Watch out because this new gluten-free butter cookie 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.
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(*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 best gluten-free butter cookies!! This is one of our favorite recipes of all time.
They taste just like the Dutch butter cookies we all love. (You know, the ones that are sold in that festive blue tin every holiday season!) Only my version is gluten-free!
They are also perfect for making 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!
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:
- I have perfected this homemade butter cookie recipe for you. I have made this cookie a complete copycat of those delicious Danish cookies in the blue tin.
- 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. You can read more about Is Butter Gluten Free for more information.
- They make a great holiday cookie for those cookie exchange parties, and even Santa.
- They are crisp and slightly soft outside, just like Danish butter cookies should be.
- You can dip them in chocolate, sprinkle with sprinkles or coarse sugar, or enjoy them plain!
Be sure to check out my favorite Cookie Equipment Recommendations.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
All you need are six simple ingredients to make this classic butter cookie recipe!
- 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 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.
- Sugar - Use regular white sugar.
- Salt - I used sea salt, but you can also use kosher salt. I do not recommend pink Himalayan salt.
- Eggs - Use size large.
- Pure Vanilla Extract - The vanilla flavor is the star of these butter cookies, and I do not recommend imitation vanilla.
Tips For Sucess:
- Use room-temperature butter and eggs. It sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You'll thank yourself later if you try it.
- Use a cooled
cookie sheet when baking. Don't take a hotcookie sheet and put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies. - Don't let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot, and continue baking them otherwise.
I have a great Gluten Free Cookie Troubleshooting Guide if you need help baking gluten free cookies.
Recipe Step-By-Step Directions:
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a medium bowl and whisk to mix. Be sure your butter is at a very soft room temperature. You can microwave the butter for 20 seconds to soften it more but do not fully melt the butter.
Add the wet ingredients into a bowl and whisk. Can you believe how creamy this butter is??
Step 3: Pour the wet ingredients over the dry ingredients and mix them together.
You want your cookies to be the same size for the best results. This is simple to do.
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 silicone macaron 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 of your gluten-free butter cookies, use a tip with cut zig-zag edges.
Step 6: Add the semi-soft 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.
🔑 Sandi says: If you are sugar-coating these cookies, sprinkle coarse sugar over them before baking instead of dipping them in chocolate.
Step 8: Do this until you fill all the circles with cookie dough. Bake your cookies at 350º F for 8-10 minutes until the cookies are just slightly golden. Remove the cookies from the oven onto a wire cooling rack.
Let the cookies cool completely before moving them. The cookies will be a little soft until they cool into a nice crisp texture.
Step 9: As these Danish-style cookies are cooling, add your melting chocolate to a microwave-safe dish and melt. I like to melt in 10-15 second increments, stirring between increments to avoid the chocolate burning.
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.
Storage:
Store these cookies in an airtight container. I prefer storing them in the refrigerator. They will keep fresh for up to 4 days. You can also freeze these cookies. Place cooled cookies into a zip-style freezer bag.
If you like to decorate cookies, try these Gluten Free Cinnamon Sugar Cookies too!
Expert Tips and Recipe FAQ:
Yes, you can definitely use your standing mixer with a paddle attachment 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, mix the speed up to medium for 30 seconds.
Filling a piping bag can be messy. To make it easy, I fold down the piping bag to fill the batter deeper into it.
I really like to use Ghirardelli melting wafers best. You can get them in milk, dark, and white chocolate flavors. Other chocolate chips will also work well.
More Gluten-Free Holiday Cookies:
- Chestnuts roasting 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, try these Italian Gluten Free Pizzelles too!
📖 Recipe
Gluten-Free Butter Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older November 2019 post with more details.
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Teresa
My husband says he likes these BETTER than regular flour version. I made this with no vanilla but 3 tsp almond extract and the flavor was just like Mom's Spritz cookies. I would advise to let the dough sit for 1/2 hour or so, because the first batch had a grainy texture, but later batches did not. I used Pillsbury 1:1 gluten-free flour. I believe the rice component softened in that time. Mine took 18+ minutes to bake.
Sandi Gaertner
It is good to hear the Pillsbury GF worked well. I also love you used almond extract. Thank you so much for coming back to let others know!
Lauren
These are great! I could not pipe them, even after leaving them out to soften for a few hours. They were still too stiff. But I made little balls and they worked great, even rolling some in a sanding sugar to look like the "tin" cookies of my youth. Thanks for a nostalgic treat!
Sandi Gaertner
I am so glad you loved these cookies. If the batter is too thick, it is most likely the flour blend you used had a higher starch content. If this happens, it is okay to add more melted butter.
Alison
I actually used the King Arthur measure for measure and I had the same problem. It was too thick for the piping. But I made them into balls and that worked just fine! I did have to put them in for a couple min longer because 10 min left them undone in the middle. I might try putting the dough in the fridge and then rolling and using a cookie cutter. They were fantastic though! Close to the blue tin which I had growing up. 😊
Sandi Gaertner
Hi Alison, did you melt the butter? It should be soft and pipable. I am glad it tasted great.
Monica
These are amazing! Even my family that can have gluten loved these and said they were their favorite cookies. We doubled the batch and did half with vanilla extract and half with almond. They were both delicious! I could have eaten the entire plate they were so scrumptious. Super easy too!
Monica
By the way we used Bobs red mill 1:1.
Sandi Gaertner
I am so glad you loved them. I love using almond extract for these cookies as well :-).
Lizzie Jean
Maybe it's because I don't have piping bags and did small scoops instead (and added extra time based on other comments), but these turned out very crumbly. That being said, they are absolutely delicious, and I will certainly be making them again (which gives me a good excuse to buy piping bags)!
Sandi Gaertner
Hi Lizzie, what gluten free flour blend did you use? How dry was your batter?