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 Jam Filled Butter Cookies, Gluten Free||
- 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)
- 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.
- 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.
- Preheat oven to 325.
- 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.
- 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.
- 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.
- 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.