Melt-in-Your-Mouth Butter Cookies

To make these delicious butter cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. Additionally, check that your cornstarch is gluten-free.

To keep your butter cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to layer them with parchment paper to prevent sticking.

Yes, you can use granulated sugar instead of powdered sugar, but the texture may be slightly different. Powdered sugar helps create a softer, melt-in-your-mouth texture, while granulated sugar will give a bit more crunch. If you do substitute, consider using a little less granulated sugar to avoid overly sweet cookies.

These butter cookies pair wonderfully with a variety of treats. Consider serving them alongside a cup of tea or coffee, or include them on a dessert platter with chocolate truffles, fruit tarts, or mini cheesecakes for a delightful assortment.

Chill the dough for at least 30 minutes to ensure the cookies hold their shape while baking. If you have more time, chilling for up to an hour can enhance the flavor and texture even further.