Watch out because this new gluten-free butter cookies recipe is going to become one of your new favorites! They taste like those famous Danish style butter cookies that come in those fancy blue tins.
They also are perfect when you want to make gluten-free holiday cookies that you can decorate for a party, bake sale, or cookie exchange! If you are a cookie fanatic like me, you must give some of these gluten free cookie recipes a try!
(*This post was sponsored by Plugrá® Butter. All delicious opinions are my own.)
I have been so excited to share this recipe with you in time for the holidays. These are the gluten-free cookies you will want to make for family and friends!
They taste just like the Dutch butter cookies we all love. (You know the ones, they are sold in that festive blue tin every holiday season!) Only my version is gluten-free!
I am so glad I have perfected this homemade butter cookie recipe for you. You can make these cookies by piping the cookie dough, or drop style depending on your comfort level!
Plugrá® Butter has a higher fat content than regular butter, which means this butter makes better pie crusts, flavorful sauces, and buttery cookies.
In my family's homemade butter cookie recipe, better butter matters!! If you haven't tried Plugrá® Butter yet, I highly encourage you to pick some up. Plugrá® Butter is slowly churned, making it creamier than regular butter.
Why this recipe is great:
This is a must-make cookie recipe because these cookies are so buttery and delicious! They make a great holiday cookie for those cookie exchange parties, and even Santa.
They are crisp on the outside and slightly soft on the inside, just the way Danish butter cookies should be. You can dip them in chocolate, sprinkle with sprinkles or coarse sugar, or enjoy them plain!
- Gluten free flour blend - I tested this recipe with Bob's Red Mill 1 to 1 GF blend and King Arthur Measure for Measure. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum- if your gluten free blend doesn't contain this or guar gum, you will need to add it.
- Pure vanilla extract - I do not recommend imitation vanilla.
Recipe step by step directions:
Step 1: Add your dry ingredients to the bowl. Use a whisk to mix.
Step 2: Add your wet ingredients to a smaller bowl and whisk to mix.
Add the wet ingredients into a bowl and whisk. Can you believe how creamy this butter is??
Step 3: Pour your wet ingredients over the dry ingredients and mix.
How do you get your cookies to be all the same size?
Step 4: There are two great ways to ensure your cookies all turn out the same size. The first way is to take a small glass and trace circles around the bottom in rows all along with a piece of parchment paper.
You can also use a silicon macron mat that has the circles pre-drawn. To avoid getting ink on the cookies, turn the parchment paper over. Now we get to pipe the cookie dough into the cute circles.
Step 5: Use a tip that has jagged edges if you want your cookies to have the flower shape my cookies have. I like the Wilton tip 8B too. You can use other tips, but if you want the texture to your gluten-free butter cookies, use a tip with cut zig-zag edges.
Step 6: Add your batter to a pastry bag with the shape of the piping tip I show above. Your cookie batter should be somewhat soft for piping.
Step 7: Grab your pastry bag with cookie dough. Pipe the cookie dough along with the circle shapes.
Step 8: Do this until you fill all of the circles with cookie dough. Bake your cookies at 350º F for 8-10 minutes until the cookies are just slightly golden. Remove onto a cooling rack.
Step 9: As these Danish style cookies are cooling, add your melting chocolate to a microwave-safe dish and melt. I like to melt for 10-15 second increments to avoid the chocolate burning. Stir the chocolate between each time increment.
What melting chocolate is best for dipping cookies into?
I really like to use Ghirardelli melting wafers best. You can get them in milk, dark, and white chocolate flavors.
Step 10: Dip your cookies halfway into the chocolate and sprinkle with colorful sprinkles. Note: make sure the sprinkles you use are gluten free. Read here for information on all of the gluten free sprinkles.
Expert Tips and Recipe FAQ:
Yes, you can definitely use your standing mixer if you prefer. Add your wet ingredients to the standing mixer and mix on low speed. Slowly add the dry ingredients.
Once the dry ingredients are mixed in, turn the speed up to medium and mix for 30 seconds.
Filling a piping bag can be messy. To make it easy, I fold down the piping bag so I can fill batter deeper into the piping bag.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More gluten-free holiday cookies:
- Chestnuts roasted over an open fire are the inspiration for these Gluten-Free Roasted Chestnut Cookies.
- Santa loves these Easy Gluten-Free Snickerdoodles cookies!
- These Gluten-Free Chocolate Pizzelles are fabulous Italian cookies for the holidays.
- Everyone loves this classic Holiday Gluten-Free Gingersnaps cookie recipe.
- A Collection of Gluten-Free Christmas Cookies
I hope you love these gluten-free butter cookies as much as we do. They make a beautiful holiday gift. If you love European cookies, give these Italian Gluten Free Pizzelles a try too!
Gluten-Free Butter Cookies
- 1 cup butter softened
- 1 ¾ cups gluten free flour blend * see note
- ½ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 egg
- Preheat the oven to 350º F.
- In a bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Take a pastry bag and a star tip. Cut the tip of the bag and insert the tip.
- Fill the pastry bag with the butter cookie dough.
- Place a piece of parchment paper onto a cookie sheet. Use the small glass to trace circles on the parchment paper. (Or use a macaron mat!).
- Pipe the cookie dough in a ring around each circle. (See photos above for step by step instructions on how to do this.)
- Bake the cookies for 8-10 minutes.
- Optional, dip into melted chocolate and sprinkles.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Note, you can pipe these cookies into any shape.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)