- 2 cups all-purpose gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 11/2 sticks butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- Raspberry jam
- Gluten-free dark melting chocolate wafers
- Gluten-free red and white sprinkles
Whisk together flour, salt and baking powder.
In a separate bowl, beat butter and sugar together with an electric mixer on medium speed until fluffy.
Add egg and vanilla and beat until well combined.
Add flour mixture to your batter in low gear. Mix until well combined.
Refrigerate cookie dough for at least 1 hour (may be refrigerated up to 2 days).
Preheat oven to 350° F.
Use about 1 tablespoon of cookie dough per cookie and roll into balls.
Place the cookies on a baking sheet, about 2 inches apart.
Bake 12 to 15 minutes.
Take out of the oven when cookies are golden brown around the edges. Allow to cool.
Once cooled, put a teaspoon of raspberry jam on half of the cookies, if desired, then place the other half of the cookies on top for a sandwich cookie.
If using, melt dark chocolate wafers in a bowl according to instructions on the bag. Dip the butter cookies halfway into the chocolate, then set on parchment paper and add sprinkles while the chocolate is still warm.
Allow the chocolate to dry and enjoy!