Fun Time Butter Cookies (Gluten-Free Recipe)
Gluten-Free Butter Cookies Recipe

Fun Time Butter Cookies (Gluten-Free Recipe)

This easy gluten-free butter cookie can be decorated using your favorite sugars or candies.

The Story Behind the Recipe
20 min
35 min


3/4 cup sugar

1/2 cup Land O Lakes® Butter softened

1 large Land O Lakes® Egg

1/2 teaspoon gluten-free vanilla

1 1/2 cups Gluten-Free Flour Blend (see below)

1/2 teaspoon baking soda


Gluten-free decorator sprinkles and/or sugars

How to make

  1. STEP 1

    Heat oven to 400ºF.

  2. STEP 2

    Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add gluten-free flour blend and baking soda; beat at low speed, scraping bowl often, until well mixed.

  3. STEP 3

    Shape dough into 1-inch balls; roll in gluten-free decorator sprinkles or sugars as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 5-8 minutes or until edges are lightly browned.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.


2.5Fat (mg)
15Cholesterol (mg)
40Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
0Protein (g)


Explore reviews from
our online community

  April 03, 2016

Best GF cookie recipe ever! I have made it several times. I have made it chocolate adding 1/4 c cocoa and cutting the flour by 1/8 c and I also added cinnamon and chili powder sugar to roll them in. I also made them in lemon with the zest and juice of a small lemon and increase soda to 3/4 t. And roll them in coconut. Wonderful, versatile recipe!

— says Regi
  March 02, 2016

Made a variation that makes them lumpier but less crumbly. Use only 1/2 cup sugar (cookies will be still plenty sweet)and substitute 1/2 cup gluten free instant oatmeal for that half cup of gluten free rice based flour. Use a tablespoon to drop batter onto a cookie sheet and bake 8-10 minutes until they are light brown all over. Cool on cookie sheet for 5 minutes then spatula them onto wire rack. Makes a dozen. I like to store them in freezer to keep them more solid, and have one with a cup of tea.

— says Sandi
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