"These homemade, gluten-free cookies remind me of those goodies from my youth."
Growing up, there were always Stella D’Oro goodies on hand in our Italian-American family kitchen. I loved their S-shaped breakfast treats and their Margherite cookies most of all. They were dry, crumbly, and delicate, yet still sturdy and perfect for dunking in milk (until I was old enough to discover how delicious they were dipped in coffee).
These homemade, gluten-free cookies remind me of those goodies from my youth. The texture is different, and I used almond instead of all vanilla extract, but they are just as good dunked in your morning coffee (or your little one’s morning milk), if not better!
Because I am a stickler for consistency, I made a printable template to help me keep them all the same size. Print two of these templates and place side by side on a half sheet pan, with a half sheet-sized parchment paper on top for easy tracing.
Gluten-Free S Cookies
Gluten-Free S Cookies
They were dry, crumbly, and delicate, yet still sturdy and perfect for dunking in milk (until I was old enough to discover how delicious they were dipped in coffee).
1/2 cup butter, unsalted, room temperature
1/2 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup heavy cream
1 1/4 cup flour (King Arthur Flour Gluten-Free Measure for Measure)
1 T cornstarch
1/2 tsp fine sea salt
Line a half sheet pan with 2 printable S cookie templates and perfect parchment on top.
Prepare a piping bag fitted with a piping tip. See note below for my choice of piping tip.
In the bowl of a stand mixer, beat the butter until smooth. Add the sugar and beat for several minutes until light and fluffy.
Add heavy cream and vanilla and beat on medium speed.
In a bowl, add the flour, cornstarch and salt and whisk to combine. With the mixer on low, slowly add in the dry ingredients and mix just until combined - do not overmix.
Add mixture to piping bag and pipe slowly, tracing over the S cookie templates with a firm squeeze to create a full, thick, sturdy cookies.
Chill for 10 minutes while you preheat the oven to 375.
Bake 15-17 minutes, rotating the pan halfway through.
I piped the dough into the S-shape with a Wilton Open Star tip #199, but any open piping tip with short teeth will work.