Gluten Free French Butter Cookies are wonderfully crisp and buttery cookies with a chocolate disk on top. Practically perfect in every way.
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Do y'all remember these cookies? They were called Petit Ecolier and they were so darn good! I remember getting them from a local gourmet store and savoring every bite.
So when I saw this cookie kit on Amazon when searching for some other kind of chocolate mold, I was intrigued. Could I make cookies that were just like those I remember from the gourmet shop? It was worth a shot. And after testing it with my butter cookies recipe, I'm pleased to say that they are JUST LIKE those cookies from my past!
what you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but please note one has not been tested.
- Egg whites - using egg whites only creates a lighter, crisper cookie.
- Powdered sugar - the powdered sugar makes for a super tender crumb.
making chocolate topped cookies
Cream butter and add powdered sugar, vanilla, and egg whites. Blend in gf flour blend until smooth.
Divide between two sheets of plastic wrap and form into a disk. Refrigerate until firm, about 1-2 hours.
Temper or melt chocolate over simmering hot water until smooth.
Spoon or pipe melted chocolate into silicone molds. Refrigerate until set.
Carefully peel chocolate disks from silicone mold. Set aside.
Remove dough from fridge and roll out to roughly ¼-inch thickness.
Use round scalloped cookie cutter to cut disks from rolled out dough. Place on parchment-lined baking sheets.
Bake cookies at 350 degrees F for 8-10 minutes, or until very lightly browned. Cool on pan for 5 minutes and remove to cool on wire racks.
While cookies are just barely warm (about 8-10 minutes after removing from oven) place a chocolate disk on top and press lightly to adhere.
Frequently Asked Questions: Butter Cookies
It will keep for about 3-4 days. For longer storage, freeze it for up to 3 months.
Yes, these cookies freeze beautifully, whether they are decorated or not.
Yes, you certainly can make something more like a sugar cookie with this recipe.
No, it doesn't. You won't get that same snap and you may need to refrigerate them if your environment is warm, but they will still taste just as good.
more gluten free cookie recipes
- Gluten Free Chocolate Thumbprint Cookies
- Gluten Free Caramelized White Chocolate Ginger Cookies
- Gluten Free No Bake Cookies
- Perfect Gluten Free Ricotta Cookies
- Gluten Free Chocolate Snickerdoodles
- Gluten Free Fudge Ribbon Cookies
- Gluten Free Stollen Bars
- Gluten Free M&M Cookies
What's better than a butter cookie? A chocolate topped Gluten Free French Butter Cookie!
Gluten Free French Butter Cookies
Equipment
- OR cookie cutters and silicone fondant molds of any shape or size
Ingredients
- 3⅓ sticks (375g) butter, softened (a dairy-free butter may be substituted, but has not been tested)
- 1¼ cups (150g) powdered sugar
- 1 large egg white, at room temperature
- 3¼ cups (455g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested--if one is used, I strongly recommend measuring by weight and not volume).
- ½ tablespoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt
- ½ lb (8 oz or 226g) semi-sweet chocolate or milk chocolate, or both
Instructions
- Melt chocolate over simmering water in a double boiler or in the microwave at half power for 30 second intervals until nearly melted. Stir until fully melted. If you know how to temper chocolate, feel free to do so but it is not absolutely necessary.
- Place the chocolate molds on a small baking tray for stability. Spoon or pipe melted chocolate into molds. Tap baking sheet to remove as many air bubbles as possible. Refrigerate for 10 minutes or freeze for 5 minutes, until chocolate is able to easily release from the molds.
- Carefully remove chocolate from molds and set on a baking sheet. Set aside until needed.
- Cream butter and powdered sugar in the bowl of a stand mixer (or in a large bowl with a handheld mixer) until smooth. Add egg white and vanilla and blend well. Slowly add gf flour blend and salt, beating just until well combined.
- Divide dough between two sheets of plastic wrap and shape into disks. Wrap well and chill until firm, 1-2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Roll out dough on a lightly floured surface to between ⅛ and ¼-inch thickness and cut out with cookie cutter. Place cookies on prepared baking sheet. Bake for 8-10 minutes, or until very light golden brown around the edges.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool for 3-4 minutes more. Add chocolate disks on top of very slightly warm cookies. This will seal the chocolate to the cookies. Alternatively, you can paint a small amount of melted chocolate on the underside of the chocolate disks and adhere them to the completely cooled cookies.
Cricket says
In order to post I had to rate…but I haven’t made them yet.
Question: I just noticed when changing the “number” of cookies to using 2 sticks butter, the weight did not change within the recipe…so I would need to manually compute the grams … do I have that right.
These little gems are absolutely delightful.
Thank you
Cyndi in NC says
Where do you get the chocolate disks? I haven't ever seen these anywhere. Cookies sound delicious. I love butter cookies and haven't seen a recipe that looks this good. Figures I could find one from you. Thanks Kim!
Kim says
Are you talking about the little callets that I melt, or are you talking about the finished disks that have the Christmas designs on them? The designs are made from pouring melted chocolate into a mold (see within the post). The callets are Callebaut brand and here's where I get them: https://amzn.to/3VPRciS