These gluten-free melting moments cookies prove that being on a gluten-free diet does not mean one has to compromise on favorite sweet treats!
I use a 1-to-1 gluten-free baking flour, such as Bob’s Red Mills brand, for these cookies. I also add a small amount of very finely ground almonds to the batter as this lends a tenderness to the cookie crumb which justifies the name of the cookies because they do melt in the mouth!
These cookies are very easy to make. Mix up the dough. Pinch off small amounts of the dough and form into small balls. Place on parchment-lined baking sheets and flatten with the tines of a fork. Bake. It’s really no more complicated than that!
[Printable recipe follows at end of posting]
Gluten-Free Melting Moments
Ingredients:
½ cup butter, softened at room temperature
¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
¼ tsp pure vanilla
½ cup 1-to-1 gluten-free baking flour
¼ cup finely ground almonds
¼ cup cornstarch
Method:
Preheat oven to 325°F. Line baking sheets with parchment paper.
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
Yield: Apx. 1½ dozen cookies
These melt-in-your-mouth gluten-free melting moments cookies have a tender crumb and delicate butter and almond flavor.
Ingredients
- ½ cup butter, softened at room temperature
- ¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
- ¼ tsp pure vanilla
- ½ cup 1-to-1 gluten-free baking flour
- ¼ cup finely ground almonds
- ¼ cup cornstarch
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper
- Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
- In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
- Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
- Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
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For other tasty gluten-free cookie recipes, click on the links below:
Gluten Free Lemon-Filled Thumbprint Cookies
Gluten Free Snickerdoodles
Gluten-free Earl Grey Cranberry-Orange Shortbread
