Servings: 40 cookies
Prep Time: 25 minutes | Cook Time: 10 – 12 minutes |Passive Time: 2 hours or overnight



  • Line a baking sheet with parchment paper and set aside.
  • In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together Gluten Free 1-to-1 Baking Flour and Macadamia flour and salt in a small bowl.
  • Add flour mixture to the butter mixture and mix until just combined.
  • Scoop cookie dough into approximately 1-inch wide balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.
  • When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl.
  • Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1-inch apart. Bake until the bottoms are lightly browned, 10 – 12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely.
  • Toss cookies a third time in powdered sugar once completely cooled.

Source: Bob’s Red Mill

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