Cooking and Serving: 27 minutes | 30 cookies
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 30 cookies
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch
¼ cup (20 g) unsweetened cocoa powder, (Dutch-processed preferred but not
½ teaspoon baking powder
¼ teaspoon kosher salt
⅔ cup (77 g) confectioners’ sugar
12 tablespoons (168 g) unsalted butter, at room temperature
1 (25 g) egg white, at room temperature
1 teaspoon pure vanilla extract
Coarse sugar for decoration, (optional)
Instructions
Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, cocoa powder,.
baking powder, salt, and confectioners’ sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, egg.
Scoop the dough useful, but two spoons work just fine) onto the prepared baking sheet,.
leaving about 1 1/2-inches between pieces.
Roll each piece of dough into a round between the palms of your hands and.
With the moistened tines of a fork, press down on the top of each piece of.
dough until the tines leave an impression about 1/4-inch deep.
For a sparkly appearance, dip the moistened fork in coarse sugar before.
pressing into each piece of cookie dough.
Place the baking sheets, one at a time, in the center of the preheated oven.
Remove from the oven and allow to cool completely on the baking sheet before.
These cookies freeze very well.