Cookies are a classic of homemade baking. No store-bought cookie can compare to the pleasure of enjoying homemade cookies. Furthermore, with this recipe, people with celiac disease and non-celiac gluten sensitivity can also enjoy this delicious treat.
For its preparation, we have opted for a combination of several gluten-free flours , which are becoming increasingly easy to find in supermarkets and specialty stores. To guarantee the complete absence of gluten in these types of ingredients, we recommend choosing those certified under the Crossed Grain Trademark, as this certification provides a level of safety and confidence that is essential for the celiac community.
Perhaps the least common ingredient in this recipe is xanthan gum; however, nowadays it's available in practically any large supermarket with a gluten-free or health food section. The purpose of xanthan gum in this type of baking is to prevent gluten-free dough from crumbling. It doesn't add any flavor and makes the dough easier to handle. If you can't have gluten and enjoy homemade baking, don't hesitate to keep a package in your pantry.
We can make these cookies in any shape we like . Once baked, they keep for several days in a metal tin, although we can also freeze them to have them on hand.
Recipe Information
- Preparation time : 25 minutes
- Cooking time : 15 minutes
- Total time : 40 minutes (plus cooling time)
- Servings : 12, 60 cookies
- Category : Pastry
- Type of cuisine : gluten-free
- Calories per serving (kcal) : 313
Ingredients of gluten-free cookies
- 225g of butter at room temperature
- 200g of rice flour
- 60 g of cornstarch
- 60 g of potato starch
- 60 g of tapioca starch
- 20g of buckwheat flour
- 1 teaspoon of xanthan gum
- 150g of icing sugar
- 1 teaspoon of vanilla extract
- 1 medium egg
How to make gluten-free cookies
We leave 225g of butter at room temperature long enough so that when pressed with a finger or a spoon, it sinks without being melted, about 1 hour.
Sift together 200g of rice flour, 60g of cornstarch, 60g of potato starch, 60g of tapioca starch, 20g of buckwheat flour, and 1 teaspoon of xanthan gum. Set this mixture aside.
Beat the butter with 150g of icing sugar and a pinch of salt, using a whisk for a couple of minutes, until you get a homogeneous mixture.
Add 1 teaspoon of vanilla extract, 1 medium egg, and the sifted flours gradually. Beat for a few minutes until all the ingredients are combined.
We form the dough into a ball, which we can divide into two portions to make it easier to handle, and roll it out between parchment paper and cling film until it is 5 mm thick. We refrigerate it for 1 hour.
Next, shape the cookies using a cookie cutter or by cutting the dough with a knife, as shown in the image. With the leftover dough, form a ball and repeat the process of rolling it out, letting it rest in the refrigerator to harden, and then cutting out more shapes. Set them aside separately so they don't stick together.
We keep the cookies in the refrigerator and preheat the oven to 180°C (350°F) with the top and bottom elements on. Because of the amount of butter they contain, they need to be cold when baked so they keep their shape.
Bake the cookies for 11-12 minutes at 180°C (350°F). You can use two baking sheets at the same time, on the middle rack. They'll be ready when the edges start to turn golden brown. Let them rest on the baking sheet for 30 minutes, then remove them and let them cool completely on a wire rack.
Once cooled, we store them in a metal box until ready to eat.
To enjoy them, we can serve them as is or accompanied by a cold or hot drink of your choice.
Easy-to-prepare summary
- We leave the butter at room temperature.
- We mix and sift the flours
- Beat the butter with the sugar and salt
- We add the vanilla, the egg, and the flours.
- We stretch the dough
- We shaped the cookies
- Preheat the oven to 180ºC
- We baked the cookies
- We let them cool
- We serve
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