These Calico cat butter cookies are the ultimate gift for a cat lover who happens to be also a cookie lover. So I would say a good 85% of the global population worldwide.
The recipe for my gluten free cookies starts with a basic shortcrust recipe, divided in three different parts and then colored with cocoa powder. In this way you will get three different shades of dough and you can make “spotted” cat cookies. So you firstly roll out the first white layer of dough, then add some small brown bits here and there and press them into the first layer with a rolling pin.
If you do not have any dietary restriction, you can use your favorite sugar cookies / butter cookies recipe to create the main dough, and then follow the recipe from step 6.
Giving the shape of a cat to your cookies is crucial for the cuteness of the outcome. I highly suggest to use a set of 2-3 different shapes to keep the cookies varied. Here at this link you can find the cookie cutters set I used.
Cat butter cookies
30
units20
minutes12
minutes1
minuteKeep the screen of your device on
Ingredients
250 g rice flour
190 g corn starch or potato starch
200 g white/light brown sugar
3 fresh eggs, room temperature
150 g soft butter
1 vanilla bean
a pinch of salt
1,5 tbsp cocoa powder
How to
- In a big bowl mix all the dry ingredients: rice flour, corn starch, sugar, salt.
- Scrape the seeds from the vanilla bean and add them to the bowl.
- Mix all well, then add one egg at a time. You can use a mixer or do it by hand, it doesn’t make any difference.
- Cut the soft butter in small cubes, then add it to the dough.
- Work the dough until it’s smooth, then divide it in two parts. Take one part and divide it again in two parts.
- Take one of the smallest parts and add 1 tsp (TEASPOON) of cocoa powder. Work the dough until smooth again.
- Take the second smaller part and add 1 tbsp (TABLESPOONS) of cocoa powder and repeat the kneading.
- You will therefore have 3 dough in 3 different shades. Cover them with a cling film, individually. Let them rest for 1 hour in the fridge.
- Remove the dough from the fridge and let them warm a bit up at room temperature for 10 minutes.
- Roll out the white layers very thin, approx less than 1 cm.
- With the two brown dough, make a lot of tiny balls of dough, rolling them into your hands one by one. They can be of different sizes. Then spread them over the white layer. The smaller the bites, the cuter the final result.
- Cover with parchment paper and then roll out pressing the brown bits into the white layer, so they all become one unique layer.
- Once you have your spotted rolled out crust, cur out cat shapes with a cutter.
- Place them onto parchment paper and bake at 170°C – 340°F for 12 minutes.
Notes
- If you have to do more trays to bake in different times, make sure to store the waiting ones in the fridge while waiting.
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And if you are looking to bake a vegan version of these cat butter cookies, you can use this recipe of my vegan almond cookies and add some cocoa to one part of the dough. Then follow the same process from point 8. Make sure to roll the dough between two parchment paper, because this vegan version is stickier.
And for more easy gluten free cookies recipes, check out my Instagram page, with lots of unpublished recipes!
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Can you use regular flour or gluten-free flour instead of the rice flour
Yes of course!
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