Melt in Your Mouth Gluten Free Russian Tea Cookies (2024)

King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

• Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 GF Blend. Other blends should work, but every gluten free flour blend has a different grain-to-starch ratio. This can affect the moisture level, so you may need more or less flour or liquid.
• Xanthan Gum – A binder is essential, especially in this recipe. Add one teaspoon of xanthan or guar gum if your blend lacks a binder.
• Powdered Sugar
• Unsalted Butter
• Pure Vanilla Extract – Readers also like to use almond extract.)
• Pecans

Step 3: Add the rest of the ingredients to the mixer bowl. cover the bowl with plastic wrap and chill the dough for 30 minutes. Chilling helps the cookies hold their shape when they bake. Chilling also softens the rice flour in the blend, eliminating grit.

Step 4: Remove the dough from the refrigerator. Now is a good time to preheat the oven to 350º F.

Step 5: Line a cookie sheet with parchment paper. Use a cookie scoop to scoop up uniform amounts of cookie dough and roll the cookie dough to make balls.

Step 6: Your dough will be firm enough to roll into balls. Bake at 350º F for 8-10 minutes.

Step 7: When you remove them from the oven, allow them to cool briefly on a cooling rack.

Step 8: Roll them in powdered sugar!

• ▢ 1 cup unsalted butter very softened
• ▢ ½ cup powdered sugar
• ▢ 2 cups gluten free flour blend
• ▢ 1 teaspoon pure vanilla extract
• ▢ dash salt
• ▢ ¼ cup raw pecans chopped

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  In a mixing bowl, add butter, vanilla and sugar. Beat on low speed until sugar is incorporated.

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  Slowly add flour on low speed and mix until blended. Add pecans and mix on low. Chill the dough for 30 minutes.

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  Preheat the oven to 350º F.

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  Roll dough into 1 ½ inch balls.

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  Place dough balls onto parchment paper lined cookie sheet.

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  Bake for 8-10 minutes.

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  Remove GENTLY with a thin spatula onto a cooling rack. These cookies are very crumbly when hot.

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  Allow to cool 15 minutes. Roll in powdered sugar.

1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
2. If your gluten free flour blend doesn’t contain Xanthan Gum, please add ¾ teaspoon.
3. To make this recipe dairy-free, substitute the butter for vegan butter.
4. These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.