These Gluten Free Piped Sugar Cookies, also known as classic butter cookies, are the kind of treat that never goes out of style. They’re soft, lightly crisp on the edges, buttery all the way through, and they practically melt in your mouth. If you’ve ever had those iconic Danish butter cookies from a holiday tin, these are just like that … only gluten free and so much better.
I dyed part of the dough green to pipe beautiful wreaths, and another portion red to create cute little bows. They hold their shape beautifully when baked, making them ideal for festive designs. Whether you keep them simple or decorate them with sprinkles, these cookies are a must-bake for the season! No matter how you decorate them, these cookies are classic, festive, and perfect for gifting or holiday cookie trays.
Tips for Perfect Piped Cookies
- Use softened, not melted butter for the right texture.
- Beat the butter and sugar well so the dough is light and pipeable. If it is too thick to spoon, add a little more water to the dough and mix well.
- A large open star piping tip works well for wreaths and a classic swirl you see in cookie boxes.
- As you pipe, the dough in your hands will warm up and be easier to pipe.
- Chill the piped cookies before baking them to hold their shape.
ingredients
- Butter
- Icing Sugar
- Vanilla Bean Paste
- Gluten Free 1-1 Flour
- Corn Starch
- Milk
- If you are decorating in wreaths or bows: food colouring, sprinkles, and white chocolate
Tools
- Piping Bags
- Piping Tips
Storing
Room temperature:
- Keep in an airtight container for up to 1 week.
- If dipped in chocolate, let the chocolate fully set before stacking.
Freezer:
Freeze unbaked piped dough on a baking sheet, then transfer to a bag — bake from frozen, adding 1–2 extra minutes.
Freeze baked cookies (plain or chocolate-dipped) for up to 2 months.
Gluten Free Piped Sugar Cookies (Butter Cookies)
Ingredients
- 200 Grams Butter (Room Temperature)
- 70 Grams Powdered Sugar
- 3 Grams Vanilla Bean
- 200 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 25 Grams Corn Starch
- 20 Grams Milk
Instructions
- Preheat the oven to 325F.
- In a stand mixer bowl, with the paddle, beat the butter, sugar and vanilla together. It should be creamed, fluffy and well mixed.200 Grams Butter, 70 Grams Powdered Sugar, 3 Grams Vanilla Bean
- Add in the flour, corn starch. Mix together until incorporated.200 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 25 Grams Corn Starch
- Then while it is on low, slowly add in the milk. Mix until incorporated. If it seems too stiff to pipe, add a little bit more milk.20 Grams Milk
- At this point I split it into two, to dye half green and half red
- Transfer the the dough into a piping bag fitted with a star tip. Add sprinkles now to the dough and press them slightly so they stick.
- Pipe the shape you want on parchment paper lined baking trays.
- Put the trays into the fridge while you pipe the other trays. Place the first tray into the oven for 13 minutes. Remove it from the oven, and allow them to cool on the tray.
- Decorate as desired. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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