29 Gluten-Free Christmas Desserts

From the Recipe Creator: Lots of moist, fruity flavor and nutty crunch give these sweet/spicy bites a kind of gumdrop richness. They make a delicious addition to cookie trays. Sneak one early—they’ll be gone before you can lick the sugar off your fingers! —Corleen Heidgerken, Milwaukee, Wisconsin

From the Recipe Creator: These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin

From the Recipe Creator: Simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina

From the Recipe Creator: Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend, Taste Recipes, Deputy Editor

From the Recipe Creator: My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet—a cross between a shortbread and a sugar cookie. —Cheryl Costilow, Amherst, Ohio

From the Recipe Creator: These light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they’re on the cookie tray! —Edna F. Lee, Greeley, Colorado

From the Recipe Creator: Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I’ve found that dark brown sugar works better than light. —Jacqueline, McComas, Paoli, Pennsylvania

From the Recipe Creator: While being poached, the pear absorbs the sweetness and spice from the sugar, wine, cinnamon and peppercorn. It makes an easy, yet elegant, dessert that’s perfect for a special night. —Kiersten Atkinson, Birmingham, Alabama

From the Recipe Creator: This is one of my most-asked-for recipes. It’s sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. —Joanne Simpson, Portland, Oregon

From the Recipe Creator: My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California

From the Recipe Creator: The classic Italian cookie gets a new gingerbread twist! Don’t overbake—they should be slightly chewy. —Tina Zaccardi, Eastchester, New York

From the Recipe Creator:

From the Recipe Creator: This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they’re gluten free unless you tell them! These gluten-free cookies last for weeks if stored in a dry place. —Suzanne Banfield, Basking Ridge, New Jersey

From the Recipe Creator: This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved. All you do is mix, drop and bake. —Veronica Miller, Aliquippa, Pennsylvania

From the Recipe Creator: Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon

From the Recipe Creator: I took a classic holiday cookie and made it gluten-free. It’s now my husband’s favorite Christmas cookie. They’re so buttery, nutty and sweet—and everyone loves how they crumble in your mouth. —Joan Sarge, Asheville, North Carolina

From the Recipe Creator: With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington

From the Recipe Creator: Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. —Taste Recipes Test Kitchen

From the Recipe Creator: These special cookies definitely don’t taste gluten-free. For added appeal, I soak the figs overnight in a mixture of port and pomegranate juice. —Twinkle30, tasteofhome.com community

From the Recipe Creator: Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

From the Recipe Creator: These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois

From the Recipe Creator: My friend loved these gluten-free almond cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! —Sherri Cox, Lucasville, Ohio

From the Recipe Creator: These gluten-free chocolate crinkle cookies are a family favorite. The ground almonds make them even better. —Karen Kelly, Germantown, Maryland. Learn how to bake a homemade gluten-free apple pie.

From the Recipe Creator: We look forward to this luscious apricot fudge recipe every Christmas. It’s easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.

From the Recipe Creator: I make lots of different candy at Christmas to give as gifts. It can be time-consuming, but it’s worth it to see the delight it brings people. Calling for just a few ingredients, this candy is one that is quite simple to prepare. —Joanne Adams, Bath, Maine

From the Recipe Creator: My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida