⏱️ Prep time: 15 min
❄️ Rest time: 2 h (ideally 4 h)
🔥 Cook time: 10 to 12 min
🍪 Servings: 4 large cookies
🌿 Gluten-free
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These gluten-free XL Easter cookies are thick, golden on the outside, and irresistibly soft in the center. Made with Cannelle all-purpose gluten-free flour and a touch of tapioca starch, they deliver a rich, chewy texture just like a classic bakery-style cookie. Perfect for Easter baking or whenever you want a truly indulgent gluten-free treat.
INGREDIENTS
Dry ingredients
160 g Cannelle gluten-free all-purpose flour
10 g Cannelle tapioca starch
1/2 tsp baking soda
1 pinch of salt
Wet ingredients
110 g soft butter
90 g brown sugar
30 g white sugar
1 egg
1 egg yolk
1 tsp vanilla
Signature option (optional)
1/2 tsp cinnamon
Toppings (mini Easter eggs, chocolate, Kinder type, etc.) gluten-free
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PREPARATION
1. Mix the dry ingredients
In a bowl, mix Cannelle all-purpose flour, tapioca starch, baking soda, and salt.
2. Prepare the wet ingredients
In another bowl, mix the soft butter with brown sugar and white sugar until creamy.
Add the egg, egg yolk, and vanilla. Mix until the mixture is smooth.
3. Form the dough
Add the dry ingredients to the wet mixture. Mix gently, just enough to get a homogeneous dough. Do not overmix.
4. Let rest
Place the dough in the refrigerator for at least 2 hours (ideally 4 hours) to develop flavors and achieve a thicker texture.
5. Shape the cookies
Divide the dough into 4 portions.
Form thick balls without flattening them.
For a more gourmet result, break each ball in half and re-stick them slightly with the irregular surface facing up.
6. Baking
Preheat oven to 200°C (392°F).
Place the cookies on a baking sheet lined with parchment paper, leaving space between each.
Bake for 10 to 12 minutes, until the edges are golden and the center is still soft.
7. Let cool
Let the cookies rest for a few minutes out of the oven. They will firm up while retaining a gooey center.
8. Serve
Serve warm to fully enjoy the soft and melt-in-your-mouth texture.
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CANNELLE TIP
– Do not overbake the cookies: the center should remain soft when taken out of the oven
– Resting in the refrigerator is essential for thick cookies
– For an even more gourmet effect, add a pinch of fleur de sel after baking
– Baking at a high temperature allows for a slightly crispy exterior and a gooey interior
– Check that the chocolates/candies used are gluten-free (some brands may contain traces)