30-Minute Danish Gluten Free Butter Cookies
As a gal from Danish heritage, I have always loved these rich and buttery treats so wanted to make a gluten free butter cookies version. They are light, flavorful and only need a few ingredients and take just 30-minutes. My non-gluten free husband said that they remind him of the classic ones he remembers from the tin. That was a huge honor!
Servings: 18 servings
Calories: 168kcal
Cost: $5
Ingredients
- 1 cup (226g) unsalted butter, room temperature but still cool to the touch
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract OR ground cardamom (optional, but great for Danish flavor)
- ¼ teaspoon salt
- 2 cups gluten-free all-purpose flour (240g) (King Arthur blend recommended)
- ½ cup (56g) almond flour
- 4 tablespoons milk (more if dough is too thick to pipe through)
Instructions
- Beat butter and powdered sugar together on medium-high for 3–4 minutes until light, pale, and fluffy
- Mix in vanilla, almond extract (if using), and salt until smooth
- Add gluten-free flour and almond flour, mixing on low until just combined
- Mix in 4 tablespoons of milk, 1 tablespoon at a time, until the dough is soft enough to pipe but not runny. It should move through a large open star piping tip (like Ateco 827 or 829) with steady pressure (you can add 1-2 more tablespoons of milk if needed)
- Pipe rosettes circles onto parchment-lined trays then chill piped cookies for 20 minutes before baking to keep the ridges from falling
- Bake at 350°F for 12-14 minutes, just until the edges are light golden then cool on the tray (they’ll crisp up slightly as they rest)
Notes
Because of how buttery and delicious these cookies are, they are a bit more fragile.
HOW TO STORE LEFTOVERS
Allow the cookies to reach room temperature before storing the leftover cookies. Place them in an airtight container with parchment paper between each layer of cookies so they don't stick together. They can sit on the counter for 3-4 days.CAN YOU FREEZE THEM?
Absolutely! Allow the cookies to cool to room temperature first. Then, put them in a freezer-safe bag. They will last 3-6 months in the freezer.Nutrition
Serving: 18cookies | Calories: 168kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 9mg | Fiber: 2g | Sugar: 4g | Vitamin A: 321IU | Calcium: 23mg | Iron: 1mg