GLUTEN-FREE GOLDEN MILK COOKIES
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.
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- Preheat your oven to 400F (I bake my cookies at a high temperature to get a crispy outside and soft interior, but feel free to adjust your oven as you like!) and whisk together the flour, cornstarch, salt, baking powder, turmeric, ginger and cinnamon in one bowl.
- In a separate bowl, cream the butter, brown sugar, honey, milk and vanilla extract until light and creamy.
- Chill the dough in the freezer for 30-60 minutes, then roll into 9 equal sized balls and place on a parchment lined baking sheet.
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