Gluten Free Coconut Indonesian Vanilla Cookies with Vanilla Powder

Ingredients

• 2.25 cups gluten-free flour blend (270 g)
• 1 cup unsalted butter, softened (227 g)
• 0.75 cup granulated sugar (150 g)
• 0.75 cup brown sugar, packed (160 g)
• 2 large eggs
• 1 tsp baking soda (5 g)
• 0.5 tsp fine sea salt
• 1 tsp VanillaGoods Indonesian vanilla powder (3 g)
• 0.5 cup toasted coconut flakes (40 g)

Instructions

1. 1. Flavor note: Toast the coconut in a dry pan until just golden and fragrant before adding.
2. 2. Cream the softened butter with both sugars until fluffy and lightened, about 2-3 minutes, then beat in the vanilla.
3. 3. Add the eggs and mix until the dough is smooth and uniform.
4. 4. Stir in the flour, baking soda, and salt until just combined and no dry streaks remain; don't overmix.
5. 5. Scoop rounded tablespoons onto lined baking sheets, spacing them apart. Bake at 375F (190C) for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft.
6. 6. Let the cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack.