Recipe Notes
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Chilling the dough helps the cookies hold their shape, and produces thicker, chewier cookies. The dough can be made a few days ahead and chilled until ready to bake.
Ingredients
- 2¾ cups (344g) reclamation gluten-free cookie flour
- 1 tsp (5.7g) baking soda
- ½ tsp (3.1g) table salt
- ½ tsp (1.6g) cream of tartar
- 16 tbsp (227g) unsalted butter, softened
- 1½ cups (300g) granulated sugar, plus extra for coating
- 4 large (64g) egg yolks, lightly beaten
- ½ tsp (2.5g) vanilla extract
Directions
Step 1
Whisk together the cookie flour blend, baking soda, salt, and cream of tartar in a small bowl and set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and softened butter. Mix on medium speed until pale and slightly increased in volume, about 3 minutes.
Add the egg yolks and vanilla, and mix until combined. Scrape down the bottom and sides of the bowl to ensure everything is evenly combined.
Step 3
With the mixer running on its lowest speed, gradually add the flour mixture, and mix until just incorporated and no dry pockets remain.
Scoop the dough into 2 tablespoon portions (or use a 1 oz portion scoop), rolling each in your hands to form a smooth ball. Place the scooped dough on a large plate or quarter sheet pan lined with parchment, then cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
Step 4
When ready to bake, preheat the oven to 325°.
Add about ¼ cup of granulated sugar to a small bowl. Just before baking, roll each dough ball in granulated sugar to coat, then arrange on a parchment lined sheet pan (8 cookies per pan).
Bake, one sheet at a time, for 12 - 14 minutes, or until the edges are starting to turn just slightly golden and the tops look set. Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely.
