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!

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!

If you like to bake up a storm, I hope you include this new cookie recipe in your baking adventures. (And you can 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.

The top view of a cookie on a plate.

Why these cookies are amazing:

This is one of my new favorite gluten-free cookie recipes because they are perfect to use cookie cutters with and taste incredible.

They are buttery and sweet, and the dough holds up really well, moving from the cookie cutter to the cookie sheet! These cookies are elementary to make, and you only need a few simple ingredients.

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

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient notes:

  • Gluten free flour blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  • If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add it.
  • Butter – use vegan butter if you are dairy-free.
  • White chocolate – I have melted a lot of white chocolate, and I think Ghirardelli’s White Chocolate Melting Wafers is the best for decorating cookies.

Recipe step-by-step directions:

The cardamom cookies steps 1 and 2 photos.

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

Step 2: In a smaller bowl, add the wet ingredients and mix well.

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

Photos of steps 3 and 4.

Step 3: Roll the dough to ⅓ 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 fail. 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. Allow cooling. If you dip these in white chocolate, here are the directions for that.

decorating the cookies photos of steps 5 and 6

How to melt chocolate chips in a microwave:

Step 5: Add chocolate chips to a microwave-safe dish while the cookies are cooling. 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 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:

a gift tin full of cardamom cookies

Gluten Free Cardamom Cookies

Sandi Gaertner
Easy gluten free cardamom sugar cookies that. These cookies are perfect for Christmas!
Love this recipe?Give it a star rating!
4.80 from 10 votes
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nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 cookies
Calories 144 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • Mixing bowls
  • Cookie sheet


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


  • 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 one hour.
  • Preheat your oven to 350º F.
  • Place the cookie dough between two sheets of wax paper and roll the cookie dough to ⅓ 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 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 1 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 air-tight 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: 1gCalories: 144kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 2mgFiber: 2gSugar: 7gVitamin A: 236IUCalcium: 12mgIron: 1mg
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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.

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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!!