Ingredients
Dry Ingredients
- 1½ cups (210g) Kim’s gluten free all purpose flour blend
- 5 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Other Ingredients
- ¾ cup (150g) turbinado sugar
- ½ cup (113g) butter, cold and cut into cubes
- 1 large egg, at room temperature
Instructions
- Prepare dry ingredients: Whisk together the gluten free all purpose flour blend, ground cinnamon, ground cardamom, ground cloves, baking powder, baking soda, and salt; set this mixture aside for later use.
- Process sugar and butter: In the bowl of a food processor, pulse the turbinado sugar for about 30 seconds until it becomes finer in texture. Add the cold cubed butter to the processor and pulse for about 20 seconds until the dough forms a mass and starts to ride around the blade edges.
- Add the egg: Add the room temperature egg to the processor and continue processing for 10-20 seconds until a paste forms, creating a smooth dough base.
- Combine dry ingredients: Pour the previously mixed dry ingredients into the food processor bowl and process until a smooth, uniform dough forms.
- Shape the dough: Trace a 10 x 12 inch rectangle on a sheet of parchment paper and mark spacing lines for cookie sizes on the short and long edges. Place another sheet of parchment over this, flipped so the pencil marking does not contact the dough. Dump the dough onto the bottom parchment and flatten slightly. Press and roll the dough to a thickness of roughly 3/8 inch, shaping it to the rectangle using the top parchment as a guide.
- Chill the dough: Place the dough on the parchment-lined baking sheet and refrigerate for at least 1½ hours to firm it up and make slicing easier.
- Preheat the oven: Set the oven to 300°F (150°C) in preparation for baking.
- Cut and bake the cookies: Remove the chilled dough from the fridge and cut along the markings using a fluted pastry wheel to create cookies measuring 1¼ inches by 3 inches. Arrange the cut cookies on a parchment-lined baking sheet, spacing them at least one inch apart. Bake for 32 to 35 minutes until set and lightly browned.
- Cool and store: Allow the cookies to cool completely on the baking sheet, then transfer them to a glass container for storage. This will help keep the cookies crisp, and they will become even crisper once fully cooled.
Notes
- Ensure butter is cold to achieve the correct dough texture when processed.
- Use a food processor for even mixing and consistent dough texture.
- Marking parchment paper before shaping helps achieve uniform cookie sizes.
- Chilling the dough is crucial for easy cutting and maintaining cookie shape during baking.
- Store cookies in a glass container to preserve crispness.
- These cookies are perfect for gluten free diets but are not dairy-free due to butter content.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
