Gluten-Free Vanilla Cookies

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These gluten-free Vanilla Cookies are a versatile, holiday-worthy cookie recipe that can be cut into stars or whatever shape you choose. These make perfect gifts for the holidays!

4.50 from 2 votes

Vanilla Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Refrigeration Time: 3 days
Servings: 25 Cookies
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Ingredients 

  • 1 cup (160 g) brown rice flour, plus more for rolling*
  • ½ cup (48 g) almond flour
  • ½ cup (60 g) corn flour*
  • ½ cup (95 g) potato starch*
  • teaspoon (2 g) kosher or fine sea salt
  • ½ cup (115 g) unsalted butter or dairy-free buttery sticks, at room temperature
  • ½ cup (100 g) light brown sugar
  • Seeds scraped from 2 vanilla pods
  • 2 large egg yolks
  • 1-4 tablespoons (15-60 mL) cold water (as needed)
  • 1 tablespoon (8 g) powdered sugar, for dusting

Instructions 

  • Preheat the oven to 355°F. Line two 8x11-inch baking sheets with parchment paper.
  • In a large bowl, whisk together brown rice flour, almond flour, corn flour, potato starch, and salt. Set aside.
  • In the bowl of a stand mixer, preferably fitted with a paddle attachment, cream butter, sugar, and vanilla seeds together, until a thick paste forms – about 20-40 seconds.
  • Add the dry ingredients to the butter mixture, and mix until a dough forms, about 2 minutes. Add egg yolks and 1 tablespoon of water and continue mixing until the dough comes together in a ball. Add more water if the dough is too dry, sandy, and doesn’t come together. The dough should be smooth and a bit wet, but you should be able to handle it with your hands without sticking.
  • Turn the dough out onto the lightly floured counter and shape into a disk. Using a rolling pin, roll the dough out, about ⅓-inch thick. Cut using a star-shaped cutter and place cookies on the prepared baking trays.
  • Bake until lightly golden brown on the edges and aromatic, about 12 minutes. Transfer to a wire rack. Let cool completely, then dust with powdered sugar and store in an airtight container at room temperature for up to 3 days.
  • Tip: These cookies freeze beautifully! Just place them in an airtight container or freezer bag and keep frozen for up to three months.

Notes

*You can replace these flours with equal parts gluten-free all-purpose flour blend of your choice.

Nutrition

Calories: 112kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 25mgSodium: 36mgPotassium: 58mgFiber: 1gSugar: 5gVitamin A: 134IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.50 from 2 votes (2 ratings without comment)

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