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Gluten-free Slice and Bake Cookies (dairy-free option)

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 14 cookies
Calories 92 kcal
Author Chelsea Green


Gluten-free Slice and Bake Cookies

  • 6 tbsp butter, softened (or dairy-free butter alternative)
  • 1/4 cup sugar
  • 1 tsp vanilla (or another other extract)
  • 1 egg white
  • 1 cup gluten-free all purpose flour (or regular flour)
  • 1/4 tsp salt

Optional Mix-in's

  • 1/2 cup finely chopped chocolate, chopped nuts, sprinkles, etc.


  • 1/2 cup chocolate, melted (dark, semi-sweet, milk, white or dairy-free)
  • additional chopped nuts, sprinkles, crushed candy canes, etc.


  1. To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your vanilla and egg white and blend together briefly. To the same bowl, add your flour and salt and stir together till you have a smooth cookie dough.

  2. Place a piece of saran wrap on your counter (about a foot long). Place your cookie dough in the middle of the saran wrap, and use your hands to gently push it into a log (about 2 1/2-3 inches wide). Wrap your cookie dough log in the saran wrap, and chill for at least 2 hours.

  3. After chilling, preheat your oven to 350 and spray a pan with non-stick spray (or line with parchment paper). Remove your cookie dough log from the fridge, unwrap it, and place it on a cutting board. Using a sharp knife, slice each cookie (to about 1/3-1/2 inch thick) and place them on the pan.

  4. Bake in the oven for 10-12 minutes, or till the edges are set.

  5. Let the cookies cool entirely.

To Decorate

  1. Dip in melted chocolate, or drizzle the chocolate across the tops (with a spoon or piping bag). Sprinkle nuts, crushed candy canes and/or sprinkles across the tops of the chocolate before it's dried.

  2. Let sit at room temperature till the chocolate has dried (or move them to the fridge to speed things up).

  3. Devour!

Recipe Notes

Stored in an airtight container these cookies last about a week.