Gluten-Free Butter Cookies

Gluten-Free Butter Cookies                         Makes 48 Cookies

Gluten-free butter cookies will melt in your mouth.  From Marlisa Brown, author of Gluten-Free, Hassle-Free and Easy, Gluten-Free.

2 sticks salted butter
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 ¼ cup tapioca flour
¾ cup almond meal
1 cup gluten-free all-purpose flour blend
1 dash salt
1 tsp baking powder
1 tsp xanthan gum
½ cup powdered sugar (double check to make sure no gluten containing anti caking agents have been added)

  1. Cream butter until really soft.
  2. Cream sugar into the butter until really creamy.
  3. Add the egg and vanilla extract and incorporate in.
  4. Mix all dry ingredients except the powdered sugar together, and slowly incorporate into the butter mixture until uniform.
  5. Dough should be moist but dry enough to roll by hand into a ball without it sticking to your hands. If the dough is too wet add a little more gluten-free flour blend.
  6. Pre heat oven to 350 degrees F.
  7. Shape dough into tbsp. sized balls and place on baking sheet, and make a thumbprint in the middle of each cookie.
  8. Bake for about 12 minutes until cookies are light golden on the bottom, cool on a flat surface covered with aluminum foil or on a cookie rack. Sprinkle with powdered sugar while still warm.
  9. Store in a cookie jar, or holiday tin.

Nutritional Information:  89 Calories, 1 gm Protein, 12 gm Carbohydrates, 4.2 gm Fat, 19 mg Cholesterol, 49 mg Sodium, 8.9 mg Calcium, < 1 mg Iron, < 1 mg Fiber.
Tip:  You can bump up the flavor buy adding a little orange or lemon zest, or cinnamon powder.  Also you can flatten these cookies when you put them on the cookie sheet to make them easy to decorate.

**Quick and Easy

Allergy Information:  Gluten-Free, Soy-Free, Peanut-Free, Vegetarian.

To make milk-free use margarine in place of the butter, to make egg free use an eggless substitute or use 1 Tbsp. ground flax with 3 Tbsp. water, to make nut-free omit almond meal and use additional gluten-free all-purpose flour blend, to make vegan use margarine in place of the butter, and an eggless substitute in place of the egg,

** FODMAPs:  To make low FODMAP, just use more gluten-free all-purpose flour in place of the almond meal.

Print Friendly, PDF & Email

No Comments Yet.

Leave a comment