These cookies have a unique “melting” texture that you can only get from rice flour—something wheat flour just can’t replicate.
For this version, I used vanilla bean paste, but it’s completely optional. Try these simple gluten-free cookies and enjoy the delicate crumble!
25 minutes
+ additional chilling time
Yume
PROFILE
INGREDIENTS
SERVES
Original recipe (1X) yields 0 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 tbsp. unsalted butter
- 4 tbsp. powdered sugar
- 1 egg yolk (at room temperature)
- 3.9 oz rice flour (pastry grade; scant 3/4 cup)
- vanilla bean paste (optional)
INSTRUCTIONS
Preparation
In a bowl, soften the butter with a plastic scraper.- 1
Bring unslated butter to room temperature until soft enough for a finger to press through. If too firm, microwave in 10-second bursts.
Bring egg yolk to room temperature. If cold, place in a small dish and gently warm over hot water.
- 2
Add powdered sugar and mix until smooth. Stir in the egg yolk and vanilla bean paste (optional).
- 3
Add rice flour and fold until incorporated. The mixture will look crumbly at first, but as you knead it, the warmth of your hands will help it come together. If the dough doesn’t come together, add 1–2 tsp. of milk or soy milk.
- 4
Shape the dough into a log, pressing out any air pockets. Wrap and chill overnight in the refrigerator, or for 30 minutes in the freezer.
- 5
Slice into 1/2-inch (1 cm) circles.Press the edges lightly to form neat circles if needed. Chill the sliced dough on the baking sheet while the oven preheats.
Bake at 350°F (180°C) for about 15 minutes, until set but still pale.
- 6
If cracks appear in the center when shaping the cookies, gently press the edges while slightly thinning the center to smooth them out.
RecipeID
782
Tips & Notes
・Knead the dough well before chilling—crumbly dough will break easily when slicing.
・Different rice flours may absorb liquid differently. If your dough is too dry, add just a little milk or soy milk. Too much will change the delicate “melt-in-your-mouth” texture to a more crumbly one.
MY RATING
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Japanese dietitian, recipe developer, and former childcare facility cooking staff. Started my journey in recipe development as a high school student. I specialize in simple home-style meals, gluten-free/healthy treats, and sweets with a Japanese twist.