GLUTEN-FREE GOLDEN MILK COOKIES

Gluten-Free Golden Milk Cookies image

Provided by Megan Mitchell

Categories dessert

Time 1h30m

Yield 28 cookies

Number Of Ingredients 14

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2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 large eggs
2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 cup almond flour
1 tablespoon ground turmeric
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Combine the butter and both sugars in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until light and fluffy, 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary.
In a medium bowl, combine the flour, almond flour, turmeric, baking powder, ginger, cinnamon, salt, cardamom and baking soda. Whisk together then, with the stand mixer running on low speed, slowly add to the butter mixture and combine; increase the speed to medium and mix for 10 seconds or until you no longer see any flour.
Using a medium ice cream scoop or large spoon, scoop 7 to 8 mounds of the dough onto the prepared baking sheet, spacing them 1 inch apart. Do not press down.
Bake one sheet of cookies at a time until they are puffed up and set around the edges, 9 to10 minutes. Remove from the oven and let cool slightly on the baking sheet--they will deflate as they cool. Transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
Serve or store in an airtight container for up to 4 days.