DessertDecember-January 2013

Gluten-Free Sleigh Bell Cookies

Lemon zest and lemon juice add bright citrus flavor to these fun and festive Christmas cookies!

Glittering cookies with lemony centers sparkle inside and out, making these a gorgeous addition to your cookie tray. For variation, substitute lime or orange instead of lemon and coat cookies in orange or light-green sanding sugar. Unassembled cookies can be kept in a tightly covered container at room temperature for up to 4 days. They freeze well. Once filled, keep sandwich cookies refrigerated or freeze for future use.

Gluten-Free Sleigh Bell Cookies

Oksana Charla



1 recipe Holiday Cookie Master Dough
1 tablespoon grated lemon zest
1-2 teaspoons lemon juice
-Sanding sugar of various colors

Lemon Filling

1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
4 tablespoons (½ stick) unsalted butter, softened, or organic shortening


1. Set oven rack in middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

2. Beat dough with lemon zest and lemon juice.

3. Put sanding sugars in separate bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape into a ball, if necessary, and transfer to prepared baking sheet. Repeat, spacing balls ¾ inch apart until baking sheet is filled.

4. Place in preheated oven and bake 12 to 15 minutes until tops are slightly cracked but still pale and bottoms are golden. Transfer cookies to a rack to cool completely.

5. To make Lemon Filling, beat together filling ingredients in a large bowl with an electric mixer at medium speed until combined and texture is light and fluffy. Transfer to sealable bag and snip off a corner.

6. To assemble cookies, turn over half the cookies and pipe about ½ teaspoon filling on the flat side of each. Match up with cookies of the same color and sandwich them, pressing together gently.

Each sandwich cookie contains 113 calories, 6g total fat, 4g saturated fat, 0g trans fat, 21mg cholesterol, 13mg sodium, 15g carbohydrate, 0g fiber, 1g protein.

Food editor Beth Hillson (, is author of Gluten-Free Makeovers.

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