Delicate, buttery, and perfectly delicious describe these melt in your mouth gluten free Butter Cookies. Enjoy!
Choose Gluten Free, Non-GMO & Organic Ingredients.
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Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 114g (4 oz) Salted Butter, softened (1/2 C)
- 70g (2.5 oz) Superfine Cane Sugar, not powdered sugar (1/3 C)
- 2 T Cream Cheese, softened (30g)
- Pinch Extra Fine Pink Himalayan Salt
- 1 Large Pasture Raised Egg Yolk (18g)
- 1/2 tsp Pure Vanilla Extract (2.5 ml)
- 1/4 tsp Pure Almond Extract (1.25 ml)
- 1 1/2 T Half & Half (22 ml)
- 135g (4.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/4 C spoon & level)
- 85g (3 oz) Favorite Chocolate, roughly chopped for melting
Equipment: Digital Scale (preferred), Baking Sheet, Electric Mixer or Stand Mixer, Mixing Bowls, Measuring Cups & Spoons, Piping Bag, Large Open Star Tip, Spatula, Baking Mat or Unbleached Parchment, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring butter, egg yolk, and cream cheese to room temp
- Make your own superfine sugar, see note below
- Place baking mat or unbleached parchment on baking sheet, if using
- Move oven rack to center
Step 1: If using a stand up mixer, attach the paddle. Cream together on medium the butter, sugar, cream cheese and salt. Beat until combined. Scrape down the sides of the bowl.
Step 2: Turn the mixer to low and add in the egg yolk, extracts and half and half. Turn the mixer to medium and blend until well combined. Scrape down the sides of the bowl again.
Step 3: Turn the mixer to low and spoon in the flour. When flour is combined, scrape down the sides of the bowl and mix again until all flour is fully incorporated into the dough. The batter should be very soft and pliable – easily pipable (the consistency is more like a very thick batter than a cookie dough). If dough is a bit stiff, add half and half by the teaspoon and mix until you achieve the desired consistency.
Step 4: Spoon dough into a piping bag fitted with a large star tip – we use Ateco Pastry Tip 869. Pipe the dough in straight 2″ (5 cm) long cookies about 2″ apart from each other onto the prepared baking sheet, (if not using parchment or a mat, leave ungreased). You should only need one baking sheet per batch.
Step 5: Chill cookies in the refrigerator for 20-30 minutes. The longer you are able to chill them, the less they will spread during baking.
Step 6: Preheat the oven to 350 F/177C while cookies are chillin.
Step 7: Place baking sheet in the center of a preheated oven and bake for about 12 minutes. Cookies will appear golden brown on the bottom. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a cooling rack. Store or dip in chocolate after completely cool.
Store in a loose fitting container for up to three days. A tight lid will soften the cookies. Freeze for up to a month.
Step 1: Melt chocolate over medium low heat in a double boiler or in the microwave at 30 second intervals (stir after each 30 seconds until smooth.)
Step 2: Pour chocolate into a heat safe cup. Dip half of a cookie into the melted chocolate and allow the excess to run off into the cup. Place the dipped cookie onto unbleached parchment and sprinkle immediately. Repeat until done. Allow chocolate to set before serving. You may need to refrigerate them until set if your room is warm.
Enjoy within three days if dipped.
Superfine Sugar: To make your own superfine sugar, place the measured amount into a spice grinder, small processor or mortar. Pulse until very fine, but not powdered.
The nutrition information provided below is for the recipe as written without the chocolate coating.
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 Cookies
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: gluten free butter cookies