • Egg – Use size large.
  • White Chocolate—I have melted a lot of white chocolate, and Ghirardelli’s White Chocolate Melting Wafers are the best for decorating cookies. If you are dairy-free, Enjoy Life makes dairy-free white chocolate chips.

Cookie Tips:

1. Chill the dough wrapped in plastic wrap for 30-45 minutes. This will help eliminate grit and prevent the cookies from spreading.
2. Don’t put the cookies on a hot cookie sheet. The cookie dough will start to cook too soon on a hot pan.
3. After the cookies are baked, don’t let them sit on the hot baking sheet for too long. Move them to the cooling rack quickly.

Step-By-Step Photos and Directions:

The cardamom cookies steps 1 and 2 photos.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.

Step 2: In a smaller bowl, partially melt the butter in a microwave-safe bowl. Add the wet ingredients and mix well with a whisk.

Step 3: Mix the wet ingredients into the dry ingredients. Chill the dough in the refrigerator for one hour.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos of steps 3 and 4.

Step 3: Roll the dough to 1/3-inch thickness between two pieces of wax paper. I thought it would be fun to use this patterned rolling pin, but it was a huge failure. Do not buy the ones at World Market!

Step 4: Use your cookie cutters to cut out shapes in the dough. Place each cookie on a parchment paper-lined cookie sheet.

Step 5: Bake at 350º F for 8-10 minutes until done. The actual baking time will vary depending on how thick and large the cookies are. Move the cookies to a cooling rack.

decorating the cookies photos of steps 5 and 6

How to melt chocolate chips in a microwave:

Step 5: While the cookies are cooling, add chocolate chips to a microwave-safe dish. Cook for 25 seconds. Remove and stir the chips. Repeat and microwave for 20 seconds.

Continue to microwave at 20-second intervals until the chips are melted. Do not microwave for long intervals, or you risk burning your chocolate.

Step 6: Dip the cookies in white chocolate and add sprinkles. Also, it is important to say…eat any that break!

If you ever wonder what you can do with the extra cookie dough, these adorable mini cookie cutters were perfect to make itsy bitsy gluten free Christmas cookies!

One note about sprinkles. Not all sprinkles are gluten free. Many, including Wilton, are made on shared equipment with wheat. You must use a gluten-free sprinkle if you are Celiac or very sensitive. Check out which brands of sprinkles are gluten free!

A bowl of mini Christmas cookies.

More Holiday Cookies to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Cardamom Cookies

Sandi Gaertner
Easy gluten free cardamom sugar cookies that. These cookies are perfect for Christmas!
4.80 from 10 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 cookies
Calories 144 kcal


  • 2 cups gluten free flour blend * see note
  • ½ cup cane sugar
  • dash salt
  • 1 ¼ teaspoons ground cardamom
  • cup unsalted butter melted, see note
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg


  • In a large bowl, add your dry ingredients and whisk to blend.
  • Add your wet ingredients into a smaller bowl and mix well.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Put the cookie dough onto plastic wrap and wrap the dough. Refrigerate 30-45 minutes.
  • Preheat your oven to 350º F.
  • Place the cookie dough between two sheets of wax paper and roll the cookie dough to 1/3 inch thickness.
  • Use a cookie cutter to cut out cookies from the dough.
  • Place the shapes onto a parchment paper-lined cookie sheet.
  • Bake for 8-10 minutes.
  • Remove and allow cooling.
  • Decorate or enjoy plain!


  1. I used King Arthur Measure for Measure gluten free flour blend in this recipe as photographed. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1cookieCalories: 144kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 2mgFiber: 2gSugar: 7gVitamin A: 236IUCalcium: 12mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.80 from 10 votes (9 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 3 stars

    This flour I used and I measured strictly. Still the dough is not contained or not wet enough. It’s too darn dry and it’s not working after one hour refrigerator. I’m very upset because you said you measured with this flour and it doesn’t work. I’m wondering if it’s missing ingredient like milk?

  2. Just tried to make these cookies and followed the recipe exactly. It’s like the recipe is missing a “wet” ingredient. You can’t even roll them out. So frustrating to waste all of this GF flour. I used Bobs red mill flour, which was one that was suggested. Please check the recipe listed and advise what it missing!!