Rich Arrowroot Cookies
Indulge in the delicate sweetness and melt-in-your-mouth texture of Rich Arrowroot Cookies—a timeless treat perfect for any occasion. Made with a blend of creamy unsalted butter, egg yolk, and pure vanilla extract, these tender cookies feature arrowroot flour for a light, soft bite and a refined finish that's simply irresistible. The addition of all-purpose flour ensures the perfect balance of structure and tenderness, while a touch of baking powder creates a subtle lift. With just 15 minutes of prep time, these buttery cookies are easy to make yet deliver gourmet results. Perfectly golden and gently crisp on the edges, they're ideal for pairing with tea, coffee, or as an elegant standalone dessert. Plus, they’re easy to store, making them a delightful homemade gift or a weeklong family favorite.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 80 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 100 grams arrowroot flour
- 80 grams all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper or a silicone baking mat.
In a medium mixing bowl, cream the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the creamed mixture and mix until incorporated.
In a separate bowl, whisk together the arrowroot flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft and cohesive dough forms.
Using a tablespoon or small cookie scoop, portion out small balls of dough and place them on the prepared baking tray, leaving about 2 inches of space between each cookie.
Flatten each dough ball slightly with the back of a fork, creating a crosshatch pattern if desired.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden.
Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 81.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
