Buckwheat Butter Crisps {Gluten Free}


In keeping with my grass-fed butter series, I decided to make some of these special Valentine’s delights. They are so delicious. I used a combination of buckwheat flour and my new favorite by Bob’s Red Mill (gluten free baking 1 to 1 flour).

butter crisps 1

The dough was easy to roll, didn’t crumble and fall apart, plus it cut perfectly into beloved heart shapes. The special ingredient is cream cheese. The cheese gives the dough some moisture and helps keep it pliable to roll and form into shapes. It also created a very moist and crispy cookie. This, we all know, can be a hard feat in gluten free baking. I finished with some very fun kid sprinkle dots for festive flare. The finished cookie was just plain “melt in your mouth good,” and we all kept going back for more. They were completely undetectable as gluten free and I’d put them up for a taste test anywhere. Once the cookie was cooled, I noticed an even more pronounced crunch around the edges. This may go down as one of my favorite gluten free cookie recipes.

butter crisps 2

Traditionally, these cookies are made from five ingredients: butter, sugar, eggs, flour, and flavorings. They are commonly served during Christmas, but are sometimes prepared for Valentine’s Day as a nice treat. They come from Germany and are known as a spritz cookie.

butter crisps 3

Buckwheat Swedish Butter Crisps

1 cup (8 ounce) Grass-fed butter

1/2 (8 ounce) Package cream cheese

1 cup Granulated sugar (or raw sugar)

1 Egg

1 teaspoon Vanilla extract

1 1⁄2 cups Bob’s Red Mill 1 to 1 Baking Flour

1 cup Buckwheat Flour

1/2 teaspoon Baking powder


1 Cream together the butter and cream cheese. Gradually add sugar and egg then continue beating until blended.

2 Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.

3 Roll out on buckwheat floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 335 degrees F (175 degrees C). Decorate with festive confections.

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Written by Michelle Tomlinson

Michelle bio picMy name is Michelle Tomlinson. I am a certified pastry chef turned mom blogger. My journey of sweets and wedding cakes has led me to a community built upon balance, laughter, and finding the knowledge to “going pure” in our daily lives.. After having two kiddos, I felt a switch within my career and started finding passion in making more nutrient dense foods or taking oldie but goodie recipes and turning them into gluten free versions. I’ve used my talents to start bringing healthier and kid friendly recipes to our tables. My hope is to help others understand the importance of “real” food and how the diet can affect every area of our body and mind.


  1. Oh my! I’ve tried a few other gf “classic sugar cookie” recipes but this looks like an amazing twist! I think I’ll make these for an upcoming family birthday 😉


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