Classic Sugar Butter Cookies – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Sift the flour and baking powder into a bowl.

   SifterBowl
3. 3
   Whip the soft butter with the sugar, to a smooth, pale mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
4. 4
   Add the yolks and vanilla and mix well.
5. 5
   Add the flour, baking powder and salt and mix just until a dough forms.

   💡Mix in the flour only until a dough forms: long kneading develops gluten, and the cookies come out hard instead of crumbly.
6. 6
   Roll into balls the size of a walnut and place on the baking sheet, spaced apart.

   Baking pan
7. 7
   Flatten each ball with your palm.
8. 8
   Beat the egg and brush it over the cookies.

   Pastry brush
9. 9
   Sprinkle the granulated sugar over the cookies.
10. 10
    Bake 12–14 minutes, until the edges turn golden.

    ⚙ BakingOvenBaking pan

    💡Take the cookies out while they still look soft: they firm up as they cool, and long baking dries them out.

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11. 11
    Cool completely on the pan: the cookies firm up as they cool.