As gluten-free food has gained more popularity, I was aware of gluten-free desserts but felt somewhat intimidated to make them. Are they more difficult to make compared to regular desserts? Do they taste good? Then I finally committed myself to bake these gluten-free cookies and realized I was thinking too much into it. These cookies are as easy to bake as regular sugar cookies and taste great!
This recipe requires 6 ingredients:
In this gluten-free cookie recipe, I used rice flour as a substitute for all-purpose flour. Rice flour is naturally gluten-free, and it is widely available in Asian supermarkets or online. For these cookies, make sure to purchase rice flour, not glutenous rice flour.
Rice Flour VS Glutenous Rice Flour
Although both rice flour and glutenous rice flour are gluten-free, they should not be used interchangeably, They have very different textures, and rice flour is more suitable to substitute wheat flour whereas glutinous rice flour yields a sticky and chewy texture suitable for dumplings or foods that don’t require much structure.[1]
The baking process of these gluten-free cookies is as easy as regular sugar cookies. Just remember some tips below:
When mixing, if butter and an egg are too cold right out of the refrigerator, the entire ingredients don’t mix correctly, and the final cookie dough comes out lumpy.
Chilled dough is easier to work with than warm dough. Especially if you are planning to make complicated shapes, chilling the dough will save you a lot of headaches. The chilling process also prevents dough to spread when baked.
To make these cookies even better, I dipped them in gooey chocolate icing. Most types of chocolate on the market have additional ingredients that may contain gluten so I couldn’t simply melt some store-bought chocolate. Unsweetened cocoa powder, on the other hand, is gluten-free so I made it into chocolate icing with powdered sugar! This chocolate icing is sweet and stays gooney at room temperature. If you like the chocolate more hardened, store the chocolate-dipped cookies in the refrigerator.
Is Powdered Sugar Gluten-Free?
It depends. Pure powdered sugar should not contain any gluten, but some brands of powdered sugar may contain particular starch, which may contain gluten, as an anti-caking agent. Also, if powdered sugar is produced in a facility that also processes wheat – this can lead to the presence of gluten despite none being added to the product itself.[2]
To find completely gluten-free powdered sugar, make sure to check the product labels. Corn starch and tapioca starch are OK to have as an anti-caking agent, as these do not contain any gluten. Also, if you see a line “this product is processed in a facility that also processes wheat,” stay away.
If you want to be EXTRA sure, there is a test strip you can purchase to measure the amount of gluten in the food.
Shaping and decorating these cookies are as fun as you would with regular sugar cookies. Here are some decorating ideas:
(Note: these example cookies contain gluten so replace the cookie recipe with this gluten-free version).
My icing recipe is gluten-free.
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