Gluten-Free Butter Cookies
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!
Servings: 25 cookies
Calories: 65kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts (per cookie, recipe makes approximately 25 cookies): 65 calories, 4 g fat, 7 g total carbs, 4 g sugar, 1 g protein