Gluten-Free S Cookies

"These homemade, gluten-free cookies remind me of those goodies from my youth."

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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

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Category

Gluten-Free S Cookies

Servings

18

Author:

Stephanie R. 

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). 

Ingredients

Ingredients

• 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

Directions

Instructions

1. Line a half sheet pan with 2 printable S cookie templates and perfect parchment on top.

2. Prepare a piping bag fitted with a piping tip. See note below for my choice of piping tip.

3. In the bowl of a stand mixer, beat the butter until smooth. Add the sugar and beat for several minutes until light and fluffy.

4. Add heavy cream and vanilla and beat on medium speed.

5. 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.

6. 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. 

7. Chill for 10 minutes while you preheat the oven to 375.

8. Bake 15-17 minutes, rotating the pan halfway through. 

Recipe Note

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.