It's December, which means it's officially holiday baking season! It has been so fun seeing you all make the cut-out cookies from Celebrations, but I've also had a lot of requests for a nut-free version, so I wanted to share one with you here on the blog! This recipe for Cut Out Christmas Cookies (Nut Free) will become a holiday tradition for years to come! Last year we partnered with Hanna Andersson to bring you Gingerbread Waffles, and this year we teamed up to bring you these nut-free Christmas cookies!
When I was growing up, my favorite holiday tradition was turning on a good Christmas movie and hunkering down in the kitchen with my mom and sister to make dozens and dozens of cookies and fudge to give away as gifts. That's why the Christmas treats section in Celebrations is so robust! Rather than give only one flavor of cookie away, we would divide and conquer – each making a few different types. That way we could give a variety in a tin or platter.
I included Christmas Fudge, Gingersnaps, Thumbprint Cookies, Gingerbread, Marshmallows, Cut-Out Cookies, Biscotti, and Buckeyes in Celebrations. All recipes we used to make, converted to be grain-free!
Now that I have kids of my own, who love to bake with me, I have continued the tradition with them. It may make a huge mess, and take twice as long to get the dough together, but the memories are what matter! You all know my love for matching Hanna Andersson Christmas jammies, so each year – we combine those two traditions, and it's one of my favorite activities leading up to Christmas. The boys picked out the adorable Penguin Winter Stars pattern this year!
Thank you to Hanna Andersson for sponsoring this post and providing our jammies this year! Although I think I purchased a dozen pairs myself between my 3 kids this year because I'm slightly addicted!
Photos by Carly Mitchell Photography
What can be substituted for the cacao butter and maple sugar?
The frosting will not work without those two ingredients.
Hi Danielle! Thanks for this recipe. Just made them tonight. They tastes great! One questions/concern: when I was rolling out the dough it was very crumbly, even when I used a bit of extra water to keep them moist. Any other advice for keeping them together? And an interesting note: we get eggs from a farm nearby, so they’re bright YELLOW. Our dough turned out more yellow/brown than the typical white of usual christmas cookies as a result. Egg yolk color matters!
What brand of flours were you using?
I used Tropical Traditons coconut flour and Bob’s Red Mill arrowroot flour. After I baked them, they didn’t crumble as much, but I did have difficulties getting them on the baking sheet. Thank you!
Hi Danielle! Thank you for sharing so many wonderful recipes and tips. Your Celebrations book helped my family have the BEST Thanksgiving meal and Meals Made Simple just arrived on my doorstep this week!
We are hosting a pajama party next week and I am wondering if any of your cookie recipes can be made ahead and stored in the freezer. We will have several little ones decorating gingerbread and sugar cookies and if I can make them in advance that would sure help.
Thanks for your support Lindsay <3
Hi Danielle, I love your recipes as well! I have the same question as Lindsay…can these be made ahead and what is the best way to do that? Refrigerator or freezer? Thank you!
Yes they can and I would keep them in the refrigerator for up to a week or the freezer for up to 6 months
Christine Miller Richardson
Love these, Danielle!!! Thank you so much for sharing all these wonderful recipes with us! I, too, am wondering if there is a replacement for cocoa butter?! I replaced maple syrup for maple sugar and our cookies actually turned out great! I thought it might be too wet to roll but they were perfect!
One last thing….I just made your creamed spinach for the first time last week and I am not kidding, I almost ate the WHOLE thing in one sitting!! BEST ever!!! Thank you, thank you for everything you do!!! ❤
Happy to hear! You can try to sub with grass-fed butter or coconut oil but the texture would change.
Thanks for the recipe! Excited to try it out but I have a question.. this may be dumb lol. When measuring and adding the fat- do I melt it or no?
No it can be at room temperature
Hi Danielle, I see you possibly have sprinkles in the picture. What type of sprinkles do you recommend?
Chelsea @ Do You Even Paleo?
Perfect recipe for the holidays! Thanks so much, Danielle!
These cookies are SO fantastic! You would never know the difference texture and taste wise. My two year old daughter had a blast decorating and eating these! It makes me feel great knowing I’m giving her healthier alternatives to treats without her missing out on Christmas fun! Thank you so much Danielle for your recipes, time invested and desire to be help so many!
Thanks for sharing!
Rachelle Cole Nieman
Mine didn’t turn out. They were gooey and sticky. Couldn’t roll them out into a dough and cut them into shapes. Thought I followed instructions correctly. Not sure what I did wrong.
The cookies look lovely. But, I am wondering about the wooden wreath on your door? Did you make it? Or where could I find one?
Blessings from North Carolina (still surprisingly cold this beautiful Spring day)
Could these work with a flax egg or a gelatin egg or some other egg substitute?
Kelly Novotny Carter
What is the “prepared baking sheet”? I’m basically wondering if you cook them with or without parchment paper. ??? Making these now for santa! Thank you!