A crisp, buttery and light recipe for the holidays or anytime you want a sweet treat, these gluten-free butter cookies are delectable and crowd-pleasing!
A nostalgic holiday recipe for those with food intolerances
If you are a fan of holiday cookie recipes, then you know how important it is to have a really good basic cookie dough that can not only hold it’s own, but also works well topped with sprinkles, chocolate kisses and formed into thumbprint cookies with a dollop of jam on top. A recipe that is super rich and buttery, and usually reserved for making just for those special times.
It can be unfortunate when family, friends and neighbors make cookies for everyone except you, because you have food intolerances. Well no need to worry anymore, because this recipe is great for those with a gluten intolerance, and it can also be customized for those with a dairy or egg intolerance as well! It is allergen-free and super delicious and nostalgic tasting!
What type of flour should I use to make these cookies?
The flour used in this recipe is a standard all purpose gluten-free flour that can be used as a 1-to-1 substitute for regular all purpose flour. I like the Bob’s Red Mill Gluten-Free 1-To-1 Baking Flour, which I think tastes very neutral, and contains ingredients I feel comfortable consuming. I know this baking flour works well in this recipe. Other gluten-free flours may behave differently, so please be sure it is indeed a 1-to-1 before proceeding with this recipe.
Ingredients you will need for this recipe:
- Gluten-free all-purpose 1-to-1 flour
- Granulated sugar
- Unsalted butter, cold
- Vanilla extract
How to make the butter cookies:
Mix all ingredients together until well-incorporated. A stand mixer or kneading by hand is helpful, as the dough will be cold from the eggs and butter. The dough should form a moist but not sticky consistency like playdough. Form dough into a ball.
Cover bowl and allow dough to chill for a minimum of 1-2 hours. Remove from fridge. Preheat oven.
If you want simple round cookies, form the dough into a log and cut rounds in the log. Place on a baking sheet and bake for 7-10 minutes or until the edges just begin to brown, 7-10 minutes or so, depending on the thickness.
If you want to make Christmas cookie shapes with a cookie cutter or knife, roll dough out to approximately 1/4″ thick using a rolling pin. Flouring your working surface first, and also rolling the dough out between two layers of parchment paper helps the dough to not stick. A slightly thicker dough, as well as a thin metal spatula can also help if the dough gets stuck. Place on the baking sheet and bake for 7-10 minutes or so, depending on the thickness.
Allow cookies to fully cool before moving or decorating, as they are prone to breakage while warm. Store in an air-tight container at room temperature for up to 7 days.
Frequently Asked Questions
Yes, you can use your favorite butter substitute in this recipe. See question below for how to omit the eggs as well. All steps should be followed the same way as the recipe states.
I recommend using a 1-to-1 gluten-free flour in this recipe, so that the proportion of dry and wet ingredients comes out right. Non 1-to-1 flours can absorb different levels of moisture which could create a very dry, crumbly dough, or a dough that is too wet and sticky. If your flour states 1-to-1, then you should be ok using it in this recipe. You may find that you have to modify the amount of wet or dry ingredients just slightly, if your dough is a little bit too moist or crumbly, as different 1-to-1 flours can sometimes vary a bit.
Yes, you can substitute the eggs for the equivalent amount of one of the following:
– flax egg (two eggs = approximately 2 tablespoon flax plus 6 tablespoons water)
– aquafaba (two eggs = approximately 6 tablespoons chickpea water)
Yes, you can freeze the cookie dough before baking, if you would like to make it ahead. I recommend rolling the dough out into a tube shape (this will help it thaw faster than a ball shape), and wrapping it in clingwrap and freezing it that way. One day before baking, move the dough from the freezer to the fridge and allow it to come back to fridge temperature. Follow steps 3-8 of the recipe card when ready to make the cookies.
You may also enjoy:
Gluten-Free Butter Cookies
- 2-1/4 cups gluten-free all purpose 1-to-1 flour of choice
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup cold butter, unsalted
- 1 teaspoon vanilla extract
- Add all ingredients to a bowl and mix until all ingredients are well-incorporated. Since the butter is cold, either a stand mixer or kneading by hand is helpful. The dough should hold together and form a moist, workable consistency like playdough. If it is too dry, add just a splash of milk or water. If it is too liquidy, add just a teaspoon or two of additional flour and mix to incorporate.
- Cover bowl and allow dough to chill for a minimum of 1-2 hours. Remove from fridge when ready to bake.
- Preheat oven to 350F.
- If you plan to make simple round cookies, roll dough out into a log and slice into rounds. Place onto a baking sheet and bake for 7-10 minutes (depending on the thickness; bake until the edges just start to turn a little brown).
- If you plan to make Christmas cookies, or other shapes using cookie cutters, roll the dough out to approximately 1/4" thickness (6 mm). It helps to flour the working surfaces first, and also to roll the dough out between two layers of parchment paper, so that it is easier to remove the cookies. The thicker the dough, the easier it also is to move the cookies. A spatula can also help if they get stuck.
- Lay cookies out on a baking sheet with a minimum of 1/2" (13 mm) between cookies. They will not spread out much as they bake. Bake for 7-10 minutes (depending on the thickness; bake until the edges just start to turn a little brown).
- Allow cookies to cool fully before removing them from the baking sheet, as they are still soft and prone to breaking before they cool. Decorate once fully cooled, if desired.
- Store in an air-tight container at room temperature for up to 7 days.