These cookies are light and sugary with a texture that’s slightly crispy at first but then dissolves into melt-in-your-mouth buttery goodness. And with only five ingredients, they are also incredibly quick and easy to make.
What you’ll need
1 cup butter
¾ cup brown sugar
1 egg yolk
2 cups Bob’s Red Mill All Purpose Flour
1 teaspoon xanthan gum
What you’ll do:
Preheat oven to 350 degrees and line your cookie sheet with parchment paper.
In large bowl, cream together butter and sugar. Add egg yolk.
In small bowl, sift together the gluten free flour and xanthan gum. Add gradually to the butter mixture. Mix until well combined.
TIP: Unless you want a real arm workout, use an electric mixer. The cookie dough is quite dense.
WARNING: The raw cookie dough will taste and smell like green peas. Once baked, however, this will completely disappear.
To make regular cookies:
Scoop the dough by the tablespoon. Roll each into a ball, place on cookie sheet and flatten slightly with fork or the bottom of a glass. Bake for 8 – 9 minutes or until edges are just turning golden brown.
To make sandwich cookies:
Roll out the cookie dough to approx. 5/16” thick. Using a cookie cutter cut out rounds and place on cookie sheet. Bake for 6 – 7 minutes. Remove rounds from the cookie sheet to cool.
TIP: Roll the dough between 2 pieces of parchment paper to keep it from sticking to your cupboard and/or rolling pin. Refrigerating the dough for a couple of hours before rolling also helps.
Once fully cooled and hardened, flip one cookie on its face and coat the bottom side with icing.
Place a second cookie face up on top. Decorate the top of the cookie if desired. Leave to cool.
TIP: Make the decorations on a piece of parchment paper and let them harden. Then carefully remove them from the parchment and, using a drop of icing, “glue” them onto the top of your cookies. For the shamrock decoration, we used a pastry bag with a fine tip.
To make linzer-style sandwich cookies:
Roll out the cookie dough to approx. 5/16” thick. Using the round or bottom cookie cutter cut out rounds and place on cookie sheet. Bake for 6 – 7 minutes. Remove rounds from the cookie sheet to cool.
These cookies will spread while they bake so to make the linzer-style cookies as seen in the main photograph, you will need to trim them up by recutting them. While still warm, recut half of the cookie rounds with the bottom cookie cutter. Now recut the other half of the rounds with the top cookie cutter from a linzer cookie cutter set.
TIP: If you don’t have a linzer cookie cutter you can use a large regular cookie cutter for the rounds and a small cookie cutter of whatever shape for the centre.
Remove the left-over “rings” of cookie and let the rest cool and harden.
TIP: Place leftovers in a bowl and set on kitchen table. Within minutes, they will have somehow completely disappeared!
Once the cookies are cooled and hardened, flip the bottoms onto their faces. Place a dollop of icing in the centre of the cookie. Set the tops (face up) onto the icing and press gently until the icing spreads and rises up into the cut out.
TIP: We used a store-bought gluten free cookie icing, but you can use your own as well just make sure it is a soft icing that will spread without breaking the cookie when pressed together.
Let set and then serve.
Looking for cookie recipes? Take a look at these other gluten free cookie recipes:
Photo credit: gf and me 2014