Description
These delicious gluten-free cookies are filled with raspberry jam and dusted with powdered sugar, perfect for any occasion!
Ingredients
Scale
- 1¾ cups (262g) gluten-free measure-for-measure flour
- ⅔ cup (67g) almond flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup (226g) butter, (at room temperature)
- ½ cup (100g) granulated sugar
- ¼ cup (53g) brown sugar
- 1 teaspoon vanilla extract
- ¾ cup (248g) raspberry jam
- powdered sugar (for dusting)
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, cornstarch, salt and cinnamon.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the vanilla and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
- Divide the dough into two discs and wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. (If chilling for more than a few hours, let the dough sit at room temperature for 30 minutes before rolling.)
- Line large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Cut the dough into 2½-inch circles (I like to use cookie cutters with scalloped edges).
- Use a small heart- or star-shaped cookie cutter to cut designs in the center of half of the cookies. Use a thin spatula to place the cookies with cutouts on a separate baking sheet from the ones without cutouts to ensure even baking.
- Freeze the cookies on the baking sheet for 15 minutes. Preheat the oven to 350°F.
- Bake the cookies for 9-11 minutes, until the edges are lightly golden.
- Remove from the oven and cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
- Dust the cookies with cutouts with powdered sugar. Top the remaining cookies with 1 teaspoon of jam, spreading it slightly. Top with the sugar-dusted cookies.
Notes
- Ensure that all your ingredients are gluten-free to maintain the integrity of the recipe.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg