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Gluten Free Meltaway Cookies (& Bunny Cookies for Easter!)

Gluten Free Meltaway Cookies (& Bunny Cookies for Easter!)

Gluten Free Meltaway Cookies

That’s it. It’s settled (for now). These lightly sweet, melt-in-your-mouth, delicate little gluten free meltaway cookies are my favorite of all of the gluten free sugar cookies and gluten free shortbread or butter cookies on this blog. And that’s saying something! And look what we can do with them…

Gluten Free Meltaway Cookies made into Easter Bunnies

We can make them into gluten free bunny cookies for Easter! Click on the link, and I’ll show you exactly how to do it, with suggested brands for the candies, a frosting recipe, and step by step photos for it all.

Gluten Free Meltaway Cookies

But the meltaway cookies are so incredibly easy, and so perfectly delicate that I think you should seriously consider making a double batch of this dough. Make half into these delightful little meltaways (they really do melt in your mouth), and …

Gluten Free Meltaway Cookies made into Easter Bunnies

… half into bunnies. What do you say?

Gluten Free Meltaway Cookies

Either way, I bet you’ll fall in love with these gluten free meltaway cookies. Perfect for an Easter brunch, just as they are!

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Prep time: Cook time: Yield: About 3 dozen cookies


1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/3 cup (48 g) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

2/3 cup (77 g) confectioners’ sugar

12 tablespoons (168 g) unsalted butter, at room temperature

1 egg white, at room temperature

1 teaspoon pure vanilla extract

Lukewarm water by the half-teaspoonful, as necessary

4 ounces miniature semi-sweet chocolate chips (optional)


  • Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

  • Make the dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and confectioners’ sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg white and vanilla, mixing to combine after each addition. The dough will be thick and smooth. Add water by the half-teaspoonful and knead it in with clean, dry hands as necessary to bring the dough together. Add the (optional) chocolate chips and knead into the dough until they are evenly spaced throughout.

  • Shape the dough. Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces. Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk. With the moistened tines of a fork, press down on the top of each piece of dough until the tines leave an impression about 1/4-inch deep.

  • Bake. Place the baking sheet in the center of the preheated oven and bake until lightly golden brown on the edges and firm to the touch (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.

  • Adapted from Once Upon a Chef.



P.S. Do you have your copy of Gluten Free Classic Snacks? I can’t wait to hear how you like it, and what you make first!! Your support means so, so much to me.

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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