Buttery Gluten-Free Corn Cookies Recipe – a delicious recipe with white rice flour, corn powder, corn flour, kosher salt, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together white rice flour, corn powder, corn flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle. Beat at medium-high speed for 2 minutes. Turn off mixer and scrape down the bottom and side of the bowl and the paddle with a rubber spatula. Add egg mix at medium-high speed until very light and airy, about 7 minutes. Scrape down the bottom and side of the bowl and the paddle attachment once more.
3
Add the dry ingredients and turn mixer to medium-low speed. Mix until dough comes together, about 1 minute. Scoop the dough using a #40 cookie scoop (about 1 1/2 tablespoons each) onto a parchment-lined rimmed baking sheet. Using the bottom of a drinking glass dusted with white rice flour, press down lightly on each cookie to flatten. Wrap the baking sheet tightly in plastic and refrigerate for at least 2 hours and up to 3 days.
4
Center oven rack in middle position and preheat oven to 350u00b0F. Line two rimmed baking sheets with parchment paper. Place 6 dough balls about 4 inches apart on one of the parchment-lined baking pans.
5
Bake until cookies are golden brown, about 15 minutes. Allow cookies to cool on for 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely. Store cookies in an airtight container for up to 4 days. Repeat with remaining batter, alternating baking sheets between each batch so that you are always baking on a cool sheet. Store cookies in airtight container on the counter for up to four days.
957
kcal
Calories
49
g
Fat
124
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups (5 ounces) white rice flour, plus more for dusting, 2/3 cup (2.2 ounces) freeze-dried corn powder (see note), 1/2 cup (2 ounces) corn flour (see note), 1 1/2 teaspoons kosher salt, and more.
Yes, Buttery Gluten-Free Corn Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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