These gluten-free butter cookies, also known as traditional Menegini, are an easy and crumbly recipe perfect for breakfast, a snack, or to serve with coffee and cappuccino when you want to bring a simple dessert to the table that can win everyone over.
The recipe was created on one of those special mornings when I received a visit from my longtime friends, “the moms,” as my husband affectionately calls them. Amidst chats and laughter, the aroma of melting butter in the oven began to fill the kitchen, turning an ordinary moment into a cherished memory.
Since choosing a gluten-free diet, I like to show that you can make traditional homemade desserts without sacrificing taste. So, I took my historic recipe for butter Menegini and adapted it into a gluten-free version, perfect for everyone.
The result is crumbly and fragrant gluten-free cookies, ideal for dipping into cappuccino or offering to guests. If you’re looking for an easy recipe with guaranteed success, keep reading.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 591.91 (Kcal)
- Carbohydrates 58.87 (g) of which sugars 18.82 (g)
- Proteins 7.82 (g)
- Fat 37.21 (g) of which saturated 23.49 (g)of which unsaturated 13.13 (g)
- Fibers 3.54 (g)
- Sodium 27.60 (mg)
Indicative values for a portion of 131 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cups butter (soft)
- 1 1/4 cups cups powdered sugar
- 2 eggs
- 2 3/4 cups cups rice flour (may need up to 3 1/4 cups depending on egg size)
- dark chocolate (for decoration)
Tools
- 1 Electric Whisk
- 1 Piping Bag
- 1 Star Nozzle
👩🍳 Procedure
Prepare the softened butter
Leave the butter at room temperature until it is soft and creamy to the touch. This step is essential to achieve crumbly, well-whipped cookies.
Cream the butter and sugar
Place the butter and sugar in the stand mixer with the paddle attachment and work at medium speed until you get a smooth, light, and thick cream.
Add the eggs
Add the eggs one at a time, ensuring each egg is fully absorbed before adding the next. The mixture should remain soft and homogeneous.Incorporate the rice flour
Add the flour gradually. If you want to use a piping bag, stop around 3 1/4 cups so the dough remains soft enough to be easily squeezed.
If you prefer to work it by hand, you can go up to 3 1/2 cups for a firmer dough.
Shape the cookies
Transfer the dough into a piping bag and form the Menegini directly onto a baking sheet lined with parchment paper, creating the classic spiral or tuft shapes.
Baking
Bake in a preheated static oven at 392°F for about 10 minutes, or until the cookies are lightly golden on the edges.
📝 Final Notes and Tips
These gluten-free butter cookies keep perfectly in a tin box for 4–5 days, retaining all their fragrance.
If you don’t have a piping bag, you can form small tufts with two teaspoons.
For a fragrant variation, you can add grated lemon or orange zest to the dough.
They are perfect for gifting, perhaps packaged in transparent bags with a ribbon.
FAQ (Frequently Asked Questions)
Can I replace rice flour with a gluten-free mix?
Yes, you can use a gluten-free cake mix, but the texture might change slightly. Add the flour gradually to achieve a dough that is soft yet workable with the piping bag.
How do I know when the cookies are done?
The Menegini should remain light, with only a slight golden hue on the edges. If they become too dark, they risk losing their typical crumbliness.
