Some of my favorite memories are tied to baking.
There’s something so grounding about mixing butter, sugar, and flour, turning simple ingredients into pure happiness. These gluten-free butter cookies are one of those recipes that remind me why I love the kitchen so much.
They’re soft, buttery, and melt-in-your-mouth good—just like the ones my grandma used to make, but with a modern twist.
Whether you’re avoiding gluten or just want a cookie that feels like a warm hug, these little gems are here to brighten your day. Let’s whip up a batch together—you’re gonna love them!
Tips & Variations
- For extra flavor: Add a pinch of cinnamon or a splash of almond extract.
- Dairy-free option: Swap butter with a vegan butter alternative.
- Jazz them up: Dip half the cookie in melted chocolate or sprinkle coarse sugar on top before baking.
- Nutty twist: Mix in 1/4 cup finely chopped nuts for added texture.
Serving Suggestions
These cookies pair beautifully with a cup of herbal tea or a frothy oat milk latte. Stack them up on a cute plate, and you’ve got a spread that’s Pinterest-worthy. Trust me, they’ll steal the spotlight at any potluck or family gathering!
Gluten-Free Butter Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Light, tender, and buttery cookies that are completely gluten-free and endlessly customizable. Perfect for every occasion!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups gluten-free all-purpose flour (look for a blend with xanthan gum or add 1/4 tsp if it’s not included)
- Optional: 1-2 tablespoons milk (if dough feels too dry)
Instructions
- Preheat the oven. Set it to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar together with a hand mixer (or a good old wooden spoon if you’re feeling rustic) until it’s light and fluffy—about 2-3 minutes.
- Add the yolk and vanilla. Mix in the egg yolk, vanilla, and salt until everything is smooth and blended.
- Incorporate the flour. Gradually add the gluten-free flour to the wet ingredients. Stir until the dough comes together. If it’s too crumbly, add milk a teaspoon at a time until it holds together but isn’t sticky.
- Shape the cookies. Scoop out about a tablespoon of dough, roll it into a ball, and slightly flatten it on the baking sheet. Use the tines of a fork to create a crisscross pattern or keep them plain for a rustic look.
- Bake to perfection. Pop them in the oven for 10-12 minutes, or until the edges turn a light golden color. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If the dough feels too crumbly, add a bit of milk to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
