Gluten-free Irish Cream Glazed Christmas Cookies for the holidays? It can’t get any better than that. Boozy, tasty and just what you need for the season!
What better way to serve a classy, delicate, beautiful sugar cookie than to make it, well, boozy.
Boozing up this gluten-free sugar cookie is really the way to go for the big kid parties this month. I can honestly this. Irish Cream Liqueur is used in the mix and let me tell you, it’s fantastic.
What Makes This Christmas Cookie So Great?
- Not only does Irish Cream Liqueur add a TON of holiday flavor to this cookie, but it moistens it as well. And when you’re making a gluten-free cookie, you need all the moisture you can get!
- This sugar cookie does not taste gluten-free. Once you’ve baked and cooled them, they are topped with a simple glaze. Then they’re left to harden to perfection. A gluten-free sugar cookie with silky glaze and Irish Cream Liqueur? Uh, this screams party, Christmas music on Alexa, and awesome sweets galore during adult festivities. It screams Merry Christmas. With Irish Liqueur, of course.
Cool, crisp weather and all the holiday decorations up, inside and out. It’s been an incredible past couple of weeks! Which made us realize we deserved a treat. Some warm holiday liqueur. You can add it to this Gluten-Free Hot Chocolate recipe. It’s just so so good!
What Kind Of Irish Cream Can I Use?
As a Celiac, brands change their manufacturing processes constantly. Actully, I plan on writing an entire posting updating several different brands that have changed over the past year. Some not gluten-free any longer.
Overall, with Irish Cream Liqueur, the safest option would be Carolans. They are considered gluten-free. Rumchata seems wonderful, but not labeled gluten-free currently. (I can’t remember, but I think in the past, it was labeled gluten-free at one point? I’ll have to look into that.)
Another choice, especially for Celiacs, is the new Bailey’s Almond Milk Liqueur. It’s actually quite tasty!
You are basically replacing your milk in this recipe with the Irish Liqueur, plus one. A recipe like this usually requires about a tablespoon of milk. With these cookies, instead of milk, you simply add two tablespoons of liqueur.
Your cookie dough will be softer than normal, so it’s best to freeze the dough into the shape of a log. Then, you can slice the log down to make small, circular cookies. Once you’ve baked and let them cool completely, you can apply your glaze. Then just let them sit and harden for about an hour!
Wishing you a very Merry Christmas and Happy Holiday! I hope this week brings you peace, joy and happiness.
Boozy cookies can always help. Gluten-Free Irish Cream Glazed Christmas Cookies, of course 😉 🎄
Gluten-Free Irish Cream Glazed Christmas Cookies.
- 1/2 cup unsalted butter or 1 stick, softened
- 1/4 cup sugar
- 1 egg
- 2 tablespoons Irish Cream Liqueur Carolans is gluten-free, so is Bailey's Almond Milk Liqueur
- 1 teaspoon vanilla extract
- 2 cups gluten-free all purpose flour I used Cup4Cup
- 1/2 teaspoon baking powder
- kosher salt, nutmeg, cinnamon a pinch of each
- 2 cups confectioner's sugar
- 3-6 tablespoons water depending on how thick or thin you like your glaze
- 1/2 – 1 teaspoon vanilla extract depending on how sweet you like your glaze
- In a mixer at medium speed, beat butter and sugar until creamed. Add egg and beat for 15 seconds. Add Irish cream, vanilla, salt, nutmeg, and cinnamon. Beat until mixed well.
- Add 1 cup gluten-free flour and baking powder, then mix on low speed until blended. Repeat with second cup of flour. Dough will thicken and form a sticky ball. Scrape dough onto a layer of parchment paper, and form into a log shape. Roll log shaped dough in parchment paper, then tightly wrap with plastic. Place in freezer for about a half hour, or until frozen.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Remove frozen dough log and unwrap. Cut 1/4 inch slices down frozen log and place pieces on baking sheet.
- Bake cookies until edges begin to golden, about 10-12 minutes.
- Remove from oven and transfer cookies to cooling rack. Let cookies cool completely before topping with glaze. Let cookies rest to harden completely.
- FOR GLAZE:In a metal bowl, combine all glaze ingredients and stir until combined. This is very easy to stir with a spoon. Once combined, glaze cookies and let dry for approximately 1 hour
- Once cookies have rested and hardened, combine all glaze ingredients and stir until combined in a metal bowl. This is very easy to stir with a spoon.
- Once combined, glaze cookies and let dry for approximately 1 hour.
- NOTE: Cookie dough can be frozen for up to 2 months.
Looking for more last minute gluten-free holiday recipes? Try these!