Ingredients
Method
Creaming for Aeration
The foundation of any soft cookie is the creamed butter and sugar. Using a stand mixer, beat the softened butter and granulated sugar on medium-high for 3-4 minutes. You are looking for a pale, almost white color. This process incorporates air, which expands in the oven to create a light texture.Incorporating the Emulsifiers
Add the egg, vanilla extract, and almond extract. Beat until just combined. In gluten-free baking, emulsification is critical because the alternative flours need extra help to bond with the fats. If you enjoy the depth of flavor in a skillet cookie, you’ll appreciate how this step develops the aromatic profile of the dough.Sifting and Folding
Whisk your dry ingredients in a separate bowl to ensure there are no lumps of baking powder. Gradually add the dry mix to the wet, mixing on low speed. Stop the moment the flour disappears. Over-mixing gluten-free dough won't make it tough (since there's no gluten), but it can incorporate too much air, causing the cookies to deflate later.The Chilling Phase
Wrap the dough and chill for 20 minutes. This allows the starches to fully hydrate. Hydration is the "secret sauce" of gluten-free cookie baking. Without this step, your cookies may feel gritty.Baking to Golden Perfection
Scoop rounded tablespoons onto a lined sheet. Bake at 350°F (175°C) for 9-11 minutes. The cookies should look slightly underdone in the center; they will firm up on the hot tray.