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Gluten-Free Eggnog Cinnamon Sugar Cookies

Gluten-Free Eggnog Cinnamon Sugar Cookies

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Gluten-Free Eggnog Cinnamon Sugar Cookies

I've enjoyed more than a few sugar cookies in my day. In my mind, it doesn't get much better than a simple sugar cookie dipped into some chocolate hazelnut butter.

But gluten-free sugar cookies? Without that buttery-yucky taste? You want it. You got it.

See all gluten-free recipes.


  • 2 Cups all-purpose gluten-free flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon cinnamon, preferably organic
  • 1/4 Teaspoon nutmeg, preferably organic
  • 1/2 Cup vegan butter sticks, softened
  • 1 Cup sugar
  • Egg substitute for 1 large egg
  • 2 Teaspoons vanilla extract
  • 1/4 Cup dairy-free eggnog

Healthy Eggnog Sugar Cookies

After stumbling across a decent deal on artificial trees in my area, I made a spur of the moment decision to purchase one to give my new house a festive feel for the holidays. As much as I adore real Christmas trees, we have enough family members with fir allergies that I didn’t want to risk it!

My parents and brother helped me set it up (my short height prevented me from reaching the tippy top!) and fluff out its branches to give it a fuller, more realistic look. After nestling tiny white twinkle lights all around its branches, we stood back and admired our work.

“Are you going to buy ornaments for it too?” my mom asked.

“I’m not sure… Maybe? I don’t want to get a bunch of ornaments just to fill up space… But if I find cute ones I like, then sure!” I replied, thinking out loud in the process. “I still think it looks really pretty without them though—thank you guys!”

My mom smiled back at me. “We didn’t put up any ornaments one year, only the lights, and we still liked our tree then, too.”

Two days later, an email from Target popped up in my inbox, offering a good deal on all Christmas décor. I clicked over to the website, intending only to look at their holiday wreaths, but…

I ended up browsing through their Christmas ornaments online, too. Within just a few minutes, I had found multiple sets of beautiful dainty glass balls, pinecones, sleigh bells, and icicles… All of which found their way into my online shopping cart.

I opted to pay online and pick up in the store, and I totally intended to return anything I didn’t like, including the somewhat iffy-looking wreath and tree skirt I threw in on a whim. Yet an hour later, once I picked up my purchase from the Target store and returned home, I laughed.

I absolutely loved everything! So the next day, with classic holiday music playing in the background, I fully trimmed my tree, from the glittering star topper down to the chic white tree skirt, and thoroughly enjoyed every minute of decorating my first Christmas tree.

And these Healthy Eggnog Sugar Cookies were the perfect treat to nibble on while I worked! They’re soft and chewy with lots of sweet holiday flavor. That indulgent eggnog taste, along with warm nutmeg and cozy cinnamon… True perfection!

Yet these cookies contain no refined flour or added sugar, and they’re really easy to make! (No mixer required!) Even better, they’re just 22 calories!

Pure holiday cookie bliss!

So let’s go over how to make these healthy eggnog sugar cookies!

You’ll start with whole wheat pastry flour (like this!) and two spices , cinnamon and nutmeg. I can’t imagine enjoying eggnog without nutmeg—such a classic holiday treat!—and the cinnamon rounds out that warm and cozy spice flavor.

Whole wheat pastry flour is made by finely grinding a special type of soft white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits, but whole wheat pastry flour has a lighter taste and texture… Which lets the sweet flavor of these healthy eggnog sugar cookies truly shine!

Unlike traditional sugar cookie recipes with a full stick or two, you only need 2 tablespoons of butter in this healthy recipe. Yes, just 2 tablespoons! You’ll also melt the butter for two reasons: (a) melted butter creates softer and chewier cookies and (b) it’s much easier than remembering to set out butter in advance with enough time to let it properly soften.

I’m all about easy and healthy cookie recipes, especially during the holidays!

Then you’ll skip the eggs and mix in eggnog instead! I actually used this vegan almond milk “nog,” which contains no eggs yet tastes just like eggnog, because of my brother’s egg allergy. I wanted him to be able to eat these cookies too!

Just remember, you need to use room temperature eggnog . Don’t use pour it out straight from the fridge! If your eggnog is cold, it will immediately re-solidify the melted butter, causing the mixture to look curdled. Not good! So just set out your eggnog ahead of time, or pop it in the microwave for a bit if it’s the vegan kind, before adding it to your mixing bowl.

Hint: If you use that same almond milk nog, then your healthy eggnog sugar cookies can be vegan! (And just as delicious!)

You’ll actually use two extracts in these healthy eggnog sugar cookies! The first is vanilla extract, which is fairly predictable… But the second extract is my secret ingredient . Any guesses? If you’ve made my ultimate healthy sugar cookies before, then you may know what it is…

It’s butter extract ! Butter extract adds that same rich buttery flavor to your healthy eggnog sugar cookies that extra butter would—but for a fraction of the calories! It’s shelf-stable and keeps for ages, just like vanilla extract. You can typically find it on the baking aisle right near the vanilla extract. I promise it’s worth buying to make these healthy eggnog sugar cookies!

And of course, you’ll need to sweeten your cookies with something… But that’s where things get a bit tricky—and a bit nerdy!

Nerd Alert! In order to give your healthy eggnog sugar cookies a strong eggnog flavor, you’ll use 6 tablespoons of eggnog. However, that adds a lot of liquid to your cookie dough… Which means if you added “regular” sweeteners (like coconut sugar, maple syrup, or honey), that would add way too much liquid to your cookie dough. Your cookies would have a bready or muffin-like consistency, and you wouldn’t be able to roll out the dough or cut it into shapes!

So instead, you’ll use a combination of liquid stevia (this one!) and erythritol (like this!). Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated, so you just need 1 ½ teaspoons.

That really helps with these healthy eggnog sugar cookies! The liquid stevia adds the equivalent of nearly ¾ cup of granulated sugar, but it barely adds any liquid to the cookie dough. Hooray!

Hint: This is the liquid steiva I use because I love its flavor and don’t notice any strange aftertastes like with some other stevia products. I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine, too!)

However, the liquid stevia doesn’t add quite enough sweetness, at least for my taste, so that’s where the granulated erythritol comes in! When you add it to your cookie dough, it doesn’t create nearly as much “liquid volume” as regular granulated sugar, which means your healthy eggnog sugar cookies still turn out with (a) the perfect sweetness level and (b) the perfect soft and chewy texture !

Kind of nerdy… But totally worth it!

After chilling your cookie dough, it’s time to roll it out. I use a special trick for rolling out the healthy eggnog sugar cookie dough…

I leave the cookie dough in between large sheets of plastic wrap, which means I don’t have to flour my work surface or my rolling pin—and it makes clean-up a breeze! Such a nifty trick, right?

Time to cut out the shapes! I used the smallest star cookie cutter in this set. Remember to pull away the unused dough from your cookie dough cut-outs , instead of the other way around. By pulling away the unused dough first, your cut-out shapes easily peel away and maintain their perfect shape. (Instead of turning out stretched or lopsided!)

Then pop your healthy eggnog sugar cookies in the oven, set a timer, and…

Enjoy your festive holiday cookies! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy eggnog sugar cookies!

  • 1 cup + 6 tbsp (165g) whole wheat pastry flour or gluten-free* flour (measured like this)
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 tsp vanilla extract
  • ½ tsp butter extract
  • 1 ½ tsp liquid stevia
  • 3 tbsp (45g) granulated erythritol
  • 6 tbsp (90mL) light eggnog or vegan eggnog, room temperature
  1. Whisk together the flour, cinnamon, nutmeg, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, vanilla extract, butter extract, and liquid stevia. Stir in the erythritol. Stir in the eggnog. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour (or up to 2 days*).
  2. Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.
  3. Leaving the cookie dough between the sheets of plastic wrap, roll it out until between ⅛” and 1/16” thick. Carefully peel back one piece of the plastic wrap. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough between two sheets of plastic wrap, and repeat.
  4. Bake the cut out cookie dough at 350°F for 5-8 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.

Notes: White whole wheat flour or all-purpose flour may be substituted for the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

Use a store-bought gluten-free flour blend (like this one!) for the gluten-free option, but make sure you measure it carefully, like this or with my favorite kitchen scale!

It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your cookie dough and make your sugar cookies crumbly.

This is my favorite cinnamon. It has a stronger, richer, and slightly sweeter flavor than regular cinnamon (and it’s really affordable!).

If using coconut oil, the cookies may have a faintly detectable coconut flour.

Vanilla extract may be substituted for the butter extract, but the cookies will not have the same iconic “sugar cookie” taste.

This is the liquid stevia that I use. It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine, too!), and I buy it online here because that’s the cheapest price I’ve found. You cannot substitute pure maple syrup, honey, agave, or any type of sugar (coconut, brown, granulated) for the liquid stevia because cookies require a precise balance of wet and dry ingredients. (See Nerd Alert in my blog post above for more information.)

This is the granulated erythritol that I used. I buy it online here. If you prefer, you may substitute 2 tablespoons (24g) of granulated, brown, or coconut sugar. If using coconut sugar, your sugar cookies will have a darker color and speckled appearance.

The eggnog must be at room temperature. If it’s cold, it will immediately re-solidify the melted butter or coconut oil.

I actually prefer using vegan almond milk nog in these cookies! This is the one I found at Target, and it tastes just like regular eggnog. Since certain family members are allergic to eggs, it allows my entire family to enjoy these sugar cookies!

This is my favorite plastic wrap. It clings SO much better than other brands I’ve tried! And this is my favorite rolling pin. Its surface is much more even than traditional wooden rolling pins, and it’s perfect for rolling out cinnamon roll dough too!

If chilling the cookie dough longer than 2 hours, it may be necessary to “thaw” the cookie dough on the counter for 15-20 minutes before trying to roll it out. It gets stiffer the longer it chills, so letting it rest on the counter for a short period of time makes it easier for you to roll it out!

If your cookies have air bubbles in their tops after baking, place another (room temperature!) baking sheet on top of them shortly after removing the cookies from the oven. Leave the baking sheet on top while they cool to room temperature.

I used the smallest star-shaped cookie cutter in this set (about 2 ½” tall).

For more information regarding the ingredients and instructions, please see the text of my blog post and the Nerd Alert in my blog post above.

How to make the recipe

Place all of the dry ingredients into a large mixing bowl (1). Whisk well to combine (2).

Pour all of the wet ingredients into a separate mixing bowl (3) or large measuring cup and whisk well until smooth (4).

Pour the wet ingredients into the dry ingredients (5) and stir well to combine (6). Be sure to scrape the bottom and sides of the bowl to fully incorporate and moisten all of the flour.

Form 1 heaping tablespoon of dough into a round ball and place on a parchment lined baking sheet, leaving at least 2 inches in between each one (7).

Bake for 8 to 10 minutes until golden and firm (8). Let cool on the baking sheet for 1 to 2 minutes before carefully transferring to a cooling rack to cool completely. They will continue to firm up as they cool.

Recipe Summary

  • 1 ⅓ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup butter at room temperature
  • 1 cup sugar, divided
  • 1 egg
  • 1 ½ teaspoons ground cinnamon

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

Combine flour, baking powder, salt, and baking soda in a bowl.

Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg whisk until well combined. Add flour mixture gradually whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.

Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Gluten-Free Sugar Cookies

Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.

Preheat oven to 325 degrees F (165 degrees C).

Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.

Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth spread onto cooled cookies.


Double Chocolate Peppermint

Our original double chocolate cookies with a hint of peppermint flavour, topped with crushed organic candy canes and filled with a thick layer of peppermint frosting

White Chocolate Cranberry

Using our chocolate chip cookie dough, we swapped the dark for white chocolate and added dried cranberries, filled with a thick layer of cranberry buttercream


Two soft gingerbread cookies rolled in organic cane sugar filled with a thick layer of fresh orange buttercream

Sugar Cookie

Two classic sugar cookies topped with organic sprinkles filled with a thick layer of vanilla almond buttercream


Two cakey eggnog cookies filled with a thick layer of eggnog buttercream with extra nutmeg. Why drink your eggnog when you can eat it!


Two gooey molasses cookies rolled in organic cane sugar filled with a thick layer of warm ginger buttercream

Cinnamon star cookies

  • Prep time: 20 minutes
  • Cook time: 18 minutes
  • Total time: 38 minutes
  • Serves: 25


  • 175 g almond flour, non-blanched
  • 50 g powdered sugar
  • 1 tsp cinnamon
  • 1 egg white, medium


For the dough, beat the egg whites until half stiff. Then slowly add the sifted powdered sugar and keep beating until the egg whites are very stiff. Fold in the almond flour and cinnamon to make a homogeneous dough. Refrigerate dough in plastic wrap or a freezer bag for at least 2 hours, but preferably overnight.

Roll out dough on a work surface or baking mat lightly sprinkled with almonds until just under 1 cm thick. Cut out stars with cookie cutters. Dip the cutters repeatedly in cold water or powdered sugar so that the dough does not stick. Knead the rest of the dough and roll out again.

Place the cinnamon stars on a baking tray lined with baking paper.

Preheat the oven to 100 degrees Celsius.

For the icing, beat the egg whites until stiff, adding the sifted powdered sugar towards the end and keep beating until the egg whites are quite firm. Carefully brush the stars with the icing using a brush. Alternatively, use toothpicks or fingers.

Bake the cinnamon star cookies for about 18 minutes in the oven. They should remain white on top and should still be a little soft.

How to store gluten free sugar cookies?

These gluten free sugar cookies are even softer the next day!

After frosting them, seal in an airtight container or ziploc bag.

The extra moisture from the frosting softens any crunchy edges and you have the perfect gluten free soft frosted sugar cookies.

I still love e ating my gluten free soft sugar cookies freshly frosted, but I think they are even better on day 2 or 3.
Store them in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.

If you want to freeze them, or prep them ahead of time, I recommend frosting them and then freezing them.

Frosted gluten free sugar cookies will stay fresh in the freezer for up to a month! (though mine never last that long.)


Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the biscuit dough. In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the milk, then mix until the dough begins to come together. If necessary, press together with floured hands, handling it as little as possible.

Shape and fill the dough. Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Dust lightly with more flour, and roll out into a rectangle that is about 1/4-inch thick. Sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1/4-inch thick. Brush the top surface of the dough sparingly but completely with the cold water. Place the sugar, cinnamon and salt in a medium-size bowl and mix to combine well. Sprinkle about 1/3 of the cinnamon sugar mixture on top of the dough in an even layer and pat gently to help it adhere to the dough. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour and roll out the dough once more into a rectangle about 1/4-inch thick. Again, brush the top surface of the dough sparingly but completely with the cold water, then sprinkle evenly with about 1/2 of the remaining cinnamon sugar mixture and pat gently to help it adhere to the dough. One final time, fold the dough over on itself like you would a business letter, and then again in thirds to create a thick square of dough. Sprinkle the dough again lightly with flour and roll again into a disk about 1/2 inch thick. Using a floured 2 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, cut out as many more round of dough as possible, and place on the prepared baking sheet. Place the baking sheet in the freezer until firm (about 15 minutes).

Remove the chilled biscuits from the freezer, brush the tops very lightly with more cold water and sprinkle the tops with the remaining cinnamon sugar mixture. Place in the center of the preheated oven and bake until puffed, very fragrant and lightly golden brown all over (15 to 18 minutes). Remove from the oven and allow the biscuits to cool briefly on the baking sheet before serving.


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