Christmas Wreath Cookies {Gluten-Free}

  • Yield: 24 cookies 1x



  • 1 3/4 C gluten-free all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. Real Salt
  • 1/2 C butter
  • 1/4 C granulated sugar
  • 1/4 C powdered sugar
  • 3 eggs
  • 2 tsp. gluten-free vanilla
  • 2 T milk
  • 1/4 C raw, shelled pistachios
  • 1 1/2 C powdered sugar
  • 34 T milk
  • 1/2 C dried cranberries
  • 1/2 C raw pistachios, chopped


  1. Preheat oven to 350?. Combine flour, salt, butter, baking powder and sugars. Slowly add the vanilla and 2 T milk. Add eggs in one at a time and combine. In a food processor, chop 1/4 pistachios until finely ground then add to the dough. On a gluten-free floured surface, roll out the dough and cut into wreaths using a linzer cookie cutter. Pop out centers using a small center linzer cookie cutter. Bake at 350? for 7-8 minutes or until golden brown. Let cookies cool on a rack. While the cookies are cooling, make the glaze by combining 1 1/2 C powdered sugar with 3-4 T milk. Use more milk if needed to get a thinner glaze consistency. When cookies are cooled, dip the tops into glaze. Top with chopped pistachios and dried cranberries.