If you miss the subtle sweetness and melt-in-your-mouth goodness of butter cookies during the holidays, this gluten free butter cookies recipe is for you.
Do you remember those tins of butter cookies that used to come out of nowhere during Christmas time?
When I was a kid, I only remember seeing the cookie tins. My mom kept sewing kits in them. I had no idea what the cookies actually tasted like. Of course, we probably did eat the cookies from those tins, I was just too little to remember.
It turns out you can buy those cookies any time, for any reason, at Aldi. Who knew?
The only problem is they’re not gluten free, so that’s only relevant news for those of us who eat wheat.
For the rest, like my husband, they’re just out of luck.
Well, they were out of luck.
Because surprise! Gluten free butter cookies are really easy to make at home! I put off trying to make them for a long time because I thought you had to have a cookie press, but it turns out that’s not the case.
While I like to pipe them out using an icing bag to make pretty swirls like one of the designs that come in the cookie time, it’s actually not mandatory. You can just as easily make the round version of the cookie by flattening a little ball of cookie dough.
Hey presto! Homemade butter cookies.
If you know me, you know how much I love Christmas cookies. Gluten free molasses cookies are my favorite, but these gluten free butter cookies give them a run for their money for their melt-in-your-mouth texture and nostalgia.
Gluten Free Butter Cookies
- These cookies are easy. Even easier than gluten free soft sugar cookies. All you need is butter, flour, sugar, an egg yolk, and vanilla.
- To dress them up, try sprinkling on some coarse sugar or powdered sugar. Cinnamon and powdered sugar would also be great!
- If you have a piping bag and star tip, you can make these cookies look extra special by piping them out. I use a Wilton star tip to do this. If not, believe me, they still melt in your mouth just the same!
- This is one cookie where gluten free folks are actually getting the better deal. We don’t have to worry about the cookies staying chewy because there isn’t any gluten trying to hold moisture in.
So let’s make ‘em!
First, get your ingredients together. I use Judee’s Quinoa flour and tapioca starch. Judee’s has some of the best gluten free flours and a great selection of ancient grains, so I usually stick with them.
Next, beat your room-temperature butter and sugar together until light and fluffy. Then add your egg yolk and vanilla, and beat again.
Stir in your flour.
Then pipe the cookies onto a parchment-lined cookie sheet, and bake for 8 minutes at 350º.
That’s all there is to it! Here’s a video showing the process, including piping.
Gluten Free Butter Cookies
Lightly sweet, melt in your mouth gluten-free butter cookies.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 2 dozen cookies
- Category: Baked goods
- Method: Oven
- Cuisine: American
Preheat oven to 350º
Beat butter and sugar together until light and fluffy (about 2 minutes)
Add salt and egg yolk and continue beating until well incorporated
Add flour, and beat until just mixed
Using a pastry bag and a large open star decorating tip (such as Wilton 1M), pipe wreathlets onto parchment-lined cookie sheets. Alternatively, shape them into pecan-sized balls, and flatten them into discs. These will not spread but try to leave about an inch between each for airflow
If desired, sprinkle with coarse sugar
Bake in the center of the oven for about 15 minutes, until the edges are just turning golden. They may seem soft, but they’ll crisp up as they cool
Leave on a cookie sheet to cool
- Sprinkle with powdered sugar before serving if desired
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