Happy November everybody!! Now that it’s officially November, I get to start playing around with recipes for the holidays!! This is my favorite time of year, so I will be making a ton of delicious gluten-free meals and treats. The first thing I had to make are Butter Cookies. I have never made butter cookies before, and I didn’t know if the gluten-free versions would turn out well, but these turned out so well!! This recipe makes the most perfectly soft and somewhat crunchy cookies. You don’t have to dip them in chocolate, but I would recommend that you do, the chocolate added so much more texture and flavor. If you’re looking for something easy to make for the holidays as gifts, or even just for yourself, then these are for you.
The first thing I did was soften my butter. I let my butter sit out on the counter for about 4 hours before using. When making cookies like this, it is extremely important that you use softened butter. Don’t get impatient and melt it, because you won’t get the right texture.
Once my butter was softened, I cream together my butter, sugar and salt with my mixer. Then I added in my vanilla extract and egg yolks, I added my flour. Once you mix all of those ingredients together, you should have a dry, crumbly mixture. Once you add the milk, it will be a smooth, perfect dough.
Then I took and rolled my dough into small balls, and placed them on the parchment paper covered cookie sheet. I flattened mine with my hands, because gluten-free cookies don’t spread very well. Then I put them in my preheated oven and baked them for 15 minutes. Once the 15 minutes are up, the cookies look a little bit too soft, but as long as they’re a little bit golden brown on the bottom, then they are done. Once they cool, the cookies should look perfect. After I let them cool for a little bit, I put my cookies in the refrigerator to make them colder for when I dipped them in the chocolate.
Once they were cold, I melted my chocolate in a small bowl, lined my cookie sheet with parchment paper, and then got to dipping. I ended up just using a knife to spread the chocolate onto the cookies.
Once I coated all of my cookies in chocolate, I placed them onto my parchment paper, then popped them into the freezer so that the chocolate could harden. It took about 20 minutes for the chocolate to freeze. Once they were frozen, I put them into a container, then put them into the fridge so that the chocolate wouldn’t melt.
You can dip your cookies in white chocolate, and you could add sprinkles to make them more festive. If you have a large star tip, you can also make the cookies a swirl pattern, by putting the dough in a piping bag, and using the large star tip. That was something I was going to do with my cookies, but unfortunately I didn’t have the right tip.
1 cup softened, unsalted butter
½ tsp salt
2 egg yolks
⅔ cup granulated sugar
1 ½ tsp vanilla extract or imitation vanilla
2 cups gluten-free all-purpose flour
3 tsp milk
Chocolate for dipping (optional)
Preheat the oven to 350 F.
In a large bowl, cream together butter, sugar, and salt.
Mix in vanilla extract and egg yolks.
Add flour, and mix until combined. The mixture should be crumbly.
Add in 3 tsp of milk, and mix together until smooth.
Cover cookie sheet in parchment paper, then roll cookie dough into balls.
Smash the ball of dough to flatten it.
Bake for 15 minutes, the cookies should be golden brown on the bottom, and soft on top.
After baking all the cookies, put them into the refrigerator until completely cool.
Once the cookies are cool, melt your chocolate and dip the cookies. Place the cookies on a parchment paper covered baking sheet, and freeze them until the chocolate is completely cooled. Once cooled, take them out of the freezer, let them thaw for about 10 minutes, then serve.
Store in the refrigerator in an airtight container.