About the Recipe
Escape to a sun-drenched cottage garden with every bite of these enchanting Gluten-Free Calendula and Thyme Sugar Cookies! This whimsical recipe harmonizes the vibrant, earthy essence of fresh thyme with the delicate, honey-like notes of calendula petals, creating a treat that’s as visually captivating as it is delicious.
Imagine the delightful aroma of these golden-hued cookies wafting through your kitchen as you pull a batch from the oven. The calendula imparts a cheerful yellow hue and a subtle floral sweetness, while the thyme adds a savory herbal whisper that perfectly complements the sugary crust. The result is a buttery, melt-in-your-mouth cookie that exudes both comfort and uniqueness.
This gluten-free recipe offers versatility, allowing you to make traditional round drops or roll and cut them into delightful shapes using your favorite cookie cutters. Whether you’re hosting a garden party, enjoying a special tea, or gifting these cookies to someone special, they’re a true celebration of nature’s simple beauty.
Ingredients
¼ cup oat flour
¾ cup glutinous rice flour
¼ cup tapioca flour, plus more for dusting
¼ cup cornstarch
1 cup sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter at room temperature
2 large eggs
1 ½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
4 tablespoons fresh calendula flower petals minced
1 tablespoon fresh thyme minced
Preparation
In a stand mixer with the paddle attachment, combine all the dry ingredients and blend them on low speed.
Add the butter and blend on low speed for about 5 minutes, or until fully incorporated. Then, add the egg whites, almond extract, and vanilla extract, and blend on medium-high speed until the dough separates from the sides of the bowl and forms a cohesive ball.
Transfer the dough onto a work surface generously dusted with tapioca flour. If the dough is sticky, sprinkle the surface with more tapioca flour and knead until smooth. Shape the dough into two distinct disks. Wrap each disk in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Position an oven rack in the center of the oven and preheat it to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Let one of the disks sit at room temperature for about 10 minutes to soften slightly. Lightly dust a work surface with glutinous rice flour and roll out the dough, rotating and turning it to prevent sticking. Roll out the dough to a thickness of just under ¼ inch; any thinner and the cookies won’t hold their shape.
Use cookie cutters to cut out the cookies and transfer them to the prepared baking sheets. Bake one pan at a time for 7 minutes, or until the edges start to turn a slight color. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes