Chocolate Dipped Jam Filled Butter Cookies


Do you miss those little bakery butter cookies?  No problem. We have it covered. 

Sold by the gazillions at the bakery we went to when I was a kid, I especially loved the ones covered in multicolored sprinkles. As an adult I would buy them everywhere. But then there were none when we became gluten-free and there wasn’t even a 5-step program to lessen the loss of one of my favorite cookie addictions. Cold turkey. Until one day when it became clear I’d have to create the perfect little gluten-free butter cookie from the flour up, so to speak.

And I was lucky enough to find some help with creating this gluten-free version and it was a total bonus that the video was hilariously entertaining. I’ve become a fan. Crumb Boss. If you haven’t visited and watched a video – you should.

It took a few tries to get the recipe to match the flavor and texture of the old bakery butter cookie I remembered.  Call it an adventure. There were several piped blobs, blah cookies, crumbly cookies, burned cookies, broken pastry bags, destroyed piping tips, and a hand that seems to have acquired a good case of arthritis. And just when I thought there was no way to pipe these things, it happened.

In frustration, I tucked the dough into the refrigerator and later brought it to room temperature (warm room temperature) and then piped. It was a little easier and my hand only needed a little bit of icing afterward.

So I concluded that these were a great cookie that would take a little effort and a lot of Advil. A couple of tips that help. First, contrary to sound gluten-free baking advice where letting the dough rest helps the cookie texture – this one you want to make with slightly less flour – on the loose-dough side – and pipe right away. The longer it sets the more solid the dough becomes. Or. You can refrigerate the dough and let it come to warm room temperature before piping and that works, too.

And the biggest trick is to use a huge piping tip – I use a simple open star tip, but with a giant opening – you can drive a Smart Car through it. The details are in the wrist as you form the cookie. I made two shapes – a round thing that looks something like a little flower if you squint really hard and a finger shape which looks a lot more like a stick. To say I am piping challenged would be a kind understatement.

To make these more like the bakery butter cookies we remember- let them cool completely on the baking sheet after baking and then gently remove them to a rack and don’t touch. Leave them overnight to achieve the perfect consistency. Right after baking and cooling they are crumbly and soft but by the next day they are surprisingly not stale at all and pretty solid – almost no crumbling. The next day you can create the sandwich and dip them – and they won’t fall apart. If you try to do it the same day they are baked, you will get a pile of crumbs for your effort. Just call that overnight rest a cookie cure. It works. They don’t get stale – they only get easier to work with.

I like to use raspberry jam for the filling and a mix of bittersweet/semisweet chocolate mix for the dipping. Sprinkles are up to you. They are best served the day they’re assembled.

There are tons of possibilities for these cookies. You can pipe them in circles, dip them, use holiday sprinkles and call them wreaths. Use white chocolate and white sprinkles or nonpareils for a wedding cookie. Pipe little hearts and use white chocolate and pink sprinkles for that February holiday. You get the idea.

Gluten Free Butter Cookies by the dozens that taste like they came from a fancy bakery. How about that?


Chocolate Dipped Butter Cookies ready to eat.

Chocolate Dipped Jam Filled Butter Cookies, Gluten Free
Big thanks to Crumb Boss for teaching me the technique for making these favorite bakery treats. Use a really large open star tip when piping and place the tip right up against the baking pan and drag it into the shape you want, whether a finger or a round. They spread a little so give them some space. This recipe makes about 3000 cookies - or at least it feels like it. You'll get several dozen depending on how big you pipe each cookie. I like to split the dough and use half for another purpose. Freezes well. Thaw thoroughly before proceeding.Leave plain or sandwich with jam, dip in chocolate and cover in sprinkles.
Cookie Dough
  • 186 grams unsalted butter (12 tablespoons)
  • 219 grams Spectrum solid shortening (1 cup plus one tablespoon)
  • 90 grams GF almond paste (1/4 cup packed plus one tablespoon)
  • 114 grams powdered sugar (about 1¼ cups)
  • 100 grams superfine granulated sugar (1/2 cup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 extra-large egg whites
  • ½ teaspoon kosher salt
  • ½ teaspoon xanthan gum
  • 460 grams GF AP flour (230 grams superfine brown rice flour plus 115 grams each superfine white rice flour and tapioca flour/starch) (3½ cups)
  • 1 large (favorite) jar raspberry jam
  • 340 grams or 1 bag of dark chocolate chips ( (half bittersweet, half semi-sweet)
  • chocolate jimmies (GF)
  1. In a large mixing bowl, using a strong wooden spoon, mix together butter and shortening until blended. In a small food processor pulse almond paste with superfine granulated sugar until finely ground. Add almond paste/sugar and powdered sugar to butter/shortening and mix until fluffy. Your arm will get a workout - but the mixer is not necessary. Add extracts and egg whites and mix until blended thoroughly. Add salt and mix. Mix flour with xanthan gum (it really helps this cookie and it's a tiny bit). Add to the large bowl and mix everything just until blended. Using a silicone spatula, fold in any rogue dry ingredients and scrape down sides of bowl. The dough should almost look like batter. Any thicker and it won't pipe easily.
  2. Pipe immediately or store in plastic wrap or an airtight covered bowl. Refrigerate dough overnight and two days is even better. Bring to warm room temperature before using or it won't pipe easily. It actually isn't easy to pipe even if the dough is warm - take Advil, be patient and keep going because it will work.
  3. Preheat oven to 325.
  4. Using a large open star tip, pipe out small cookie shapes - fingers or rounds - on an ungreased cookie sheet about ½ inch apart. Optionally, using clean hands, roll dough into heaping teaspoon balls or logs. Place on baking sheet and press flat, evenly. Bake about 8 minutes or just until starting to turn color. They need to look pale. Cool on the baking sheet and then using a small offset spatula, remove to a rack. Be gentle - they are pretty fragile at this point. Cool completely. Let them rest overnight on the cooling rack for best handling. Assemble the 2nd day.
  1. Pair up cookies for sandwiches. On the flat side of one cookie, place a ¼ teaspoon of jam in the center and top with the flat side of the matching cookie. Let them set for an hour or so.
  1. Line a couple of baking sheets with parchment (not wax paper). Prepare a bowl of sprinkles and make an assembly line. You'll want to work without interruption and efficiently once the chocolate is ready.
  2. Melt ¾ of the bag of chocolate chips in the microwave in 20 second bursts and stir. Once the chocolate is melted, add the remaining chocolate and stir until it is all melted. Be patient with the melting - and go easy on the zapping. They take time to melt. Dip one end of each cookie in chocolate - shake off the excess carefully and coat with sprinkles. Place on parchment lined baking sheets to set. It will take a couple of hours for them to set. Don't refrigerate them or the chocolate will lose all its shine.


  1. We love butter cookies in my family! My mom usually makes spritzes for Christmas and dips them in chocolate. But now that we can make them gluten-free, even better! These look perfect. Exactly like their gluten-ed counterparts. 🙂

  2. These looks amazing… was wondering if I could sub almond paste with (almond meal + more powdered sugar + more egg whites) considering it’s part of the ingredients in almond paste… AND… what’s superfine granulated sugar? Can I use all powdered sugar instead…….. again… these looks AMAZING!

    • GlutenFreeCanteen says:

      Hi Richard. I’ve not tried making them that way, but feel free to experiment. There are some homemade almond paste recipes that you can find in a Google search – just make sure it comes out smooth with no lumps. Superfine sugar is also called baker’s sugar. It is much finer than regular granulated but it is not powdered sugar. Most grocery stores sell it. All powdered sugar will result in a much softer cookie and they won’t hold together very well. Hope that helps.

      • Oh.. I see that you’ve got another spritz butter cookie recipe that does not use almond paste in it (Stella Fudge Cookie).. in terms of texture, what’s the difference between that one and this one… I’m guessing that flavor wise this one would be more rich/intense but what about texture? In the photos, the other one looks softer/crumbly as oppose to this one which looks more crisp.

      • GlutenFreeCanteen says:

        Hi Richard. Great observation. The one with almond paste is crispier than the one without. The Stella cookie is much softer, and the flavor lighter. The one with almond paste, if left out overnight will become more crisp. The Stella stays soft. Hope that helps.

      • Okay it’s this one then.. will try with homemade almond paste… just to be precise… how many grams is one of your ‘extra large’ egg whites… need to sub with ‘regular’ sized egg whites.

      • GlutenFreeCanteen says:

        It’s approximate, of course – because egg weights vary. But an XL white would be around 50 grams. A large egg white is about 30 grams.

      • Sad to report that my experiment failed… There seemed to be too much eggs and fat because the dough was really soft… piped easily enough but didn’t hold it’s shape during baking. It flattened out and was rather chewy than crisp. Well it taste great though. Guess I need to try the other recipe then.

      • GlutenFreeCanteen says:

        Sorry to hear that. Check out the video from Crumb Boss that is attached to the post. It might help you with that. It has to be very soft to pipe, but there is a very fine line where it holds the shape or spreads too much. Also – I seem to remember you were thinking about making your own almond paste? If so, that might have contributed to the spread-factor – try the commercial brand I mentioned. Sometimes in a recipe that is delicately balanced any variance will throw the whole thing off and it could be something as simple as your almonds weren’t ground fine enough in the paste. Just a thought. Also (again) – one trick I use when the dough seems like it might be too soft and I’m afraid it might lose its shape – is to take the baking sheet with the piped dough (as in ready to bake) and pop it in the freezer for about 15 minutes or the refrigerator for about 30 minutes. You want the dough to be very cold going into the oven and it should help keep the shape. You might need to add a minute or so to the baking time, but that should help significantly. Next to a great mixer, the freezer is a baker’s best friend. Hope that helps.