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Master the art of texture. Whether you love them soft and chewy or thin and snappy, we explain exactly how to tweak your gluten-free ingredients.
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Engineering the Perfect Gluten-Free Cookie
In gluten-free baking, the ratio of sugar to fat and the type of flour blend determine everything.
For Chewy Cookies:
Use melted butter (or vegan butter) and a higher ratio of brown sugar. The molasses in brown sugar adds moisture. Add an extra egg yolk or a teaspoon of cornstarch to keep the structure soft.
For Crispy Cookies:
Use creamed butter and white sugar. White sugar promotes spreading and caramelization. A longer, lower bake time dries out the cookie for that perfect snap.
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