Gluten Free Cookies

These gluten free cookies they are very easy to do with basic ingredients in any pantry such as flour, butter and sugar. In gluten-free pastries, we will use a combination of various flours that are increasingly easy to find in large stores, although depending on where you live, it may be easier for you to locate the necessary ingredients in specialized stores or online.

One of the necessary ingredients in this recipe is xanthan gum which is used so that gluten-free doughs do not fall apart. It does not give flavor, but without it our masses would be more difficult to handle. Very little quantity is used, although if you like to make gluten-free breads and sweets at home, do not hesitate to always have a package in your pantry.

The cookies we can prepare them in the way we want, as long as they are all the same size so that cooking is uniform. Once baked, they last several days stored in a metal box. We can also freeze a part of the cookies already baked and cold, to always have them on hand.

Eating homemade gluten free cookiessonia mas

recipe information

    • Preparation time: 15 minutes
    • cooking time: 50 minutes
    • total time: 1 hour and 5 minutes (plus cooling time)
    • rations: 60 cookies
    • Category: cake shop
    • type of cuisine: international
    • Calories per serving (kcal):67

Gluten Free Cookie Ingredients

    • 225 g butter at room temperature
    • 200 g of rice flour
    • 60 g of fine cornmeal (cornstarch)
    • 60 g of potato starch
    • 60g tapioca starch
    • 20 g buckwheat flour
    • 1 teaspoon xanthan gum
    • 150g icing sugar
    • 1 teaspoon vanilla extract
    • 1 egg M

Ingredients to prepare gluten-free cookiessonia mas

How to make gluten free cookies

In order to prepare these biscuits, we need to have 225 g of butter at room temperature, so we will take it out of the fridge about 1 hour before (depending on the temperature of your house) or until when you press it with a finger or a spoon, it softens. sink without being melted.

room temperature buttersonia mas

We sift 200 g of rice flour, 60 g of fine corn flour, 60 g of potato starch, 60 g of tapioca starch, 20 g of buckwheat flour and 1 teaspoon of xanthan gum. We booked.

sifting the flourssonia mas

Using the whisk, beat the butter with 150 icing sugar and a pinch of salt for 2-3 minutes, until a homogeneous mixture is obtained.

Beating the butter with the sugarsonia mas

Add to the butter mixture 1 teaspoon of vanilla extract, 1 M egg and the sifted flours (little by little). We beat until all the ingredients are integrated, about 3 or 4 minutes.

Gluten-free cookie doughsonia mas

We form a ball with the dough, divide it into two portions and stretch it between waxed paper and transparent film, until it has a thickness of 5 mm. We reserve the dough in the fridge for 1 hour to harden.

Stretched gluten-free cookie doughsonia mas

Next, with a cookie cutter, we cut the dough in the shape of cookies and arrange them on a tray lined with waxed paper, separated by about 2 cm, to prevent them from sticking. If we don’t have cookie cutters, we cut rectangles with a knife or with the mouth of a glass we make round shapes. With the remains of dough, we form a ball and repeat the process of stretching, letting it rest in the fridge so that the dough hardens and taking shapes again.

Gluten-free cookie shapessonia mas

Preheat the oven to 180 °C with heat up and down. Store the cookies in the fridge while the oven heats up. By carrying a large amount of butter, the cookies must be cold when we put them in the oven, so that they keep their shape. We can also leave the cookies formed the day before and reserve them in the fridge until the next morning.

Gluten-free cookies ready to go in the ovensonia mas

Bake the cookies at 180ºC for 11-12 minutes. Depending on the size of your oven, you will have to use two trays, which can be baked at the same time, placing both at medium height. The cookies are ready when the edge begins to brown. At that time they can be removed from the oven, and they will finish cooking with the residual heat. Let them cool for 30 minutes on top of the tray, remove them and let them cool completely on a wire rack.

Gluten free cookies cooling on racksonia mas

Once cold, we store them in a metal box until consumption.

Gluten free cookies stored in boxsonia masHomemade gluten free cookiessonia mas

Easy preparation summary

    1. Let the butter temper
    1. We sift the flours
    1. Cream the butter with the sugar and salt
    1. Add the vanilla extract, the egg and the sifted flours
    1. We stretch the dough with a thickness of 5 mm
    1. We let it cool and we take out shapes. Repeat with the remains of the dough.
    1. Preheat the oven to 180ºC
    1. Bake the cookies for 11-12 minutes.
    1. we let them cool