These Gluten Free Butter Cookies are easy to make and perfect for the holidays. They’re tender, buttery, and melt in your mouth. No one will guess they’re gluten free.
Are you looking for more gluten free holiday cookies? My Holly Cookies will add a festive touch to your cookie platter. And my Gluten Free Peanut Butter Blossoms are a great addition to any holiday cookie exchange.
The holiday season is my favorite time for baking cookies. I enjoy how our home fills with the aroma of cookies baking in the oven.
Since our holiday gatherings will be much smaller this year, I’ll be focusing on recipes that make fewer cookies and recipes that freeze really well. This recipe for butter cookies checks off both boxes.
These gluten free cookies require only a few ingredients, don’t require any chilling time, and can be ready to eat in under 30 minutes. If you like the cookies that come in a blue tin, you’ll really enjoy these butter cookies. They’re tender and fresher than the ones you buy in the store.
(This post contains affiliate links. Read my disclosure policy here.)What You Need to Make Gluten Free Butter Cookies
- Unsalted butter - use a good quality of butter since this is where the cookies will get their flavor. Using unsalted butter allows you to control the amount of salt.
- Gluten free flour blend - check your blend for xanthan gum. If it doesn’t contain xanthan gum, add ½ teaspoon. I like to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Sugar, egg, salt, and vanilla extract - all the regular ingredients for making cookies.
- Colored sprinkles or sugar - this adds some extra sparkle to the cookies, but is optional.
Recommended Equipment
- 1.5-tablespoon cookie scoop - the scoop allows you to portion the cookie dough into equal size balls.
- Silicone liners - the liners keep the cookies from sticking to the pan. You could use parchment paper, but the liners can be used again and again.
- Baking pans with racks - The half sheet size is perfect for baking and cooling the cookies.
How To Make Gluten Free Butter Cookies
Preheat the oven to 350° F. Line baking pans with silicone liners or parchment paper.
In a large mixing bowl, beat the butter and sugar together until completely combined (photo 1).
Add the egg, salt, and vanilla extract and beat until well combined (photo 2).
Stir in the gluten free flour blend until just combined (photos 3 & 4).
Use a 1.5-tablespoon cookie scoop to drop the dough onto the prepared pans. Roll each dough portion into a ball and then use your fingers to press into slightly flat discs (photo 5).
Sprinkle the tops of the cookies with granulated sugar or colored sprinkles before baking.
Bake at 350° for 8-10 minutes, or until the edges of the cookies are lightly browned and the centers are set.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
The dough for these butter cookies is very user-friendly. You can roll the dough out and use cookie cutters. Or you can use a cookie press to make different shapes.
I have a love-hate relationship with the cookie press. I love all the different shapes you can use, but I hate how I’m unable to get the press to work for me no matter how many times I try.
Baker’s Tips
- Make sure to use softened butter. If the butter is cold, it won’t mix well. To quickly soften butter, fill a large cup with water and microwave on high for a minute. Pour the water out of the cup and place the warm cup over the stick of butter for a minute or two.
- You should also use a room temperature egg. Ingredients at room temperature mix together more quickly and completely.
- Use a medium cookie scoop to ensure the cookies are all the same size. Cookies that are the same size will bake evenly.
More Gluten Free Holiday Cookie Recipes to Try!
- Gluten Free Cranberry Oatmeal Cookies
- Gluten Free Molasses Cookies
- Gluten Free Ginger Snaps
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Peppermint Meltaway Cookies
- Gluten Free Candy Bar Cookies
- Gluten Free Pumpkin Snickerdoodles
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Easy Gluten Free Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg, room temperature
- 2 cups gluten free flour blend
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- colored sprinkles or granulated sugar for sprinkling
Instructions
- Preheat oven to 350° F. Line baking pans with silicone liners or parchment paper.
- In a large mixing bowl, beat the butter and sugar together until completely combined.
- Add the egg, salt, and vanilla extract and beat until well combined.
- Stir in the gluten free flour blend until just combined.
- Use a 1.5-tablespoon cookie scoop to drop the dough onto the prepared pans. Roll each dough portion into a ball and then use your fingers to press into slightly flat discs.
- Sprinkle the tops of the cookies with granulated sugar or colored sprinkles before baking.
- Bake at 350° for 8-10 minutes, or until the edges of the cookies are lightly browned and the centers are set.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to use softened butter. If the butter is cold, it won’t mix well. To quickly soften butter, fill a large cup with water and microwave on high for a minute. Pour the water out of the cup and place the warm cup over the stick of butter for a minute or two.
- You should also use a room temperature egg. Ingredients at room temperature mix together more quickly and completely.
- Use a medium cookie scoop to ensure the cookies are all the same size. Cookies that are the same size will bake evenly.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
JJ Hancock says
The cookies taste really good. I had to use 2 tablespoons of milk to get dough consistency. It was like a strain to form a cookie with sand before I tried that.
Flavor Walk says
Hi JJ,
I haven't had that happen to me, but I'm glad you were able to get the dough to work for you.
Jennifer says
I used 1 cup of crisco and no salt lol but they were really yummy!!