Slice-and-Bake Butter Cookies

Easy recipe: gluten-free, sugar-free, lectin-free

Danish Butter Cookies (Julesmaakager) are traditionally made with just four simple ingredients: wheat flour, powdered sugar, butter, and vanilla. Inspired by these classic, simple treats, I wanted to create a version that is gluten-free, sugar-free, and incredibly easy to make.

I tried the slice-and-bake technique for the first time, and this dough is perfect for it. You can freeze or refrigerate the logs and bake them in batches, making them convenient for any occasion, and especially fitting for when you want to meal prep sweet treats. Plus, they’re easy to personalize with different flavors and decorations (before and after baking).

For this recipe, I created a lectin-free flour mix using a combination of flours I had in my pantry. The ingredient notes provide suggestions on how to modify the flour blend to suit your preferences or availability.

While traditional Danish cookies typically use more butter, I slightly reduced the amount and added an egg for extra binding power since this recipe doesn’t contain gluten.

I’m making these cookies for Christmas this year, but they’re perfect anytime as a small dessert, a treat with coffee, or an on-the-go snack. I hope you enjoy them as much as I do!

Merry Christmas and Happy Holidays! 🎉

Recipe: Slice-and-Bake Butter Cookies

• Yields: about 45 cookies (2-inch / 2cm)

• Preparation time: 15 minutes

• Cooking time: 10 minutes