These do not spread in baking.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.

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  • Beat butter and sugar just until smooth. Beat in egg and vanilla.

  • Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.

  • On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.

  • Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

86.5 calories; 1.1 g protein; 14.1 g carbohydrates; 17.1 mg cholesterol; 68.1 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2003
I prepared these cookies exactly as per the recipe. My family found the cookies tasy but a little sweet. Maybe cut back on the sugar. Also the yield was closer to 2 dozen biscuits than 3 1/2. Read More
(39)

Most helpful critical review

Rating: 1 stars
04/27/2018
These are SO far from what an arrowroot biscuit should be! They're sickeningly sweet - exactly like an unfrosted Christmas cookie. The consistency isn't even right - they're crumbly rather than solid. I'm so upset that I spent half an hour making 18 of these when I could have gotten FAR better arrowroot biscuits at the supermarket for 1.50. Read More
18 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/11/2003
I prepared these cookies exactly as per the recipe. My family found the cookies tasy but a little sweet. Maybe cut back on the sugar. Also the yield was closer to 2 dozen biscuits than 3 1/2. Read More
(39)
Rating: 4 stars
05/28/2009
Yummy! I made with only 1/3 cup of sugar but I sprinkled the tops with powdered sugar when they first came out of the oven. It made for a lightly sweet treat. I creamed in only half the butter then melted the other half and added it. That way the dough was just perfect and needed no extra milk or water to make it moist enough. Read More
(23)
Rating: 4 stars
05/27/2003
a good biscuit with good taste and dissolve well enough for my infant son. Read More
(20)
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Rating: 4 stars
04/14/2009
These are really tasty 'biscuits'. I'd probably put them closer to the cookie category though. I cut the sugar back to 1/3 cup and still find them quite sweet. I also had to add about a tablespoon of milk to the dough to get it to a workable consistency. I let the dough rest for about 5 minutes so it would be nice and easy to roll out which it was. I rolled it out on a floured surface with parchment paper on top and baked on parchment paper. Yum! Read More
(15)
Rating: 4 stars
02/28/2003
I found this recipe was a little dry and I had to add some water - otherwise the dough was rather grainy. Aside from this the cookies tasted great the dough was easy to work with and didn't stick to anything! They definitely don't spread while baking but they do rise. Read More
(14)
Rating: 4 stars
04/30/2010
Fast and easy to make and fast and easy clean-up! I followed others' suggestions to reduce sugar so I just didn't fill the 1/2cup all the way. I didn't have any trouble mixing either. Read More
(11)
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Rating: 5 stars
08/03/2010
Super good biscuits though they are kind of like crispy not too sweet cookies. If you are in the mood for a hint of sugar this is what you want! Read More
(9)
Rating: 4 stars
05/12/2009
They're good but you all were right about too much sugar. I thought I'd try them as written since everyone's tastes are different. I will reduce the sugar next time to 1/3 cup. Read More
(7)
Rating: 5 stars
10/02/2008
It turned out great! I put in a bit less sugar then it asked for for my toddler and he loved them. Easy and delicious!! Read More
(6)
Rating: 1 stars
04/27/2018
These are SO far from what an arrowroot biscuit should be! They're sickeningly sweet - exactly like an unfrosted Christmas cookie. The consistency isn't even right - they're crumbly rather than solid. I'm so upset that I spent half an hour making 18 of these when I could have gotten FAR better arrowroot biscuits at the supermarket for 1.50. Read More