No higher praise: You can't tell that these chewy, soft cookies are gluten free.
You'll have about half the spiced sugar rolling mixture left over; use it in or on crepes, pancakes and French toast.
Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to 2 days in advance. The balls of dough can be frozen for up to 1 month. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Servings: 28 - 30 cookies When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 28-30 cookies
Ingredients
- For the cookies
- 2 cups gluten-free flour blend
- 1/4 teaspoon xanthan gum (optional; omit if your gluten-free flour blend contains xanthan gum)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 8 tablespoons unsalted butter, at room temperature (may substitute nondairy butter substitute)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For rolling
- 6 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
Directions
For the cookies: Whisk together the flour blend, xanthan gum, if using, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom and allspice in a medium bowl.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy and well blended. Stop to scrape down the bowl. On low speed, add the eggs one at a time and then the vanilla extract, beating to incorporate after each addition. Stop to scrape down the bowl.
On low speed, gradually add the gluten-free flour mixture, beating until a soft dough forms. Cover and refrigerate for at least 1 hour and up to 2 days.
For rolling: Whisk together sugar, cinnamon, ginger, cardamom and allspice in a medium bowl; this is your chai spice mixture.
Preheat the oven to 375 degrees. Line a few baking sheets with parchment paper or silicone liners. Unwrap the chilled dough.
Scoop tablespoons of dough, rolling them into balls in your hands. Drop into the chai spice mixture to coat completely. Slightly flatten the balls into thick disks, spacing them 2 inches apart on the baking sheets.
Bake one sheet at a time (middle rack) for about 12 minutes, or until the edges are set but the cookies look slightly under-baked. Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough.
Recipe Source
From Hilary Tomeny of Dough Bakery in the District.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
