Soft butter creamed with sugar, egg and vanilla, and gluten-free flour blend just until a dough forms; rolled out and cut into shapes, or rolled into balls, and baked briefly until the edges turn golden. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 180°C (355°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
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.
3
Add the egg and vanilla and mix well.
4
Add the gluten-free flour blend and salt and mix just until a dough forms.
💡Mix in the gluten-free flour blend only until a dough forms: long kneading develops gluten, and the cookies come out hard instead of crumbly.
5
Roll out the dough on a floured surface to ½ cm thick, cut out Shapes and arrange on the baking sheet, spaced apart.
⚙ Rolling Out DoughRolling pinCookie cutterBaking pan
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Bake 10–12 minutes, until the edges start to 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.
7
Cool completely on the pan: the cookies firm up as they cool.
900calories
11 gprotein
116 gcarbs
43 gfat
● protein 5%● carbs 52%● fat 43%
Per serving (204 g), of 4 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Possible additions: butter · Sugar · Brown sugar · Powdered sugar in the dough · Rose water · Egg · Yolks · Vanilla · Lemon juice in the dough · Grated lemon zest · Whole wheat flour · Eggs · Semolina · Honey · Spread (Lotus, tahini) · Food coloring · Ground ginger · Cinnamon · Ground cardamom · Nutmeg · Ground cloves · Ground anise · black pepper · Baking soda · Baking powder · salt · Chocolate chips · Chocolate chunks · Chopped dark chocolate · Oats · Coconut · Chopped nuts · Raisins · Milk · Crumbled halva · Sesame in the dough · White cheese (savory cookies) · olive oil · Chilling the dough (30 minutes) · Cocoa in half the dough · Rolling the balls (sugar, coconut) · Flattening the balls (lightly) · A candy on each cookie · An almond on each cookie · Jam in a well in the center · Sesame on top · Coarse sugar on top · Brief cooling on the pan (minutes) (5) · Dipping in chocolate · Powdered sugar on top · Heavy cream · Melted chocolate in the dough · Cocoa in all the dough · Ground almonds · Instant coffee · Grated apple · Egg wash · Flaky salt on top · A walnut on each cookie · Honey for brushing after baking · Jam between two cookies · Coconut oil in the chocolate · Milk in the cocoa dough · Rolling each dough into a rectangle and rolling up (20 by 30 cm) · Wrapping and chilling the log (45 minutes) · Half a pistachio on each cookie · Ground hazelnuts · Rolling the warm cookies in powdered sugar · Chopped nuts on each cookie · Vanilla sugar · Filling in folded triangles · Cornstarch · Orange juice in the dough · Dulce de leche between two cookies · Cookie edges in coconut · Jam roll, sliced · Sour cream · Milk jam between two cookies · Softening in a closed container before serving (4 hours) · Matcha in half the dough · Sprinkles on the filling · Grated cheese (savory cookies) · Paprika · Cumin · Cold water
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