Bake a Tray of Gluten Free Crinkle Cookies!

What can I use if I can't find gluten-free all-purpose flour?

If you don't need the cookies to be gluten-free, substitute 1 3/4 cups regular all-purpose flour in the dry ingredients, or for a homemade gluten-free blend mix 1 cup brown rice flour, 1/2 cup tapioca starch, and 1/4 cup potato starch to replace the 1 3/4 cups called for.

My dough is too sticky to roll into 1-inch balls — what should I do?

If the dough is too sticky to roll after the 30-minute fridge chill, return it to the fridge for another 15–30 minutes and dust your hands with a little gluten-free flour before forming the 1-inch balls so they hold shape and crack while baking.

How can I adapt the steps for different ages?

For preschoolers, let them help pour powdered sugar and roll the chilled dough into 1-inch balls while an adult handles measuring, oven preheating and removing the hot baking sheet, and for older kids (8+) allow them to measure and whisk the wet ingredients and place the baking sheet in the oven with adult supervision.

How can we personalize or upgrade these crinkle cookies?

To personalize the cookies, stir in 1/2 cup dairy-free or regular chocolate chips into the dough after Step 5, roll and coat as instructed, and optionally press extra chips on top before baking or sprinkle flaky sea salt on cooled cookies for a sweet-salty twist.