Gluten-Free Orange-Cornmeal Cookies

Name: Gluten-Free Orange-Cornmeal Cookies
Total time: 265 min
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 1⁄2 cups gluten-free cornmeal; 3⁄4 cup brown rice flour; 3⁄4 cup arrowroot starch; 1⁄2 tsp. salt; 3⁄4 tsp. xanthan gum; 3⁄4 cup unsalted butter, melted; 2 Tbsp. fresh orange juice, divided; 2 tsp. grated orange zest; 1 cup confectioners’ sugar

Shop Ingredients

Make these rich, tangy, gluten-free cookies with cornmeal, fresh orange juice, orange zest. Make a simple orange glaze and drizzle over the cookies.

Makes: 30Hands-on: 15 minutesTotal: 4 hours 25 minutesDifficulty: Easy

Makes: 30

Ingredients

3 large eggs
1 cup granulated sugar
1 1⁄2 cups gluten-free cornmeal
3⁄4 cup brown rice flour
3⁄4 cup arrowroot starch
1⁄2 tsp. salt
3⁄4 tsp. xanthan gum
3⁄4 cup unsalted butter, melted
2 Tbsp. fresh orange juice, divided
2 tsp. grated orange zest
1 cup confectioners’ sugar

Directions

Step 1
In the bowl of a food processor, process the eggs and sugar. Add cornmeal, flour, arrowroot starch, salt, xanthan gum, butter, 1 tablespoon orange juice, and zest. Pulse to combine. When the dough comes together, remove from processor. Divide the dough in half, roll into 2 logs, and wrap in plastic wrap. Refrigerate for at least 4 hours.
Step 2
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Step 3
Remove the plastic wrap from the dough and slice each log into 15 cookies. Place cookies 1 inch apart on baking sheets. Bake for 10 minutes, or until edges begin to turn golden-brown. Cool on pan for a minute. Transfer cookies to wire rack to cool completely.
Step 4
Meanwhile, in a small bowl, whisk together confectioners’ sugar and remaining orange juice. Drizzle glaze over cooled cookies.