Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

Step 2

You can prepare the cookie dough either by hand, using a wooden spoon, or using a stand mixer fitted with a paddle attachment on the lowest speed setting. I don't recommend using a hand mixer, as it tends to incorporate too much air into the cookie dough.

Step 3

In a large bowl, mix together the softened butter, sugar and vanilla until well combined and smooth. Don't cream or aerate the mixture.Tip: Creaming the butter and sugar together would incorporate too much air into the cookie dough. This can make the cookies expand too much in the oven and lose their shape, as well as make them too crumbly – so it's best avoided (note the absence of any raising agents for the same reason).

Step 4

In a separate bowl, whisk together the gluten free flour blend, xanthan gum and salt.

Step 5

Add half of the dry ingredients to the butter-sugar mixture, followed by the milk and then the remaining half of the dry ingredients, mixing well after each addition. The final cookie dough should be smooth and very soft, so it's easy to pipe.If your cookie dough feels too stiff to easily pipe (this can depend on your gluten free flour blend), you can add a few extra teaspoons of milk to loosen it up until you reach a pipeable consistency.

Step 6

Transfer the cookie dough into a piping bag fitted with an open star piping tip.I used the Ateco 826 piping tip for the rosettes and the S-shapes (Ateco 827 works great too), and the JEM 2M piping tip for the straight lines (similar to Wilton 6B, and Wilton 8B works too).

Step 7

Pipe the cookies into whatever shape you wish: you can pipe simple round swirls (rosettes), S-shapes or straight lines. I recommend piping the rosettes about 1-2 inches (2.5-5cm) wide, and the S-shapes and straight lines about 3 inches (7.5cm) long.As you're piping them, space the cookies at least 1 inch (2.5cm) apart, as they will spread slightly during baking.You should get about 36 individual cookies, but the exact number will depend on how small or big you pipe them.

Step 8

Bake at 350ºF (180ºC) for about 14-16 minutes or until they’re light golden brown around the edges. The exact baking time will depend on the size of your cookies, with smaller cookies requiring less time in the oven. (Note that you don't need to chill the cookies in the fridge before baking them.)

Step 9

Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 10

Ideally, use tempered chocolate for decorating the cookies. See the Notes section of this recipe for tips on how to easily temper your chocolate.

Step 11

For round swirls (rosettes) and S-shapes: Dip half of the cookie into the melted chocolate, then gently shake it to remove any excess chocolate. Place the chocolate-dipped cookie onto a lined baking sheet and decorate with sprinkles of choice. Allow the chocolate to set completely before serving the cookies.

Step 12

For cookies piped in straight lines: Sandwich two cookies together with about a teaspoon of jam, then dip one end into chocolate. Allow any excess chocolate to drip away, then place the chocolate-dipped sandwich cookie onto a lined baking sheet and decorate with sprinkles of choice. Allow the chocolate to set completely before serving the cookies.

Step 13

The gluten free butter cookies keep well in a closed air-tight container for about 1 week. Plain or chocolate-dipped cookies can be stored at room temperature or in a cool, dry place. Jam-filled cookies are best stored in the fridge.