Here’s a full, from-scratch gluten-free butter cookie recipe that’s tender, crisp, and perfect for piping or rolling and cutting.
Gluten-Free Butter Cookies (Makes ~24 cookies)
Ingredients
Dry:
1 ½ cups (180g) gluten-free all-purpose flour blend
(preferably with xanthan gum—if not, add ¼ tsp separately)
½ tsp baking powder
¼ tsp salt
Wet:
¾ cup (170g) unsalted butter, softened (NOT melted)
½ cup (100g) granulated sugar
1 large egg
2 tsp vanilla extract (or 1 tsp vanilla + ½ tsp almond extract optional)
Optional add-ins:
2–3 tbsp milk (only if dough is too stiff for piping)
Chocolate for dipping
Sprinkles
Instructions
1. Prep
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
In a bowl, whisk together:
Gluten-free flour
Baking powder
Salt
→ Set aside.
3. Cream Butter & Sugar
In a separate large bowl:
Beat softened butter and sugar 2–3 min until pale and fluffy.
4. Add Wet Ingredients
Mix in:
Egg
Vanilla (and almond extract if using)
→ Beat until smooth.
5. Combine
Gradually add dry ingredients into the wet mixture.
Mix until a dough forms.
If piping cookies: Add milk 1 tbsp at a time to soften dough until it pipes smoothly but holds shape.
6. Shape Cookies
Choose your method:
Piped: Use a star-tip bag to pipe rosettes or rings.
Cut-out: Chill dough 30 min, roll to ¼” thick, cut shapes.
Drop cookies: Scoop and flatten slightly with fingers.
7. Bake
Bake 10–14 minutes, depending on size, until edges turn light golden.
Let cool on baking sheet for 5 minutes, then transfer to rack.
Optional Finishes
Chocolate Dip:
Melt chocolate and dip halves of cookies
Chill to set
Sugar Finish:
Sprinkle coarse sugar before baking
Jam Centers:
Press thumbprint and fill with jam, bake as usual
Tips for Best Texture
Use butter, not margarine—fat content affects crispness.
Chill dough if it spreads too much.
Different gluten-free flours absorb moisture differently; add 1–2 tbsp extra flour if dough is sticky.
For crisp cookies: Bake until edges deepen in color.
For softer cookies: Remove before browning.
If you’d like, I can also provide:
A dairy-free version
A sugar-free version
A shortbread-style variation
