Homemade gf cookies 👩🏼🍳
Gluten-Free Cookie Dough Recipe
Ingredients
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) sugar (granulated or caster)
• 1 teaspoon vanilla extract
• 1 ½ cups (180 g) gluten-free flour blend (with no added xanthan gum)
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• 2 tablespoons milk (dairy or non-dairy)
Method
1. Prepare the oven and pans
Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.
2. Mix the butter and sugar
In a large bowl, combine the softened butter, sugar, and vanilla. Stir with a wooden spoon or use a stand mixer on the lowest setting with a paddle attachment. Mix until smooth and well combined. Do not cream or aerate.
Tip: Avoid using a hand mixer, as it incorporates too much air into the dough.
3. Combine the dry ingredients
In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, and salt.
4. Bring the dough together
Add half of the dry mixture to the butter sugar mixture and mix until just combined. Add the milk, mix again, then add the remaining dry ingredients. Stir until the dough is smooth and very soft. It should be easy to pipe.
5. Shape and bake
Transfer the dough into a piping bag (or scoop with a spoon) and pipe small rounds onto the prepared baking sheets. Leave space between each cookie as they spread slightly.
Bake for 10–12 minutes, or until the edges are lightly golden.
6. Cool and enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Gluten-free baking can sometimes seem tricky, but this simple cookie recipe makes it accessible and rewarding. Using a gluten-free flour blend without xanthan gum allows you to control the texture by adding just the right amount of xanthan gum separately, which helps provide elasticity and structure to your cookies. When choosing your gluten-free flour blend, look for one that balances rice flour, tapioca starch, and potato starch for the best results in tenderness and flavor. Butter and sugar are creamed gently in this recipe, but the tip to avoid aerating the dough ensures a dense, chewy cookie rather than a cakey one. The option to use either dairy or non-dairy milk makes this recipe adaptable for various dietary preferences. Piping the dough helps create uniform cookies that bake evenly and spread just enough for a perfect soft texture with lightly golden edges. For those new to gluten-free baking, be aware that doughs may feel softer or more delicate than typical wheat-based doughs; this is normal and leads to tender cookies. Cooling on the baking sheet before transferring is important to prevent breaking. Enhancing this recipe with mix-ins like dairy-free chocolate chips, chopped nuts, or dried fruit can add delightful texture and flavor, but keep portions moderate to maintain the dough’s integrity. In addition to being gluten-free, this cookie recipe is customizable and can be adjusted for flavor by trying different extracts or spices such as cinnamon or cardamom. Baking cookies at 350ºF (180ºC) ensures a good balance between baking through the center and browning the edges without burning. Keep an eye on the baking time, especially in different ovens, to get the ideal soft bite every time. Overall, this homemade gluten-free cookie dough recipe is a fantastic base for anyone looking to enjoy classic homemade cookies without gluten. It’s simple, adaptable, and delivers delicious results, making it a great addition to your gluten-free baking repertoire.