Gluten-Free Butterkeks
Indulge in the nostalgic charm of classic butter cookies with this irresistible recipe for Gluten-Free Butterkeks. Perfectly crisp and delicately buttery, these cookies are a gluten-free twist on the beloved German treat, making them accessible to those with dietary restrictions. Crafted with gluten-free all-purpose flour, a touch of vanilla, and just the right amount of sweetness, these cookies are ideal for everything from afternoon tea to holiday gifting. The dough is easy to work with, and chilling it ensures beautifully defined shapes, whether you opt for traditional rectangles or your own creative designs. Ready in under an hour, this recipe delivers 24 melt-in-your-mouth cookies with a golden finish that pairs perfectly with coffee or hot cocoa. Whether you're gluten-free or not, these delightful Butterkeks are bound to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 125 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the vanilla extract and the egg to the creamed butter and sugar. Mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, blending well after each addition until a smooth dough forms.
Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out each portion of the dough on a lightly floured surface to a thickness of about 1/4 inch.
Use a cookie cutter or knife to cut the dough into rectangles, about 3 x 5 cm, or any desired shape.
Place the cookies on the prepared baking sheet, leaving some space between them.
Chill the cut cookies in the refrigerator for 15 minutes before baking to help maintain their shape.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 101.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
