Remember the cookies from the blue round box where our moms and grandmas used to keep their sewing kits? Well, these gluten free butter cookies will remind you exactly of those! And they're lactose free and eggless too!
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These cookies have quickly become a very favorite of my "sensitive" boyfriend. The first time I made him taste these he was in shock by how close the flavor is to the danish butter cookies from our childhood, the ones in those round blue tins that pretty much everyone had at home!
These shortbreads are not only gluten, lactose and egg free, they are buttery, crispy and flaky too. They will melt in your mouth and take you straight down to memory lane!
Ingredients
To make these butter cookies, or gluten free shortbreads, you will need few simple ingredients:
- white and brown rice flour and potato starch for your gluten free cookies flour mix
- powdered sugar, you can either use vanilla icing sugar and add less vanilla extract, or use plain powdered sugar and add the whole quantity of vanilla extract
- baking powder, you can use storebought or make your own baking powder at home!
- fresh grated lemon zest, I find it kinda mandatory, it adds that citrusy flavor to these lactose free shortbreads, you will love it
- pinch of salt, like ⅛ teaspoon, just that touch of saltiness that brings out that sweet, buttery flavor
- ghee butter, a type of clarified butter that only contains butter fats, no milk and no water. It's usually considered lactose and casein free, but make sure it's labeled as such if you need to avoid it.
- gluten free, dairy free milk, choose a more neutral flavored one, like rice, oat or soy
- vanilla extract, the final touch to remind you of those butter cookies from your childhood!
Instructions
Making gluten free butter cookies without eggs is quick and VERY easy:
- in a bowl mix flours, starch, sugar, baking powder, lemon zest and salt
- melt ghee in a microwave and add it to the dry ingredients together with plant based milk and vanilla extract
- mix using a fork and when big crumbs form, work the mixture with your hands, incorporating all the ingredients, until you obtain a smooth ball of dough
- let the dough rest in the fridge for 30 minutes
- pre-heat oven at 340F/170C
- move the dough to a floured piece of parchment paper and roll it out into a ⅓ inch thick square
- cut the dough into squares and slightly separate them to give them room to rise when baking. You can obviously cut the cookies into other shapes and decorate them as you want
- bake for 13-14 minutes, or until they are golden on top and lighly browned on the bottom
- once out of the oven, let the cookies cool down at least 30 minutes to avoid breaking them
- store in airtight container, they will keep crispy for several days.
In the mood for more gluten free cookies?
Then don't miss these:
- baci di dama, hazelnut and chocolate filled "lady's kisses"
- amaretti, Italian almond cookies, soft and flavorful
- double chocolate chip cookies, perfect with a glass of milk or to make ice cream sandwiches!
- quick and easy peanut butter cookies, all vegan
Baking in Grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Butter Cookies (Lactose free, Eggless)
Equipment
- kitchen scale
- bowl
- spoon/fork
- parchment paper
- baking tray or cookie sheet
Ingredients
- 100 grams gluten free potato starch (or corn or arrowroot starch)
- 75 grams gluten free fine white rice flour
- 75 grams gluten free brown rice flour
- 75 grams icing sugar
- 1 tablespoon grated lemon zest
- ⅛ teaspoon fine salt
- 1 teaspoon baking powder
- 110 grams ghee butter (make sure it's labeled lactose free, if needed)
- 30 grams gluten free plant based milk Neutral flavored like rice, soy or oat
- 1 teaspoon vanilla extract
Instructions
- In a bowl mix flours, starch, sugar, baking powder, lemon zest and salt
- Melt ghee in a microwave and add it to the dry ingredients together with plant based milk and vanilla extract
- Mix using a fork and when big crumbs form, work the mixture with your hands, incorporating all the ingredients, until you obtain a smooth ball of dough
- Let the dough rest in the fridge for 30 minutes
- Pre-heat oven at 340F/170C move the dough to a floured piece of parchment paper and roll it out into a ⅓ inch thick square
- Cut the dough into squares and slightly separate them to give them room to rise when baking (you can obviously cut the cookies into other shapes and decorate them as you prefer)
- Bake for 13-14 minutes, or until they are golden on top and lighly browned on the bottom
- Once out of the oven, let the cookies cool down at least 30 minutes to avoid breaking them
- Store in airtight container, they will keep crispy for several days.
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