These delicate gluten-free meltaway cookies sit somewhere between a classic butter cookie and shortbread — they truly melt in your mouth. Make them as quick drop cookies or roll and cut them into shapes for holidays or special occasions. A light, buttery blonde cookie you’ll return to again and again.
Note: these are not traditional gluten-free shortbread. Shortbread contains no chemical leavener, while this meltaway recipe uses baking powder. That small difference produces a slightly lighter texture while preserving the rich, buttery flavor.
Like gluten-free butter cookies, meltaways are built from flour, baking powder, butter and sugar. Instead of egg yolks, this version uses an egg white, which yields a tender, delicate crumb. The dough combines an all-purpose gluten-free flour blend with cornstarch for a fine, tender bite, and the recipe calls for just 2/3 cup confectioners’ sugar for a subtle sweetness.
Cutout cookies that always hold their shape
The dough is surprisingly easy to handle and holds its shape well, even with generous amounts of butter. You can roll it and cut out detailed shapes without the dough spreading out in the oven — ideal for holiday shapes like bunnies, witches’ hats, or intricate novelty cookies.
If you plan to move many cutouts to a baking sheet, chilling the rolled dough briefly helps keep edges clean. Roll the dough between two sheets of parchment, transfer it to a cutting board, and chill in the freezer for a few minutes or the refrigerator for a bit longer. Once cooled, cookie cutters yield crisp shapes that are easier to lift and transfer.
These cookies are very adaptable: you can decorate them simply or build layered decorations like feet, candy eyes, or small accents for themed cookies. Because the dough holds details well, you can cut delicate shapes and expect good results after baking.
Drop cookies or cutout cookies
Drop cookies are the fastest option and a great choice for beginner bakers or busy days. Scoop heaping tablespoons of dough and shape them slightly into disks before baking. Pressing the top of each disk with moistened fork tines creates a pleasing pattern and helps prevent cracking while they rise.
If you like, add a few miniature semi-sweet chocolate chips for gentle bursts of chocolate — they complement the light dough without weighing it down. A lemon variation also works beautifully if you prefer a bright, citrusy twist.
For cutouts, you can roll and cut the dough without chilling in many cases, then bake immediately. If your dough feels too soft, the butter may have been overly warm — simply chill the rolled dough for a few minutes and proceed with cutting.
Ingredients and substitutions
Dairy
Butter is the only dairy in this recipe. If you need a dairy-free option, try a blend of half a hard-style vegan butter (such as Melt Vegan or similar buttery sticks) and half nonhydrogenated vegetable shortening. Using all buttery spread that contains higher moisture can cause spreading; using all shortening can make the dough dry and the cookies fragile.
If you add chocolate chips, choose dairy-free chips if you need the cookies to be dairy-free; Enjoy Life is one brand that is free of major allergens and works well for taste and texture.
Egg
If you prefer not to use an egg white, aquafaba (the liquid from canned chickpeas) can be tried as a substitute. Use it sparingly, adding small amounts until the dough comes together.
Corn
Cornstarch gives these cookies a tender texture and may be replaced with arrowroot starch if you want a corn-free alternative. Note that many commercial confectioners’ sugars already contain cornstarch, so choose a corn-free powdered sugar if avoiding corn entirely.
Sugar
You can experiment with a powdered sugar replacement such as Swerve confectioners’ style, but these alternatives tend to be drier. If you use a substitute, add small amounts of lukewarm water by the half-teaspoon until the dough reaches the right consistency.
Gluten Free Meltaway Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ⅓ cup (48 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup (77 g) confectioners’ sugar
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 1 (25 g) 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)
Instructions
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Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
Make the dough.
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In a large bowl, whisk together the flour, xanthan gum, cornstarch, baking powder, salt and confectioners’ sugar. Make a well in the center and add the butter, egg white, and vanilla. Mix until the dough is thick and smooth.
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If the dough seems dry, add lukewarm water a half-teaspoon at a time until it comes together. If making cutouts, set aside some plain dough before adding any mix-ins. Fold in chocolate chips if using, spacing them evenly through the dough.
For drop cookies.
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Scoop heaping tablespoons of dough (an overfull #70 scoop or two spoons) onto the prepared baking sheet, spacing pieces about 1½ inches apart.
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Roll each scoop briefly between your palms into a round and flatten into a thick disk. Moisten a fork and press the tines into the top of each disk to leave an impression about 1/4-inch deep.
For cutout cookies.
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Place plain dough between two sheets of unbleached parchment and roll to about 1/4–1/3 inch thick. Remove the top parchment sheet and cut shapes with a lightly floured cutter. Transfer shapes to the prepared baking sheet about 1½ inches apart.
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Bake in the center of the preheated oven until edges are lightly golden and cookies feel firm to the touch, about 12 minutes.
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Remove from the oven and cool completely on the baking sheet before serving.
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These cookies freeze very well for longer storage.
Nutrition information is automatically calculated, so should only be used as an approximation.
