Cooking and Serving: 28 minutes | 30 cookies
Ingredients
How to make slice-and-bake gluten free butter cookies (step * To make spritz gluten free butter cookies | Ingredient substitutions | Gluten free flour blend: Provides most of the structure for the cookies. In
Description
Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes | Servings: 30 cookies
Ingredients
How to make slice-and-bake gluten free butter cookies (step * To make spritz gluten free butter cookies
Expert tips
Ingredient substitutions
Gluten free flour blend: Provides most of the structure for the cookies. In
Confectioners’ sugar: Adds gentle sweetness, and absorbs fully into the
Salt: Brightens other flavors and offsets sweetness slightly.
Butter: Adds richness, flavor, creaminess, and moisture to bring the cookie
Egg yolks: Add richness, contribute to that melt-in-your-mouth texture, and
Vanilla: Adds depth of flavor and some complexity to these simple cookies.
Egg white: Brushing the raw shaped cookies with egg white helps make them
Coarse sugar: A sprinkling of white or clear coarse sugar crystals on top of
food processor (See Recipe Notes)
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
⅝ cup (72 g) confectioners’ sugar
¼ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at soft room temperature
3 (75 g) egg yolks, at room temperature
1 teaspoon pure vanilla extract
1 egg white, for brushing (optional for topping)
Coarse sugar crystals, for sprinkling (optional for topping)
Instructions
FOR SPRITZ COOKIES
Do not chill the dough. Fill your cookie press according to the.
manufacturer’s directions.
Place the disk you like on the end of the chamber, and screw the end on.
On a bare, ungreased baking sheet that is not nonstick, dispense the cookie.
dough, spacing it evenly. Place the press perpendicular to the baking sheet.
firmly, and press down the level for one “click” of the press per cookie.
Hold the press steady on the surface for a moment to let the dough to adhere,.
then release quickly in a swift upward motion.
If the cookies seem at all greasy, chill the shapes in the refrigerator just.
until they’re mostly firm to the touch (about 10 minutes).
FOR ICEBOX COOKIES
Set out rimmed baking sheets and line them with parchment paper.
Shape the cookie dough into a cylinder about 8-inches long, and place on a.
sheet of parchment paper. Roll the dough up in the paper, then square each of.
the sides with a straight edge like a bench scraper to form a rectangle.
that’s about 8-inches long x 2-inches wide. Place the log in the refrigerator.
until just firm enough to slice (about 30 minutes).
While the cookie dough is chilling, preheat your oven to 350°F.
Remove the log from the freezer, unwrap it, smooth and square the edges again.
if necessary, then use a large, sharp knife to slice it pieces about 1/4 inch wide. Place the cookies about 1-inch apart on the.
prepared baking sheets, evenly spaced.
FOR BOTH TYPES OF COOKIES
With a pastry brush, brush the tops of all of the raw shaped cookies on the.
baking sheet with the (optional) egg white, and sprinkle with the (optional).
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until they’re lightly brown around the edges (8 to 10 minutes).
For slightly crispier cookies, allow them to brown a bit longer (up to 12.
Remove the baking sheet from the oven and allow your icebox cookies to cool.
completely on the baking sheet.
If your spritz cookies have been coated with egg white before baking, allow.
them to cool for 5 minutes only. Run the edge of a small offset spatula or.
knife under the cookies to pry them from the baking sheet.
Then, allow the cookies to finish cooling completely on the baking sheet.
FOR BOTH TYPES OF COOKIES
With a pastry brush, brush the tops of all of the raw shaped cookies on the.
baking sheet with the (optional) egg white, and sprinkle with the (optional).
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until they’re lightly brown around the edges (8 to 10 minutes).
For slightly crispier cookies, allow them to brown a bit longer (up to 12.
Remove the baking sheet from the oven and allow your icebox cookies to cool.
completely on the baking sheet.
If your spritz cookies have been coated with egg white before baking, allow.
them to cool for 5 minutes only. Run the edge of a small offset spatula or.
knife under the cookies to pry them from the baking sheet.
Then, allow the cookies to finish cooling completely on the baking sheet.
Notes
* 1 ½ cups (210 g) all purpose gluten free flour blend
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ⅝ cup (72 g) confectioners’ sugar
* ¼ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, at soft room temperature
* 3 (75 g) egg yolks, at room temperature
* 1 teaspoon pure vanilla extract
* 1 egg white, for brushing (optional for topping)
* Coarse sugar crystals, for sprinkling (optional for topping)
* If you’re making cookie press/spritz cookies, preheat your oven to 350°F and
set out large, very clean rimmed baking sheets and leave them unlined.
* In the bowl of a food processor fitted with the steel blade, place the flour,
xanthan gum, sugar, and salt.
* Chop the butter into 6 to 8 large pieces and scatter on top of the dry
ingredients, then add the egg yolks, and vanilla.
* Process until the dough until it’s very smooth. It will first clump into a
ball, and then stick to the sides of the machine’s bowl. Don’t overprocess
which can heat up and begin to melt the dough (it should take 3 minutes or
* It should be smooth and a bit wet, but you should be able to handle it
lightly with your hands without its sticking.
* Do not chill the dough. Fill your cookie press according to the
manufacturer’s directions.
* Place the disk you like on the end of the chamber, and screw the end on
* On a bare, ungreased baking sheet that is not nonstick, dispense the cookie
dough, spacing it evenly. Place the press perpendicular to the baking sheet
firmly, and press down the level for one “click” of the press per cookie.
Hold the press steady on the surface for a moment to let the dough to adhere,
then release quickly in a swift upward motion.
* If the cookies seem at all greasy, chill the shapes in the refrigerator just
until they’re mostly firm to the touch (about 10 minutes).
* Set out rimmed baking sheets and line them with parchment paper.
* Shape the cookie dough into a cylinder about 8-inches long, and place on a
sheet of parchment paper. Roll the dough up in the paper, then square each of
the sides with a straight edge like a bench scraper to form a rectangle
that’s about 8-inches long x 2-inches wide. Place the log in the refrigerator
until just firm enough to slice (about 30 minutes).
* While the cookie dough is chilling, preheat your oven to 350°F.
* Remove the log from the freezer, unwrap it, smooth and square the edges again
if necessary, then use a large, sharp knife to slice it pieces about 1/4 inch wide. Place the cookies about 1-inch apart on the
prepared baking sheets, evenly spaced.
FOR BOTH TYPES OF COOKIES
* With a pastry brush, brush the tops of all of the raw shaped cookies on the
baking sheet with the (optional) egg white, and sprinkle with the (optional)
* Place the baking sheets, one at a time, in the center of the preheated oven
and bake until they’re lightly brown around the edges (8 to 10 minutes).
* For slightly crispier cookies, allow them to brown a bit longer (up to 12
* Remove the baking sheet from the oven and allow your icebox cookies to cool
completely on the baking sheet.
FOR SPRITZ COOKIES (SPECIAL COOLING INSTRUCTIONS)
* If your spritz cookies have been coated with egg white before baking, allow
them to cool for 5 minutes only. Run the edge of a small offset spatula or
knife under the cookies to pry them from the baking sheet.
* Then, allow the cookies to finish cooling completely on the baking sheet.
This recipe works best with Better Batter’s original blend or Nicole’s Best
multipurpose flour (with added xanthan gum). Bob’s Red Mill 1-to-1 should work,
too, with at least an extra 1/4 teaspoon xanthan gum.
Want to make your own blend? Check out my mock all purpose gluten free flour
Food processor alternative
You can easily make these cookies without a food processor, although the dough
will not be as uniform in color. Make the dough in a bowl together the flour with xanthan gum, sugar and salt, and then mixing in the wet
ingredients (first chop up the butter). Then, place the dough in a plastic
zip-top bag and knead it with your hands until the color is as uniform as
About number of cookies and nutrition information
Nutrition information is approximate assuming 30 cookies of equal size with the
optional egg white and coarse sugar.
Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 28mg | Potassium: 5mg | Fiber:
0.3g | Sugar: 0.04g | Vitamin A: 119IU | Calcium: 3mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
This gluten free butter cookie recipe turns out perfect icebox or spritz (cookie
press) cookies every time. They hold their shape and can be as simple or as
gluten free butter cookie recipe turns out perfect icebox or spritz (cookie
press) cookies every time. They hold their shape and can be as simple or as