Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)

Total Time
Prep 25 mins
Cook 10 mins

Based on: Zaar wouldn't accept the following ingredient: glace cherry halves, (optional) I believe this to be very close to the original, but feel free to make suggestions for its improvement. :)

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
  3. With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
  4. Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
  5. Bake for 10 to 15 minutes, or until edges begin to brown.
  6. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
  7. Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.
Most Helpful

5 5

I love Italian butter cookies. They were a favorite of mine growing up and I have really missed them since going wheat free. Thankfully, I won't be missing them any more. In fact, I'm more likely to go into over dose mode. These are perfect cookies. Even the non-GF family couldn't stop eatting them. Thanks Kristi! Made for PAC Spring 2009

4 5

These were fabulous in texture. Tasted like a biscuit. Definitely didn't taste gluten free. Mine tasted savory though...salty even. Maybe I put in more than the half tsp....Maybe next time I'll put in less salt, and more sugar. I scooped them with a cookie scooper, baked for 8 minutes and topped with butter cream icing. I also subbed more cornstarch as I didn't have arrowroot.

5 5

This recipe is amazing. The cookie is perfectly buttery, very light, and not particularly sweet. There are a lot of flours to put together, but it is a bit less daunting if you know that 1/16 cup is 1 TBS. The time put into assembling the flours is definitely worth it on this cookie considering a great gluten-free cookie is incredibly hard to find. Thank you!