Gluten-Free Cornmeal Cookies

Ingredients

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

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, fine yellow cornmeal, xanthan gum (if using), certified 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.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.