Cute Teddy Bear Cookies (Gluten-Free)

Name: Cute Teddy Bear Cookies (Gluten-Free)
Cuisine: American
Ingredients: 150 grams ☆Rice flour (Joshinko); 50 grams ☆Almond flour; 100 grams Butter (unsalted); 60 grams Powdered sugar (or caster sugar); 5 grams or more Cocoa (unsweetened); 1 large egg; 1 tsp Baking powder; 1/2 tsp Baking soda; 1 Vanilla essence

cookpad.japan @cookpad_jp

User Mikkorin523's "Cute Rilakkuma-Style Chocolate Sandwich Cookies"was so cute, so I changed some ingredients to make them gluten-free for my relative's birthday present who has a gluten allergy.
Mikkorin523, thank you for inspiring me with your recipe!

Using powdered sugar makes cookies crispy, and using caster sugar makes them slightly more coarse-textured.

If you use wheat flour instead of rice flour, try:
Plain flour 150 g + Almond flour 50 g + Powdered sugar 90 g
or
Plain flour 200 g + Powdered sugar 100 g. Recipe by Shirayukihimesan

Using powdered sugar makes cookies crispy, and using caster sugar makes them slightly more coarse-textured.

If you use wheat flour instead of rice flour, try:
Plain flour 150 g + Almond flour 50 g + Powdered sugar 90 g
or
Plain flour 200 g + Powdered sugar 100 g. Recipe by Shirayukihimesan

cookpad.japan @cookpad_jp

Using powdered sugar makes cookies crispy, and using caster sugar makes them slightly more coarse-textured.

If you use wheat flour instead of rice flour, try:
Plain flour 150 g + Almond flour 50 g + Powdered sugar 90 g
or
Plain flour 200 g + Powdered sugar 100 g. Recipe by Shirayukihimesan

Using powdered sugar makes cookies crispy, and using caster sugar makes them slightly more coarse-textured.

If you use wheat flour instead of rice flour, try:
Plain flour 150 g + Almond flour 50 g + Powdered sugar 90 g
or
Plain flour 200 g + Powdered sugar 100 g. Recipe by Shirayukihimesan

Saved

Ingredients

150 grams☆Rice flour (Joshinko)
50 grams☆Almond flour
100 gramsButter (unsalted)
60 gramsPowdered sugar (or caster sugar)
5 gramsor more Cocoa (unsweetened)
1 largeegg
1 tspBaking powder
1/2 tspBaking soda
1Vanilla essence

Saved

Steps

1

Bring the butter to room temperature. Sift the ☆ dry ingredients (or you can omit this). Beat the egg.
2

Put the butter in a bowl, and cream it with a whisk. (If the butter is too hard, microwave for about 15 seconds.)
3

Add the powdered sugar to Step 2, and mix until it turns white. (It's ok if it's roughly mixed together.)
4

Once mixed together, add the egg, and mix further. The mixture may separate to start with, but it will blend together as you keep mixing.
5

Add the ☆ dry ingredients into Step 4, and fold in gently using a rubber spatula.
6

To make white dough and brown dough, divide the dough into 90% and 10%. Add the cocoa to the bigger batch.
7

Take out 10% of the cocoa dough and add more cocoa to make dark brown dough. (For eyes and nose.)
8

Wrap the dough with cling film and let it rest for more than 30 minutes in the fridge.
9

Start preheating the oven to 180°C before you start shaping the teddy bears.
10

Take out the dough from the fridge, and shape it into teddy bear's face as you like. The photo shows the parts I made for my teddy bear cookies.
11

Bake at 180°C for 10-12 minutes. The cooking time differs depending on your oven, so adjust accordingly.
12

Once they are baked, place on a cooling rack, and cool them a little. Then they're done!
13

If you have leftover white dough, why not make koalas or pandas with it?
14

I made other kinds of animals as well. The bunny was the easiest.