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Gluten Free Butter Cookies

Crispy Gluten Free Butter Cookies: Melt-in-Your-Mouth Joy

Delight in these gluten-free butter cookies, perfect for holiday gatherings with a rich flavor and melt-in-your-mouth texture.
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Prep Time 30 minutes
Cook Time 16 minutes
Chilling Time 30 minutes
Total Time 1 hour 16 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Gluten Free Multi-Purpose Flour A blend with xanthan gum is ideal.
  • 1 cup Almond Flour Substitute with additional gluten-free flour to keep it nut-free.
  • 1 teaspoon Kosher Salt Adjust according to your salt's brand.
  • 1 cup Unsalted Butter Must be at room temperature (around 65°F).
  • 1 cup Powdered Sugar Contributes to a delicate crumb texture.
  • 2 large Eggs Use them at room temperature.
  • 1 teaspoon Vanilla Extract Deepens the flavor profile.
  • 1 teaspoon Almond Extract Optional; use sparingly due to potency.
  • 2-3 tablespoons Heavy Cream Adjusts the dough’s consistency for piping.
For Topping and Dipping
  • 2 tablespoons Granulated Sugar For topping.
  • 8 ounces Dark Chocolate Wafers Perfect for dipping.
  • 1 cup Decorative Toppings Such as sprinkles or nuts for personalization.

Equipment

  • Stand mixer
  • Piping bag
  • Large Open Star Pastry Tip
  • Baking sheets
  • Parchment paper
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Prepare Tools: Fit a piping bag with a large open star pastry tip. Line two baking sheets with parchment paper and preheat oven.
  2. Mix Dry Ingredients: Whisk together gluten-free flour, almond flour, and kosher salt until combined. Set aside.
  3. Cream Butter and Sugar: Beat butter and powdered sugar in a stand mixer until light and fluffy, about 3-4 minutes.
  4. Incorporate Wet Ingredients: Add eggs, vanilla, and almond extract to the mixture. Mix until smooth.
  5. Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing on low speed. Pour in heavy cream until thick and pipeable.
  6. Pipe Cookies: Transfer dough to piping bag and pipe desired shapes on lined sheets. Chill for 30 minutes.
  7. Preheat Oven: Preheat oven to 365°F (185°C) while cookies chill.
  8. Bake: Bake cookies for 14-16 minutes until lightly golden. Cool on sheets for a few minutes before transferring to a rack.
  9. Dip and Decorate: Melt chocolate and dip half of each cookie, letting excess drip off. Sprinkle toppings before chocolate sets.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days or freeze for up to 1 month. Piped dough can also be frozen and baked from frozen.

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