Gluten-Free Cornmeal Cookies

Ingredients

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• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) Shop
• 1 cup fine yellow cornmeal Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 0.75 cup unsalted butter, softened
• 1 cup granulated sugar Shop
• 2 large eggs
• 1 tsp vanilla extract Shop

Instructions

1. 1 In a large bowl, whisk together the gluten-free all-purpose flour blend, fine yellow cornmeal, xanthan gum (if using), gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined, creating a uniform mixture.
2. 2 In a separate medium bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
3. 3 Beat in the large eggs one at a time, mixing well after each addition, until fully incorporated. Stir in the vanilla extract until just combined, adding a fragrant aroma to the wet ingredients.
4. 4 Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed until just combined after each addition. The dough will be thick and slightly sticky; do not overmix, as this can toughen gluten-free baked goods.
5. 5 Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or until firm enough to handle. This chilling period is essential for preventing the cookies from spreading too much during baking and for developing their texture.
6. 6 Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently flatten the tops with the palm of your hand or the bottom of a glass if desired.
7. 7 Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set. The aroma of toasting cornmeal will fill your kitchen as they bake. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Notes

• Use fine cornmeal and vanilla extract labeled gluten-free, since corn products are often milled alongside other grains. Coarse or stone-ground cornmeal will not soften in a 12-15 minute bake and leaves the cookies gritty.
• Pull the cookies when the edges are just golden and the centers look set but still pale. They firm up during the 5 minutes on the sheet, and an extra couple of minutes in the oven makes them dry and crumbly.
• This dough makes several batches. Keep the bowl in the refrigerator between batches and scoop onto a cooled baking sheet each time; dough that warms up or lands on a hot pan spreads thin.

Common questions