These gluten-free cookies are incredibly easy and indulgent, perfect if you’re after a sweet treat that melts in your mouth. Made with a fragrant butter shortcrust pastry prepared with rice flour and potato starch, these cookies are on par with the classics. The dough is prepared very quickly and requires only a 30 minutes of resting in the refrigerator, an essential step to properly handle the butter and achieve the perfect texture. These gluten-free cookies are super simple to make and I promise they’ll be gone in an instant. They’re ideal for breakfast, to dunk in milk, or anytime you need a little pick-me-up.
Come along and let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for very crumbly gluten-free cookies
- 4.2 oz Rice flour
- 1.1 oz Potato starch
- 1.4 oz Granulated sugar
- 1.8 oz Butter
- 1 tsp Baking powder (for desserts)
- 1 Egg
Tools for very crumbly gluten-free cookies
- 1 Bowl
- Parchment paper
Steps
In a bowl, beat the egg with the sugar using a fork. Add the butter, the potato starch and the rice flour.
Work the dough well until you form a homogeneous disk. If the dough turns out too soft and needs more flour, you can add a little more rice flour.
Roll out the disk on a floured surface. Cut out shapes with a cutter or a glass and place the cookies on a baking sheet lined with parchment paper.
Bake at 356°F in a preheated conventional oven for about 10 minutes, placing the baking sheet in the middle of the oven.
The little cookies are ready to be enjoyed.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me over all these years.
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Storage and tips.
You can store the gluten-free cookies in a tin box or an airtight container. This way they will keep their fragrance and remain crumbly for about 4-5 days.
If you prefer, you can also prepare the disk in advance and keep it in the refrigerator, wrapped in plastic wrap, for a couple of days before baking.
For an even more indulgent variant, you can add dark chocolate chips or grated orange zest to the dough, which goes very well with rice flour. If you prefer a spicier touch, a pinch of cinnamon in the dough will make your gluten-free cookies wonderfully fragrant.
If you wish to replace the butter, you can use about 3 tablespoons of neutral oil (approx. 1.4 oz).
Alternatively, for a softer texture and a milder flavor, you can replace the 50 g of butter with 60 g of Greek or plain yogurt (about 2.1 oz, roughly 1/4 cup). Remember that in this case the dough may be stickier: add a bit of rice flour to the dough if necessary, and also on the work surface when rolling out the disk to make handling easier.
